f lavour fiesta

ISSUE 1 MAGAZINE

Fall 2011

Premiere Issue!
EAT. DRINK. DISCOVER.

f lavour fiesta
Divya Yadava
email: divya@flavourfiesta.com blog: www.flavourfiesta.com

FALL 201 1

Editor, Contributor, Photographer, Stylist

For advertising/general inquires, contact divya@flavourfiesta.com

All rights reserved. Reproduction in part or whole is prohibited without written consent from the publisher. Disclaimer: Magazine content is NOT meant to be used in place of medical advice. Always consult a licensed medical professional prior to any dietary changes.

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o r s dit te e o n

Im so excited to present the first issue of Flavour Fiesta magazine to you. Ive always dreamt of having my own magazine and today its here! Being the food enthusiast that I am, I started a food blog a few months ago. Its been a fantastic journey so far and the best part is that Ive had the opportunity to meet many talented bloggers and foodies. Each and every one has inspired me and this magazine represents all that I have learned since I began the journey. Its been a lot of work (late nights!) to put this together, but when you love what you do, its all worth it. In this issue, youll find a number of fall recipes that use fresh and natural ingredients. My approach to food is simple - just start with healthy, flavourful ingredients and dont be afraid to experiment - you never know what youll create! I really hope you enjoy this magazine and I would love to hear from you. What did you like? What do you want to see more of? I look forward to all your suggestions and comments. Happy cooking!

Welcome!

Divya
divya@flavourfiesta.com

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Contents
EAT
Seasons Harvest ... 6 Healthy Halloween ... 12 Globally-inspired Pizza ... 15 Turkey leftovers? Make Soup! ... 24 Homemade Cereal ... 26

DRINK
Spiced Hot Chocolate ... 31 Mulled Cider ... 32

DISCOVER
Nutritional Labels 101 ... 34 Discover Spices: Coriander, Cinnamon and Allspice ... 37

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EAT
One cannot think well, love well, sleep well, if one has not dined well. -Virginia Woolf


There has been a recent trend of eating seasonal produce. Not only does it taste better, it also has a higher nutritional value than off-season produce. With the chilly winds, the fall brings a beautiful bounty of root vegetables such as potatoes, turnips and rutabaga along with leafy greens such as kale and swiss chard. So whats in season during the fall?

Vegetables
Rutabaga Squash Potato Swiss Chard Carrot Bok Choy Arugula Beets Zucchini Broccoli Pumpkin Brussels Sprouts Parsnips Cabbage Artichokes Cauliflower Belgian Endive Leeks

Fruits
Apples Pears Cranberries Figs Quinces Persimmons

Read on for delicious recipes for some of our favourites - carrots, rutabaga and pears.

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SEASONS HARVEST

serves 4-5

1.5 cups quinoa, rinsed 1 tsp chili flakes 3 cups water 4 garlic cloves, minced 1 cup whole wheat breadcrumbs 2 medium carrots, finely grated 1 tbsp parmesan cheese 1 egg, beaten 1 tsp oregano flakes Oil (as needed) 1/2 cup cheddar cheese, grated 1 tsp basil flakes Salt and pepper to taste 1. In a medium pot, boil the water and add the quinoa. Cover the pot and cook for 15 minutes on medium heat. Fluff up once done. Cool completely, 2. Mix the cooked quinoa with breadcrumbs, parmesan cheese, oregano, basil, chili, garlic, carrots and season with salt and pepper to taste. Add the egg and mix well. 3. Take a handful of the mixture, shape into a ball and make an indentation in the middle. Add the grated cheese to the centre and cover with some more of the quinoa mixture to form a patty. Press down and flatten slightly. 4. Add a little oil to a frying pan and cook the patty on medium heat for 3-4 minutes on each side, until crisp. Serve with your favourite dip or sauce.

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SEASONS HARVEST

What is rutabaga?
Rutabaga is a root vegetable that is also known as a swede. It may not be eye candy, but it certainly has nutritional benefits!

