Slightly sour with a marbled ruby interior and berrylike flesh, blood oranges peak in early spring. In this Silky Chocolate Blood Orange Cheesecake, they’re paired with rich chocolate and creamy cashews for a perfectly sweet, seasonal ending to any spring feast. Out for blood (oranges) If you can’t hunt down blood oranges, feel free to use standard navel oranges instead.
Forget the heavy, stick-to-your-ribs stews of winter: This zesty and bright spring stew will leave you feeling light and revitalized. No grain, no gain If you have leftover cooked brown rice, quinoa or pasta, stir that in along with the chickpeas to create an even more satiating meal.
This elegant appetizer is a cinch to prepare and showcases spring’s bitter, punchy flavor profile. Pungent endive, puckery grapefruit and earthy walnuts create a unique and sophisticated snack experience. These endive boats come together quickly and are best made right before serving.
These bars were designed as a transitional dessert, moving away from conventional options laden with dairy and refined flour. They have developed a devout following among those aiming to phase out nutrient-devoid sweets and progress to healthier options. Tip: Sticky situation These guys are really sticky, so don’t skip the parchment paper. Lining your baking pan will make it easy to remove the baked bars and cut down on your cleanup.
Can anything this easy be good—and good for you? No need to complicate a delish dish. Topped up with tropical fruits and shaved coconut, it’s comfort in a bowl. Tips Black rice has more protein and fibre than any other rice. Plus, it has the highest amount of antioxidants. Try this dish for breakfast. Delicious topped with oranges, sliced banana, and toasted almonds. Don’t let saturated fats scare you. Many studies suggest there are good fats necessary for good health. Coconut milk is a saturated fat, but it contains healthy medium-chain triglycerides (MCT), which are fats suggested to benefit weight loss.
This quickly blended soup uses fermented miso paste, sweet raw corn, green onions, and zucchini, turning creamy without any dairy whatsoever. A sweet-spicy fruit swirl brings everything together. Tip : Instead of a swirl, top with a raw salsa of diced tomatoes, onion, cilantro, and lime juice.
An almost entirely edible melon bowl holds a rich, vanilla-imbued coconut cream, dukkah (an Egyptian nut and spice sprinkle), and fresh berries. Bursting with flavour, this beauty takes your morning fruit salad to the next level. Tip: Reserve canned coconut liquid for use in a smoothie tomorrow morning.
Packed with antioxidants and a vegetal sweet flavour, matcha is all the rage these days among tea aficionados. Outside of the mug, it can also be a way to add a “wow, look at that” green hue to desserts. This bark is a great way to satisfy crunchy, creamy, and sweet cravings after a day of Earth Day festivities. Make the grade Generally, matcha comes in two grades: culinary and ceremonial. For desserts, it’s fine to use the culinary grade of matcha instead of the pricier ceremonial grade, which should be saved for exceptional steamy drinks.
Gremolata is one of those items where the whole is greater than the sum of its parts. The Italian condiment is often made with parsley, but a duo of arugula and mint is a bright, fresh-tasting alternative. It’s an absolute star strewn over buttery scallops, but can also liven up halibut, rainbow trout, or wild salmon. Great catch When purchasing scallops from the fishmonger, be sure to buy those that are “dry-packed.” This means they were not soaked in a sodium solution, which not only raises sodium levels but also results in scallops that won’t sear properly in a skillet.
This marriage of nutritional superstars is sure to bowl you over with fresh flavours, great textural contrasts, and visual appeal. Not just for the birds, millet has great corny flavour, and cooking it in cilantro water is a way to make it even better with extra herby taste. To make each bowl shine even brighter green, you can swap out black beans for edamame or lima beans. It can also become vegetarian by swapping out chicken for cubes of smoked tofu. Serve the bowls for lunch or dinner. Pile It On To transport this recipe for workday lunches, pile ingredients into Mason-style glass jars. Simply divide sauce among 4 jars and then top with millet, chicken, beans, greens, and pumpkin seeds, in that order.
