Ceviche is a Latin method of “cooking” seafood by letting it marinate in acidic juices. It’s important that you use only sushi grade salmon for this preparation method. Using lettuce leaves for the wraps and stuffing them with a lively salsa assures this dish is exceptionally fresh tasting.
1/3 cup (80 mL) fresh lime juice
1/3 cup (80 mL) fresh lemon juice
1/3 cup (80 mL) orange juice
1 lb (450 g) fresh skinless salmon, cut into 1/2 in (1.25 cm) pieces
1 1/2 cups (350 mL) cherry tomatoes, quartered
1 avocado, diced
1 cup (250 mL) cubed pineapple
2 green onions, thinly sliced
1 jalapeno pepper, seeded and minced
1/3 cup (80 mL) fresh basil, chopped
1/4 cup (60 mL) dried coconut flakes (optional)
Zest of 1 lime
Juice of 1/2 lime
1/4 tsp (1 mL) sea salt
12 large lettuce leaves, such as romaine or Boston
Stir together lime juice, lemon juice, and orange juice in a flat container. Add salmon and marinate in refrigerator, flipping pieces at least once, for a minimum of 4 hours or up to 8 hours. Remove salmon from liquid and discard citrus juices.
For salsa, in large bowl, toss together tomatoes, avocado, pineapple, green onion, jalapeno, basil, coconut (if using), lime zest, lime juice, and salt.
Divide salmon among lettuce leaves and top with salsa before folding into wraps.
Each serving contains: 351 calories; 25 g protein; 23 g total fat (5 g sat. fat, 0 g trans fat); 14 g total carbohydrates (6 g sugars, 5 g fibre); 220 mg sodium
source: "You Say Tomato", alive #370, August 2013
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.