No holiday gathering should be without a chocolate dip. The blended cashews add creamy goodness (but with significantly less saturated fat than heavy cream). Serve with a platter of fruit such as cherries, strawberries, and sliced apple and mango. If the dip hardens upon sitting, simply warm it over low heat in a saucepan before serving.
Better for you: A number of studies suggest that polyphenol antioxidants in dark chocolate can help lower blood pressure numbers, thereby providing protection against stroke.
3/4 cup (180 mL) raw unsalted cashews
6 oz (170 g) dark chocolate, chopped
2 tsp (10 mL) vanilla extract
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) nutmeg
1/8 tsp (0.5 mL) cayenne or chili powder
Place cashews in bowl, cover with water, and soak for at least 2 hours. Drain cashews, place in blender along with 1/2 cup (125 mL) water, and blend until smooth.
Melt chocolate in double boiler or heatproof bowl set over pan of lightly simmering water, stirring often.
Stir cashew cream into chocolate along with vanilla and spices.
Serves 10.
Each serving contains: 162 calories; 3 g protein; 12 g total fat (5 g sat. fat, 0 g trans fat); 11 g total carbohydrates (5 g sugars, 2 g fibre); 5 mg sodium
source: "Take a Dip", alive #362, December 2012
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.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.