How to store
Rutabagas can be stored in a cool, dry place such as a cellar. If you dont have a cellar, they can also be stored in the fridge. Refrigerated rutabagas can last a couple weeks - just make sure they are completely dry before storing them to prevent the growth of mold.

How to cook
Peel the rutabaga just before cooking. Its not easy to peel with a vegetable peeler, so we recommend using a sharp knife. Cut the top and bottom off the vegetable and stand it up on the chopping board. Cut the peel as you would cut a grapefruit. The peeled rutabaga can then be cut into chunks or slices. Rutabagas can be cooked like potatoes or turnips. Try adding it to stews or as an alternative to mashed potatoes.

Nutritional benefits
Rutabagas are a good source of fibre, potassium, manganese, vitamin C and vitamin A.

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SEASONS HARVEST

A great alternative to the usual brunch. This dish is inspired by both pancakes and omelettes and is perfect with some salsa or a little whole grain mustard.

serves 2

1 tbsp oil 3 garlic cloves, minced 2 cups grated rutabaga 1/4 tsp cayenne pepper 1/4 tsp onion powder 1/2 cup cornmeal 1/2 cup milk 2 eggs, beaten 1/3 cup low-fat grated cheese (mozzarella) Salt and pepper to taste 1. Heat the oil in a non-stick frying pan on medium heat. Once hot, saute the garlic for 30 seconds. Add the grated rutabaga and cook for 5-7 minutes. 2. Mix the cooked rutabaga with the cayenne pepper, onion powder, cornmeal, beaten eggs, milk, salt and pepper. 3. Add a little oil to a frying pan and heat on medium-low until hot. Pour half of the pancake mixture to the pan and spread evenly. Cook on one side for 2-4 minutes until browned. 4. Flip the pancake and sprinkle with half of the cheese. Cook for 2 minutes. 5. Cover the frying pan for a minute until the cheese melts. Serve with salsa, mustard or any condiment of your choice.

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SEASONS HARVEST

Pears are a great source of fibre, vitamin C, vitamin K and copper. If you are eating them raw, wait till they have fully ripened. Thats when they contain the most anti-oxidants!

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SEASONS HARVEST

Serves 4
4 pears, firm and ripe, peeled 3/4 cup brown sugar 4 tea bags (cranberry-apple fruit tea)* 4 cups water 1 tbsp pure vanilla extract 1/4 tsp cinnamon powder 1. Heat the water to a simmer in a mediumsized pot. 2. Add the sugar, tea bags, vanilla extract and cinnamon powder to the water and continue to simmer for 5 minutes. 3. Add the peeled whole pears to the water and gently simmer for 20 -25 minutes on medium-low heat until cooked through. Ensure the pears are completely submerged. 4. Remove the pears and tea bags from the syrup. Heat the syrup on medium-high heat for 5-10 minutes until the the liquid reduces to the desired consistency. 5. Serve the pears with the syrup.

* We used Bigelow Teas Cranberry-Apple Tea

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Healthy Halloween!

A healthier treat on a sugar-high day might just make things better. Try this muffin with zucchini. If the kids ask, tell them its slime in the muffin!

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HEALTHY HALLOWEEN

Pumpkin & zucchini muffins

Makes 6-8 muffins

INGREDIENTS 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1.5 tsp cinnamon powder 1 tsp ginger powder 1/4 tsp ground nutmeg 1/8 tsp ground cloves 1/8 tsp salt 1/3 cup oil (any neutral-tasting oil) 1 cup brown sugar 1 egg, beaten 1/2 tbsp vanilla extract 2/3 cup pumpkin puree 1/2 cup grated zucchini 1/4 cup milk Optional for frosting: cream cheese, maple syrup (quantity as desired)

STEPS 1. Mix all the dry ingredients in a small bowl. 2. Mix the egg, oil, brown sugar, vanilla extract, pumpkin and milk in the large bowl. Squeeze the zucchini to remove the excess water. Add to the wet mixture. 3. Add the dry ingredients to the wet mixture until all the flour is moistened. Do not overmix. 4. Fill greased muffin tins or liners until 3/4 full. 5. Bake in a preheated oven at 360 degrees F for 30-35 minutes. 6. Cool the muffins. Serve with cream cheese lightly sweetened with maple syrup. We used 3/4 cup light cream cheese sweetened with 3 tbsp maple syrup. Add icing sugar for a stiffer frosting.

