This protein-packed smoothie will fuel you up for all the merriment of the season. The recipe will make more coconut sprinkles than needed, but they’re great for adding a festive touch to plenty of seasonal dishes.
Experiment with different natural color dyes for the sprinkles. Just mix 1 Tbsp fruit or vegetable juice with 1/4 cup unsweetened shredded coconut. Carrot juice, raspberry juice, blueberry juice and kale juice will all yield beautiful results.
Make the coconut sprinkles: Preheat oven to its lowest setting, about 170 F. Line rimmed baking tray with parchment paper and set aside.
Divide coconut equally among 3 bowls, 1/4 cup in each.
To 2 separate small bowls, add water (1 Tbsp in each). Into 1 bowl of water, whisk spirulina powder. Into other bowl of water, whisk turmeric.
Add beet juice to first bowl of coconut and stir until well combined. Stir spirulina mixture into second bowl of coconut until well combined. Finally, stir turmeric mixture into third bowl of coconut until well combined.
One at a time, tip contents of each bowl of colored coconut onto prepared baking tray and spread into thin layer roughly covering 1/3 of baking tray. Place in oven and dry for 60 to 75 minutes, until dry but not toasted. Occasionally toss sprinkles to encourage even drying. Allow to cool completely on tray before transferring to airtight container. Sprinkles may be made up to 1 week ahead of time.
Make the sugar cookie smoothie: Add all ingredients except agave nectar to blender and combine until smooth and creamy.
To serve, brush or smear agave nectar around outer rim of 2 serving glasses. Roll each coated rim in colored coconut sprinkles. Pour sugar cookie smoothie into rimmed glasses, garnish with additional sprinkles, if desired, and enjoy.
This recipe is part of the Smoothies for the season collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.