This dish provides an endless supply of nutrients. For eyes, nose, and taste buds, it’s mild enough with just a hint of smoky flavour, yet soothing to the stomach because it’s minus the spicy and typically fatty chorizo and crushed red peppers. Add some cooked julienned organic chicken or a few wild prawns if you have a craving for an extra boost of protein.
3 Tbsp (45 mL) extra-virgin olive oil
1 medium-sized Vidalia onion, diced
1 red bell pepper, cored and cut into strips
1 small fennel bulb, cut in half and thinly sliced
3 large garlic cloves, minced
2 bay leaves
1 cup (250 mL) sprouted short grain organic brown rice
1/4 cup (60 mL) sherry vinegar
1 tsp (5 mL) saffron, crushed
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) cayenne
1/4 tsp (1 mL) sea salt
2 cups (500 mL) vegetable stock, hot
1 cup (250 mL) frozen shelled edamame beans, thawed
1 cup (250 mL) halved grape tomatoes
6 oz (170 mL) jar grilled artichokes, quartered
1/2 cup (125 mL) pitted Greek olives
1/3 cup (80 mL) coarsely chopped cilantro
Lemon, cut into wedges
Warm oil in large, wide paella or frying pan. Add onion and sauté until soft. Add red pepper strips and fennel and sauté for 5 minutes, stirring often. Add garlic and sauté for a minute. Stir in bay leaves and rice. Stir-fry for a couple of minutes to coat the rice. Deglaze pan with sherry vinegar. Sprinkle with seasonings and fold in. Add hot stock. Reduce heat and simmer uncovered, until rice is cooked and most of the stock has been absorbed, about 20 to 30 minutes. Do not stir.
Turn off heat, leaving pan on warm burner. Scatter edamame beans, tomatoes, and artichokes over top and gently tuck into hot rice. Add a little more salt to taste, if you wish. Cover tightly with lid and let rest for about 10 minutes.
To serve, place a generous ladle into each of 4 serving dishes and scatter each with a couple of olives, chopped cilantro, and a lemon wedge.
Each serving contains: 398 calories; 12 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 54 g total carbohydrates (4 g sugars, 8 g fibre); 458 mg sodium
source: "Cancer Fighting Foods", alive #378, April 2014
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.