Canadian Couscous and Emmental Salad
Jul18

Canadian Couscous and Emmental Salad

The unique texture and mild flavour of couscous lends a light-yet-satisfying quality to this salad, making it equally suitable as a main course or a hearty side dish. Great for picnics and potlucks. 1/4 cup (60 mL) dried cranberries  1 cup (250 mL) Canadian couscous 1/3 cup (75 mL) BC Hazelnuts 3 tbsp (45 mL) Canadian canola or sunflower oil 1/3 cup (75 mL) Artisan Apple Cider Vinegar Salt and freshly ground pepper 6 oz (180 g)...

Read More
Skillet Quinoa with Black Beans, Cilantro and Feta
Jan10

Skillet Quinoa with Black Beans, Cilantro and Feta

This quick and easy dish is a made-to-order meal for everyday athletes. Quinoa, a gluten-free whole grain, and black beans supply athletes with carbohydrates, fiber, protein and other nutrients that help produce energy, restore cells and replenish nutrient stores. Canola oil keeps saturated fat to a minimum and lets the fresh ingredients shine. For a fully vegetarian version, replace feta with vegan cheese or tofu. Leftovers? Add...

Read More
Lentil & Sweet Potato Stew
Jan01

Lentil & Sweet Potato Stew

2 Tbsp (30 mL) canola oil 1 medium onion, chopped 2 medium carrots, peeled and chopped 2 celery stalks, chopped 1 bay leaf 1 garlic clove, minced 1½ tsp (7 mL) curry powder 2 cups (500 mL) dry green lentils, rinsed 2 medium sweet potatoes, peeled and cut in 1” cubes 9 oz (225 g) frozen cut green beans 14.5 oz (360 g) diced tomatoes in juice ½ cup (125 mL) cilantro leaves, chopped plain low fat yogurt for serving coarse salt and black...

Read More
Marie Nightingale’s Baked Jacob’s Cattle Beans
Dec17

Marie Nightingale’s Baked Jacob’s Cattle Beans

Halifax-based food writer and Maritime icon, Marie Nightingale, was pulling together an article on beans and found this great recipe on the back of the package of  Webster’s Farms from Cambridge, Nova Scotia.  Calling the family to ask their permission to publish it, she was greeted with a laugh.  Turned out that it was one of her own that they’d used because it was so delicious. Jacob’s Cattle Beans, the prettiest beans I’ve seen,...

Read More
Barley Pizza Crust
Dec06

Barley Pizza Crust

This is a novel new way of creating pizza crust. It’s nutty flavour is wonderful, particularly underneath milder toppings.   When using barley flour with 4% beta-glucan content, three slices of pizza would contain over 3 grams of beta-glucan, enough to meet the required daily intake for lowering cholesterol. 1 cup (250 mL) warm water 1 tsp (5 mL) sugar 2 ¼ tsp (11 mL)  quick rise yeast 2 tbsp (30 mL) canola oil 3 cups (750 mL)...

Read More
error: Content is protected !!