Brain health comes by way of many different foods. Here’s a delicious rutabaga salad coupled with greens and walnut dressing that packs a punch of flavour along with its infusion of great brain-boosting nutrients.
In place of mustard greens, any greens will suffice. Substitute with kale or Swiss chard if you wish.
Preheat oven to 375 F (190 C). Line a couple of baking sheets with parchment paper.
Peel rutabagas and slice into 1/3 in (8 mm) rounds. Brush both sides of slices with olive oil. Place in single layer on lined baking sheets. Bake in oven for 20 to 25 minutes, rotating and switching sheets halfway through baking. Slices are done when fork-tender but not mushy.
Tear mustard leaves into bite-sized pieces. Place in large bowl. Using your fingertips, rub 1 Tbsp (15 mL) walnut oil and sea salt into leaves to bruise and tenderize. Place in large, shallow serving platter.
In small bowl, combine remaining 1 Tbsp (15 mL) walnut oil, lemon juice, maple syrup, and mustard. Whisk to blend. Add more salt to taste, if you wish.
When rutabaga is tender, remove from oven. Arrange and overlap slices on top of mustard greens. Scatter with toasted walnuts and goatsu2019 cheese down the centre. Give dressing a brisk whisk and drizzle over salad in a zigzag fashion. Serve warm.
This recipe is part of the A Feast in Yellow collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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.