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The "Relatives" Salad

Serves 4.


    Relatives salad in a bowl on a chopping board with a tablecloth

    Why the name? All vegetables are botanically related! This salad fills you up with positive energy!


    The "Relatives" Salad


    • 1 large clove garlic, grated
    • 1/4 cup (60 mL) tahini
    • 2 Tbsp (30 mL) grapeseed oil
    • 2 Tbsp (30 mL) water
    • Pinch of salt
    • 1 cup (250 mL) broccoli florets, cut into bite-sized pieces
    • 1 cup (250 mL) thinly sliced Brussels sprouts
    • 1 cup (250 mL) chopped kale
    • 1 cup (250 mL) shredded cabbage
    • 1 cup (250 mL) thinly sliced cauliflower florets
    • 1/2 cup (125 mL) cooked or canned chickpeas, drained
    • 1/4 cup (60 mL) golden raisins or currants
    • 1/4 cup (60 mL) pumpkin seeds (or other seeds of your choice)


    Per serving:

    • calories325
    • protein11g
    • fat22g
      • saturated fat3g
      • trans fat0g
    • carbohydrates26g
      • sugars9g
      • fibre6g
    • sodium146mg



    In small bowl, whisk first 5 ingredients until well combined. Place all vegetables in a large serving bowl, add dressing and stir to coat. Let stand at room temperature for 30 minutes. Add raisins and seeds and toss to combine.


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    This recipe is part of the Beat the Heat with Salads collection.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.