These Mexican-inspired morsels are sure to be the highlight of any get-together. Creamy avocados and juicy tomatoes make great counterparts to the crispy endive base.
1 cob corn, kernels removed (or 3/4 cup/180 mL corn)
1 cup (250 mL) chopped grape tomatoes
1/4 cup (60 mL) finely diced red onion
1/2 cup (125 mL) chopped fresh cilantro
Juice of 1 lime
1/2 cup (125 mL) thick plain Greek yogurt or sour cream
Generous pinches of ground cumin, coriander, and chili powder
Sea salt and freshly ground black pepper
4 red or green Belgian endives
1 avocado, peeled, pitted, and thinly sliced
Combine corn kernels, grape tomatoes, red onion, and cilantro in bowl. Drizzle with lime juice and gently fold together to coat. Set aside for 15 minutes to marinate.
Combine yogurt or sour cream and seasonings together. Stir and taste. Add more seasonings if you wish. Add to corn mixture and gently fold together to lightly blend.
Separate Belgian endives into individual leaves. Spoon equal amounts corn mixture into each leaf and arrange on narrow platter. Place slice of avocado on top and garnish with cilantro sprig. Serve immediately or refrigerate for no more than an hour.
Each serving contains: 97 calories; 3 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 11 g carbohydrates (3 g sugars, 4 g fibre); 22 mg sodium
source: "Earth Hour Appies", alive #389, March 2015
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
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This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
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