This salad provides more than just a delicious flavour combination. Each one of the three parts - from the nuts to the dressing - adds vital nutrients to help form a well-balanced meal. Fresh nuts and seeds aid heart health as they add natural polyunsaturated fats and minerals such as calcium. Cashews, in particular, provide copper, zinc, and magnesium, which are essential for many body processes. Recent research shows that consuming a small amount of nuts daily not only promotes heart and cardiovascular health but can also reduce gallstone risk.
Making salad dressing at home is a great opportunity to supplement with healthy oils, herbs, and seasonings such as garlic or ginger.
3/4 cup (175 mL) cashews
1 Tbsp (15 mL) extra virgin olive oil
1 tsp (5 mL) fresh rosemary, finely chopped
1 tsp (5 mL) curry powder
1 tsp (5 mL) dark brown sugar
1/2 tsp (2.5 mL) sea salt
1/2 tsp (2.5 mL) cayenne pepper
3 Tbsp (45 mL) white wine vinegar
3 Tbsp (45 mL) Dijon mustard
2 Tbsp (30 mL) honey
1 tsp (5 mL) minced fresh garlic
3 Tbsp (45 mL) sesame seeds, toasted
1/2 cup (125 mL) cold-pressed organic grape-seed oil
Sea salt, to taste
Fresh ground black pepper to taste
Spinach and Pear Salad:
12 cups (3 L) baby spinach, washed and loosely packed
6 cups (1.5 L) frisée (curly endive), washed and loosely packed
1/2 cup (125 mL) peeled and thinly sliced red onion
3 small ripe pears, thinly sliced
2 cups (500 mL) red grapes
To prepare Curried Cashews, preheat oven to 400°F (200°C). Roast cashews on baking sheet until golden, about 8 minutes, but watch carefully so they do not burn. Meanwhile combine oil, rosemary, curry powder, sugar, salt, and cayenne in a medium bowl. Remove cashews from oven and add them to bowl while still hot. Mix well to coat. Set aside.
To prepare Honey-Sesame Vinaigrette, whisk together vinegar, mustard, honey, garlic, and sesame seeds in a small bowl. Slowly whisk in grape-seed oil and season with salt and pepper. Set aside.
Now assemble the salad. On a large serving platter, lay out baby spinach leaves. Tear frisée into bite-size portions and place frisée with red onion on top of spinach. Decorate with pear slices, red grapes, and Curried Cashews. Just before serving, drizzle some of the Honey Sesame Vinaigrette over the salad. Alternatively, add everything together to a large bowl and toss with a generous amount of dressing. Serve immediately. Serves 6.
source: "Your Vegetable Garden May Be Your Best Nutrient Source", alive #374, August 2005
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.