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For lots more recipes and tips, visit

www.f lavourfiesta.c om
Your guide to fresh global fare

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PIZZA
Spinach and paneer

3 WAYS

I NDIA

Spicy chicken, bell pepper and red onion

THAILAND CA ADA

Pumpkin, pecan and maple syrup

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PIZZA 3 WAYS

ake it a Pizza night!

Pizza is probably one of the most delicious meals you can make at home. Whether youre making the dough from scratch or using store-bought, its easy to whip up a wholesome meal in less than forty minutes. We explore different cuisines with three fusion pizzas inspired by the flavours of India, Thailand and Canada.

INDIA: Palak paneer (spinach with Indian cheese) is one of the most popular North Indian dishes. This pizza is inspired by the flavours of this traditional dish. Use homemade paneer or purchase it from the local Indian stores. THAILAND: This spicy chicken pizza uses Thai ingredients such as Thai green chilies, fish sauce and soy sauce for a flavourful spin on the usual chicken pizzas. If you are feeling adventurous, use galangal instead of ginger to flavour the pizza sauce.

CANADA: These mini dessert pizzas are the perfect blend of fall ingredients. They are made with pumpkin, apple, pecans and of course, maple syrup. Why not try other fall fruits such as figs or pears for your own dessert pizza recipe?

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PIZZA 3 WAYS

aking Pizza dough!

Pizza dough is usually made with yeast, but the whole process of activating the yeast and letting the dough rise can take several hours. If youre pressed for time, why not try this recipe for a yeast-free whole wheat crust?

Yeast-free whole wheat pizza dough

Serves 2-3

INGREDIENTS 1.5 cups whole wheat flour 2 tsp baking powder 1/2 tsp kosher salt 1/2 tsp lemon pepper 3 tbsp olive oil 3/4 cup skim milk

STEPS 1. Mix the flour, baking powder, salt and lemon pepper in a medium bowl. 2. Add the olive oil to the mixture and mix well, until the mixture is slightly crumbly. 3. Add the milk slowly while gently mixing by hand. Scrape the sides of the bowl and fold the dry flour into the wet mixture until evenly distributed. If the dough is too wet, add 1-2 tbsp flour. Form the dough into a round ball and knead for a few minutes. Allow it to rest under a damp towel for 10 minutes before using.

If youre making a dessert pizza, and want a flakier crust, try this recipe. Its not as flaky as pastry dough, so it holds up to heavy toppings.

Dessert pizza dough

Serves 4-5

INGREDIENTS 1 cup all-purpose flour 1.5 tsp baking powder 1/4 cup brown sugar 1/4 tsp cinnamon powder 1/4 cup melted butter 1/4 cup skim milk

STEPS 1. Mix the flour, baking powder, and cinnamon powder in a medium bowl. 2. Add the butter to the mixture and mix well, until the mixture is slightly crumbly. 3. Add the milk slowly while gently mixing by hand. Scrape the sides of the bowl and fold the dry flour into the wet mixture until evenly distributed. If the dough is too wet, add 1-2 tbsp flour. Form the dough into a round ball and knead for a few minutes. Allow it to rest in the fridge for 10 minutes before using.

