Food

This whimsical cookie pie saves you the time needed to scoop out individual cookies, making it even sweeter to be a cookie monster. Milled from soft wheat, whole wheat pastry flour is a baker’s secret for less dense baked goods than you get when using regular whole wheat flour. You could also use gluten-free flour such as brown rice or quinoa. Dried cherries provide each bite with a tart kick, but dried blueberries, dried cranberries, or chopped dried apricots will work too. À la mode options include your favourite vanilla or mocha ice cream.

serves 12

Stunning black rice is soaked before cooking, helping to give it a chewy bite and making it the perfect anchor for this especially satisfying dessert. The nutty whole grain rice is encased in a deep purple husk thought to contain antioxidants similar to dark berries. In Thai markets the rice and rich custard are often wrapped in pandanus leaves for the ultimate take-away treat. If you’d rather just enjoy the rice without the custard, try topping it with sliced mango.

Sea scallops contain selenium and zinc to boost your immune function and omega-3 fats that directly decrease inflammation. A 3 oz (90 g) serving provides over 50 percent of your vitamin B12 needs to repair DNA.

These dainty cookies are a whimsical afternoon pick-me-up accompanied by a cup of your favourite tea.

Pu-erh is an earthy aged tea from China’s Yunnan Province. Its richness pairs particularly well with chocolate. You can find it at most tea shops or you can use Lapsang souchong, Earl Grey, or Darjeeling black tea instead. Making these in muffin cups helps with portion control.

Green pick

Topping
1/4 cup (60 mL) light brown sugar, turbinado, or sucanat
1 - 15 oz (425 g) can pineapple slices in unsweetened juice, drained (reserve 1/4 cup/60 mL juice)

When freshly sliced, queso fresco is mild and somewhat bland in flavour; when melted, it puffs into marshmallow-like pillows with a buttery, nutty taste that will awaken your umami taste buds. The texture can vary depending on how much weight is applied to the cheese when it’s set.

Key queso fresco ingredients

Serves 4

Cap off your next homemade sushi meal with these dessert rolls and you’re sure to elicit groans of delight. The pickled ginger adds a pleasant hint of piquant heat to this sweet sushi, but it can be left off entirely for a more family-friendly treat.

Chipotle peppers are smoked, dried red jalapenos. In cans they are packed with a tomato sauce called adobo and make a wonderful smoky addition to salsas, chilis, soups, and pasta sauces. Most supermarkets now carry chipotle peppers in adobo sauce. If you really want to bring the heat, up the amount of chipotle used in the tomato jam by 1 tsp (5 mL). A little goes a long way, so freeze extras for future use.

Wild rice and ground oats add tempting texture to these pancakes, while lemon zest is the secret ingredient that puts them over the top.

Not enough can be said about the importance of turmeric in a cancer recovery diet. It is not only recognized for its cancer-fighting properties but also contributes an amazing colour to this dish. Serve spooned over brown basmati rice or with rotis made from gluten-free millet flour.

Hidden under a cloud of puffy meringue lays a refreshingly tart layer of cranberry. Using coconut palm sugar instead of regular granulated sugar adds more nutrients, boosts flavour, and reduces the usual blood glucose spike. Palm sugar has a natural caramel sweetness that cuts and brightens the acidic tart flavour of cranberry.

1/2 cup (125 mL) large flake oats
1/4 cup (60 mL) unsalted raw peanuts
1/4 cup (60 mL) unsalted raw pumpkin seeds
1/4 cup (60 mL) raw sunflower seeds
1/4 cup (60 mL) flaked semi-sweet coconut
1/4 cup (60 mL) golden seedless raisins
2 Tbsp (30 mL) dried cranberries
2 Tbsp (30 mL) dark flaxseeds
1 Tbsp (15 mL) toasted sesame seeds
1 1/4 cups (300 mL) rice cereal
1 1/4 cups (300 mL) bran flakes
1/2 cup (125 mL) smooth peanut butter
1/2 cup (125 mL) liquid honey
1/3 cup (80 mL) corn syrup
1 tsp (5 mL) vanilla

Every mom I know loves chocolate. If your mom is a chocolate lover, this is the dessert for her. A pudding cake is unique because the cake and sauce are all cooked in the same pan in the oven. It’s easy to follow and even easier to eat!

