Serves 4 | ready in 30 minutes
Too cold to have a salad? Here’s your answer in a cup of cozy soup. You can use any variety of baby greens in this Many Greens Soup—spinach, watercress, baby beet greens, et cetera. Just be sure not to include lettuces, which don’t heat well.
From a molecular standpoint, the chlorophyll found in green foods is very similar to hemoglobin, a critical part of our blood that’s responsible for transporting oxygen. This explains why chlorophyll-rich vegetables are so effective in replenishing our red blood cells, aiding in increased purification, oxygenation and energy.
In blender, process broth and cashews until smooth. Set aside.
Warm oil in large heavy-bottomed pot over medium heat. Once hot, add leeks and saute for 3 to 4 minutes, stirring occasionally to soften. Mix in garlic and cook for 1 minute longer.
Add blended cashew-miso broth, thyme, broccoli and peas to pot and bring to a simmer over medium-high heat. Partially cover, leaving lid slightly ajar, and reduce heat to medium-low. Cook mixture for 5 minutes, or until broccoli is bright green and tender. Uncover and add baby greens and parsley. Stirring constantly, cook for no more than 1 minute longeru2014just long enough to wilt the greens.
Remove pot from heat and transfer mixture to blender. Add lemon juice, salt and pepper. Blend until very smoothu2014this may take a moment.
Taste for seasoning and adjust if needed. Ladle into soup bowls and garnish with fresh chives and radish slices, if desired.
This recipe is part of the Superfood Soups For the Soul collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.