Here’s an eye-candy dish that looks like it’s a lot more effort than it actually is. Just make sure you don’t overcook the pea cakes or you risk drying them out. Consider topping it all off with a few dashes of smoked paprika or hot sauce.
1/2 cup (125 ml) dried green split peas
1 medium-sized bintje potato (about 225 g), peeled and chopped
2 Tbsp (40 ml) wholegrain flour of choice
2 cups (500 ml) spinach
2 spring onions, finely chopped
1 garlic clove, crushed
Juice of 1/2 lemon
1/4 cup (60 ml) chopped fresh basil or mint
1 tsp (5 ml) ground coriander
1/2 tsp (2 ml) sea salt
4 large free-range eggs
3 tsp (15 ml) white distilled vinegar
1 Tbsp (20 ml) chopped chives
Place dried split peas in bowl, cover with generous amount of water and soak for several hours or overnight.
Steam or boil potato until very tender and let cool.
Preheat oven to 350 F (180 C). Drain peas and place them in bowl of food processor along with cooked potato, flour, spinach, spring onions, garlic, lemon juice, basil or mint, coriander and salt. Process until mixture is a coarse purée—not perfectly smooth, but with no whole peas remaining.
Form pea mixture into 4 patties about 1 in (2.5 cm) thick and place them on a baking paper- or silicone-lined baking tray. Bake for 15 minutes or until just barely set.
Meanwhile, to poach eggs fill large frying pan with water and bring to a boil. Break eggs into separate teacups or small bowls. Add vinegar to boiling water. Gently tip eggs into pan and immediately turn off heat; cover pan tightly. Let sit for 4 minutes. Using slotted spoon, carefully remove poached eggs from water and set on clean tea towel to drain.
Serve each pea cake topped with a poached egg and chopped chives.
Each serving contains: 984 kilojoules; 15 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 33 g total carbohydrates (4 g sugars, 8 g fibre); 381 mg sodium
source: "Little Green Giants", alive Australia #19, Autumn 2014
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.