Grilled Turkey Burgers with Smoky Berry Sauce and Goat Cheese

Ingredients

1 tsp grapeseed oil
1 shallot, chopped
2 garlic cloves, minced and divided
1-1/2 cups raspberries
2 tsp fresh thyme
1 tsp minced chipotle chili canned in adobo sauce
1 Tbsp fresh lemon juice
1-1/2 Tbsp chia seeds
1 lb organic ground turkey
1 carrot, shredded
1/3 cup finely chopped oil-packed sun-dried tomatoes
2 oz soft goat cheese, crumbled
1/4 tsp salt
1/4 tsp black pepper
4 whole grain buns (optional)
2 cups spinach

Method

  1. Heat oil in medium saucepan over medium heat. Add shallot and half of the minced garlic. Heat for 1 minute.
  2. Add raspberries, thyme, chipotle chili, lemon juice and pinch of salt to saucepan. Simmer until raspberries break down, about 5 minutes.
  3. Stir in chia seeds and heat for 1 minute more. Set aside to cool and thicken. Reheat if needed before serving on burgers.
  4. Preheat grill on high heat for 10 minutes, and then lower to medium for cooking.
  5. In large bowl, gently mix together turkey, carrot, sun-dried tomatoes, goat cheese, remaining minced garlic, salt and pepper. Form into 4 equal-sized patties. Place burgers on grill and cook for 5 to 6 minutes per side, or until an internal temperature of 165ºF (74ºC) is reached in each burger.
  6. Remove burgers from grill and place bun halves, if using, on grill, heat just until toasted.
  7. Serve burgers on buns topped with Raspberry-chipotle Sauce and spinach.
  8. If not using buns, place spinach on plate and then nestle burgers on greens and spread sauce on patties.

Makes 4 servings.

Source: Sage magazine

Vegetarian Meal-in-a-bowl: Dairy-free Delicious, Lemony Soup with Quinoa

Ingredients

1 Tbsp camelina oil
1/2 small yellow onion, peeled and finely minced
1 large garlic clove, smashed and minced
1/2 cup white quinoa, thoroughly rinsed and drained
8 cups low-sodium vegetable stock, divided
1 small leek, trimmed, washed, and sliced into thin rounds
6 baby carrots, trimmed, scraped, and halved lengthwise
1/2 cup fresh shelled peas
3 Tbsp cornstarch or arrowroot powder
1/4 cup fresh lemon juice
4 large organic eggs
2 cups baby spinach leaves, washed and spun dry and chiffonaded
3 Tbsp minced fresh chives or dill
salt and freshly ground black pepper, to taste

Method

  1. In heavy-bottomed saucepan, heat oil. Add onion and saute over medium heat for 2 minutes, or until softened. Do not brown.
  2. Add garlic and stir for 1 minute.
  3. Stir in quinoa to coat. Add 6 cups stock and bring to a gentle boil. With lid ajar, simmer soup for l0 minutes, until quinoa is tender.
  4. Stir in leek, carrots, and peas. Cover and continue to simmer just until vegetables are tender crisp but still brightly coloured, about 4 minutes.
  5. Reduce heat to low to continue cooking.
  6. Dissolve cornstarch in 1/2 cup water. Stir in lemon juice.
  7. In small saucepan, heat remaining 2 cups stock. Do not boil. Remove from heat.
  8. In large mixing bowl, beat eggs with electric mixer until fluffy. Beat in cornstarch mixture. Reduce speed to medium-low and gradually beat in the 2 cups of hot broth. You don’t want it to curdle.
  9. Over low heat, slowly stir egg mixture into hot soup, stirring constantly until thickened and creamy and warm. Do not boil.
  10. Remove from heat and fold in spinach until wilted.
  11. Sprinkle with chives or dill. Add salt and pepper to taste before serving.

Makes 8 servings.

