Raspberries are perhaps the hottest commodity in any garden—but people tend to be less keen on eating a bowl of raspberry leaves, although the leaves have a long and storied medicinal history. Combined with orange and rosemary, raspberry leaves make a surprisingly decadent-tasting herbal iced tea.
Tip: Make ice cubes out of freshly squeezed orange juice if you prefer a more citrus-flavoured beverage, or freeze some of the tea into ice cubes with raspberries in them.
If you make a more concentrated version of this tea by using 3 cups (750 mL) water instead of 4 cups (1 L), it can be turned into a bubbly beverage. Fill your glass halfway with iced tea and top up with sparkling water.
Place rosemary, orange, and raspberry leaves in jug or jar that holds at least 4 cups (1 L).
In covered medium pot, bring 4 cups (1 L) water and marmalade to a boil over high heat, stirring occasionally. Remove from heat.
If using fresh herbs, allow water to cool for 1 minute before pouring over rosemary, orange, and raspberry leaves. If using dried herbs, pour immediately. Steep for 10 minutes.
Strain out solids and return liquid to jug or jar. Chill in refrigerator for 3 to 8 hours.
Serve chilled tea over ice and garnish with orange slices.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.