These seemingly sophisticated rolls are perfect for party fare or as a light lunch. They are best served fresh, but keep well in the fridge for a day or so. You can also use smoked mackerel or trout and even try grilling the zucchini strips. Extra sun-dried tomato spread is excellent when strewn over crackers or rolled up in sheets of nori.
1/2 cup (125 mL) shelled unsalted sunflower seeds
1/2 cup (125 mL) oil-packed sun-dried tomatoes
1 shallot, chopped
1 garlic clove, chopped
Juice of 1/2 lemon
1/8 tsp (0.5 mL) cayenne pepper
1/4 cup (60 mL) flat-leaf parsley
4 medium zucchinis
6 oz (165 g) smoked salmon, sliced
1 cup (250 mL) roasted red pepper, sliced
2 cups (500 mL) arugula
Place sunflower seeds in bowl, cover with cold water, and soak for about 4 hours.
Drain sunflower seeds and add to food processor or high-powered blender along with sun-dried tomatoes, shallot, garlic, lemon juice, cayenne, and 1/4 cup (60 mL) water. Blend into slightly chunky mixture, making sure to wipe down container’s sides with spatula a couple of times throughout. Pulse in parsley.
Slice ends off zucchini and use flat-blade vegetable peeler or mandoline to make long, wide strips.
Add dollops of sunflower seed mixture to one end of zucchini strips and top with equal amounts of salmon, roasted red pepper, and arugula. Tightly roll up zucchini strips and stab toothpick through the middle to keep rolls together.
Each serving contains: 111 calories; 9 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 10 g total carbohydrates (5 g sugars, 3 g fibre); 262 mg sodium
source: "Squash It!", alive #383, September 2014
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.