4 cups (1 L) cherry tomatoes
2 cloves garlic, finely chopped
1/2 cup (125 mL) fresh basil, finely chopped.
1/4 cup (60 mL) extra-virgin olive oil
1 Tbsp (15 mL) lemon juice
1/2 tsp (2 mL) Celtic sea salt
1/2 cup (125 mL) sweet onion, thinly sliced
2 cups (500 mL) shiitake mushrooms, sliced
3 Tbsp (45 mL) low-sodium soy sauce
2 Tbsp (30 mL) extra-virgin olive oil
2 - 6 in (15 cm) zucchinis
Marinate first 6 ingredients in a glass jar; turn it over a few times. You can do this the night before. It’s fine to leave the jar on the counter.
Marinate sweet onion and mushrooms with soy sauce and oil for 10 minutes to take the raw taste off the onions and to soften and colour mushrooms.
Slice zucchinis lengthwise with a mandoline or potato peeler. This looks like real pasta! Include the skin only when organic produce is purchased.
Place zucchini in casserole dish. Top with marinated tomatoes and mushroom/onion mixture. (Discard marinade from onions.) Serve with pesto and garnish with pine nuts. Serves 4.
Each serving contains: 188 calories; 4 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 14 g carbohydrates; 3 g fibre; 710 mg sodium
This pesto is made without cheese or oil.
1 bunch fresh spinach*
1 bunch fresh cilantro*
1 bunch fresh parsley*
1 bunch fresh basil
1 avocado, cut into pieces
Juice of 1/2 lemon
2 cloves garlic, chopped
1/3 cup (80 g) pine nuts
3 Tbsp (45 mL) nutritional yeast
*Note: substitute basil for these three ingredients if you have a plentiful supply of basil in your garden, or simply use spinach and cilantro.
Combine all ingredients in food processor. Pulse and chop with S-blade of food processor; blend until smooth. Add water if needed.
Freeze pesto in zip-lock bags flattened to 1/4 in (6 mm) thickness. Break off needed amounts at short notice and add them to warm pasta and tomato soup, or use pesto instead of butter in vine-ripened sweet tomato sandwiches.
Each 1/4 cup (60 mL) serving contains: 53 calories; 2 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 4 g carbohydrates; 2 g fibre; 105 mg sodium
source: "Simply Rawsome!", alive #333, July 2010
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.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.