Food

Nothing rejuvenates the senses like a serving of citrus redolent with the colours and scents of summer. Layered with the flavours of lemon grass and coconut and the soft textures of lobster and avocado, this starter, though cold, will banish the chill.

This is a great snack for after school or work; it’s low in calories, high in flavour, plus it’s a wonderful way to eat broccoli and its cruciferous buddy Brussels sprouts more often.

The heat comes from a combination of curry powder, cracked black pepper, and cayenne.

And now for a scrumptious finale. Go ahead and live a little!

This drink is perfect for thirsty health fanatics (it has liver-cleansing action).

Just like a good sorbet, this salad prepares the palate for nearly any entrée to follow.

This savoury citrus soup is a delightful beginning to any meal.

Use dark chocolate that has been processed correctly for the best flavanol hit.

1/4 cup (60 mL) natural cocoa powder
2 Tbsp (30 mL) granulated sugar
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) red pepper flakes
Pinch of cloves and cayenne
2 1/4 cups (560 mL) skim milk

Balsamic Vinaigrette

2 heads roasted garlic
Olive oil for drizzling over garlic
3 Tbsp (45 mL) sherry or red wine vinegar
1 shallot, finely chopped, soaked in ice water for 30 minutes and drained
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
3 Tbsp (45 mL) olive oil
2 lb (1 kg) small potatoes
1/2 cup (125 mL) red wine vinegar
1/2 tsp (2 mL) salt
1 bunch arugula, trimmed

Basic Hot Chocolate for One

This wholesome dessert is very simple to prepare and even easier to eat. Plain granola and pecans add crunch, and bananas and almond butter add flavour.

This is a great vegetarian dish, or it can be paired with meats such as lamb, rabbit, or poultry. Israeli couscous is a small, round, toasted semolina pasta that should not be confused with the tiny yellow North African couscous. Sauces stick to it perfectly!

1/2 cup (125 mL) raw, unsalted cashews
2 cups (500 mL) cooked wild rice, cooled
4 cups (1 L) assorted mushrooms (shiitake, cremini, oyster), sliced
1 shallot, diced
1/2 cup (125 mL) dry white wine
Salt and pepper, to taste
1/4 cup (60 mL) fresh sage or tarragon

The flavours of the vegetables and fruit mingle to create a layer of loveliness. Catfish can be used instead of tilapia if desired.

Infused with a rich Asian flavour, trout contains a boatload of heart-chummy omega-3 fats. Wild salmon or arctic char would also work well. Try serving with soba noodles.

As the sultry summer progresses, try this low-calorie dessert with whatever fruit is in season, such as peaches, nectarines, strawberries, apricots, and cherries.

A spring delicacy, the flavour of fiddleheads wanders somewhere between asparagus and broccoli. If you can't find fresh fiddleheads, try the frozen vegetable aisle or use asparagus instead. If possible, purchase free-range chicken breast from a small-scale local farmer who raises birds humanely. Don't forget the spoon to scoop up the delightful sauce.

4 cups (1 L) water
1 stalk of broccoli or cauliflower, cubed
1 green onion, finely sliced
3 fresh or rehydrated mushrooms (shiitake or oyster)
1 Tbsp (15 mL) dried seaweed (wakame or dulse), crumbled into tiny bits (they will expand)
1/4 cup (60 mL) miso paste (fermented barley, brown rice, or soybean)
Parsley leaves

1 cup (250 mL) water
1/2 cup (125 mL) quinoa
2 tsp (10 mL) cold-pressed extra-virgin olive oil
1/4 cup (60 mL) onion, finely chopped
1/2 tsp (2 mL) turmeric
1/4 cup (60 mL) parsley, finely chopped
1 tsp (5 mL) dulce, crumbled into tiny bits (optional)
2 cloves garlic, finely chopped
2 - 6 to 8 oz (170 to 225 g) wild salmon filets
1 large egg, gently beaten (optional)
Fresh dill, fennel leaves, parsley, or chives

1 Tbsp (15 mL) sunflower, sesame, or pumpkin seeds (for toasting)
1/2 cup (125 mL) bean or mixed sprouts (sunflower, broccoli, or pea shoots)
1/2 cup (125 mL) green cabbage, shredded
1 cup (250 mL) red cabbage, shredded
1 bunch watercress
1 cup (250 mL) carrots, grated
3 to 4 red radishes, cut into half moons
1/2 cup (125 mL) yellow peppers or zucchini, julienned
1/2 to 1 cup (125 to 250 mL) fresh herbs, such as dill, fennel, thyme, parsley, cilantro, or mint, loosely packed (optional)
1/2 cup (125 mL) fresh pomegranate seeds (optional)

Try this delicious disease-fighting indulgence.

Salmon, walnuts, and extra-virgin olive oil combine to make a salad rich in omega-3s.