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I NDIA Spinach and paneer

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PIZZA 3 WAYS

ALAK PANEER PIZZA Spinach and paneer

Serves 2-3
INGREDIENTS
Pizza dough (from page 17) 2/3 cup grated mozzarella cheese Salt and pepper to taste

For the spinach

2 tbsp oil 1.5 cups frozen spinach, thawed 2.5 tsp ginger, finely chopped 4 garlic cloves, finely chopped 1/2 cup red onion, finely chopped 1 tsp cumin seeds 1 tsp chili powder 1 tsp coriander powder 1 tsp cumin powder 2 tbsp tomato paste 1.5 tbsp light cream cheese 1 lime, juiced 1 cup cubed paneer

For the pizza sauce

1 tsp minced garlic 3/4 cup strained tomatoes 2 tbsp tomato paste

STEPS 1. Roll or hand form the pizza dough as thin as possible. Spread onto a baking sheet sprinkled with corn meal. The corn meal will prevent the dough from sticking and create a crispy crust. Bake in a preheated oven (425 degrees F) for 8-12 minutes until the bottom becomes slightly crispy. 2. Sprinkle the cubed paneer with salt and pepper. Saute the paneer in a little oil until golden brown on medium-high heat. Set aside. 3. Blend the defrosted spinach in an electric blender - do not blend too much. It should retain some texture. Squeeze out the excess water. 4. Heat the oil in a frying pan on medium heat. Add the cumin seeds and onion and for 4-5 minutes until golden brown. Add the garlic, ginger and stir for 30 seconds. Add the tomato paste and remaining spices and saute for one minute. 5. Add the spinach and cook until the excess moisture evaporates. If it become too dry, add water. Remove from the heat and stir in the cream cheese, lime juice and salt. 6. Prepare the pizza sauce by reducing the tomato sauce, tomato paste, minced garlic and salt and pepper on medium-low heat until the desired consistency is reached. 7. Spread the pizza sauce on the pizza base, top with the spinach mixture, paneer and cheese. Bake for 10-12 minutes at 425 degrees F.

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Spicy chicken, bell pepper and red onions | f lavour fiesta | FALL 201 1

THAILAND

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PIZZA 3 WAYS

HAI CHICKEN peppers and red onion PIZZA Spicy chicken, bells
Serves 2-3
INGREDIENTS Pizza dough (from page 17) 1/2 cup fresh cilantro 1.5 tbsp fish sauce 1/2 tbsp low-sodium soy sauce 2 garlic cloves 3 green Thai chilies 2 tbsp olive oil ~300 g chicken, cubed 1 tsp minced garlic 1 tsp ginger, finely chopped 1 cup strained tomatoes 1 tbsp tomato paste 1/2 red onion, sliced thinly 1 yellow bell pepper, sliced 2/3 cup grated mozzarella cheese

STEPS 1. Roll or hand form the pizza dough as thin as possible. Spread onto a baking sheet sprinkled with corn meal. The corn meal will prevent the dough from sticking. Bake in a preheated oven (425 degrees F) for 8-12 minutes until the bottom becomes slightly crispy. 2. Blend the cilantro, garlic cloves, Thai chilies, fish sauce, soy sauce and oil until smooth. Coat the chicken with this mixture. Saute the chicken on medium heat for 10-12 minutes until cooked through. 3. Prepare the pizza sauce by heating the tomato sauce, tomato paste, minced garlic, ginger and salt and pepper on medium-low heat until the desired consistency is reached. 4. Spread the pizza sauce on the pizza base, top with the cooked chicken, sliced bell pepper, red onion slices and cheese. Bake for 10-12 minutes at 425 degrees F.

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CA NADA
Dessert pizza with pumpkin, pecans and apples

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PIZZA 3 WAYS

UMPKIN DESSERT PIZZA

Pumpkin, pecan and apples
Serves 4-5
INGREDIENTS Dessert pizza dough (from page 17) 1/2 cup cooked pumpkin puree 1/4 cup maple syrup 1/2 tsp cinnamon powder 1/2 tsp ginger powder 1/2 cup toasted pecans 1 apple, sliced STEPS 1. Roll the dessert pizza dough on a well-floured surface. Cut small circles (~5 inch diameter) with a cookie cutter or drinking glass. Bake the circles on a greased baking sheet in a preheated oven (375 degrees F) for 12 minutes. 2. While the pizza bases are baking, prepare the pumpkin spread. Heat the pumpkin puree, cinnamon powder, ginger powder and maple syrup on medium-low heat for 6-8 minutes. Cool the mixture and blend until smooth. 3. Spread the pumpkin mixture on the pizza bases, top with pecans and sliced apples. Bake for 12 minutes at 375 degrees F. 4. Cool slightly prior to serving.

