Mixed berries provide a great antioxidant hit in this rustic fruit dessert. Greek dairy yogurt, which is strained to make it thicker, contains almost double the protein of other yogurt preparations.
1/2 cup (125 mL) coconut sugar
1/2 cup (125 mL) plus 3/4 cup (180 mL) non-fat plain Greek yogurt, divided
2 Tbsp (30 mL) grapeseed oil, plus extra to grease pan
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) finely grated orange zest, divided
2 large free-range eggs
1 cup (250 mL) whole wheat pastry flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) ground ginger
1 1/2 cups (350 mL) fresh or frozen mixed berries
2 tsp (10 mL) honey
Preheat oven to 350 F (180 C).
Lightly grease 9 in (23 cm) springform pan with oil and line bottom with a circle of parchment paper.
In bowl of stand mixer fitted with paddle attachment, beat together sugar, 1/2 cup (125 mL) yogurt, oil, vanilla, and 1/2 tsp (2 mL) orange zest until thoroughly combined. Add eggs, one at a time, beating well after each addition.
In bowl, whisk together flour, baking powder, salt, and ground ginger.
Gradually add flour mixture to yogurt mixture, mixing on low speed until just incorporated. Pour half the batter into prepared pan and sprinkle with berries. Cover with remaining batter. Bake cake in preheated oven until a wooden skewer inserted in cake comes out clean, about 1 hour. Allow cake to cool in pan to room temperature on wire rack.
While cake is cooling, stir together remaining 3/4 cup (180 mL) yogurt, honey, and remaining 1/2 tsp (2 mL) orange zest in bowl.
When ready to serve, unmould cake and slice into wedges. Divide cake among serving plates and top with a dollop of sweetened orange yogurt.
Each serving contains: 143 calories; 5 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 23 g total carbohydrates (13 g sugars, 2 g fibre); 85 mg sodium
source: "A Taste of Yogurt", alive #367, June 2013
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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.