Food

There are a few ways to take the sting out of nettles, but nothing can remove their goodness. Choose your source from an organic, pesticide-free location. Harvest carefully, only picking leaves from younger plants while allowing mature plants to continue propagating.

Tip

Pre-fab frozen pizza pockets have long been a guilty pleasure for anyone looking for a quick pizza fix. Now you can shelve those boxes with a lengthy ingredient list of whatchamacallits in favour of stocking your freezer with these healthier hand-held pizza bombs that will appeal to all generations of a household. Tortillas are a hack that streamlines the production and lets you save on doughy calories. Simply reheat and eat, or go upscale and serve pizza bundles on a plate draped in more warm tomato sauce, grated Parmesan, and sliced fresh basil. Or serve with dips such as guacamole, sour cream, or salsa. Look for jarred marinara sauces with no added sugars in their ingredient list and that are lower in sodium. Or for fresher flavour, rustle up your own red sauce for all your pizza and pasta needs. Simply place 2 lbs (1 kg) Roma (plum) tomatoes, 4 minced garlic cloves, 3 Tbsp (45 mL) balsamic vinegar, 2 Tbsp (30 mL) fresh thyme, 1/2 tsp (2 mL) salt, 1/2 tsp (2 mL) red chili flakes, and 1/4 tsp (1 mL) black pepper in blender, and blend until smooth. Pour mixture into medium saucepan and stir in 3 Tbsp (45 mL) olive oil. Bring tomato mixture to a boil, reduce heat to medium-low, and maintain a strong simmer until slightly thickened, about 30 minutes.

B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds.

Using thick Greek yogourt and low-fat sour cream means there is nothing fishy about the calorie count of this dip. Serve alongside cucumber slices or pieces of toasted rye or pumpernickel bread.

Serves 4

Serves 4

Serves 4

A family favourite with deep flavours and a healthy helping of healing honey, this coffee cake is as at home on the Thanksgiving table as it is the morning after.

Borscht is an incredibly powerful soup. Its rich colour signifies the presence of powerful plant pigments that have been shown to prevent the body from aging, environmental damage, and disease.

1 cup (250 mL) organic whole wheat flour
1 cup (250 mL) organic yellow corn meal
3 tsp (15 mL) alum-free baking powder
1 cup (250 mL) skim milk or water
1/2 cup (125 mL) organic cane sugar or liquid honey (or to taste)
1 free-range egg
1/4 tsp (1 mL) sea salt
1/4 cup (60 mL) organic olive oil

Kanafa is a pastry similar to a stringy version of phyllo that is found in the freezer section of Middle Eastern and Greek food shops. Ras el hanout means “head of the shop” in Arabic and is a popular blend of herbs and spices used across the Middle East and North Africa, most often including cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. It is also often perceived as an aphrodisiac!

Red (or black) quinoa has a firmer texture than its beige counterpart, making it a better choice for this cereal. With tropical flair that provides a healthy balance of carbohydrate, protein, and fat, this recipe will get your day started right. You can also try it topped with diced mango. Extra cooked quinoa can be stored in the refrigerator for up to five days.

Sour pickles dress up this satisfying salad.

There’s a saying, “For fish to taste good it has to swim twice, first in water and then in wine.” Nothing rings more true. Our delicious cioppino is a lean fish stew to which you can add whatever seafood you prefer. From crab to prawns to chunks of fish, the variety is unlimited.

This gluten-free pie crust is simple to put together and stars almond flour, which is loaded with vitamin E and heart-healthy monounsaturated fat.

I present to you the salad I ate so often I almost made myself hate it. It’s so addicting, so easy and really foolproof. It combines the latest trends with the roots of my childhood—and that can’t be a bad thing! Let’s just touch on a few things before you move on to the least boring salad ever. I used to think salads were lettuce, lettuce and more lettuce with a light dressing and a sprinkling of hate your body, so eat this shit, Maria. It took me a while to figure out that I was so wrong and that salads can have so many different varieties of greens and veggies. They can even have carbs. You can even have dressing that doesn’t taste like air mixed with gluten-free water—can you believe it? Simple ingredients like olive oil do have the calories we’ve all been “taught” to be afraid of, but I promise you things like olive oil, quinoa, capers and artichokes are what your body is calling out for. Hair growth, nail strength, soft skin and more benefits are to be expected when you just enjoy the right foods, eat balanced and legit love yourself!

Did you know?

This crustless bake is brimming with flavour thanks to orange juice, almond butter, and bananas that combine to deliver a delicious and healthy sweet treat.

This wholesome dessert is very simple to prepare and even easier to eat. Plain granola and pecans add crunch, and bananas and almond butter add flavour.

There are many variations for making a biga loaf. This one is similar to a traditional Italian filone breadstick. The outer crust is crunchy while the inner dough is soft, chewy, and full of holes. There are many methods for making sourdough starters. Some might not contain traditional yeast, and some may contain potato water and yeast. Each variation is relative to world customs. Google any number of online sites and you’ll find someone who has found a sourdough that specifically works for them.

Basic Biga Sourdough Starter

• 1/4 tsp (1 mL) traditional active dry yeast
• 1/4 cup (60 mL) lukewarm water
• 3/4 cup (180 mL) unbleached all-purpose or bread flour

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.

Fresh asparagus is the truest sign that spring has sprung. These edible spears have been cultivated throughout the ages by Egyptians, Greeks, and Romans. Rich in dietary fibre, folic acid, and potassium while low in calories and containing no fat or cholesterol, these young shoots are now prepared nearly worldwide in countless ways and an be easily pickled for keeping.

This wholesome dessert is very simple to prepare and even easier to eat. Plain granola and pecans add crunch, and bananas and almond butter add flavour.

Nothing beats fresh ratatouille made from your own garden-fresh vegetables. There’s something profoundly flavourful when the products are fresh picked and immediately turned into a recipe.

Zucchini steaks