Serves 2 | Ready in 15 minutes
This is a great, hearty salad with protein from chickpeas, plus green leaves, peppery radishes, and lots of umami flavor from the dressing.
Make the dressing: Whisk all vinaigrette ingredients together in medium bowl or jar until combined. Set aside.
Make the salad: Brush cut sides of romaine/cos lettuce halves with oil and sprinkle with salt. Heat cast-iron frying pan over medium-high heat. Once pan is hot, place lettuce halves oiled-side down in pan. Use spatula to press lettuce wedges into hot pan; they should sizzle. Continue to cook for 3 to 4 minutes, until lettuce is charred and lightly wilted but still vibrantly green in parts. Remove from pan and set aside.
Add a little more avocado or olive oil to pan, keeping heat at medium-high. Add chickpeas with cayenne pepper and pinch of salt. Cook for about 3 to 5 minutes, stirring occasionally, until chickpeas are heated through and golden in spots.
Serve romaine/cos lettuce, grilled-side up, scattered with chickpeas and sliced radishes. Drizzle dressing on top.
This recipe is part of the The Ultimate Guide to Cooking with CBD collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.