Turmeric is a powerful anti-inflammatory and helps stimulate apoptosis (cell death) in cancer cells. According to David Servan-Schreiber, MD, and author of Anticancer (Collins, 2008) a combination of turmeric and black pepper allows the turmeric to be assimilated into the body.
This great combo of antioxidant-rich sweet potatoes and potassium-rich parsnips with the added goodness of turmeric and black pepper make these simple-tasting root vegetables exotic as well as powerfully good for you.
4 cups (1 kg) parsnips, unpeeled, scrubbed well, and cut into chunks
4 cups (1 kg) sweet potatoes, peeled, scrubbed well, and cut into chunks
3 Tbsp (45 mL) extra-virgin olive oil
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) freshly cracked pepper
Preheat oven to 350 F (180 C).
Line a 9 x 13 inch (3.5 L) metal baking pan with parchment paper.
In large bowl toss sweet potatoes and parsnips with oil. Sprinkle with turmeric and pepper. Toss well to coat.
Place in prepared pan. Roast 1 hour or until soft.
Makes about 6 cups, cooked.
Each 1 cup (250 mL) serving contains: 212 calories; 3 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 36 g carbohydrates; 7.3 g fibre; 64 mg sodium
source: "Winter Vegetables", alive #327, January 2010
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.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.
Wait, isn’t mousse all about egg whites? Turns out, aquafaba––the viscous liquid left over after cooking chickpeas––fluffs up pretty well, too. And no, it doesn’t make the mousse taste like chickpeas. Plus, you don’t need to worry about using unpasteurized eggs, and it’s vegan-friendly. To reduce the sugar content, skip the praline and simply toast the pecans. Aquafaba FAQ Why is my aquafaba only whipping to soft peaks? Depending on your chickpeas, the aquafaba could whip to stiff peaks or quit at soft peaks with liquid below. If it doesn’t fully whip, scoop off the fluffiest foam on top and leave any liquid. The result will just be a more coconut-forward mousse. What do I do if my whipped coconut cream coagulates and bubbles when I add the aquafaba? Don’t worry! It’s not a bad thing. The cream will just be heavier and more textured (again, not bad), so make sure you use it as the base layer of the mousse so as not to weigh down the ethereal pear mixture on top. If you just want the light-as-air pear mousse layer, you can skip the coconut milk entirely and fold all the aquafaba into the pear purée.