What Are Some Healthy Recipes From Chatelaine Magazine?

What Are Some Healthy Recipes From Chatelaine Magazine?

Some healthy recipes from Chatelaine magazine are the tempeh superfood burger and its accompanying kale-walnut pesto and beet ketchup. Enjoy the pesto and ketchup separately or on top of the burger.

To make a tempeh superfood burger, slice 9 ounces of tempeh in half horizontally and vertically to create four rectangular pieces; brush 1 teaspoon of olive oil on all pieces. Sprinkle with 1/4 teaspoon of salt and pepper to taste. Oil and preheat a grill to medium heat; barbecue the tempeh until grill marks form (about three to four minutes), flipping halfway through. Divide 1/2 cup of kale-walnut pesto, 1/2 cup of beet ketchup, 1/2 cup of pickled carrots and 1/4 cup kale of chips among four whole wheat hamburger buns. Add one tempeh rectangle to each bun and serve.

To make beet ketchup, cook 1 teaspoon olive oil on medium heat and add a thinly sliced onion. Brown the onion; add 1 1/2 cups of grated beets and 1 cup of water. Cook, stirring occasionally, until the liquid is gone and the beets are soft. Mix in 2 tablespoons of white vinegar, 1 tablespoon of brown sugar, 1/2 teaspoon of Worcestershire sauce and 1/8 teaspoon salt. Add pepper to taste; mix it in a blender until it is smooth. Let it cool completely.

To make kale-walnut pesto, add 4 1/2 cups of chopped kale to boiling water. Cook it for 30 seconds, drain it, rinse it with cold water and drain it again. In a food processor, combine the kale, 1/2 cup of grated Parmesan cheese, 1/2 cup of halved toasted walnuts, a clove of garlic and 1/2 teaspoon of salt. Add pepper to taste, and gradually add 1/3 cup of olive oil.