Jan
01
01
Dr. Joey’s summer mocktail ideas
Dr. Joey Shulman shows us how to make refreshing summer mocktails — without the extra calories!
Dr. Joey’s summer mocktail ideas
If you're looking to cut calories but still wanting to enjoy some colourful and fizzy drinks, there are plenty of mocktail options that are non-alcoholic for you to enjoy:
White virgin sangria
Ingredients:
- ½ cup sliced strawberries
- 1 orange sliced with peel on
- 1 lemon sliced with peel on
- ¼ cup blueberries
- 4 cups sparkling water
- 4 cups white grape juice
- 4 cups seedless watermelon, cut into cubes
- 4 tbsp coconut sugar
- ¼ cup fresh lime juice
- Fresh mint leaves
- 2 lemons (1 lemon cut into smaller pieces, 1 for squeezing)
- Mint leaves, washed and pulverized
- Ice tray
Jan
01
01
Tomato and peach soup with mint pistachio pesto
Upgrade your average tomato soup with Randy Feltis’ veggie/fruit hybrid paired with a delectable mint pesto!
Tomato and peach soup with mint pistachio pesto
Prep time: 10 min
Cook time: 40 min
Special tools: food processor, strainer
Serves 8
Ingredients:
- 1/2 cup diced shallots
- 3 tbsp chopped garlic
- 1 cup white wine
- 4 cups diced fresh tomatoes
- 3 cups diced fresh peaches
- 1 can tomato juice (8 ounces)
- 8 oz veg or chicken stock
- Spice bomb: 4 star anise, 1 cinnamon stick, and 2 bay leaves (wrapped in cheese cloth and tied)
- Salt and pepper
- Splash of olive oil
- 1 clove of garlic or a piece of garlic shoot
- 3 tbsp roasted pistachios
- Grab of fresh mint
- Grab of fresh basil
- 1/2 cup olive oil
- Salt and pepper
Jan
01
01
Peach cobbler
Massimo Capra’s drool-worthy peach cobbler is a guaranteed family fave (and shockingly easy!).
Peach cobbler
Ingredients for filling:
- 4/5 peaches, pit removed and diced into 1 inch pieces
- 1 tsp grated ginger
- 1 lemon zest & juice
- 1 orange zest & juice
- 4 tbsp light brown sugar
- 2 tbsp corn starch
- 1 oz. Amaretto
- A pinch of salt
- ½ cup sugar
- ¾ cup butter, at room temperature
- ½ cup flour
- ½ cup almond flour
Jan
01
01
Red bell pepper stuffed with flaked crab, cucumber and chili salad
Jason Parsons shares his favourite (non-hot!) stuffed pepper recipe topped with flaked crab, cucumber and chili salad. Best part? This fab dish is actually super easy to make!
Red bell pepper stuffed with flaked crab, cucumber and chili salad
Ingredients:
- 2 whole red bell peppers
- 2 cups of flaked crab meat
- ½ cup small diced cucumber (peeled and seeded)
- ½ cup small chopped shallots
- 1/2 tsp chopped red chili pepper
- 1 whole lemon (zest and juiced)
- ½ cup crème fraiche ( can use sour cream)
- ¼ cup fresh garden herbs (tarragon, dill, flat leaf parsley)
Jan
01
01
Peaches & pepper carpaccio with corn and red quinoa
Massimo Capra shows us how to combine both peaches and peppers to create a delicious carpaccio dish. We had no idea it was so simple to make!
Peaches & pepper carpaccio with corn and red quinoa
Ingredients:
- Roasted peppers, red, yellow & green, skinned and seeded
- 2 firm peaches, julienned
- ½ red onion, julienned
- ½ cup celery heart, julienned
- ½ cup peaches & cream corn kernels, roasted
- ½ red quinoa, cooked
- 2 tbsp toasted almonds, crushed
- White balsamic vinegar
- 2 tbsp lime juice
- 1 bunch of cilantro, chopped
- Olive oil to taste
- Salt & pepper to taste