Tag: lunch

  • A day of nourishment

    A day of nourishment

    A day of nourishment

    Your breakfast, lunch, and dinner, solved

    Medical advice around the topic of detox suggests we avoid diets or restrictive time-limited measures in favor of drinking plenty of water, avoiding overconsumption of sugary foods, and choosing foods every day that are high in fiber and full of vitamins, minerals, and antioxidants.

    These are the same nutritious, whole foods we should enjoy all the time. And there’s no reason why those foods can’t also be delicious! Here are a few ideas for incorporating nourishing foods that your body needs to function at its best, which we hope will inspire you.

    Breakfast: Sweet Potato and Spinach Egg Bites

    Egg bites are a delicious and convenient way to get some protein in the mornings. These ones get an extra nutrition boost with antioxidant-rich sweet potato and spinach.
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    Servings: 3
    Ingredients Method Notes

    Ingredients
      

    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ½ teaspoon hot smoked paprika
    • Scant olive oil for greasing muffin tin
    • 4 eggs
    • ¼ cup Greek yogurt
    • ¼ cup grated sweet potato
    • ¼ cup baby spinach finely chopped
    • 1 spring onion sliced

    Method
     

    1. Preheat oven to 350°F.
    2. In small bowl, combine salt, pepper, and paprika and set aside.
    3. Grease 6 cups of muffin tin.
    4. In large bowl, beat eggs and yogurt together with half of spice mixture. The yogurt will be a bit lumpy at first; using a balloon whisk will help smooth it out.
    5. Combine remaining spice mixture with grated sweet potato and divide among 6 greased muffin cups. Top grated sweet potato with small amount of chopped spinach and spring onion. Pour egg mixture into muffin cups overtop these ingredients.
    6. Bake for 18 to 20 minutes.

    Notes

    Each serving contains: 130 calories; 10 g protein; 8 g total fat (2 g sat. fat); 5 g total carbohydrates (2 g sugars, 1 g fiber); 291 mg sodium

    Lunch: Kale, Spelt, Apple, and Beet Salad

    Whole grains such as spelt and other high-fiber foods such as kale, beets, and apples help promote a healthy gut and ease digestion. This salad has a bright, slightly sweet flavor with a hint of apple and a tangy lemon juice dressing.
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    Servings: 2
    Ingredients Method Notes

    Ingredients
      

    • 3 cups washed and finely sliced kale
    • Pinch of salt
    • 1 tablespoon olive oil
    • 1 cup cooked spelt
    • 1 teaspoon lemon zest
    • ¼ teaspoon dry mustard powder
    • ½ teaspoon honey
    • 1 tablespoon lemon juice
    • 1 Pink Lady apple
    • 3 medium-sized beets trimmed, roasted, and cooled
    • ¼ cup sliced almonds

    Method
     

    1. In large mixing bowl, combine kale, salt, and olive oil. Massage kale for a few minutes; add spelt along with lemon zest, stir to incorporate, and then allow to stand while you prepare other ingredients.
    2. In small jar, combine mustard and honey to make a paste. Add lemon juice a few drops at a time to loosen the paste, gradually incorporating all of the lemon juice.
    3. Core and finely slice apple into matchsticks and add to bowl with kale and spelt. Pour lemon juice dressing overtop and stir well.
    4. Arrange salad on serving plate. Slice beets into eighths and arrange overtop. Sprinkle with almonds and serve.

    Notes

    Each serving contains: 412 calories; 14 g protein; 14 g total fat (2 g sat. fat); 63 g total carbohydrates (22 g sugars, 11 g fiber); 243 mg sodium

    Dinner: One-Pan Chicken with Artichokes, Spinach, Lemon, and Thyme

    This chicken dinner comes together in a snap and is filled with iron-rich spinach and an extra hit of fiber from antioxidant-rich artichokes.
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    Servings: 2
    Ingredients Method Notes

    Ingredients
      

    • 1 tablespoon olive oil
    • 2 chicken breasts skinless, boneless, about 13 oz in total
    • Pinch of salt
    • ¼ teaspoon pepper
    • 3 fresh thyme sprigs
    • ½ cup finely diced onion
    • 2 tablespoons lemon juice
    • ½ cup low-sodium chicken broth
    • 1 14-oz can artichoke hearts rinsed, drained, and sliced in half
    • 4 cups fresh baby spinach
    • 1 tablespoon plain Greek yogurt
    • 2 teaspoons lemon zest
    • 2 tablespoons fresh thyme leaves removed from stem

