You can also use quinoa, khorasan (also known as kamut) or wheat flakes for this porridge. Reheat leftovers in a saucepan with a small amount of additional water or milk.
1 1/2 cups (350 ml) spelt flakes
4 1/2 cups (1.25 L) water
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) nutmeg
1/2 cup (125 ml) raisins
1/3 cup (80 ml) sunflower seeds
1 1/2 Tbsp (30 ml) sucanat or other raw sugar
1/4 cup (60 ml) peanut or almond butter
2 cups (500 ml) blueberries
1. Place spelt flakes, water, cinnamon and nutmeg in medium saucepan. Bring to a boil, reduce heat and simmer for 12 minutes, or until most of the liquid has been absorbed but mixture is still creamy like oatmeal, stirring occasionally. 2. Stir in raisins, sunflower seeds and sugar; heat 2 minutes. 3. Taste and adjust sweetness if desired. 4. Divide among serving bowls and top with peanut or almond butter and blueberries.
Each serving contains: 1457 kilojoules; 10 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 57 g carbohydrates; 6 g fibre; 8 mg salt
source: "Bowled Over", alive Australia #13, Spring 2012
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.