Need a quick sweet treat to combat the balmy summer heat? Then look no further! With a little preparation this dessert comes together in two minutes.
This recipe can be endlessly customized to fit your mood and your pantry. Try omitting the raspberries and ginger and instead add an extra banana, a spoonful of almond butter, and a good sprinkling of cacao powder for a chocolatey treat that packs a healthy protein punch. Get creative and find your favourite flavour combination!
Place bananas and raspberries in airtight container and freeze until frozen, about 8 hours, or until needed.
In frying pan, stir together almonds and maple syrup. Place over medium heat and, stirring constantly, bring syrup to a simmer. Cook, stirring frequently, until thereu2019s almost no more liquid in pan and almonds are well glazed, about 3 to 4 minutes. Tip almonds onto sheet of parchment paper and let cool to room temperature. Roughly chop almonds and set aside.
In food processor or high-powered blender, add yogurt, vanilla, ginger, and frozen bananas and raspberries. Blend until smooth and creamy, scraping down sides of container as needed. If consistency is too soft, transfer to airtight container and freeze for 15 to 20 minutes.
Divide soft serve among serving bowls and garnish with a sprinkle of maple almonds.
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.