Food

A cold tea featuring a weed may sound about as enticing as a grass clipping spritzer, but don’t fear. Honeydew melon, boiled to extract its sweetness, makes this tea as easy on the tongue as it is on the tummy. Plus, any leftover nettles can be boiled and eaten in place of spinach in just about any dish. Soothing herbs Members of the mint family fight bloating and indigestion, and once you use boiling water to take the bite out of stinging nettle, you’ll find this weed has a lot to offer. It’s been used to treat joint and muscle pain and is full of vitamin A and calcium. Watch out Be sure any plants you grow or harvest from the wild have been identified correctly and haven’t been sprayed with pesticides or exposed to pollutants such as car exhaust.

Chrysanthemum is popular as a summertime tea ingredient in southern China, but the flower grows in Canada’s climate, too. In fact, most mums prefer longer nights, so we can enjoy them into the autumn. If you grow honeysuckle, choose a non-invasive variety. Dried blossoms or teas of both—believed to have a cooling effect on the body—can be found at traditional Chinese medicine suppliers and some health food stores. Blossoms only While the blossom of the honeysuckle flower and its sweet nectar are edible, most honeysuckle varieties have poisonous berries.  

Blueberries, green tea, and ginger—oh my! A glorious trio packed with detoxifying enzymes and digestion stimulants with a gingery kick.

Tip: Change it up

Tip: Top toast with your favourite style of egg. Try poached, scrambled, or sliced hard boiled eggs.

Pink peppercorns don’t have the same gutsy punch as common black peppercorns. Their floral aroma and soft texture are ideal for sophisticated (yet easy) desserts.

Being one of the world’s most expensive spices, saffron is an indulgence. However, a little bit goes a long way, as this tagine’s judicious application of the spice will show you.

Gluten-free millet replaces traditional wheat couscous in this healthy side. Turmeric, a potent anti-inflammatory spice, provides the luxurious, golden hue.

Enjoy a decidedly different appetizer (or snack) enhanced with blood sugar-balancing cinnamon. Pistachios add a pop of green to please the eyes and palate.

Tender roasted beets pair with orange-infused yogurt and savoury cumin seed, a spice that aids in digestion.

White beans offer dairy-free creaminess, protein, and richness to these crostini. Served with a side salad, these crostini could even be presented as a part of a light Mother’s Day lunch.

All of the goodness of an antipasti platter in one elegant, hand-held appetizer. Precooked polenta logs are widely available in health food stores, providing a simple, satisfying, and naturally gluten-free crostini base that’s sure to impress.

The hue of these crostini alone is enough to satiate the palate, even before diving in. Juicy peaches, buttery avocado, and chili-infused sweet potato rounds all have an unexpected, yet notable, affinity for one another. Topped with briny feta, this artful starter is a true crowd-pleaser.

Using roasted potato coins as a base is a foolproof way to please gluten-free diners. And, when smashed, the peas become creamy and vibrant green, adding sweetness to the rich potato base.

This eye-popping combination will have diners coming back for more. A golden drizzle of honey not only complements the salty cheese, but can also perk up a less sweet or underripe fig.

A Caprese salad is a deliciously simple Italian dish consisting mainly of tomatoes, fresh mozzarella, and basil. This spin obtains plenty of fresh flavour from the arugula-basil pesto and added protein courtesy of the shrimp.

Early summer spinach and strawberries along with tangy goat cheese work beautifully in a salad, so why not in a quesadilla? These are excellent as an alternative to a sandwich for lunch. You could even add some sliced cooked chicken to bolster protein levels.

Think of this guise of quesadilla as gussied-up scrambled eggs that don’t require a fork. Serve with sour cream that has been perked up with lime zest or hot sauce. Eaters will appreciate if you also put a bowl of salsa on the table.

Earthy in a delicious way, these quesadillas are sure to breathe new life into a stale dinner routine. You can also add sliced kalamata olives to the asparagus mixture for an umami boost.

The net effect of stuffing a quesadilla with rich-tasting salmon, fiery kimchi, sweet pineapple, and a creamy avocado spread? Wow. Here, the half-moon quesadilla method better keeps all the contents from spilling out in the absence of cheese. 1 ripe avocado Juice of 1 lime 1/2 lb (227 g) cooked wild salmon, thinly sliced 1 cup (250 mL) chopped pineapple 1 cup (250 mL) chopped kimchi 2 green onions, thinly sliced 4 - 8 in (20 cm) organic whole wheat or gluten-free tortillas In small bowl, mash together avocado and lime juice. Heat skillet over medium heat. Spread one-quarter of avocado on tortilla, leaving a 1/2 in (1.25 cm) border. Place one-quarter of salmon, pineapple, kimchi, and green onions on bottom third of tortilla and then fold tortilla over from top to enclose toppings. Heat quesadilla for 1 1/2 minutes, or until bottom of tortilla is darkened and crispy. Carefully flip and cook for about 1 1/2 minutes more. Repeat with remaining tortillas and fillings. Serves 4. Each serving contains: 393 calories; 19 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 39 g total carbohydrates (7 g sugars, 8 g fibre); 381 mg sodium Choose salmon wisely Check that the salmon you are about to purchase is sustainably caught or farmed (in land-based closed-containment). If in doubt, check Ocean Wise’s Seafood Items Listing under Salmon for confirmation. oceanwise.ca/seafood source: "Dinner Worthy Quesadillas", alive #391, May 2015

This is a tangle you’ll be glad you’re in. A spiral slicer is handy, but not required, as a vegetable peeler can easily make the long strands you’re after. The slaw and dressing can be prepared and kept separately, covered in the refrigerator, up to two days in advance.

Soft licorice notes from the fennel make this refreshing, sweet, and savoury side something special. Serve on a bed of cooked quinoa, or in butter lettuce leaves for a wrap.