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Thanksgiving leftovers?

Make Soup!
Dont know what to do with your leftover turkey? Why not love it again in this soup inspired by traditional Mulligatawny soup.

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THANKSGIVING LEFTOVERS

Mulligatawny soup
Serves 4-5

INGREDIENTS 3 tbsp oil ~300 g cooked turkey 4.5 cups low-sodium chicken broth 2 onions, chopped 2 carrots, chopped 1 cup orange lentils, rinsed 2 bay leaves 3 garlic cloves, chopped 1 tsp ginger, finely chopped 4 cloves 1/4 tsp cinnamon powder 1/2 tsp turmeric powder 1/4 tsp chili powder 1/2 tsp coriander powder 1/2 cup light coconut milk 3/4 tsp salt 1/2 tsp fresh pepper 1 lime, juiced 1/2 tsp cumin powder

STEPS 1. Saute the onions in oil in a large pot on medium-high heat for 5-6 minutes. 2. Reduce the heat to medium-low, add the garlic and ginger and saute for 30 seconds. Add the bay leaves, cloves, cinnamon powder, turmeric, chili powder, coriander powder and cumin powder and stir for 30 seconds. 3. Add the carrots, lentils and broth and bring to a simmer. Cover the pot and cook for 20 minutes. Leave a small gap for steam to escape. 3. Blend the soup. Then add salt, pepper, cooked turkey, coconut milk and lime juice and mix well. Heat on low for 3-5 minutes before serving.

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HOMEMADE CEREAL

HOMEMADE CEREAL
Making nutritious cereal at home is much easier than you think. Its all about blending natural, flavourful and healthy ingredients to create flavours that you and your family will enjoy. Go ahead and try it out you wont be going back to store-bought cereals again. No more unnecessary chemicals and preservatives. Another benefit? Its easier on your pocket!

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HOMEMADE CEREAL

Chocolate-cranberry-nut granola
INGREDIENTS
3 cups rolled oats (quick-cook) 1 tbsp oil (any neutral-tasting oil) 2 tbsp maple syrup 1 cup toasted pecans 1/2 cup dark chocolate-coated cacao nibs * 1/3 cup dried cranberries

STEPS
1. Mix the rolled oats, oil and maple syrup in a bowl. 2. Transfer to a large baking sheet or pan and bake at 330 degrees F for 30-40 minutes until crisp. Stir midway if necessary. Cool completely. 3. Mix the crisp oats with pecans, cocoa nibs and cranberries. Store in an airtight container.

Cacao nibs are a good source of anti-oxidants!

* All items are available at bulk stores such as Bulk Barn or natural health stores.

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HOMEMADE CEREAL

Chia seeds are a source of fibre.

Coconut date muesli

INGREDIENTS 3 cups rolled oats (quick-cook) 1 cup chopped dates 1 cup unsweetened desiccated coconut 4 tbsp chia seeds 1/2 cup slivered almonds STEPS 1. Mix all the ingredients and store in an air-tight container.

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HOMEMADE CEREAL

Gluten-free berry cereal

Dried mulberries are a source of vitamin C.

INGREDIENTS 4 cups puffed quinoa* 3/4 cup dried cranberries 1/3 cup dried mulberries* 1/2 cup walnuts STEPS 1. Mix all the ingredients and store in an airtight container.

* Available at bulk stores such as Bulk Barn or natural health stores.

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DRINK
Water is the driving force of all nature. -Leonardo DaVinci

30

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Cocoa is a rich source of antioxidants!

