The downfall in an ol’-fashioned potato salad is the saturated fat in the mayo and bacon bits. This recipe provides the same creamy buttery flavour through the addition of edamame beans. “Edamame” is the Japanese word for the fresh green soybean, straight out of the pod. Look for them in the frozen food section of your local supermarket. Onions are also good for cancer and heart disease prevention and potatoes contribute zinc, a mineral that’s vital for men’s reproductive health. Apple cider vinegar also stimulates digestion. What a perfect combination.
1 cup (250 mL) shelled edamame beans
4 large yellow potatoes
1 red bell pepper, thinly sliced
1/2 cup (125 mL) red onion, thinly sliced
1/4 cup (60 mL) parsley, finely chopped
2 cloves garlic, crushed
1/4 cup (60 mL) apple cider vinegar
2 Tbsp (30 mL) rice vinegar
1/4 cup (60 mL) lemon juice
2 tsp (10 mL) seeded mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) fresh ground black pepper
Bring to boil a large pot of water. While it is heating, cut potatoes into 1 1/2-in (3-cm) chunks or small 1/2-in (1-cm) dice. When water is boiling, add edamame beans and cook 5 to 7 minutes. Remove with slotted spoon and allow to cool. Add diced potatoes to boiling water. Cook until soft, about 15 minutes for larger chunks and about 10 minutes for smaller pieces. As soon as potatoes are tender, rinse in cold water and place in large bowl. Add edamame beans and bell pepper.
In separate bowl or jar, combine garlic, vinegars, lemon juice, mustard, salt, and pepper. Pour over potatoes and stir gently to mix. Garnish with red onion slices and parsley.
source: "Tex-Mex Barbecue", alive #272, June 2005
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.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.