GRILLED MANGO WITH RASPBERRY COULIS

SERVES 4 PORTIONS

6 oz. (170 g) fresh raspberries

1/4 cup (60 ml) orange juice

2 tbsp. (28 ml) water

2 tbsp. (28 ml) organic cane sugar

1/2 tsp. grated orange zest

Pinch of salt

3 lb. (1.4 kg) mango, seeded, peeled, and sliced into 1/4-inch- wide (6 mm) strips

NUTRITIONAL VALUES

Calories: 257kcal
Fat: 1.6g (0.3g S.Fat)
Carbs: 63.7g
Protein: 3.4g
Sugar: 55.4g
Sodium: 335mg

METHOD

Prepare a hot fire in a grill 190°C/375°F and oil the grill grates.

While the grill heats up, puree the raspberries, orange juice, water, sugar, orange zest, and salt in a blender until smooth. To remove the raspberry seeds, strain the mixture through a fine-mesh sieve. In a small saucepan over medium-low heat, cook the coulis for 5 to 7 minutes, stirring occasionally.

Grill the mango slices for 2 to 3 minutes per side, or until dark grill marks appear.

Toss the mango with the raspberry coulis in a large mixing bowl and serve.

RECIPE NOTES

Experiment with this recipe by substituting your favourite fruits. Grilled pineapple, peaches, and plantains are all delicious.

KALE RASPBERRY GRAIN SALAD

SERVES 4 PORTIONS

2 cups (475 ml) water

1 cup (190 g) white quinoa

1/8 tsp. salt

1 1/2 cups (240 g) fresh raspberries, divided

1/4 cup (60 ml) olive oil

2 tbsp. (30 ml) balsamic vinegar

1 tbsp. (15 ml) agave nectar

1 tbsp. (15 ml) lemon juice

1/4 tsp. poppy seeds

1 bunch Lacinato kale, chopped with stems removed

1 tbsp. (3 g) minced fresh mint

1/2 cup (70 g) sunflower seeds

NUTRITIONAL VALUES

Calories: 378kcal
Fat: 18.3g (2.4g S.Fat)
Carbs: 47.5g
Protein: 8.6g
Sugar: 11.5g
Sodium: 88mg

METHOD

In a large saucepan, combine the water, quinoa, and salt. Bring to a boil over medium heat, covered with a lid. Reduce the heat to medium-low and cook the quinoa for 15 to 18 minutes, then leave it uncovered for 3 minutes. To fluff, toss with a spoon or fork. Remove from heat and set aside to cool.

In a blender, combine 3/4 cup (120 g) raspberries, olive oil, balsamic vinegar, agave nectar, lemon juice, and poppy seeds while the quinoa is cooking. Purée until completely smooth.

When the quinoa, kale, and mint have cooled, fold them together until well combined. Divide the dressing among four 24-oz. (710 ml) jars, then layer with the remaining raspberries, sunflower seeds, and quinoa mixture. Put a tight-fitting lid on each jar. When you're ready to serve, give the jar a gentle shake to coat everything. Divide the quinoa mixture among four bowls if serving in a bowl, then top with the dressing, raspberries, and sunflower seeds.

Salads can be stored in the refrigerator for up to 5 days.