    Method
     

    1. In large skillet on medium, heat olive oil to medium high. Pat chicken breasts dry and season with salt and pepper. Place in skillet and cook for 4 to 5 minutes on each side, or until outside is nicely browned and lifts easily from pan. Remove chicken from pan, reduce heat to low, and add thyme sprigs and onion. Stir frequently and cook for 3 to 5 minutes, until onions are soft and translucent. Increase heat to medium and deglaze pan by adding lemon juice and scraping up brown bits from pan surface with wooden spoon. Add chicken broth and continue until bottom of pan is “clean.”
    2. Add chicken back into skillet. Add artichoke heart pieces evenly in pan, and top chicken with spinach. Cover and let stand 2 minutes, or until spinach has wilted. Remove lid and stir spinach to incorporate evenly through the mixture. Cook, uncovered, for about 2 to 3 minutes, until sauce is reduced slightly. Add yogurt and whisk it into sauce until smooth. Using tongs, lift chicken breasts and place them on top of the spinach and other ingredients. Remove from heat and garnish with lemon zest and fresh thyme leaves.
    3. To serve, place a chicken breast on each of 2 plates and top with spinach, artichokes, and sauce.

    Notes

    Each serving contains: 280 calories; 33 g protein; 11 g total fat (2 g sat. fat); 15 g total carbohydrates (3 g sugars, 8 g fiber); 245 mg sodium

    By Helena McMurdo

    Article Courtesy of Alive Magazine

  • Potato Curry

    Potato Curry

    Potato Curry

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    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 1 pound creamer or fingerling potatoes
    • 2 tablespoons olive oil
    • 1 small yellow onion minced
    • 2 cinnamon sticks
    • 2 cardamom pods
    • ¾ teaspoon cumin seeds
    • ½ teaspoon brown mustard seeds
    • 1 large tomato diced
    • 2 large garlic cloves minced
    • ½ inch fresh ginger minced
    • 1 teaspoon fenugreek
    • 1 teaspoon garam masala
    • ½ teaspoon turmeric
    • ¾ teaspoon Celtic sea salt
    • ¼ teaspoon cayenne
    • 1 ½ cups water or broth
    • 1 cup plain Greek yogurt
    • 1 cup cilantro leaves
    • ⅓ cup roasted cashews

    Method
     

    1. Cut potatoes into 1-inch pieces if large. Place potatoes in a saucepan with salted water, bring to a boil and cook until tender. Drain and set aside.
    2. Heat olive oil in a sauté pan over medium-low heat.Add onion and whole spices. Sauté until onions are translucent and starting to brown.
    3. Stir in diced tomato, garlic, ginger, ground spices, salt, and water/broth. Bring to a gentle simmer and cook for 5-10 minutes, or until tomatoes break down.
    4. Add yogurt and stir until smooth then add in cooked potatoes. Heat through and serve garnished with cilantro and cashews.

    Notes

    • Pairs well with steamed rice, chicken skewers, or garlicky naan bread
    • Can be made dairy free by substituting Greek yogurt with a plant-based version
  • Roasted Chicken Legs with Grapes

    Roasted Chicken Legs with Grapes

    Roasted Chicken Legs with Grapes

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    Marinate 1 hour
    Total Time 1 hour 50 minutes
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 6 chicken legs approximately 3-4 pounds
    • ½ cup teriyaki marinade
    • ½ pound shallots sliced
    • 4 tablespoons unsalted butter room temperature
    • 1 ¼ pounds red grapes cut into clusters

    Method
     

    1. Marinate chicken legs in teriyaki sauce for a minimum of 1 hour, turning occasionally.
    2. After chicken has marinated, discard excess marinade. Preheat oven to 375°F.
    3. Place sliced shallots evenly on a baking sheet. Remove chicken from marinade and place on top of shallots, season with ground black pepper.
    4. Take the butter and spread it under the skin of the chicken evenly.
    5. Cook chicken for 25 minutes. Add grape clusters and continue to cook until chicken reaches an internal temperature of 165°F, approximately 20-25 more minutes. Allow chicken to rest for five minutes before serving.