Spiced hot chocolate

A comforting cup of hot chocolate with flavours from India.
Serves 2

3 cups milk 1/3 tsp cinnamon powder 5 cardamom pods, lightly crushed 5 cloves, lightly crushed

Small pinch of chili powder 2.5 tbsp cocoa powder (unsweetened) 2 tbsp brown sugar

Heat all the ingredients on low heat in a saucepan until the milk begins to boil. Stir well and serve immediately. Tip: Heating slowly will release the flavours from the spices.

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Mulled cranberryapple cider

Serves 2

3 cups apple cider 1/2 cup water (optional - to reduce sweetness) 3 cloves 3 cardamom pods 2 cinnamon sticks 2 star anise pods 3/4 cup fresh cranberries 1. Lightly crush the cranberries with a pot or rolling pin. 2. Heat the apple cider, water, cloves, cardamom, cinnamon, star anise and cranberries on mediumlow heat for 25 minutes in a covered saucepan. Leave a small opening for steam to escape. 3. Strain the liquid and serve with a few fresh cranberries as garnish.

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DISCOVER
I do not seek - I find. -Pablo Picasso

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Nutritional Labels 101

Is reading a nutritional label like deciphering code? It shouldnt be! Let us help you make it easier so you can make the right decision when purchasing products for your family. Read the ingredients. Look for natural ingredients and names you can actually pronounce. Avoid artificial colours, flavours and preservatives. Pay attention to the serving size. The number of calories in the product may seem reasonable, but if youre eating more than the recommended serving size, youll consume more calories than intended. Check if the product has trans-fat. Avoid any products with transfats which are known to cause several health conditions including coronary heart disease. Look for products that are low in saturated fat, low in sugar, high in fibre and high in nutrients such as iron.

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Check the serving size. Sometimes, manufacturers list smaller serving sizes to make their products appeal to the calorieconscious consumer. Compare it to your actual serving.

Note: % Daily Value is based on a diet of 2000 calories. If you are consuming much less, then you will need to adjust the numbers accordingly. Limit saturated fat intake. Compare products and pick the ones with the lower fat content.

Avoid products that have a high calorie count and are devoid of nutrition.

Look for products that provide at least some of your daily intake of vitamins and minerals.

Look for products that have at least 3 g fibre.

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Products we love
Looking for new snacks that are irresistibly good? Here are a few of our favourites....... Chee-Cha Potato Puffs are crunchy chips made with potato flour, a light mist of sunflower oil and a variety of spices. Gluten-free, low fat, and made with natural ingredients - they are a great snack when youre craving some crunch! We tried Luscious Lime and were hooked. Combine them with hummus or another high-fibre dip to have a nutritionally balanced snack.

Chimes Ginger Chews are a great alternative to the usual chewy candies. Made with real ginger extract, its refreshingly zingy. The ginger chews are available in a variety of flavours including mango, orange, original, peppermint and peanut-butter. Each candy has 3 g of sugar, just try not to have too many!

Nutorious Nut Confections are one of the best new products weve tried. They are made with a blend of nuts and fruits held together in a light and flavourful confection. They are a source of protein and good fats, making them a reasonably healthy snack. One serving has 8 g of sugar, so stick to the serving size!
These are not paid endorsements - opinions reflected here are our own.

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DISCOVER SPICES
Coriander, Cinnamon and Allspice

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CORIANDER POWDER

Coriander powder is an earthy spice made from coriander seeds. It may aid in lowering blood sugar and is known to be an anti-inflammatory.

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CHICKPEA
SOUP WITH HARISSA
Harissa paste is a Tunisian condiment made with hot chilies and other spices. Look for it at your local ethnic stores.

