Together, the sweet potato, buttery cashews and edamame provide texture and elevate this curry that seemingly only gets more flavourful after resting for a day. Lemongrass, kaffir lime leaves and Thai basil are ways to make this dish scream Southeast Asian cuisine even more.
2 tsp (10 ml) grapeseed or peanut oil
2 shallots, chopped
2 tsp (10 ml) finely chopped fresh ginger
2 garlic cloves, crushed
3 tsp (15 ml) red curry paste
1/4 tsp (1 ml) cinnamon
1 cup (250 ml) reduced-salt chicken stock
1 – 14 oz (400 ml) can light coconut milk
1 1/2 Tbsp (30 ml) tomato paste
2 tsp (10 ml) fish sauce
1 lb (450 g) sweet potato (about 1 large potato), diced into 1/2 in (1.25 cm) cubes
1 lb (450 g) boneless, skinless salmon, cubed
1/3 cup (80 ml) unsalted cashews
1 cup (250 ml) frozen shelled edamame
Juice of 1/2 lime
1/4 cup (60 ml) chopped coriander
Heat oil in large frying pan over medium heat. Add shallots, ginger and garlic; cook 2 minutes, stirring often. Add curry paste and cinnamon; cook 30 seconds. Place chicken stock, coconut milk, tomato paste and fish sauce in frying pan and stir until curry and tomato paste are dissolved. Add sweet potato, bring to a boil, reduce heat to medium-low and simmer, covered, until potato is tender, about 20 minutes.
Place salmon, cashews and edamame in frying pan and simmer for another 5 minutes, or until salmon is cooked through. Stir in lime juice.
Place curry in serving bowls and garnish with coriander.
Each serving contains: 2194 kilojoules; 34 g protein; 28 g total fat (9 g sat. fat, 0 g trans fat); 35 g total carbohydrates (6 g sugars, 8 g fibre); 482 mg sodium
source: "One-Frying Pan Meals", alive Australia, Autumn 2015
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.
Here, the breakfast favourite, granola, serves as a crunchy topping for this salad featuring seasonal delights, including sweet butternut and apple. The maple-date dressing is sure to be kid-approved. You can add cooked lentils to move it from side dish to complete plant-based meal. If desired, swap out butternut for pumpkin or sweet potato and add a creamy touch with feta or soft goat cheese. Date night Soft and oh-so sweet, Medjool dates are a great way to add natural sweetness to everything from baked goods to DIY energy bars and dressings. You’ll also benefit from their fibre and nutrients, including vitamin B6 and potassium, which aren’t found in refined sugar.
What better way to celebrate healthy eating than with cake? Thanks to a healthy dose of orange fruits and vegetables, this cake is chock full of carotenoids, a compound that converts to vitamin A in the body and is essential for proper immune health and good eye health. Nibble-size it! Can’t wait to eat cake? Skip the frosting and roll the cake base into balls to create nibble-sized cake bites.