Serves 4 to 6
A refreshing DIY iceblock helps you beat the heat on Christmas Day without resorting to the sugar-laden, artificially coloured supermarket offerings. Japanese matcha green tea powder infuses these iceblocks with earthy sweetness and Greek yoghurt provides creamy body.
1 1/2 tsp (7 ml) matcha powder
1 1/2 Tbsp (30 ml) steaming water
1 cup (250 ml) light coconut milk
1 cup (250 ml) plain 2% Greek yoghurt
1 1/2 Tbsp (30 ml) honey
3 tsp (15 ml) fresh lemon juice
1 tsp (5 ml) lemon zest
1. In a small bowl combine matcha powder and steaming water; whisk well to create smooth paste. Set aside and let cool.
2. In blender container, blend together coconut milk, yoghurt, honey, lemon juice, lemon zest and matcha paste until well combined.
3. Pour mixture into 4 to 6 iceblock moulds, depending on their size, insert wooden sticks and freeze for about 8 hours.
4. To remove iceblocks from moulds, run them under hot water and then gently tug on sticks to loosen.
Each serving (based on 4) contains: 456 kilojoules; 6 g protein; 5 g total fat (4 g sat. fat, 0 g trans fat); 12 g total carbohydrates (12 g sugar, 0 g fibre); 12 mg salt
Sure it’s pricey, but Japanese matcha, which is made from ground tea leaves, contains up to 137 times more antioxidant potency than traditional green tea. Rest assured that a little goes a long way. Also try it in your favourite smoothies.
source: "The Big Chill", alive Australia #14, Summer 2013
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.