A cold tea featuring a weed may sound about as enticing as a grass clipping spritzer, but don’t fear. Honeydew melon, boiled to extract its sweetness, makes this tea as easy on the tongue as it is on the tummy. Plus, any leftover nettles can be boiled and eaten in place of spinach in just about any dish.
Soothing herbs Members of the mint family fight bloating and indigestion, and once you use boiling water to take the bite out of stinging nettle, you’ll find this weed has a lot to offer. It’s been used to treat joint and muscle pain and is full of vitamin A and calcium.
Watch out Be sure any plants you grow or harvest from the wild have been identified correctly and haven’t been sprayed with pesticides or exposed to pollutants such as car exhaust.
Place mint and nettle in jug or jar that holds at least 4 cups (1 L).
In covered medium pot, bring 4 2/3 cups (1.16 L) water and melon to boil over high heat. Reduce heat to medium-high and simmer covered for 5 minutes. Turn off heat and allow to sit for 2 minutes.
Pour up to 4 cups (1 L) liquid and melon pieces over mint and nettle leaves; reserve leftover melon water. Steep tea for 10 minutes.
Strain out solids and return tea to jar. Chill in refrigerator for 3 to 8 hours.
While tea is chilling, prepare ice cubes by pouring leftover melon water into ice cube trays, adding mint leaves, and freezing.
Serve chilled tea over ice and sweeten to taste with stevia if desired.
Made from chickpea flour, chickpea pasta has a similar taste and al dente texture to regular pasta, but with a lot more dietary fibre and protein. That makes it a healthy base for this colourful vegetable-forward pasta salad with tasting notes of the sunny Mediterranean. Hummus serves as a surprising backbone to a creamy dressing. Stir it up When preparing chickpea pasta, stir it a couple of times during the first minute of cooking and then start taste-testing the noodles a couple of minutes before you hit the recommended boiling time on the package. They can turn mushy quickly. And expect a lot of foam, so skim it off with a spoon, as needed, during cooking.
The idea is pretty simple: start with adding a dressing to a jar and then layer on various ingredients such as crisp veggies, buttery fish, and greens. Bingo … salad in a jar that’s ready to go when you are, with not a limp green in sight. Perfect for weekday lunches and healthy quick dinners. Wild salmon or Arctic char are good stand-ins for rainbow trout. Lentil love When preparing lentils for a particular dish, consider adding extra to the pot of simmering water. Cooked lentils freeze well and can be used as an easy plant-based protein addition to future salads.
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.