2 Tbsp (30 mL) lime juice
2 Tbsp (30 mL) agave nectar
1 Tbsp (15 mL) fish sauce
1/4 tsp (1 mL) cayenne
1 lb (450 g) boneless, skinless chicken breasts, cut into 1/2 in (1 cm) cubes
2 fresh lemongrass stalks, inner white part only
2 Tbsp (30 mL) extra-virgin coconut oil
2 shallots, finely sliced
3 cloves garlic, thinly sliced
1 Tommy Atkins mango or 2 Ataulfo mangoes, peeled and cut into large dice
1/3 cup (80 mL) Thai basil leaves, torn
6 large butter lettuce leaves
1/3 cup (80 mL) red-skinned peanuts, coarsely chopped
1 green onion, thinly sliced
In medium bowl, whisk together lime juice, agave nectar, fish sauce, and cayenne. Add chicken cubes and stir to coat with marinade. Allow to marinate for 30 minutes.
Bruise lemongrass and then mince very finely.
In large sauté pan or wok, heat coconut oil over high heat. Add shallots and garlic and sauté until fragrant, about 1 minute. Add lemongrass and chicken with marinade and stir-fry until chicken is cooked through and sauce is thickened. If sauce is getting too thick, add a little water to thin. Remove sauté pan from heat and stir in mangoes and basil.
To serve, divide chicken mixture among butter lettuce leaves and sprinkle with peanuts and
Each serving contains: 271 calories; 26 g protein; 14 g total fat (5 g sat. fat, 0 g trans fat);
13 g carbohydrates; 2 g fibre; 283 mg sodium
In lieu of mango, swap in 1 1/2 cups (350 mL) fresh, tart raspberries.
Source: "Taste of the Tropics", alive #345, July 2011
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.