Food

Cold-pressed camelina oil is ideal for searing fish and its high smoke point makes it easy to use on the grill. In salsa, camelina oil keeps things light, fresh, and fragrant.

Wake up your taste buds with the sun-infused flavours of Mexican cuisine for a fresh and unexpected pairing with earthy, burgundy beet rounds.

When you crave a taste of chocolate, nothing else will do. This homemade chocolate is delicious on its own, but stir in a few healthy extras and you have a decadent snack that will leave you and your body feeling nourished and satisfied. 1 cup (250 mL) chopped cocoa butter 3 Tbsp (45 mL) maple syrup or coconut nectar 1/4 vanilla bean, split and seeds scraped out (optional) 2/3 cup + 2 Tbsp (190 mL) raw cocoa powder 2 Tbsp (30 mL) raw pumpkin seeds 1 Tbsp (15 mL) cacao nibs 2 Tbsp (30 mL) unsweetened coconut flakes 1/2 tsp (2 mL) Himalayan sea salt (optional) Line baking tray or individual loaf moulds with parchment paper, or have ready a selection of chocolate moulds. Place cocoa butter in medium heatproof bowl and set over saucepan filled about a quarter full with water. Position saucepan over medium-low heat and allow cocoa butter to melt slowly. Meanwhile, whisk together maple syrup or coconut nectar and vanilla seeds (if using). Once cocoa butter has melted, remove bowl from saucepan and sift cocoa powder over cocoa butter. Pour in syrup mixture and stir with spatula until well incorporated. Gently stir in pumpkin seeds, cacao nibs, coconut flakes, and salt (if using). Pour chocolate onto prepared baking tray and let it spread into a thin layer, or divide evenly among moulds. Place chocolate in freezer to firm up, about 10 minutes, before unmoulding and storing in airtight container in refrigerator for up to 3 weeks. Makes about 22 servings. Each serving contains: 109 calories; 1 g protein; 11 g total fat (9 g sat. fat, 0 g trans fat); 4 g total carbohydrates (2 g sugars, 1 g fibre); 54 mg sodium Raising the bar Use this recipe as a stepping stone to creating your own chocolate concoctions. Try adding chopped nuts, dried fruits, different seeds, and even some spices such as cinnamon or a pinch of ground chili to create a personalized chocolatey indulgence. source: "Smart Snacking", alive #387, January 2015

At no other time of the year do the fields and streams offer such rich flavours. This dish marries land and sea with a focus on healthy and wholesome.

In the 1970s every bride-to-be was almost guaranteed a set of French onion soup bowls as a shower gift. This lighter version of that popular soup is my idea of a comfort food.

This no-bake version of a dessert classic makes use of spelt flakes, which are made by passing the nutrient rich whole grains through a roller to flatten them. But you can also use rolled oats or gluten-free quinoa flakes. Whipping up frozen bananas into an ice cream consistency is a tasty way to keep your cool this summer.

Serves 8 to 10

Serves 8

Even after sprouting, chickpeas, like other unsprouted beans and legumes, can be hard to digest for some people. But steaming the sprouts for just five minutes provides relative digestive happiness while preserving more of the nutrients than traditional boiling. Try adding 1 tsp (5 mL) toasted cumin (heat cumin seeds in a small, oil-free skillet over medium heat until aromatic, about 5 minutes) or half of a red or green pepper to the blender with the rest of the ingredients. The other half of the red or green pepper works well, sliced, as a gluten-free cracker substitute.

This is one of the most loved dishes in South Indian cuisine. It accompanies most meals. There are many variations to this sambar recipe depending on different family traditions and different regions.

Serves 8

Serves 4

The combination of sweet and savoury with a hit of orange zest packs a flavourful punch. Serve with a side of steamed Chinese broccoli or fresh green beans.

Serves 4 This is the perfect dessert to use up slightly ripe fruit. Don’t stop at pears—this recipe is boundlessly customisable. Grilled bananas are delicious with vanilla “cream,” toasted pecans and a drizzle of maple syrup. 1/4 cup (60 ml) cashews 1/2 cup (125 ml) water 2/3 cup (160 ml) light coconut milk 1 tsp (5 ml) maple syrup 1/2 tsp (2 ml) instant coffee 1 1/2 Tbsp (30 ml) coconut oil, divided 1/2 vanilla bean, cut in half and seeds scraped out 2 ripe pears 1/2 tsp (2 ml) ground cinnamon 1/8 tsp (0.5 ml) ground cloves Pinch nutmeg Pinch salt 1 1/2 Tbsp (30 ml) Cointreau or Grand Marnier Soak cashews in water overnight. Drain cashews and place in blender along with coconut milk, maple syrup and instant coffee; blend until smooth and creamy. Melt 1 Tbsp (20 ml) coconut oil in small saucepan over low heat. With blender running, slowly add melted coconut oil and blend until well incorporated. Add vanilla seeds and blend again until well dispersed in cream. Transfer to airtight container and refrigerate for at least 6 hours or overnight. Preheat oven grill. Halve pears and scoop out core with melon baller or small spoon. Melt remaining coconut oil and brush over cut side of pears. Place cut side down on rimmed baking tray. Grill until skins are blistered and knife is easily inserted into the flesh, about 4 to 6 minutes. Meanwhile, in small bowl, stir together cinnamon, cloves, nutmeg and salt. Turn pears over and sprinkle with spice blend and drizzle with liquor. Grill until browned and tender, another 2 to 3 minutes. Transfer pear halves to serving plates and top with dollop of coffee cream. Garnish with sprinkle of toasted, sliced almonds and raspberries, if desired. Each serving contains: 938 kilojoules; 2 g protein; 14 g total fat (9 g sat. fat, 0 g trans fat); 22 g total carbohydrates (12 g sugars, 3 g fibre); 30 mg sodium source: "Cooking with Coffee", alive Australia #19, Autumn 2014

