ON THE LIGHT SIDE

At a time of year when we be­gin crav­ing lighter foods, this en­ter­tain­ing menu com­bines good-for-you in­gre­di­ents with de­lec­ta­ble flavours.

Food & Drink - - TABLE OF CONTENTS - By Christo­pher St. Onge

A menu for en­ter­tain­ing that com­bines good-for-you in­gre­di­ents and de­lec­ta­ble fresh tastes.

GONE ARE THE DAYS when call­ing some­one “gra­nola” was a put-down. Eat­ing healthy has gone main­stream. We’re es­chew­ing pro­cessed food like never be­fore and the move­ment’s best recipe writ­ers have be­come global su­per­stars. Vis­it­ing restau­rants serv­ing this new fare has be­come de rigueur for afi­ciona­dos and the cu­ri­ous alike. Along the way even large su­per­mar­ket chains have got­ten in on the act, stock­ing in­gre­di­ents for­merly found only in health food stores. The end re­sult is that flavour­ful new things have found their way into our kitchens and we’re prob­a­bly bet­ter for it.

Here’s a spring menu fea­tur­ing some of the most talked-about in­gre­di­ents in the food world to­day. First up a soup of co­conut oil, earthy turmeric, mung beans and tofu— if you’re con­vinced you dis­like any of th­ese, give it a try! Good-for-you veg­eta­bles make for a photo-wor­thy sec­ond course salad, while white as­para­gus stands in for rice in a healthy, low-carb main. And for dessert, there’s a side of pro­bi­otics with your sweet. The best part is that it’s all as de­li­cious as it is healthy.

PHO­TOG­RA­PHY BY ROB FIOCCA

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