Pomegranates, blueberries, apples, chia, hemp hearts and lecithin are all beneficial for bowel cleansing. Chia seeds are a rich source of soluble fibre, which helps the body sweep away waste, toxins, and minimizes your risk of developing constipation. This recipe is also gluten-, soy-, dairy-, egg-, and nut-free
Makes: 4–6 servings. Keeps for up to 4 days in the fridge.
- 2 cups wild blueberries, fresh or frozen
- 1 cup filtered water, just off the boil if using frozen berries
- 1 cup organic pomegranate or berry juice
- 1 cup applesauce
- 1/2 cup chia seeds
- 2 Tbsp Hemp Hearts
- optional boosters
- 2 tsp sunflower lecithin powder
- 1 tsp pure vanilla extract
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 5 drops liquid stevia (if you like it sweeter)
- 1 tbsp NutraVeg Omega 3 Oil
- 1 cup fresh pomegranate seeds (about 1/2 pomegranate), or other fresh fruit if pomegranate is unavailable
- 2 Tbsp raw pumpkin seeds
- Place the blueberries in a large bowl. If using frozen blueberries, pour boiling water over them, mixing gently to thaw; otherwise, add cold or room-temperature water.
- Add the juice, applesauce, chia seeds and Hemp Hearts to the berries, and stir well.
- Mix in any of the boosters if desired, and place in the refrigerator to set overnight.
- In the morning, let it return to room temperature on the counter and serve topped with fresh fruit and pumpkin seeds.
Tags: dessert, gluten free, healthy
Togarashi Grilled Cheese
- 2 tablespoons mayonnaise
- 2 slices Ace Organic multigrain bread
- 1/3 cup grated PC Black Label jura cheese
- 1/3 cup grated PC Black Label Isle of Man cheddar cheese
- ¼ teaspoon PC Black Label togarashi spice blend
- PC Black Label truffle aioli
- Spread mayonnaise over one side of each piece of bread. Place one slice mayo-side-down in a non-stick frypan.
- Carefully sprinkle cheese evenly over bread. Sprinkle cheese with togarashi spice.
- Top with second bread slice. Put the pan on the stove over medium.
- Cook, 3 to 5 min per side or until cheese melts and bread is toasty. Serve with truffle aioli and sauerkraut.
Red Cabbage Sauerkraut
- Half a small red cabbage (about 750g)
- 2 teaspoons kosher salt, plus more for brine
- Thinly slice cabbage. Combine with salt in a large bowl. Massage vigourously until cabbage is soft and wilted and there’s lots of liquid in the bowl, about 7 min.
- Pack cabbage into a well-cleaned 1-L glass jar, packing it down as much as possible. Once it’s all packed into the jar, stir 1 teaspoon salt with 1 cup warm water until dissolved. Add this mixture into the jar just so the cabbage is covered by ½ inch. Cover the jar with a piece of paper towel and secure this with a rubber band.
- Let stand at room temperature at least 3 days, and as much as 7 days. Replace paper towel with a lid and keep refrigerated.
Serves 1 . Recipes courtesy of Claire Tansey’s Kitchen.
Tags: easy, grilled cheese, lunch
Let the truck drive on by and instead try this incredibly simple Cookies & Cream Ice Cream recipe—no ice cream maker required!
1. Beat 1 cup of 35% cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min.
2. Reduce speed to low and beat in 300 mL of sweetened condensed milk and 1 cup of crushed chocolate wafers until just combined. Mixture should be smooth and fluffy.
3. Scrape mixture into a resealable container. Freeze until firm, about 6 hours. Makes 2½ cups.
*Recipe courtesy of the Chatelaine Kitchen
A version of this article appeared in our July/August 2015 issue with the headline “Make 3-ingredient homemade ice cream”, p. 93.
Tags: easy, ice cream, summer
Prep time: 10 minutes
Total time: 20 minutes
- 1/2 bunch kale, ribs removed (about 9 cups)
- 375-g pkg tagliatelle
- 1 1/2 cups grated parmesan, divided
- 1 cup walnut halves, toasted, plus more for garnish
- 1 cup frozen shelled edamame, thawed
- 1 garlic clove
- 1 tsp salt
- 3/4 cup olive oil
- Boil a large pot of water. Chop kale into smaller pieces then add to boiling water. Cook for 30 seconds. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.
- Add tagliatelle to boiling water and cook, following package directions but omitting salt, until tender, 10 to 12 minutes.
- Whirl kale with 1 cup parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.
- Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with remaining 1/2 cup parmesan and additional walnuts.
Per serving 881 calories, 29 g protein, 66 g carbs, 57 g fat, 6 g fibre, 937 mg sodium. Excellent source of zinc.
Tags: dinner, easy, fast, healthy, kale, pasta, pesto, recipe, walnuts
- 1 tsp olive oil
- 2 carrots, finely chopped
- 2 minced garlic cloves
- 500 g extra-lean ground beef
- 1 cup red wine
- 1 cup low-sodium beef broth
- 156-mL can tomato paste
- 1/2 tsp salt
- 450 g linguine
- 1/2 cup grated parmesan
- 1/4 cup chopped parsley
- HEAT olive oil in a large non-stick pan over medium-high. Add carrots and garlic. Cook until carrots begin to soften, 3 to 5 min. Crumble in ground beef. Cook, stirring often, until no pink remains, about 5 min. Add red wine, beef broth, tomato paste and salt. Boil, then reduce heat to medium-low. Simmer until thickened, about13 to 15 min.
- COOK linguine in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to 8 min. Drain and return pasta to pot. Add bolognese sauce and stir to coat. Sprinkle with parmesan and parsley.
Courtesy Claire Tansey
Tags: bolognese, easy, entree, spaghetti, weeknight, winter meals