This makes a big batch of mouth-warmingly good hummus. Use half for the wraps and the remainder for dip with crunchy vegies as a picnic extra.
1 - 14 oz (400 g) can cannellini beans or chickpeas, rinsed and drained
1/2 cup (125 ml) tahini paste
1/3 cup (80 ml) extra-virgin olive oil
2 garlic cloves, minced
1 lemon, juiced
2 Tbsp (40 ml) hot water
1 1/2 Tbsp (30 ml) Sriracha sauce (a hot chilli sauce originating in Thailand)
1 large eggplant
3 tsp (15 ml) extra-virgin olive oil
Sea salt and ground black pepper, to taste
8 large organic wholemeal or corn tortillas
1/4 cup (60 ml) toasted pine nuts
2 cups (500 ml) washed spinach leaves, shredded
For hummus, place beans in food processor and pulse to chop. Add remaining ingredients and whirl until puréed as fine or coarse as you like.
Makes 2 cups (500 ml) hummus.
For wraps, slice zucchini and eggplant lengthwise into thin strips. Lightly brush slices with oil and sprinkle with salt and pepper, if using. Grill over medium-high heat until charred, 2 to 3 minutes per side. Let cool, then slice eggplant into smaller strips.
To assemble wraps, spread tortillas on benchtop. Spread 1 1/2 Tbsp (30 ml) hummus over each, then sprinkle with pine nuts and spinach. Divide grilled vegetables along bottom halves of tortillas. To wrap, fold in the two sides of tortilla. Roll up, tucking in edges to form a tight cylinder. Wrap each individually in baking paper or pack in resealable container.
Each serving contains: 1331 kilojoules; 10 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 35 g total carbohydrates (5 g sugars, 7 g fibre); 205 mg sodium
Tip for the road: Go gluten free by making this recipe into mini sandwiches using your favourite gluten-free sliced bread.
source: "Splendour in the Grass", alive Australia #22, Summer 2014
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.