    Notes

    Excellent paired with sautéed spinach or a green salad.
  • Maple Roasted Winter Squash

    Maple Roasted Winter Squash

    Maple Roasted Winter Squash

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    Total Time 1 hour
    Servings: 3
    Ingredients Method

    Ingredients
      

    • 5 pounds winter squash (such as kabocha or butternut) seeded and cut into 1" pieces
    • 1 medium red onion chopped
    • ½ cup walnut halves
    • ⅓ cup avocado oil
    • ⅓ cup maple syrup
    • 1 teaspoon sea salt
    • 1 teaspoon crushed red pepper flakes or to taste
    • ½ cup crumbled feta

    Method
     

    1. Preheat oven to 400°F. Place winter squash, red onion, and walnut halves in a large mixing bowl.
    2. In a separate bowl, whisk together the avocado oil, maple syrup, salt, and crushed red pepper flakes. Pour mixture over squash and toss until well coated.
    3. Spread squash out on two parchment-lined baking pans in a single layer. Bake for 40 minutes or until squash is tender.
    4. Place squash in a serving vessel and sprinkle on crumbled feta.
  • Hawaiian Burgers

    Hawaiian Burgers

    Hawaiian Burgers

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    Total Time 20 minutes
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 8 beef or alternative-protein patties
    • 1 cup huli huli BBQ sauce divided
    • 1 can pineapple slices drained
    • 16 slices pepperjack cheese
    • 1 small red onion thinly sliced
    • 8 sesame seed burger buns
    Huli Huli Sauce (Hawaiian BBQ Sauce)
    • ½ cup ketchup
    • ½ cup brown sugar
    • ⅓ cup pineapple juice
    • ¼ cup tamari or shoyu soy sauce
    • 2 tablespoons toasted sesame oil
    • 2 tablespoons sriracha
    • 1 tablespoon rice vinegar
    • 2 large garlic cloves finely minced
    • 1 tablespoon peeled and minced ginger
    • 1-2 tablespoons cornstarch and water for thickening if needed (optional)

    Method
     

    1. Preheat the grill to 450°F or medium heat. Season beef patties on both sides with salt and pepper. Set aside a ½ cup of bbq sauce for serving. Grill burgers for 4 minutes per side, basting with remaining sauce as they cook. Burgers should reach an internal temperature of 165°F. Any sauce left after basting burgers should be discarded.
    2. Meanwhile, place pineapple slices on grill and cook until lightly caramelized, approximately 2 minutes per side.
    3. Place two slices of pepper jack cheese per burger patty and cook for another minute or until cheese has melted.
    4. Place burgers on buns with a pineapple slice and red onion. Serve with reserved bbq sauce.
    Huli Huli Sauce (Hawaiian BBQ Sauce)
    1. Place all ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes.
    2. Once cooled, if the sauce is too thin, whisk together equal parts water and cornstarch in a small bowl. Add the mixture to the barbecue sauce and rewarm to activate the thickening properties of the cornstarch.
  • Easy Chicken Enchiladas

    Easy Chicken Enchiladas

    Easy Chicken Enchiladas

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    Total Time 45 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 1 rotisserie chicken pulled
    • 1 teaspoon chili powder
    • ½ teaspoon dried oregano
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 3 tablespoons olive oil desired
    • 1 red bell pepper julienned
    • 1 green bell pepper julienned
    • 1 small onion julienned
    • ¼ teaspoon red pepper flakes
    • 16 oz shredded Mexican cheese blend
    • 18 taco sized corn tortillas
    • 2 15-oz cans red enchilada sauce
    • 1 15-oz can black or pinto beans rinsed and drained

    Method
     

    1. Preheat oven to 350°F. Toss pulled chicken with chili powder, oregano, salt, pepper and 2 tablespoons olive oil in a large bowl.
    2. In a large skillet, sauté bell peppers, onions, and red pepper flakes with remaining olive oil over high heat until tender crisp and starting to char. Season with salt and pepper to taste. Set aside to cool.
    3. To assemble, place a quarter of the sauce on the bottom of a 9"x13" baking dish. Layer ingredients as follows: 6 tortillas, half of the chicken, beans, and cooked pepper and onions. Pour on a quarter of the sauce followed by a third of the cheese and repeat one more time. Top with the remaining tortillas, sauce, and finish with the rest of the cheese.
    4. Cover assembled enchilada with foil and bake for 30 minutes. Remove foil and continue to bake until bubbling and cheese is starting to brown.

