Not only do spices boast many health benefits, they also kick up the flavour in any dish. Try these meal ideas to make the most of healthy spices
Saffron is pricey, but you need only a tiny bit for big flavour. Its pretty red-orange colour also enhances dishes: Try it in paella, risotto or basmati pilaf.Combine salmon with green pepper, celery, onion, tomatoes, rice, mushroom soup, water, and soy sauce. Mix well, then turn into a lightly greased two qt. casserole dish. Cover and bake at 350 degrees for one hour. Makes four to six servings.
Make a healthy broth
Combine two cups (500 mL) water with a few splashes of white wine, plus coriander seeds, peppercorns, chunks of bell or hot pepper, slices of ginger and a handful of fresh cilantro. Simmer gently, covered, for 30 minutes. Strain and use to cook rice or poach fish.
Healthy pita snack
Cut pita bread into quarters. Brush with a mixture of ground cumin, black pepper and olive oil, and bake until crisp. These are also great with soup.Lucas Weaver wasn’t exactly the kind of guy you’d want to trade lives with. Working as a dishwasher was hard enough, but standing in front of a sink supporting 289 pounds on his 6-foot-2 frame made Weaver’s daily life all the more miserable.
Spice up dessert
Add a pinch of saffron, ground coriander or ground black pepper to the batter for a lemon cake, scones or biscuits. Or mix into rice pudding with raisins and toasted almonds.These brownies are anything but basic. Not that there’s anything wrong with basic brownies, but this recipe for gluten-free chocolate-chile brownies with white chocolate-vanilla drizzle will give you something to shout about (even if you still love gluten).
Easy vegan side
Lightly roast cumin seeds in a dry pan and add to cooked bulgur, quinoa or couscous along with chopped cashews or pistachios, and dried apricots.
Salmon au poivre
If you like how the French classic steak au poivre is coated with crushed peppercorns and then seared, try the same technique on salmon-or on tofu or chicken.
Fresh take on potatoes
Sauté cubes of blanched potato chunks and cauliflower florets in olive oil with cumin, coriander and turmeric until nicely browned and tender. Serve with roast meat or fish.
Cool a curry
To make yogurt raita, grate cucumber into plain yogurt, then add a small chopped seeded tomato and a little cumin and turmeric.