Parsnips are much like a cinnamon-infused, blonde carrot, marrying well with the heady aroma of Moroccan spices. The lemony dip acts as a welcome contrast to their perfumed richness.
Creamy Lemon Dip
7 oz (200 g) firm tofu, crumbled
1/4 cup (60 mL) water
Zest of 1 lemon
3 Tbsp (45 mL) lemon juice
1 Tbsp (15 mL) nutritional yeast
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) garlic powder or 1/2 garlic clove, minced
Moroccan-Spiced Parsnip Fries
3 lb (1.5 kg) parsnips, peeled and cut into 2 1/2 x 1/2 in (6.5 x 1.25 cm) strips
3 Tbsp (45 mL) grapeseed oil
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) chili flakes, or more to taste
1/4 tsp (1 mL) dried ground ginger
1/4 tsp (1 mL) ground pepper
To prepare Creamy Lemon Dip, add all ingredients to blender or food processor. Purée until smooth and creamy. Thin with additional water if desired, 1 Tbsp (15 mL) at a time, to achieve thinner dip. Transfer to serving bowl, cover, and refrigerate for at least 30 minutes, or up to 2 days.
To prepare Moroccan Spiced Parsnip Fries, preheat oven to 450 F (230 C). On large rimmed baking sheet, toss parsnips with remaining ingredients until evenly coated. Spread in a single layer. Roast for 10 minutes. Stir with flat spatula. Roast for additional 10 to 15 minutes, until tender and crisp, keeping an eye out for burning. Serve immediately with Creamy Lemon Dip.
Each serving contains: 264 calories; 8 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 45 g total carbohydrates (11 g sugars, 8 g fibre); 415 mg sodium
source: "Roots to Relish", alive #385, November 2014
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]