    Notes

    Serve with sour cream if desired.
  • Buffalo-Ranch Smothered Avocados

    Buffalo-Ranch Smothered Avocados

    Buffalo-Ranch Smothered Avocados

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    Total Time 20 minutes
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 4 ripe avocados
    • 4 bibb whole lettuce leaves
    • 4 slices turkey meat
    • ½ cup buffalo sauce
    • ½ cup ranch dressing
    • ½ cup fried onions
    • ½ cup crumbled feta cheese

    Method
     

    1. Cut avocados in half and twist open. Remove pits and skin. Cut avocado halves into three wedges and set aside.
    2. On four plates, divide the sliced avocado, lettuce, and turkey.
    3. Drizzle buffalo sauce and ranch dressing over avocados and top with onions and crumbled feta.Serve promptly.

  • Cook with mint

    Cook with mint

    Cook with mint

    Fast and fresh summertime recipes

    Let’s bring the refreshing flavor of mint into the kitchen this summer. With its distinctive flavor profile and heady aroma, mint is the perfect herb to incorporate into a variety of fresh, summery dishes. Read on for inspiration and then run, don’t walk, to grab your nearest bunch of mint and whip up some delicious fresh mint dishes today.

    Mint Chip Smoothie Breakfast Bowl

    Who wouldn’t want to eat ice cream for breakfast? This cool and creamy concoction only feels like an indulgence. Packed with fiber from bananas, spinach, mint, and oats, this breakfast is sure to keep you feeling full and satisfied until lunchtime.
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    Servings: 2
    Ingredients Method Notes

    Ingredients
      

    • ½ cup plain yogurt
    • ¼ cup rolled oats
    • ⅔ cup packed fresh spinach leaves
    • ⅔ cup packed fresh mint leaves plus extra for garnish
    • ½ teaspoon vanilla extract
    • 3 medium frozen bananas chopped into 1 inch pieces
    • 1 ½ tablespoons raw cacao nibs plus extra for garnish
    • ½ cup fresh raspberries for garnish

    Method
     

    1. In blender, combine yogurt, oats, spinach, mint, and vanilla until smooth. Add frozen bananas and blend, scraping down sides of blender as needed, until thick and creamy. With blender turned off, fold cacao nibs into smoothie mixture.
    2. Divide smoothie into 2 serving bowls. Garnish each bowl with some extra cacao nibs, fresh raspberries, and a few mint leaves. Serve immediately.

    Notes

    Each serving contains: 307 calories; 8 g protein; 6 g total fat (3 g sat. fat); 58 g total carbohydrates (28 g sugars, 10 g fiber); 55 mg sodium

    Minted Watermelon and Rice Noodle Salad

    This vibrant summer salad works equally great as a side dish or light lunch. It also travels well. Leftovers keep well refrigerated for a few days.
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    Servings: 5
    Ingredients Method Notes

    Ingredients
      

    • 2 tablespoons unseasoned rice vinegar
    • 2 tablespoons fish sauce
    • 1 tablespoon liquid honey
    • 1 tablespoon water
    • 1 teaspoon sambal oelek or 1 finely chopped bird's eye chili
    • 1 tablespoon + ⅓ cup loosely packed mint leaves divided
    • 1 cup snow peas ends trimmed
    • 1 cup bean sprouts
    • 5 ½ oz rice vermicelli noodles
    • 1 cup halved cherry tomatoes
    • 14 oz watermelon cut into bite-sized pieces
    • ¼ cup loosely packed Thai basil leaves or regular basil leaves
    • 2 green onions thinly sliced
    • 2 tablespoons roughly chopped toasted peanuts (optional)
    • 1 lime cut into wedges for serving

