Serves 8
You can serve this salad as a main dinner course for a crowd, or toss it together on a lazy Sunday afternoon and you’ll be set for a week’s worth of healthy lunches.
1 Tbsp (20 ml) grapeseed oil, divided
1 cup (250 ml) oat groats
1 medium onion, diced
2 cups (500 ml) reduced-salt vegetable stock
450 g sweet potato, peeled and cubed
2/3 cup (160 ml) roughly chopped hazelnuts
2 medium carrots, finely chopped
2 cups (500 ml) finely sliced kale (cavolo nero)
396 g can black beans, drained and rinsed
2/3 cup (160 ml) dried cherries or cranberries
½ cup (125 ml) diced feta cheese
3 tsp (15 ml) fresh thyme
¼ cup (60 ml) extra-virgin olive oil
1 ½ Tbsp (30 ml) apple cider vinegar
3 tsp (15 ml) honey
¼ tsp (1 ml) black pepper
¼ tsp (1 ml) red chilli flakes
Heat 2 tsp (10 ml) grapeseed oil in medium-sized saucepan over medium heat. Add whole oats and cook, stirring often, until toasted, about 3 minutes. Add remaining grapeseed oil and onion; cook for 3 minutes more, stirring often. Add stock, bring to a boil, reduce heat and simmer covered for 35 minutes, or until whole oats are tender but still chewy. Drain any excess liquid and let cool.
While oats cook, steam sweet potato until tender. In dry frying pan over medium heat, toast hazelnuts, shaking the pan occasionally, until browned, about 3 minutes.
In large bowl toss together oats, sweet potato, carrots, kale, black beans, cherries or cranberries, feta and thyme.
In small bowl, whisk together olive oil, cider vinegar, honey, pepper and chilli flakes. Toss dressing with oat mixture. Serve garnished with hazelnuts.
Each serving contains: 1700 kilojoules; 11 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat); 51 g total carbohydrates (14 g sugars, 10 g fibre); 377 mg sodium
source: "Organic Oats", alive Australia #17, Spring 2013
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.