Serves 6 | Ready in 30 minutes
Adding a subtle fresh-from-the-sea flavor, think of kombu as slaw’s secret weapon. British researchers have found that alginate—a unique fiber present in forms of sea kelp like kombu—may reduce fat absorption in the body. (FYI: This slaw will also work with wakame.) Quinoa provides quality carbs while sweet-tart apples add a counterpoint to earthy veggies, and the orange dressing is here for a splash of brightness. For added sweetness, you can include golden raisins or dried cherries. You know we’re easy like that.
Whenever you’re making slaws and other recipes calling for shredded vegetables and fruits, break out the food processor. The machine’s often overlooked shredding blade can take a huge chunk out of meal prep time.
In fine-mesh sieve under running water, rinse quinoa.
In medium saucepan, heat grapeseed or sunflower oil over medium heat. Add quinoa to pan and heat until grains dry out and smell toasty, stirring often, about 2 minutes. Add 1 1/2 cups water to pan and bring to a boil. Reduce heat to medium-low and simmer quinoa, covered, until it is tender and water has been absorbed, about 12 minutes. Set aside, covered, for 5 minutes, and then fluff with fork.
Meanwhile, place kombu in large bowl, cover with cool water and let soak for 10 minutes, or until tender. Drain and thinly slice.
Slice broccoli florets off stems and into small chunks. Slice off woody outsides of broccoli stems to expose tender insides. Using slicing blade of a food processor or knife, thinly slice broccoli florets. Using shredding blade of a food processor or box grater, shred broccoli stems, carrot and apples.
In large bowl, toss together quinoa, kombu, broccoli, carrot and apple. In small bowl, whisk together orange zest, orange juice, sesame oil, ginger, mustard, maple syrup and salt. Toss dressing with slaw. Just before serving, garnish with pumpkin seeds.
This recipe is part of the A shore thing collection.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]