We pair opposite colours on the colour wheel with flavours that perfectly match. These delicious patties topped with fresh berry salsa are chock full of vitamin C and fibre—perfect leading into winter. Serve them as a main course or shape patties into small bites and serve as an appetizer or hors d’oeuvre.
Make a double batch, shape into patties, and freeze. Delicious for an after-work supper when time is in short supply.
Preheat oven to 350 F (180 C). On parchment-lined baking sheet, spread out diced yam. You should have about 2 1/2 cups (625 mL) diced yam. Bake in preheated oven for about 15 minutes or until tender when pierced with a fork. Alternatively, steam in a large saucepan until tender. Remove to a large bowl and set aside to cool. Keep oven temperature at 350 F (180 C).
In large skillet, heat 1 Tbsp (15 mL) oil. Sauteu0301 onion over medium heat until soft. Add to baked yam in bowl along with salt, pepper, garlic, and bread crumbs. Mash mixture together using a large fork.
In small bowl, place flaxseed. Stir in 1 Tbsp (15 mL) water until flaxseed is absorbed. Stir in nutritional yeast, Italian parsley, and cilantro until blended. Add to yam mixture, working in with your hands until evenly distributed. Shape mixture into 4 evenly sized patties. Place on parchment-lined baking sheet. Brush with remaining 1 Tbsp (15 mL) oil. Bake in preheated oven for 15 minutes, or until patties are crisp on the outside.
Meanwhile, in bowl, place Blackberry Ginger Salsa ingredients and gently fold together. Set aside.
When patties are done as you like, remove and serve with generous spoons of salsa overtop. Delicious served on a bed of wild rice blend.
This recipe is part of the Upbeat Blues collection.
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.