With a hit of heat from the wasabi, this salad reminds us that winter too has its greens to offer, with a world of healthy benefits unrivalled by iceberg.
2 tsp (10 mL) roasted garlic
4 tsp (20 mL) Dijon mustard
1/2 tsp (2 mL) wasabi powder
1 egg yolk
1 cup (250 mL) organic canola oil
2 tsp (10 mL) fish sauce
Juice of half a lime
1/4 cup (60 mL) rice wine vinegar
Mash roasted garlic in a large bowl, then whisk in Dijon mustard, wasabi powder, and egg yolk. In a slow steady stream, whisk in canola oil. Mixture should thicken into a creamy mayonnaise consistency. To finish, whisk in fish sauce, lime, and vinegar.
Salad and Dressing
1 1/2 Tbsp (22 mL) olive oil
1 Tbsp (15 mL) lemon juice
Salt and pepper, to taste
4 cups (1 L) mixed organic winter salad greens (arugula, mache, endive, red romaine)
12 thin slices smoked albacore tuna or smoked wild salmon
1 daikon radish, peeled and grated
2 cups daikon sprouts, washed and trimmed
Mix olive oil and lemon juice together and season with salt and pepper. Lightly toss salad greens in dressing.
To plate, smear a teaspoon of wasabi aioli on the plate. Top with dressed salad greens. Place 3 slices of albacore on top of greens, then garnish with grated daikon radish and sprouts. Serves 4.
source: "A Healthy Habit", alive #291, January 2007
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.