1 Tbsp (15 mL) extra-virgin olive oil or grapeseed oil
2 leeks, white part only, chopped
2 cloves garlic, minced
3 parsnips, peeled and chopped
3 cups (750 mL) chicken or vegetable stock
2 large thyme sprigs
1 tsp (5 mL) ground turmeric
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground cardamom
3 large pears, peeled, cored, and chopped
Salt and freshly ground black pepper
Heat oil in large saucepan.
Add leeks and garlic and saute until soft, not golden. Add parsnips and continue to sauté over medium-low heat until almost soft, about 10 minutes. Add stock, thyme, seasonings, and pears. Cover and bring to a boil. Reduce heat to simmer. Cook for 20 minutes.
Remove thyme stems. Remove from heat. Cool mixture before puréeing. Add salt and pepper to taste.
Add a little more stock if soup is too thick for your liking. Serve topped with Parsnip Crisps.
1 large parsnip
1 Tbsp (15 mL) grapeseed oil
Sea salt to taste
Peel parsnip and thinly slice on a mandoline. Heat oil in small sauté pan until very hot, almost smoking. Fry slices, several at a time, in hot oil until golden brown, about 2 to 3 minutes. Crisps will curl and twist slightly. Remove with slotted spoon and drain on a plate lined with paper towel. Sprinkle with sea salt. They will stay crisp for several hours.
Each serving contains: 163 calories; 4 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 29 g carbohydrates; 5 g fibre; 183 mg sodium
source: "Pear-Fection", alive #336, October 2010
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.