Serves 6 to 8 | ready in 1 hour
Well-balanced flavor and clean carbohydrates make this soup a delicious, functional favorite.
Preheat oven to 375 F.
Place sweet potatoes and onions on baking sheet. Drizzle with a little of the grapeseed oil. Season with salt and pepper to taste. Toss to coat. Roast for 20 minutes or until golden. Set aside.
Heat remaining grapeseed oil in stockpot over medium-high heat. Add celery, carrots, garlic and salt to taste. Stir in roasted peppers and sweet potato mixture and cook on medium for 10 minutes.
Add vegetable stock and coconut milk. Season with salt and pepper. Increase heat to high and bring to a boil. As soon as it starts boiling, reduce heat to a simmer. Simmer soup, uncovered, for 15 to 20 minutes. Remove from heat.
Using immersion blender or blender, pureu0301e soup to desired consistency. Adjust seasoning. Stir in most of the basil, reserving a few leaves for garnish. Adjust seasoning. Serve garnished with remaining basil leaves.
This recipe is part of the Decadent Classics Made Healthy collection.
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.
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.