This is the perfect dessert to use up slightly ripe fruit. Don’t stop at pears—this recipe is boundlessly customizable. Try apples and substitute the coffee in the “cream” with pumpkin pie spice. Broiled bananas are delicious with vanilla “cream,” toasted pecans, and a drizzle of maple syrup. 1/4 cup (60 mL) cashews 1/2 cup (125 mL) water 2/3 cup (160 mL) light coconut milk 1 tsp (5 mL) maple syrup 1/2 tsp (2 mL) instant coffee 2 Tbsp (30 mL) coconut oil, divided 1/2 vanilla bean, cut in half and seeds scraped out 2 ripe pears 1/2 tsp (2 mL) ground cinnamon 1/8 tsp (0.5 mL) ground cloves Pinch nutmeg Pinch salt 2 Tbsp (30 mL) Cointreau or Grand Marnier Soak cashews in water overnight. Drain cashews and place in blender along with coconut milk, maple syrup, and instant coffee; blend until smooth and creamy. Melt 1 1/2 Tbsp (22 mL) coconut oil in small saucepan over low heat. With blender running, slowly add melted coconut oil and blend until well incorporated. Add vanilla seeds and blend again until well dispersed in cream. Transfer to airtight container and refrigerate for at least 6 hours or overnight. Preheat oven broiler. Halve pears and scoop out core with melon baller or small spoon. Melt remaining coconut oil and brush over cut side of pears. Place cut side down on rimmed baking sheet. Broil until skins are blistered and knife is easily inserted into the flesh, about 4 to 6 minutes. Meanwhile, in small bowl, stir together cinnamon, cloves, nutmeg, and salt. Turn pears over and sprinkle with spice blend and drizzle with liquor. Broil until browned and tender, another 2 to 3 minutes. Transfer pear halves to serving plates and top with dollop of coffee cream. Garnish with sprinkle of toasted, sliced almonds and raspberries, if desired. Serves 4. Each serving contains: 224 calories; 2 g protein; 14 g total fat (9 g sat. fat, 0 g trans fat); 22 g total carbohydrates (12 g sugars, 3 g fibre); 30 mg sodium source: "Cooking with Coffee", alive #373, November 2013

These individual Chocolate Mousses in Mason jars are decorated with Pistachio Cream “moustaches.” If they don’t end up looking like moustaches, don’t worry! These healthy treats will still be delicious. Just think of it as abstract art. You can also layer the mousse and cream in Mason jars before decorating with moustaches.

This nutrient-dense quiche is made with phyllo pastry and a different mix of ingredients for a burst of flavour.

While this seasonal celebratory salad is certainly best enjoyed with the flavour and variety provided only by heirloom tomatoes, it can be enjoyed with more standard varieties as well. If an aged balsamic is beyond your pantry’s reach, try reducing an inexpensive balsamic in a pan until it reaches a consistency that coats a spoon.

This overhaul of the rather infamous “Chinese” dish, replaces the usual fried egg noodles with more nutritious whole grain, nutty-tasting soba noodles. You can add almost any vegetable you like—spinach, bean sprouts, Chinese kale, to name a few. Make the dish vegetarian by swapping chicken with tofu. The key to this recipe and others is getting the prep work done before you start stir-frying because once it starts, it moves rapidly.

Garden herbs are bountiful in summer. Parsley, sage, rosemary, and thyme work in harmony with garlic and paprika in this yogurt-based marinade. Slathered over a spatchcocked chicken, which shortens cooking time, the marinade helps to tenderize s and add fragrance to the meat prior to grilling or roasting. The finishing touch is fresh plum salsa, with a hit of gentle spicy heat, served slightly warmed and drizzled over the chicken before serving.

This dish feels fancy but is a cinch to put together. A sweet sauce of frozen cherries with a splash of heart-healthy red wine brings a touch of luxury to a simply cooked lean pork tenderloin. Cherries, packed with vitamin C and polyphenols, have been shown to have effects on heart health, including reduced oxidative stress, inflammation, and blood pressure levels.

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.

Tender tofu and fresh-tasting mango sauce combine to make a nutritious, Japanese-style dessert with little effort. But don’t worry: your dessert will not taste beany. Silken soft tofu has a rather neutral flavour. The key here is to use blocks of very soft tofu as opposed to firm or extra-firm versions.