INGREDIENTS

serves 3-4
1 tbsp oil 2 cups cooked chickpeas or 1 can chickpeas, rinsed 4 cups low-sodium vegetable or chicken stock 3 medium-sized carrots, chopped 2 onions, chopped 4 garlic cloves, finely chopped STEPS 3/4 tsp cumin powder 1.5 tsp coriander powder 1 tbsp tomato paste 3/4 tbsp harissa paste 1 lime, juiced Salt and pepper to taste

1. In a medium pot, saute the onions in the oil for 4-5 minutes on medium heat. 2. Add the garlic and stir for 30 seconds. Add the cumin powder, coriander powder and stir for a minute. 3. Add the carrots, chickpeas, tomato paste and stock to the pot. Bring to a boil and reduce the heat to medium-low. Cook for 20 minutes with a cover. Leave a small opening for steam to escape. 4. Remove from the heat and carefully blend the soup. Add more stock if a thinner consistency is desired - mix well. 5. Add the lime juice, harissa paste and salt/pepper to taste.

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DISCOVER SPICES

CINNAMON POWDER

Did you know these facts about cinnamon?

Cinnamon powder available in most supermarkets is not made from true cinnamon (Ceylon cinnamon). Its made from cassia, which tastes similar to cinnamon. True cinnamon powder has a sweeter taste and has less coumarin than cassia, which is toxic in high quantities. If you are an avid user of cinnamon, try to purchase true cinnamon powder - it is finer and has a milder flavour. Cinnamon powder is a good source of anti-oxidants. It may help lower blood sugar. Just smelling the aroma of cinnamon can boost brain activity. Cinnamon is a natural anti-microbial, making it a natural preservative. It has powerful anti-inflammatory effects.

.1 .4 .3 .2 .5 .6
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Cinnamon date pillows

Makes 8 pillows INGREDIENTS Sweet dough (from page 17) 2/3 cup finely chopped dates 1.5 tsp cinnamon powder 1 cup natural peanut butter (smooth)* 2 tbsp brown sugar 1 egg yolk,beaten Chocolate-covered raisins (optional) STEPS 1. Mix the dates, cinnamon powder and peanut butter in a bowl. 2. Take a golf-ball sized piece of dough and roll it out into a circle using a rolling pin. 3. Fill the centre of the circle with 2-3 tbsp of the date mixture. Fold the edges of the circle into the centre, press down to seal and flip the pillow. Shape as desired (circle or oblong) with the edges of your hand. 4. Repeat steps 2 and 3 with the rest of the dough and date mixture. 5. Arrange the pillows on a greased baking sheet and apply the egg wash (beaten yolk with a touch of water) to the top of the pillows. Sprinkle with brown sugar. 6. Bake in a preheated oven at 385 degrees F for 18-22 minutes until slightly browned. Decorate with a chocolate-covered raisin if desired. 7. Cool and serve immediately or store in an air-tight container.
*Use peanut butter that is not thick. That way youll have a pillow that is crunchy on the outside, but soft and smooth on the inside.

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ALLSPICE POWDER

Allspice is actually not a mixture of spices, but a single spice found in the Caribbean and Central/South America. It is used in savory dishes such as jerk chicken, but can also be used in puddings and desserts. It may aid in digestion and is also a good antiinflammatory.

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Spicy chicken & corn in tomato sauce

INGREDIENTS
Serves 3-4

1 tbsp oil 2 onions, finely chopped ~300 g boneless chicken breast, cubed 3 garlic cloves, finely chopped 3/4 tsp allspice powder 1/2 tsp cayenne pepper STEPS

2 cups strained tomatoes (preferably fresh or from a glass jar) Pinch of sugar 1.5 cups frozen corn 1.5 tbsp light cream cheese Salt and pepper to taste

1. In a non-stick pot, fry the onions on medium heat in the oil for 4-5 minutes until slightly browned. 2. Add the chicken and saute for 5-6 minutes. Add the allspice, cayenne pepper and garlic and cook for 1 minute. 3. Pour the tomato sauce into the pot and cook for 3 minutes, stirring continuously to prevent splattering. Add the sugar if the tomatoes are too acidic. 4. Add the corn, salt and pepper and cook on medium-low heat for 5 minutes. 5. Prior to serving, add the cream cheese and mix well. Serve with rice, quinoa or couscous.

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