The lovely orange colour is not the only attraction in this cool soup. There’s a distinct “umami” experience going on that’s beautifully complemented by a coconut ice cube and cilantro garnish.
2 Tbsp (30 mL) unsalted butter
1 lb (450 g) carrots, peeled and chopped, about 3 cups (750 mL)
1 Vidalia onion, peeled and diced
1 Tbsp (15 mL) peeled, finely grated fresh ginger
1 garlic clove, minced
2 cups (500 mL) low-sodium chicken stock
1 - 14 oz (398 mL) can coconut milk
2 Tbsp (30 mL) red curry paste
1 tsp (5 mL) light brown sugar or coconut sugar
2 Tbsp (30 mL) fresh lime juice
Dried red chilies
1 1/2 cups (350 mL) coconut water
12 small cilantro sprigs
Sea salt and freshly ground white pepper (optional)
Heat butter in large saucepan over medium-high heat. Add carrots, onion, ginger, and garlic. Reduce heat to medium. Cover and simmer, stirring occasionally, until carrots are tender, about 20 minutes. Be careful not to scorch carrots and onion. Add a splash of water if necessary.
When carrots are tender, stir in chicken stock, coconut milk, curry paste, sugar, and lime juice. Bring to a gentle simmer. Cover and cook for 10 minutes for flavours to blend. Remove from heat and stir in a generous pinch of chilies. Set aside to slightly cool.
To make coconut water ice cubes, pour coconut water into ice cube tray. Press cilantro sprig into each. Freeze.
When soup has slightly cooled, whirl in blender or use hand-held immersion blender and purée until very smooth. Strain through fine-meshed strainer if you wish. Press piece of perfectly fitted parchment paper onto surface of soup and refrigerate until cold.
When ice cubes are frozen, soup is ready to serve. Taste and add a little more lime juice and seasonings of salt and pepper if needed. Ladle into small serving bowls and garnish with coconut ice cube.
Each serving contains: 194 calories; 3 g protein; 15 g total fat (13 g sat. fat, 0 g trans fat); 14 g total carbohydrates (7 g sugars, 3 g fibre); 332 mg sodium
source: "Cool Summer Soups", alive #382, August 2014
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.