Makes about 4 cups (1 L)
Healthy snack food is the key to survival when hiking or boating. And with the focus on brain health this month, we developed a smart snack food with the quintessential ingredients for optimal brain health.
Indian Spiced Trail Mix is also delicious chopped and sprinkled over a salad, your favourite rice curry, or on a Buddha bowl. Jazz it up a little more by adding roasted chickpeas for additional fibre and substance.
Preheat oven to 325 F (160 C). Line large rimmed baking sheet with parchment paper and set aside.
In large bowl, stir together coconut oil, maple syrup, and seasonings. Add nuts and fold in until evenly blended. Spread mixture into single layer on prepared baking sheet. Bake for 15 minutes, gently stir with heatproof spatula, rotate pan, and return to oven until nuts are golden brown and fragrant, about another 12 to 15 minutes. Place baking sheet on cooling rack and allow to cool to room temperature. It will harden as it cools. Once cooled, stir in goji berries and crystallized ginger. Store in airtight container for up to 1 month.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.