This delicious granola is perfect for breakfast, in a dessert parfait, or sprinkled over fruit crumbles. It’s also a lovely gift idea.

This recipe is just the ticket for those who don’t want to put in a lot of active kitchen time but still want to turn out a dish that has looks to kill. If you please, the mozzarella can be replaced with Gruyère or other Swiss-style cheese.

Anyone can bake a cake, but tell people you steamed one and you’re sure to be awarded with much praise. Best of all, the result is an almost impossibly moist dessert. The cake will firm up if placed in the refrigerator in an airtight container overnight before slicing. A drizzle of the almond cream puts it over the top. It’s also great with a simple scattering of raspberries.

If you find yourself a bit squeamish at the thought of slurping back oysters, this sandwich is the perfect way to reap the benefits of these bivalves. Oyster meat is a very rich source of zinc, which is an important mineral needed to maintain good immune function. 3/4 cup (180 mL) organic yellow cornmeal 1/4 tsp (1 mL) smoked paprika 1/2 tsp (2 mL) dried basil Freshly ground black pepper, to taste 2 large free-range egg whites 12 oysters, shucked Extra-virgin olive oil, in an oil sprayer 1/2 cup (125 mL) shredded iceberg lettuce 1/2 cup (125 mL) shredded red cabbage 1/4 cup (60 mL) grated carrot 4 soft whole wheat buns, cut in half Zesty Yogourt Sauce (recipe follows) Preheat oven to 400 F (200 C). Place cornmeal on rimmed baking sheet and bake, stirring several times, until just starting to turn golden, about 10 minutes. Cool on sheet pan to room temperature. Transfer to bowl and stir in paprika, basil, and pepper. In another bowl, whip egg whites until frothy but still loose. One at a time, dip shucked oysters into egg whites, allowing excess to drip off. Dredge in cornmeal mixture and place on parchment-lined baking sheet that has been generously sprayed with olive oil. Repeat with remaining oysters. Spray oysters with oil and bake, turning after 6 minutes and spraying again with oil, until coating is golden brown, 12 to 14 minutes total. Meanwhile, toss together lettuce, cabbage, and carrot until well combined. Toast cut side of buns in dry frying pan over medium heat. To serve, spread both sides of each bun with Zesty Yogourt Sauce. Top each bottom bun with lettuce mixture and baked oysters, and sandwich with top bun. Enjoy sandwich immediately. Serves 4. Each sandwich (including yogourt sauce) contains: 374 calories; 26 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 48 g carbohydrates (5 g sugars, 5 g fibre); 507 mg sodium Zesty Yogourt Sauce This creamy sauce is delicious paired not only with fish and shellfish but also with poached or roasted chicken. 1/2 cup (125 mL) low-fat Greek yogourt 2 Tbsp (30 mL) chopped dill pickle 1 Tbsp (15 mL) capers, rinsed and chopped 1 green onion, trimmed and finely sliced 1/4 tsp (1 mL) finely grated lemon zest 2 Tbsp (30 mL) grainy mustard 1 Tbsp (15 mL) chopped fresh parsley Your favourite hot sauce, to taste (optional) Stir together all ingredients in bowl until well combined. Transfer to airtight container and refrigerate until ready to use. Makes about 3/4 cup (180 mL). Each serving contains: 22 calories; 2 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 1 g carbohydrates (1 g sugars, 0 g fibre); 186 mg sodium source: "Shellfish", alive #364, February 2013

I indulge with the cheddar biscuits in this recipe since the vegetables are leaner. This is also a great side dish for grilled fish or chicken.

All bell peppers are an excellent source of vitamins A, C, and K, but red bell peppers are chock full of them.

Moroccan Stuffed Red Capsicums