Decorating sugar cookies at this time of year is a great family tradition. This protein-packed smoothie lets you have your cookie and eat it too, while fueling up for all the merriment of the season. This recipe will make more coconut sprinkles than needed, but they’re great for adding a festive touch to plenty of seasonal dishes.
Try experimenting with different natural colour dyes for the sprinkles. Just mix 1 Tbsp (15 mL) fruit or vegetable juice with 1/4 cup (60 mL) unsweetened shredded coconut. Carrot juice, raspberry juice, blueberry juice, and kale juice will all yield beautiful results.
Per serving:
To make sprinkles, preheat oven to its lowest setting, about 170 F (77 C). Line rimmed baking tray with parchment paper and set aside.
Divide coconut equally among 3 bowls, 1/4 cup (60 mL) in each.
In 2 separate small bowls, place 1 Tbsp (15 mL) water into each. Into one bowl of water, whisk spirulina powder. Into other bowl of water, whisk turmeric.
Add beet juice to one 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 each coloured coconut onto prepared baking tray and spread into thin layer roughly covering one-third 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.
To make sugar cookie smoothie, add all ingredients, except agave nectar or honey, to blender and combine until smooth and creamy.
To serve, brush or smear agave nectar or honey around outer rim of 2 serving glasses. Roll each coated rim in coloured coconut sprinkles. Pour sugar cookie smoothie into rimmed glasses, garnish with additional sprinkles, if desired, and enjoy.
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.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.