Superfood super fast
A cookbook with the title Superfoods — Happiness certainly has a positive ring to it.
So do the more than 50 recipes in this collection on extra-healthy ingredients by two Quebec dietitians, Elisabeth Cerqueira and Marise Charron, co-presidents of the nutrition clinic network, NutriSimple (Modus Vivendi Publishing, $24.95).
Their list of 20 superfoods include such regulars as eggs, chickpeas, salmon and nuts.
Their recipes, beautifully illustrated, are easy to make.
Dotted with nutritional articles and useful true and false information about various foods, the book makes healthy eating seem newly appealing.
Other superfoods cookbooks are planned.
WARM ASIAN CHICKEN SALAD
Serves: 4
1 tbsp (15 mL) sesame or olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp (30 mL) fresh ginger root, finely chopped 1 lb (454 g) boneless, skinless chicken breast or thigh meat, in thin strips 2/3 cup (160 mL) chicken or vegetable broth
3 tbsp (45 mL) low-sodium soy sauce
1 to 2 tsp (5 to 10 mL) honey or maple syrup 4 cups (1L) baby spinach, chopped
1 large red bell pepper, in thin strips
1 1/2 cups (375 mL) bean sprouts
1/4 cup (60 mL) walnuts 1/4 cup (60 mL) fresh flat-leaf parsley, chopped
1. In a large, heavy frying pan over medium heat, heat oil and sauté onion, garlic and ginger, stirring for about three minutes or until fragrant.
2. Add chicken and continue cooking for about 10 minutes, turning chicken to cook all sides.
3. In a bowl, combine broth, soy sauce and honey. Pour into pan and cook, stirring, for two minutes or until sauce thickens slightly.
4. In a salad bowl, combine spinach, pepper and bean sprouts. When ready to serve, arrange chicken on the spinach mixture and top with nuts and parsley. julianarmstrong1@gmail.com