Adding a subtle fresh-from-the-sea flavour, think of kombu as slaw’s secret weapon. British researchers showed that alginate—a unique fibre present in forms of sea kelp such as kombu—may reduce fat absorption in the body. Quinoa provides quality carbs, sweet-tart apples add a counterpoint to earthy veggies, and the orange dressing is here for a splash of brightness.
The slaw will also work with wakame. For added sweetness, you can include golden raisins or dried cherries.
Whenever 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. Place 1 1/2 cups (350 mL) water in pan, bring to a boil, reduce heat to medium low, and simmer quinoa, covered, until tender and water has absorbed, about 12 minutes. Set aside, covered, for 5 minutes and then fluff with a fork.
Place kombu in bowl, cover with water, and let soak for 10 minutes, or until tender. Drain and thinly slice.
Slice broccoli florets off stems into small chunks. Use knife to slice off woody outsides of broccoli stems to expose tender insides. Using slicing blade of a food processor or chefu2019s knife, thinly slice broccoli florets. Using shredding blade of a food processor or box grater, shred broccoli stems, carrot, and apple.
In large bowl, toss together quinoa, kombu, broccoli, carrot, and apple. Whisk together orange zest, orange juice, sesame oil, ginger, mustard, honey, and salt. Toss dressing with slaw. Just before serving, garnish with pumpkin seeds.
This recipe is part of the The Marine Green collection.
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.