Niagara Gazette —
Dissolve the arrowroot powder in 1½ cups water and slowly stir into vegetables; cook until thickened. Pour the vegetable mixture into the pie crust, top with the almonds, and bake until the crust is golden brown and the filling is thick and bubbly, about 45 minutes.
Cool the pie on a rack for at least 30 minutes before slicing and serving.
The crust in this recipe is made with sesame goodness, thanks to its ¼ cup of seeds and tahini.
Rich in antioxidant properties, sesame seeds add a delicious nutty flavor and crunch to your meals, while providing your body with crucial nutrients. One large handful (about ¼ cup) of sesame seeds gives you approximately 74 percent of the daily value for copper, 31 percent of magnesium, 35 percent of calcium, and about 30 percent of iron. In addition, sesame seeds are rich in zinc, which improves bone mineral density. Zinc is also a powerful immune booster and may potentially shorten the duration of colds.
Chicken Leek Soup with Dried Plums and Quinoa
This delicious dish combines the natural sweetness of dried plums with the pungent leek for a wonderful fusion of unique flavors and healthy benefits. A French-Canadian patient of mine from Montreal shared this recipe, which had been passed down in her family, a dish they often ate for Canadian Thanksgiving instead of turkey. My patient claimed it was her grandmother’s favorite, who lived to be 102. Combining the dried plums with the chicken helps break down the proteins, making this dish easier to digest. The plum itself has numerous benefits, including that it is high in vitamins, good for digestion, and helps keep the chicken moist. Quinoa is very high in protein and fiber, plus it cooks fast, tastes delicious and is a very nice complement to the chicken.
• 1 (4-pound) whole chicken
• 10 cups low-sodium chicken stock