4 large collard leaves
4 - 1/4 lb (125 g) fish filets
2 cloves garlic, thinly sliced
1 - 2 in (5 cm) knob of ginger, thinly sliced 2 limes*
5 Tbsp (75 mL) dried coconut (reserve 1 Tbsp/15 mL for garnish)
Small bunch of cilantro
*Thinly slice 1 lime; grate rind from other lime before cutting into quarters for juice.
Wash collard leaves and remove bottom 1/3 of spine (thickest part of stem) from each collard leaf so they can easily be folded into packets.
Place fish filet in centre at top of collard leaf, leaving enough space at top to fold over fish (1 to 2 in/3 to 5 cm). Top with 2 slices of garlic, 1 to 2 slices of ginger, 1 slice of lime, and 1 Tbsp (15 mL) coconut. Squeeze juice of 2 lime quarters over fish, sprinkle with 1/2 tsp (2 mL) grated lime rind, and top with fresh cilantro leaves.
Bring both ends of leaf (where you removed the spine) together and bring to top, folding over fish. Bring in left and right side, forming a packet; roll over to create your finished package.
Place seam-side down in steamer basket and steam for 20 minutes. Carefully remove with slotted spoon and place on serving plate.
Carefully cut an X on top of packet and pull back each corner. Sprinkle with reserved coconut, lime juice, and rind.
Each serving contains: 309 calories; 23 g protein; 20 g total fat (17 g sat. fat, 0 g trans fat); 14 g carbohydrates; 7 g fibre; 72 mg sodium
source: "Go Macrobiotic", alive #330, April 2010
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.
Wait, isn’t mousse all about egg whites? Turns out, aquafaba––the viscous liquid left over after cooking chickpeas––fluffs up pretty well, too. And no, it doesn’t make the mousse taste like chickpeas. Plus, you don’t need to worry about using unpasteurized eggs, and it’s vegan-friendly. To reduce the sugar content, skip the praline and simply toast the pecans. Aquafaba FAQ Why is my aquafaba only whipping to soft peaks? Depending on your chickpeas, the aquafaba could whip to stiff peaks or quit at soft peaks with liquid below. If it doesn’t fully whip, scoop off the fluffiest foam on top and leave any liquid. The result will just be a more coconut-forward mousse. What do I do if my whipped coconut cream coagulates and bubbles when I add the aquafaba? Don’t worry! It’s not a bad thing. The cream will just be heavier and more textured (again, not bad), so make sure you use it as the base layer of the mousse so as not to weigh down the ethereal pear mixture on top. If you just want the light-as-air pear mousse layer, you can skip the coconut milk entirely and fold all the aquafaba into the pear purée.