Think apple butter—but with pears. It’s sure to make lazy mornings that much more heavenly for the special people in your life. Beyond toast, muffins, and crackers, the pear butter is an inspiring addition to a cheese plate or even as a sandwich spread. It will keep for about one week in the refrigerator.
5 lb (2.25 kg) ripe pears, peeled, cored, and chopped
2 Tbsp (30 mL) pure maple syrup
Zest of 2 lemons
Juice of 1/2 lemon
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) ginger powder
1/4 tsp (1 mL) ground cloves
1/8 tsp (0.5 mL) salt
Place all ingredients in large saucepan and bring to a simmer over medium-high heat. Reduce to medium-low and simmer partially covered for 30 minutes, stirring occasionally.
Place mixture in blender or food processor container and blend until smooth. Return to pan and simmer partially covered for another 60 minutes, stirring often so the bottom doesn’t burn, or until mixture has thickened and drops very slowly from a wooden spoon. If mixture remains too thin, drain in fine mesh sieve and then return to the stovetop to cook further.
Makes about 2 1/2 cups (625 mL), enough for 4 gifts.
Each 1 Tbsp (15 mL) serving contains: 36 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 9 g total carbohydrates (6 g sugars, 2 g fibre); 10 mg sodium
source: "Love Bites", alive #386, December 2014
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.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.