This blushing beverage is even easier to pull off than a smoothie, and just as pretty. The creamy base is made with kefir, a probiotic-packed beverage that takes on flavours strong and subtle, such as the rose, cardamom, and hibiscus here.
Keep pink kefir mixture in its jar in the refrigerator for up to 2 days. When you’re ready to serve, shake well, strain into glasses, and garnish with rose petals, if using.
Add all ingredients except rose petals to large jar, seal, and shake until combined. Refrigerate for 1 to 2 hours, until hibiscus has infused its colour into kefir and mixture is well chilled. To serve, shake well and strain into glasses. Garnish with rose petals, if using, and serve chilled.
This recipe is part of the Good Morning, Valentine collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
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