SERVES 6 / READY IN 30 MINUTES
Smoked coconut chips are delicious on just about anything. Sprinkle them over rice dishes, grilled vegetables, and even stir-fries. If you don’t have flaked coconut, substitute toasted sliced almonds or pine nuts mixed with the seasonings
Make the coconut chips: Preheat oven to 325 F. In medium bowl, combine oil, tamari, liquid smoke, smoked paprika, and salt. Whisk to blend. Add coconut and gently toss to evenly coat. Scatter thinly and evenly on parchment-lined baking sheet. Bake for 5 minutes. Gently stir and flip with spatula. Continue baking until golden, 4 to 6 more minutes, flipping and stirring often to prevent chips from baking unevenly. Watch carefully, as coconut can quickly burn. Remove and cool thoroughly. Chips will crisp up as they cool. They can be stored in tightly covered container at room temperature for up to 1 week.
Make the green goddess dressing: In blender or food processor, combine green goddess dressing ingredients. Blend until creamy, adding a little water as needed to make it pourable. Add a little more tamari or lime juice to taste, if desired. You should have about 1 cup of dressing. Dressing can be stored in tightly covered container in refrigerator for a couple of days.
Make the salad: Grease barbecue grill and preheat to medium high. Lightly brush husked cob of corn with oil. Place on grill and barbecue, turning cob often, until it is lightly charred and kernels are tender, about 5 to 8 minutes. If corn is charring too much, lower heat on a portion of grill and move cob to indirectly heated side of grill. Remove corn from grill to cool when tender.
Cut lettuce heads in half lengthwise. Lightly brush cut sides with oil. Place cut side down on preheated grill and barbecue just until cut sides are lightly charred, about 3 to 5 minutes, depending on intensity of heat from barbecue. Using tongs, remove lettuce from grill and place cut side up on serving platter. Shave chunks of grilled corn over top and scatter with tomatoes and green onions. Drizzle with 1/2 cup green goddess dressing and sprinkle with half the coconut chips, reserving remaining dressing and chips for another time.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.