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Recipes

Chia Pudding with Pistachio Pesto

BT Calgary | posted Wednesday, Mar 30th, 2016

Chia Pudding with Pistachio Pesto

You’ll love how easy it is to make this pudding, which is remarkably similar to tapioca. Its soft, creamy texture is the perfect foil for the subtle crunch of the fabulous maple-pistachio pesto garnish.

Ingredients for Pistachio Pesto

  •  1/2 cup (125 mL) raw pistachios, shelled, and unsalted
  • 15 fresh mint leaves
  • 2 tsp (10 mL) freshly squeezed lemon juice
  •  3 tbsp (45 mL) maple syrup

Directions for Pesto

  • In a small food processor, pulse the pistachios, mint and lemon juice 2 or 3 times. With the machine running, add the maple syrup in a thin stream until the mixture is the consistency of pesto.
  • Refrigerate.

Ingredients for Chia Pudding

  • 4 cups (1 L) milk
  •  2 eggs, beaten
  • 1/3 cup (80 mL) brown sugar
  • 1/3 cup + 2 tsp (90 mL) chia seeds
  • 1/8 tsp (.5 mL) maple extract
  • 1 cup (250 mL) fresh raspberries

Directions

  1. In a large saucepan, combine milk, eggs and brown sugar.
  2. Cook over medium-high heat, stirring constantly until the mixture comes to a boil.
  3. Immediately place the saucepan in the bowl of ice water and whisk the mixture for 5 min to cool it.
  4. Transfer the mixture to a bowl, add chia seeds and maple extract and stir to combine. Cover and refrigerate for 3 hours.
  5. Serve the pudding with raspberries and a heaping tablespoon of pistachio pesto.

Nutritional information (per serving)
Energy: 209 calories
Top 5 nutrients (% of daily value)
Protein: 9 g
Calcium: 21 % / 226 mg
Carbohydrates: 24 g
Vitamin B12: 40%
Fat: 10 g
Vitamin D: 33%
Fibre: 4.4 g
Riboflavin: 26%
Sodium: 79 mg
Selenium: 24%

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Spaghetti Squash with Kale Pesto

BT Calgary | posted Tuesday, Apr 21st, 2015

squash

SPAGHETTI SQUASH WITH KALE PESTO

 

Ingredients

  • 1 spaghetti squash (about 2 lb), halved lengthwise and seeded
  • 1 tbsp canola oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 cup Kale Pesto (recipe follows)
  • Freshly grated Parmesan cheese*

Method

  1. Preheat oven to 400ºF.
  2. Brush cut sides of squash halves with oil.  Sprinkle with salt and pepper.
  3. Place squash halves, cut side down, in a parchment paper-lined rimmed baking sheet.
  4. Bake, turning squash halves over after 20 minutes, until squash is tender, about 40 minutes.
  5. When cool enough to handle, use a fork to pull squash strands free from shell halves; discard shell halves.  There should be about 4 cups squash.
  6. Transfer squash to a bowl.  Add Kale Pesto and toss to combine.
  7. Serve topped with Parmesan cheese.  Serves 6.

 

Nutritional analysis per serving: 127 calories, 10.2 g fat, 2.1 g protein, 8.4 g carbohydrate, 2 g fibre, 144 mg sodium

*Ingredient not included in nutritional analysis.

 

 

Kale Pesto

Ingredients

  • 1 cup coarsely chopped kale leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp slivered almonds, toasted
  • 3 tbsp freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, chopped

 

Method

1. Place all ingredients in a blender; purée until almost smooth.  May be refrigerated for up to 3 days or frozen for up to 1 month.  Makes about 3/4 cup.

Courtesy Atco Blue Flame Kitchen

Nutritional analysis per 1 tbsp serving:  58 calories, 5.7 g fat, 1 g protein, 1.3 g carbohydrate, 0.4 g fibre, 22 mg sodium

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KAMUT® Capellini with a Sweet Tomato Pesto

BT Calgary | posted Monday, Apr 6th, 2015

 

KAMUT® Capellini nests

KAMUT® Capellini nests

Ingredients

  • 20-25 organic grape/cherry tomatoes
  • 1/2 cup organic olive oil
  • 1 handful organic fresh basil
  • 1 large organic garlic clove
  • 1 tsp balsamic vinegar
  • 2-3 drops stevia
  • Salt and pepper to taste
  • Freshly grated organic parmigiano-reggiano

Method

Pasta:

  1. Bring a large pot of water to a boil. Add salt.
  2. Cook 2 Artesian Acres KAMUT® Capellini nests per person for 3-4 minutes or until al dente. Drain.

Sauce:

  1. In a food processor blend half or 10 of the tomatoes, olive oil, basil, garlic, balsamic vinegar, salt, pepper and stevia.
  2. Cut the remaining tomatoes in thirds. Toss the sauce, pasta and fresh tomatoes in a bowl. Top with freshly grated cheese and serve.

 

Serves 4.

Courtesy Martine Carlina – The Kamut Association
www.livinggreenwithmartine.blogspot.com

 

Available in Calgary at…..

Superstore

Mrs. Greens

Planet Organic

Amaranth – Lake Dr. NW

Community Natural Foods

Federated Co Op

Green Earth Organics 

Watch the segment!

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