Vegan-friendly SCD: Omit chicken and replace with more oyster mushrooms or young jackfruit.
Low-FODMAP: Use less than 1/3 cup (80 mL) squash per person and yellow zucchini or summer squash instead of green winter zucchini, or use less than 1/3 cup (80 mL) of the green version per person. Vegetarians and vegans following a low-FODMAP diet can add a drained and rinsed can of chickpeas.
AIP: Omit cumin, coriander seeds, and hot peppers; replace with 1/2 cup (125 mL) more chopped cilantro stems and a pinch of asafetida powder.
GAPS: Omit squash.
In blender, grind coriander and cumin seeds. Add jalapenu0303os, lemongrass, chives, green onions, cilantro stems, and 1/4 cup (60 mL) leaves (save the rest for garnish), ginger, turmeric, 1 kaffir lime leaf (or a pinch of lime zest), and fish sauce or salt in blender. Add water 1 Tbsp (15 mL) at a time to blend.
In large pot or wok over medium-high, heat oil. When hot, but before oil smokes, add curry paste and fry for 2 minutes. Add chicken and stir for 1 minute. Add mushrooms and cook for 2 minutes more, then add remaining vegetables, remaining 4 kaffir lime leaves, and coconut milk. Bring to a boil; cover and reduce the heat to medium-low and cook for about 15 minutes, or until vegetables are tender and chicken pieces are cooked through. Taste and add more fish sauce or salt if necessary.
Serve with jasmine rice for low-FODMAP or mashed cauliflower for SCD, AIP, and GAPS. Garnish with cilantro leaves and lime wedges to squeeze over the curry as desired.
This recipe is part of the How to Eat For Your Gut collection.
There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).
With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath. When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.