    Method
     

    1. In small bowl, whisk together rice vinegar, fish sauce, honey, water, and sambal oelek or chopped chili until well combined. Finely chop 1 Tbsp mint leaves and stir into dressing. Set aside while preparing salad, or transfer to airtight container and refrigerate for up to 1 week.
    2. Bring large saucepan of water to boil over high heat. While water is coming to a boil, prepare ice bath by placing a couple of handfuls of ice into large bowl and covering with cold water. Set aside.
    3. Blanch snow peas in boiling water for 10 seconds. Using slotted spoon, transfer to ice bath for 1 minute before placing on clean kitchen towel to drain. Repeat blanching and ice water bath treatment with bean sprouts, taking care to blanch bean sprouts in boiling water for only 5 seconds. Place bean sprouts to drain on clean kitchen towel alongside snow peas.
    4. Cook rice noodles according to package instructions and place in large bowl. Add about half the reserved dressing and toss to combine.
    5. Cut snow peas into bite-sized pieces and add to bowl with noodles along with bean sprouts, cherry tomato halves, watermelon pieces, torn basil leaves, green onion, and remaining 1/3 cup torn mint leaves. Drizzle with remaining dressing before gently tossing all together. Pile onto serving plates and garnish with a sprinkling of chopped peanuts, if using, and lime wedges.

    Notes

    Each serving contains: 215 calories; 6 g protein; 2 g total fat (0 g sat. fat); 45 g total carbohydrates (11 g sugars, 4 g fiber); 590 mg sodium

    Sweet Mint Pesto with Grilled Peaches

    For this recipe, sun-kissed peaches are used; however, other fruits such as pineapple, mango, nectarine, or plums would work equally well. Paired with a refreshing minty pesto sauce, this speedy dessert is sure to be a hit at your next BBQ.
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    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 2 cups packed fresh mint leaves
    • 4 tablespoons grapeseed oil divided
    • 2 tablespoons olive oil
    • ¼ cup raw pine nuts, raw cashews, or raw sunflower seeds
    • 2 tablespoons honey
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 4 ripe peaches
    • Your favorite vanilla ice cream to serve, if desired

    Method
     

    1. Preheat barbecue grill to medium-high.
    2. While barbecue preheats, make mint pesto sauce. In blender, place mint, 3 Tbsp grapeseed oil, olive oil, pine nuts, honey, vanilla, and salt. Blend, scraping down sides of blender jug as needed with rubber spatula, until pesto is mostly smooth, about 30 seconds. If pesto is too thick, thin with water, adding 1 Tbsp at a time until desired consistency is achieved.
    3. Cut peaches or your chosen fruit in half and discard pits. Rub cut side of fruit with some of the remaining 1 Tbsp grapeseed oil. Place fruit cut-side down on preheated grill and cook, moving as needed so fruit does not burn, until warm and grill marked, about 2 minutes.
    4. To serve, divide grilled fruit among serving bowls and top with some mint pesto. While delicious just as is, topping with a scoop of ice cream is highly recommended, as it gives the final dish more depth and richness.

    Notes

    Each serving contains: 271 calories; 4 g protein; 19 g total fat (2 g sat. fat); 26 g total carbohydrates (21 g sugars, 5 g fiber); 70 mg sodium

    By Lawren Moneta

    Article Courtesy of Alive Magazine

  • Buckwheat Noodles with Tofu

    Buckwheat Noodles with Tofu

    Buckwheat Noodles with Tofu

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    Ingredients Method Notes

    Ingredients
      

    • 1 1/2 tbsp olive oil
    • 1 1/2 tbsp tamari
    • 1 tsp sesame seeds
    • 1/2 lb tofu cubed
    • 8 ounces 100% buckwheat soba noodles
    • 2 scallions thinly sliced
    • 1/4 bunch cilantro chopped
    • 2 tbsp olive oil
    • 2 tbsp sesame oil
    • 1 tbsp rice vinegar
    • 1 tbsp sriracha
    • 2 tsp cane sugar
    • 1 large garlic clove finely minced

    Method
     

    1. Preheat oven to 375°F. Whisk together olive oil, tamari, and sesame seeds and toss with tofu. Place tofu on a parchment lined baking sheet and bake for 15-18 minutes or until tofu is golden brown. Set aside to cool.
    2. Meanwhile, bring 8 cups of lightly salted water to a boil and add noodles. Gently simmer for 4-6 minutes, then drain and rinse.
    3. In a medium mixing bowl, whisk together dressing ingredients until emulsified. Add noodles, tofu, scallions, and cilantro. Toss to combine and adjust seasoning to taste.

    Notes

    Buckwheat is gluten free; some soba noodles are made with wheat flour and buckwheat flour. To make sure this recipe is gluten free, go for 100% buckwheat. If customers don’t need to avoid gluten, then regular soba noodles will work just the same.
     
