The taproot of the young burdock plant is more commonly consumed in European and Asian diets, where it is known as the gobo root. Try it as a nice addition to any regional plate.
1 wild burdock root, thinly sliced
1 cup (250 mL) water
1 tsp (5 mL) white vinegar
1 Tbsp (15 mL) sunflower oil
1 tsp (5 mL) maple syrup
5 cups (1.25 L) wild dandelion greens, rinsed and dried
2 tsp (10 mL) toasted hemp seeds, for garnish
Salt and freshly ground pepper to taste
1 Tbsp (15 mL) hempseed oil
1 1/2 Tbsp (22 mL) cider vinegar
2 shallots, finely chopped
1/2 bunch chives, finely chopped
1 tsp (5 mL) Dijon mustard
Maple syrup to taste
Scrub and peel burdock root and cut into fine julienne. Combine vinegar and water in medium bowl, add burdock, and soak 10 minutes to remove bitterness. Drain burdock and saut in sunflower oil over medium heat; add maple syrup and cook 2 to 3 minutes, until burdock caramelizes but remains crunchy. Spoon burdock over dandelion leaves. Taste and lightly season with salt and pepper.
Combine vinaigrette ingredients and spoon onto salad. Garnish with toasted hemp seeds.
source: "Eigensinn Farm", alive #310, August 2008
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.
Here, the breakfast favourite, granola, serves as a crunchy topping for this salad featuring seasonal delights, including sweet butternut and apple. The maple-date dressing is sure to be kid-approved. You can add cooked lentils to move it from side dish to complete plant-based meal. If desired, swap out butternut for pumpkin or sweet potato and add a creamy touch with feta or soft goat cheese. Date night Soft and oh-so sweet, Medjool dates are a great way to add natural sweetness to everything from baked goods to DIY energy bars and dressings. You’ll also benefit from their fibre and nutrients, including vitamin B6 and potassium, which aren’t found in refined sugar.
What better way to celebrate healthy eating than with cake? Thanks to a healthy dose of orange fruits and vegetables, this cake is chock full of carotenoids, a compound that converts to vitamin A in the body and is essential for proper immune health and good eye health. Nibble-size it! Can’t wait to eat cake? Skip the frosting and roll the cake base into balls to create nibble-sized cake bites.
Red vegetables and fruits are rich in lycopene. This plant nutrient is a potent antioxidant that also happens to provide foods such as tomatoes, watermelon, red peppers, and grapefruit with their characteristic colours. Lycopene has been linked to a range of health benefits including promoting optimal heart health and potentially preventing or slowing down certain types of cancers. Time saver You can cut your prep time for this recipe by using jarred fire-roasted red peppers instead of making your own and 3 cups (750 mL) jarred marinara sauce.