Fill this free-form rustic tart with your favourite combination of seasonal fruits, from sweet berries in the spring, juicy stone fruits in the summer, apples, pears, and dates in the fall, to pumpkin, sweet potatoes, and squash in the winter.
The dough can be made two days ahead. Store well wrapped in the refrigerator, or freeze for up to a month.
Excerpted with permission from 21 of Canada’s greatest chefs present Inspired Cooking, benefitting InspireHealth Supportive Cancer Care (Fresh Air Publishing).
Per serving:
For crust, in large bowl, mix together all dry ingredients. Using pastry blender, cut in butter until mixture is sandy-looking or crumbly. Add lemon juice and work dough until it comes together. If more liquid is required, add drops of water and knead until a dough forms (it shouldnu2019t be sticky). Shape dough into a disk, then wrap tightly in plastic wrap and let rest in refrigerator for 1 hour or overnight.
Allow dough to rest at room temperature for 10 minutes before placing it on a piece of parchment paper that has been slightly floured. Dust the dough with more flour and place another sheet of parchment paper on top. Roll dough until it is 12 in (30 cm) in diameter, repairing any tears with dough scraps. Transfer parchment-sandwiched rolled dough to baking sheet and let chill in refrigerator for at least 1 hour before using.
To assemble, preheat oven to 375 F (190 C).
In large bowl, mix cornstarch, coconut sugar, salt, and desired optional flavours. Stir in fruit until coated.
Remove dough and baking sheet from refrigerator and peel off top parchment sheet. Pour filling into middle of dough, leaving a 2 in (5 cm) border. Gently fold edges of dough over so that it overlaps slightly, surrounding the fruit but not covering the centre of the pastry.
Bake galette on middle rack of the preheated oven until crust is golden brown and filling is bubbling, about 35 to 40 minutes. Let cool before serving.
The galette can be baked a day ahead and stored, tightly wrapped, at room temperature. Eat as is, or serve with coconut cream.
Refreshing flavours with a spicy zing—and, at 15 g per serving, a whopping load of protein—come together in this classic ceviche. Rockfish, often sold under the name Pacific snapper, is high in selenium—an 85 g serving provides 44 percent of the recommended daily value of the mineral, which has a role in preventing infection and cell damage, as well as in the proper functioning of the thyroid. Rockfish is also a good source of healthy omega-3 and omega-6 fats. Ceviche tips Keep an eye on the fish while it is “cooking” in the lime/lemon juice; 30 minutes is usually optimum to achieve a “just cooked” texture. You can extend that to an hour or more, but after about 2 hours, you’ll find that the texture will change and become “overcooked.” Waiting to add the tomatoes and avocado just at serving time keeps flavours fresh and distinct.
Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.
These taco-inspired lettuce wraps are full of vibrant flavour tempered by subtle heat, all topped off with a zingy tomatillo salsa. Shredding the chicken helps to make a small quantity of chicken feed a crowd, and the texture pairs well with the light wrapper. The bright salsa features heart-healthy tomatillos, which contain phytochemicals called withanolides, which studies have found can help inhibit cancer cell growth. Quick shred If you have a kitchen mixer with a paddle attachment, you can use it to quickly and easily shred chicken for taco lettuce wraps. After chicken has rested, add it to the bowl of a stand mixer with a paddle attachment. Reserve any pan juices that may have accumulated in the baking dish. Turn mixer on to a low-to-medium speed and process the chicken for 30 seconds to 1 minute, so that chicken is just separated, being careful not to overprocess. Add in cooking juices and mix through with spoon. To shred chicken by hand, use two forks to gently pull meat apart before combining with pan juices.
This rich bean dip is delicious warm or cold. It’s also a good source of protein, iron, and potassium. A single serving of this dip will help Dad get 19 percent of the recommended daily value of dietary fibre. Dried pasilla peppers impart a smoky, earthy fruitiness balanced with mild spice from a hint of hot paprika and cayenne. And those canned tomatoes add a nice hit of lycopene to an already healthy dish. Epazote (Eh-pah-zo-tay) Epazote has a history of use as a medicinal herb throughout Latin America and is a frequent ingredient in bean dishes because of its antiflatulent properties as well as its pleasant aromatic taste. Its flavour has no direct comparison but is reminiscent of oregano, tarragon, or licorice. There is a pungency to the scent, which some have described as having notes of kerosene, but it imparts a pleasing, earthy, and herbal quality to dishes. Dried epazote added to beans can help reduce their gas-causing properties. Epazote contains saponins, which can be toxic in copious quantities, so sparing use is recommended. Look out for it at specialty culinary stores. If you can’t find it, try cilantro, fennel, or oregano.