  • Eat for the Planet

    Eat for the Planet

    Eat for the Planet

    Sustainable recipes you’ll love

    More of us than ever are coming to understand the links between the food we eat and its impact on the planet. Eating a diet rich in legumes and organic vegetables, with a reduced emphasis on meat, is recognized as being better for us and the planet. Read on to discover delicious recipes that will help you include more sustainable ingredients in your meal plans.

    Leek and Mushroom Tartines with Wilted Watercress

    Watercress is relatively disease and pest resistant, so it doesn’t require pesticides. It’s easy to grow, and it’s packed with nutrition.
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 tablespoon olive oil divided
    • 1 teaspoon olive oil divided
    • 10 Mushrooms, mixture of white and brown cleaned and diced, about 2 cups
    • 2 sprigs thyme
    • ¼ teaspoon salt divided
    • 1 tablespoon lemon juice
    • 1 Leek trimmed, quartered, and diced, about 1½ cups
    • 1 teaspoon Honey
    • 1 cup watercress
    • 2 slices whole grain or sourdough bread
    • Black pepper, to taste

    Method
     

    1. In large skillet on high, heat 1 Tbsp (15 mL) olive oil. When oil is hot, add mushrooms and thyme sprigs and cook for about 5 minutes, shaking pan from time to time to toss, but otherwise keeping movement to a minimum. Once mushrooms are browned, add a pinch of salt and lemon juice, stir through, and tip out onto plate to rest.
    2. Reduce heat to medium and, in the same pan, add remaining 1 tsp (5 mL) olive oil, leeks, and remaining salt. Cook leeks, being careful not to brown, for about 5 minutes, or until just soft. Tip mushrooms and thyme sprigs back into the pan, add honey, and combine with leeks. Remove pan from heat.
    3. Toast 2 pieces of bread. When ready, add watercress to still-warm leek and mushroom mixture and mix through, just wilting watercress. Spoon onto toasted and plated bread and season with black pepper.
    4. Enjoy!

    Herby Lentil Salad with Spinach and Peas

    Symbiotic bacteria called Rhizobium invade the roots of lentils and legumes such as peas and beans, allowing them to “fix,” or use, nitrogen. This also improves the quality of the soil they grow in.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup black beluga or French Puy lentils
    • 1 Bay leaf
    • ¼ cup green peas
    • ¼ cup cilantro finely sliced
    • ¼ cup parsley finely sliced
    • ¼ cup mint finely sliced
    • ¼ cup red wine vinegard
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • 3 Green onions finely sliced
    • 1 cup baby spinach

    Method
     

    1. Pick over lentils, removing pebbles or debris, and rinse. Bring a large pot of water to boil and add lentils and bay leaf. Reduce to medium-low and cook lentils at a slow simmer for 20 minutes, or until tender but not mushy. Drain and rinse with cool water to stop the cooking process.
    2. In separate pot, blanch green peas for 2 to 3 minutes; drain and rinse with cool water.
    3. In small bowl, combine herbs, vinegar, olive oil, and salt.
    4. In large bowl, place cooked and cooled lentils. Pour dressing overtop lentils; add green onions, peas, and baby spinach; and toss together. Tip out onto large shallow platter to serve.
    5. Enjoy!

    Poached Rhubarb with Cinnamon, Mint, and Ginger

    Selecting seasonal fruit reduces the need for heating, refrigeration, artificial lighting, pesticides, and increased transport. While rhubarb’s season may be short, the plant is a perennial that can produce for years.
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 2 cups rhubarb cut into 1 in. pieces
    • 1 piece gingerroot, about thumb-size cut into 3 or 4 chunks
    • 1 stick cinnamon
    • 1 large sprig mint
    • ½ cup orange juice
    • ½ cup water
    • 1 tablespoon honey

    Method
     

    1. Preheat oven to 375 F (190 C).
    2. In shallow 10 x 10 x 3 in (26 x 26 x 8 cm) baking pan, arrange rhubarb in one layer. Cut ginger in 3 or 4 chunks and add to pan along with cinnamon stick and mint sprig.
    3. In small bowl or jug, mix together orange juice, water, and honey. Pour over rhubarb mixture.
    4. Place baking tray in preheated oven and poach for approximately 20 to 30 minutes. Rhubarb is done when it is fork tender but still retains its shape. Serve over porridge or granola, or use as a dessert topping or cake filling.
    5. Enjoy!

    Article Provided by Alive Magazine