Use this heavenly spread on your morning toast, slices of apple, or pieces of dark chocolate.
2 cups (500 mL) pecans
2 Tbsp (30 mL) melted coconut oil or other oil of choice
2 Tbsp (30 mL) honey
1 cup (250 mL) squash purée
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) nutmeg
Place pecans, oil, and honey in container of food processor or high-powered blender and blend on high until mixture becomes creamy, about 2 to 5 minutes, depending on the machine you are using. Wipe down sides as needed during blending. If mixture is not becoming smooth enough, add a little extra oil to help smooth it out.
Place squash, cinnamon, and nutmeg in container and blend until smooth. Store in refrigerator for up to 2 weeks.
Each serving contains: 158 calories; 2 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 9 g total carbohydrates (4 g sugars, 2 g fibre); 2 mg sodium
source: "Good Gourd", alive #373, November 2013
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.
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