Source: Alive magazine

Chia Seed Pudding with Home-made Almond Milk

Ingredients

1 cup Greek yogurt
1/4 cup black chia seeds
1 to 2 tsp maple syrup
1 cup wild blueberries
zest from 1/4 lemon
6 to 10 mint leaves, chopped, to taste (reserve some for garnish)
1/4 cup almonds, toasted and chopped

Almond Milk

1 cup almonds, raw
4 cups water, divided

Method

  1. To make almond milk, combine 1 cup almonds with 1-1/2 cups water in a small bowl. Cover and let soak for 6 hours.
  2. Remove almonds and discard soaking liquid. Rinse almonds. Place nuts in blender with 2-1/2 cups water and blend on highest setting for 5 minutes, or until smooth milk-like liquid is formed.
  3. Line fine-meshed sieve with 2 layers of cheesecloth and strain almond-water mixture through it slowly, taking care to separate the solids from the milk. Squeeze out any remaining liquid by pressing the back of a wooden spoon on collected solids.
  4. To make chia seed pudding, mix together yogurt, 1 cup prepared almond milk, chia seeds, and syrup in a large bowl. Cover and refrigerate overnight, or until mixture has a thick, creamy consistency and chia seeds are swollen.
  5. To serve, mix wild blueberries, zest, and mint into chia seed pudding until incorporated. Divide mixture among 6 small bowls or glasses and top with toasted almonds. Garnish with mint.

Makes 6 servings.

Source: Alive magazine

Healthier Dark Chocolate Chip Cookies

Ingredients

1-1/4 cups whole wheat pastry flour
1 cup quinoa flour
1 teaspoon baking soda
1/2 teaspoon hemp seed powder (use your coffee grinder)
1 teaspoon wheat germ
1/4 teaspoon sea salt
1 cup raw agave nectar
1/4 cup packed brown sugar
3 tablespoons unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1-1/2 cups dark chocolate chips

Method

  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a large mixing bowl, blend together flours, baking soda, hemp seed powder, wheat germ, and salt.
  3. In a separate bowl, mix agave nectar, brown sugar, butter, eggs, and vanilla. Stir in chocolate chips.
  4. Slowly add the flour mixture to the wet ingredients until you create a batter.
  5. On prepared cookie sheet, place cookie batter in balls that measure about 1 tablespoon. Cookies should be about 2 inches apart. Do not press down.
  6. Cook for approximately 8-10 minutes, until light golden brown around the edges.

Makes 20 to 25 cookies.

Source: The Organic Family Cookbook

Barley Risotto with Pancetta-wrapped Salmon and Mushroom

Ingredients

4 X 4 oz salmon fillets
freshly ground sea salt and freshly ground black pepper
8-12 slices pancetta
3 tablespoons olive oil, plus extra for drizzling
heaped 1 cup pearl barley, washed and drained
1 small onion, finely chopped
1 garlic clove, finely chopped
1-3/4 cups chicken or vegetable stock or water
1 tablespoon light soy sauce
2/3 cup red wine
8 oz chanterelles (or other mushrooms, such as ceps, porcini, field mushrooms or large flat mushrooms)
1/4 cup unsalted butter
1 tablespoon each chopped fresh tarragon and parsley

Method

  1. Preheat the oven to 220°C/425°F.
  2. Season the salmon fillets with salt and pepper and then wrap each in 2-3 slices of the pancetta. Cover and set aside.
  3. Heat a large frying pan until hot. Pour in the olive oil, then add the barley and stir until it starts to turn golden – about 5 minutes.
  4. Add the onion and garlic and continue frying for 5-10 minutes, until the barley starts to brown. Don’t let it burn.
  5. Add the stock, soy sauce, red wine and seasoning. Bring to the boil and simmer gently until nearly all the liquid is gone – this should take at least 30 minutes.
  6. Meanwhile, brush or scrape the mushrooms clean (slicing any bigger ones to size) and heat another frying pan until it’s hot. Add 2 tablespoons of the butter and the mushrooms. Stir-fry until lightly colored – about 4-5 minutes. Season with salt and pepper.
  7. Add the stir-fried mushrooms to the barley and mix together. Remove from the heat and cover with tin foil pierced with holes to allow the barley to swell and absorb all the liquid. Leave it in a warm place for 15 minutes. (At this stage, you could let the risotto cool, reheating it for serving up to 24 hours later.)
  8. Whilst waiting for the risotto to rest, place the pancetta-wrapped salmon on a baking tray, drizzle with olive oil and bake for approximately 10 minutes until the pancetta is golden.
  9. Pop the risotto pan back on the heat, add the tarragon and parsley, and the remaining butter. Stir well until hot, taste for seasoning and divide between four plates. Carve each fillet into three slices, place on top of the risotto and serve.

Makes 4 servings.

Source: Nick Nairn’s Top 100 Salmon Recipes