Warm Up With Broth
While broth is said to alleviate different kinds of inflammation — from joint aches to gastrointestinal discomfort — as well as shorten colds and even reduce symptoms related to allergies, the jury is still out on the science behind it. Research into the benefits of broth is still very limited. That said, this tasty liquid still deserves a place in your kitchen. Though research into broth’s many benefits may be limited, we do know it’s a great source of many of the nutrients our bodies need to function well.
For centuries, broth has been a culinary staple among cultures all over the world. You can sip it as a warm beverage on a chilly November evening or use it as a base for soups and sauces or as a flavour enhancer for rice, vegetables, and other foods. Whether it’s bone, beef, chicken, or vegetable broth, the possibilities are practically endless!
What makes broth really special is the liquid’s nutritional content. The savoury liquid is loaded with vitamins and minerals,
Think of broth as a supplemental source of everyday nutrition. It’s certainly not a meal replacement. Give it a try if you haven’t yet. You may find it helps with your aching joints or digestion. As a beverage, it makes a great addition to any daily routine. Have a cup with lunch or dinner — or as an afternoon snack. Or, make broth-based soups a regular part of your diet. After all, there is a very good reason so many people swear by the healing powers of chicken noodle soup, arguably the most famous broth-based dish.
along with collagen and amino acids — many of the things a body needs. Broth has even been called an immunity booster and an inflammation reducer. When it comes to its effect on inflammation, it’s easy to see how it earned its reputation. It’s a source of many joint-friendly nutrients, including glucosamine.
CHIPOTLE-ROASTED CARROT SALAD
Lewis Maclean
Z Z S
Y P M L B A E M I
E M O
Inspired by Food & Wine magazine These spicy, tangy carrots make a healthy side dish that doesn’t skimp on flavour. Plus, you can do most of the work in advance and assemble the finished dish on the big day.
E H T H B C M R P I
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E L T O P I H C P V N N A D F G N B A J C U D L O L M N K L X N M V A G E K I M A Y R T E B Q O R B T Q Y A I X G U O A W U R I S B Z S N O T Y F E V H O Y A T W N T C G E O R G E T T O I X A A M E S I W E L S W R O U N I C R S D C N F Y Z F E Z R N G M O M Q R H E A T A U N A B G G X L U J J K I V L B Z T A H Q V T Q I P R D I L P Y S S N M M D O S X J H I U Z W N O T W F Y J U G S S Z
INGREDIENTS
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30 small carrots (2–3 bunches), tops removed and carrots scrubbed 2 chipotle peppers in adobo, minced 1 teaspoon adobo sauce from the chipotle can 1 tablespoon molasses
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2 tablespoons extra-virgin olive oil 4 ounces watercress, stems trimmed
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Plain Greek yogurt, for serving Kosher salt and fresh ground pepper, to taste
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APPLIANCES
BROTH
BUYING
CARROT FURNACE
CHIPOTLE
FALL
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GAS
GEORGE
HEAT
LEAVES
LEWIS MOVIE
DIRECTIONS
LOCATION
MAINTAIN
APPLIANCES CARROT FURNACE HEAT LOCATION TURN
BROTH CHIPOTLE GAS LEAVES MAINTAIN ROASTED ASTED WARM
WARM BUYING FALL GEORGE THE
NEW TURN
1. Heat oven to 350 F. In
2. Transfer carrots to a plate and let them cool completely. 3. Once cooled, toss carrots with adobo sauce. Lay across a platter, and top with watercress. 4. Serve alongside yogurt.
a rimmed baking sheet, toss carrots with chipotle peppers, molasses, and olive oil. Season with salt and pepper, and roast for 30–35 minutes.
LEWIS MOVIE
3 604-532-9625 •
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