For outstanding performance in taste and nutrition the Oscar goes to–blueberries! These sweet, blue treats are rightfully occupying preferred status on the nutritional red carpet. For getting health-enhancing antioxidant protection in your bowl, you can’t do better than eating blueberries.
Organic Blueberry Pear Pie
2 1/2 cups (625 mL) organic spelt flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) sea salt
1 2/3 cups (410 mL) organic butter
1/2 cup (125 mL) spring water
1 organic egg
1/2 Tbsp (7 mL) organic apple cider vinegar
Mix flour, salt, and baking soda together; place into food processor; pulse to blend. Add butter in two parts, pulsing after each addition until pea-size chunks form. Place mixture into large bowl.
In separate bowl, whisk water, egg, and vinegar together. Slowly fold into the dry mixture until a ball forms. Don’t overhandle. Refrigerate 1 hour before use.
4 cups (1 L) organic blueberries
2 organic pears, peeled, cored, and diced
1 cup (250 mL) organic apple cider
2 Tbsp (30 mL) lemon juice
1/2 cup (125 mL) organic sugar
1/4 tsp (1 mL) cinnamon
Pinch of nutmeg
Pinch of allspice
Pinch of ground ginger
Pinch of ground cardamom
1/2 tsp (2 mL) sea salt
3 Tbsp (45 mL) corn starch (mix with a little water to make a paste)
Add all ingredients except cornstarch into a large pot and bring to a boil. Slowly add corn starch; turn down heat and simmer for 15 minutes until mixture thickens. Remove from heat and refrigerate for 1 hour before use.
Preheat oven to 375 F (190 C).
Roll out half the dough and press into 10 in (25 cm) pie pan. Roll out remaining dough for pie top. Pour filling into pie. Brush edge of crust with a beaten egg and place the top piece on, pressing the edges together to form a seal. Cut small holes into top of pie to allow steam out. Egg wash top crust and lightly sugar before baking.
Bake for 40 minutes or until golden brown.
Serves 8 to 10.
source: "Berry Healthy", alive #310, August 2008
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.
These are the perfect two-bite appetizers. Though the first bite likely won’t “wow” you, the more you chew, the more the salt from the dulse soaks into the avocado and tomato. Wait for it. You can also turn these into breakfast à la avocado toast by substituting a piece of your favourite bread for a slice of baguette. What’s in a name? Theoretically, this should be called a “DLTA” because of the avocado (dulse, lettuce, tomato, and avocado). And if you left out the lettuce, you’d have a “DTA.” A DTA would arguably be a better overall eating experience, since lettuce slightly waters down the rich and creamy result and makes it harder to keep the tomatoes from sliding off the top of the crostini. But the juicy lettuce is actually helpful, since it spreads the salt from the dulse throughout the entire bite, making the “wow” moment come sooner. Besides, neither DLTA nor DTA is as fun an acronym as DLT.
This triple-threat recipe is made with (up to) three types of seaweed. Wakame is essential for the pesto, but kombu boosts the umami punch of sautéed garlic and cherry tomatoes, while kelp noodles are a low-carb substitute for flour-based noodles. Because kelp noodles can be hard to find (you’ll likely need to order them online), feel free to use your favourite boxed linguine, zucchini noodles, shirataki konjac, tofu, or yam noodles instead. You can also leave out the vongole (clams) to keep the recipe plant-based, or use mussels, which are usually more affordable than clams. Both clams and mussels are generally sustainable, as, like seaweed, they’re farmed without feed or antibiotics, unlike many farmed fish operations. Double-duty pesto Make a double batch of seaweed pesto, and enjoy it with eggs, scrambled tofu, or toast.
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