A fantastic brunch or quick dinner option, these pancakes are easy to throw together and provide a powerhouse of nutrition. They combine grains and vegetables for fibre with goat cheese for fantastic flavour.
1 Tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) garlic, minced
12 medium crimini or other wild mushrooms, sliced
1 tsp (5 mL) sea salt
1/2 tsp (2.5 mL) black pepper
2 tsp (10 mL) fresh lemon juice
1/2 cup (125 mL) spelt flour
1 cup (250 mL) cooked grains (brown and wild rice, for example)
3 green onions, chopped, including green tops
7 oz (200 grams) goat feta cheese, crumbled
Heat oil in a skillet over medium heat. Add garlic and mushrooms and cook 5 minutes, until soft. Add salt and pepper and cook another 3 to 5 minutes, until mushrooms have released their juice. Squeeze lemon juice over mushrooms and remove from heat.
In a large bowl, beat eggs with whisk and stir in flour, grains, green onions, and crumbled feta. Slowly stir in mushrooms.
Return skillet to medium heat and spoon 1/2 cup (125 mL) of egg mixture to centre of pan. Cook 3 minutes on each side (or until golden brown). Repeat until all egg mixture is used.
Serve with a side of tomatoes, hash browns, more mushrooms, and garnish with parsley, chopped chives, or other fresh herbs.
source:"Food Combinations for a Healthy heart", alive #268, February 2005
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.