It’s always a good idea to slip leafy greens into any meal for a nutritious boost. And you’ll be amazed how spring spinach can be sneaked into these Instagram-ready pancakes without making them taste like a salad. Banana offsets the earthy notes of spinach with natural sweetness, lemon zest infuses the flapjacks with citrusy zing, and almond flour provides nutty tasting notes. Top with berries and a drizzle of maple syrup. The batter can be prepared the night before and may also be used in a waffle iron. Frozen asset Extra prepared and cooled pancakes can be frozen in a single layer on a parchment paper-lined baking sheet. To reheat, stack frozen pancakes on a plate and microwave for 90 seconds, or until heated through. Or warm them using a toaster oven or even a push-down toaster.
Israeli or pearl couscous is called ptitim in Israel. Small balls of toasted semolina flour are a type of pasta. With a lovely smooth texture and the ability to take on many delicious flavours and aromatics, it’s an easy solution for dinner. For the gluten free, substitute with short-grain rice. Wine Pairing: Les Hauts de Lagarde 2013, Bordeaux, France Tip: This dish is also delicious served at room temperature, if you wish. Refrigerate poached salmon, snap peas, and prepared couscous separately just until no longer hot. Then arrange and serve as above, garnished with almonds and green onions.
This salad is bound to impress and can be made with a variety of organic vegetables. Mix it up a bit by using other spicy greens such as mustard and arugula. Wine Pairing: Southbrook Triomphe Organic Cabernet Franc Rose 2011, Niagara-on-the-Lake, Ontario Tip: Want to go vegetarian? Replace salmon and chicken with diced sautéed organic tofu and sliced almonds.
You can follow a plant-based diet and still enjoy a southern barbecue feast thanks to jackfruit, an Asian tree fruit most readily available canned. The fruit magically turns into meaty pulled “pork”—pleasing both vegans and omnivores in one delicious dinner. Take leftovers for tomorrow’s lunch, packing it up into a Southern-style barbecue “bento” box.
The secret to creamy Caesar dressing without mayonnaise is in the unassuming chickpea. Along with adding body, chickpeas deliver protein, fibre, and iron. This dressing can be prepared up to one week in advance. Crispy croutons made with new potatoes deliver that stock Caesar crunch. Whenever possible, choose organic ingredients. Croutons 1/2 lb (225 g) new potatoes 2 Tbsp (30 mL) butter or coconut oil 1/2 tsp (2 mL) dried dill 1/4 tsp (1 mL) sea salt Dressing 1 cup (250 mL) cooked chickpeas, drained and rinsed if using canned 1 to 2 garlic cloves, minced 1/4 cup (60 mL) lemon juice 1/4 cup (60 mL) grated Parmesan cheese or nutritional yeast (for dairy-free) 1/3 cup (80 mL) extra-virgin olive oil 1/4 tsp (1 mL) sea salt 1/2 tsp (2 mL) ground black pepper 1/2 cup (125 mL) water, to thin (you may not use full amount) Slaw 1 bunch kale, de-stemmed and sliced into thin ribbons Preheat oven to 300 F (150 C). Fill medium pot halfway with water and bring to boil. Place potatoes in steamer basket over boiling water. Steam until slightly tender but not fully cooked (do not overcook or they’ll crumble). Allow to cool slightly. Warm oil or butter in large skillet over medium heat. Add steamed potatoes and sprinkle dill and salt evenly over potatoes. Sauté for 5 to 10 minutes, until potatoes are starting to brown and crisp. Transfer to large baking sheet and keep warm in oven while preparing slaw. Place all dressing ingredients except water in blender or food processor. Purée until creamy. Slowly add water until dressing is thin enough to toss with kale (depends on whether you prefer a thicker or thinner Caesar dressing). In large bowl, toss shredded kale with enough dressing to coat (it’s possible you won’t use all dressing). Refrigerate for 5 to 10 minutes. Divide salad among serving bowls and top with potato croutons. Serve immediately. Dressed slaw can be refrigerated for up to 3 days. Keep potato croutons in separate container, reheating in oven and topping slaw just before serving. Serves 6. Each serving contains: 285 calories; 7 g protein; 19 g total fat (7 g sat. fat, 0 g trans fat); 24 g total carbohydrates (2 g sugars, 4 g fibre); 296 mg sodium source: " Spring Slaws ", alive #390, April 2015