Bring some island flavour to your table with this recipe. The fruit salsa helps to quell the spicy shrimp and also provides a good hit of vitamin C.
1 shallot, chopped
1 Tbsp (15 mL) chopped fresh thyme
1/2 tsp (2 mL) freshly ground black pepper
1/2 Tbsp (7 mL) ground allspice
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground nutmeg
1 tsp (5 mL) ground cinnamon
1 scotch bonnet pepper or habanero chili, seeded and chopped
2 garlic cloves, chopped
1/4 cup (60 mL) low-sodium soy sauce
1/4 cup (60 mL) cider vinegar
2 Tbsp (30 mL) extra-virgin olive oil
1/4 cup (60 mL) freshly squeezed orange juice
1/2 tsp (2 tsp) lime zest
20 large shrimp, peeled, tail left on, and deveined
3/4 cup (180 mL) diced cantaloupe
2 kiwi, diced
3/4 cup (180 mL) diced cucumber
2 Tbsp (30 mL) chopped fresh cilantro
1 Tbsp (15 mL) chopped fresh mint
1 green onion, trimmed and chopped
1 Tbsp (15 mL) lime juice
1/2 tsp (2 mL) honey
Place first 14 ingredients in blender and combine until smooth. Pour into bowl and stir in shrimp. Set aside to marinate for 20 minutes.
Meanwhile, in another bowl, stir together cantaloupe, kiwi, cucumber, cilantro, mint, green onion, lime juice, and honey until well combined. Set aside.
Remove shrimp from marinade and place on rimmed baking sheet. Broil, turning once halfway through, until firm and pink, about 3 to 4 minutes total.
To serve, divide shrimp among serving plates and garnish with salsa over top. Serve alongside cooked quinoa and simple chopped salad, if desired.
Each serving contains: 124 calories; 9 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 14 g carbohydrates (8 g sugars, 2 g fibre); 327 mg sodium
source: "Shellfish", alive #364, February 2013
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.