There are as many ways to make a green smoothie and they’re all fantastic. Green smoothies are a delicious way to get an extra boost of cleansing nutrients and a great way to start your day. Use your imagination. Let the following recipe be a guide to finding your own personal creation. Option #1: 2 cups [Read More...]
posted on 03-19-12 at 6:43 am in Spring
This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. 7 cups great-tasting vegetable broth 2 or 3 pinches crushed red pepper flakes 3 tablespoons extra virgin olive oil 1 cup couscous 1 1/2 cups broccoli florets, cut [Read More...]
tags: soup 
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posted on 02-13-12 at 7:33 am in Winter
7 – 8 ounces extra-firm tofu cut into thin 1-inch segments a couple pinches of fine-grain sea salt a couple splashes of olive or peanut oil 2 medium cloves garlic, minced 1/3 cup pecans, toasted and chopped 3 tablespoons fine-grain natural cane sugar or brown sugar 1/4 cup cilantro, chopped 1/2 lb. brussels sprouts, washed [Read More...]
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posted on 01-16-12 at 6:54 am in Treats
I admit it. I love tapioca. This recipe makes a classic-tasting pudding. That being said, there are endless variations. One of my personal favorites is to sub coconut milk and sprinkle servings with toasted coconut. Enjoy! Pour 3/4 cup of the milk into a medium-sized, thick bottomed pot. Add the tapioca and soak for 60 minutes. [Read More...]
tags: sweets Post a Comment {0}
posted on 12-19-11 at 7:18 am in Fall
Quinoa (prounounced keen-wa) is a great addition to any diet. This gluten-free grain is a protein powerhouse. Broccoli is a super source of calcium. Pair this dish with some white beans or chick peas and you’ve got yourself a healthy complete protein meal that’s ready in minutes. 3 cups cooked quinoa 5 cups raw broccoli, [Read More...]
tags: gluten-free Post a Comment {0}
posted on 11-21-11 at 7:25 am in Fall
Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer. The star of this dish are the nutrient dense mushrooms. 1/2 lb brown mushrooms, chopped 1 large onion, chopped 3 cloves garlic, finely chopped 3 cups cooked brown rice, room temperature 2 large eggs 1 cup [Read More...]
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posted on 06-13-11 at 7:11 am in Summer
The code has been cracked on how to make a better veggie burger. Turn the patty into the bun! You can store shaped, ready-to-cook patties in the fridge or freezer. 2 1/2 cups chickpeas (garbanzo beans) 4 large eggs 1/2 teaspoon sea salt 1/3 cup cilantro 1 onion, chopped Zest from one large lemon 1 [Read More...]
tags: protein Post a Comment {0}
posted on 05-16-11 at 7:49 am in Spring
Carrots are rich in vitamin A, Vitamin C, Vitamin K, and potassium. Seek out ‘early” carrots with bushy green tops still on. The leaves should be fresh and the carrots should have a vibrant color. These early carrots often have a much sweeter flavor. 1 1/4 pounds carrots 1 tablespoon olive oil 2 medium cloves [Read More...]
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posted on 04-11-11 at 7:00 am in Spring
Make your life easier by having all the ingredients ready and within arms reach. If you don’t have hoisin sauce, a dash of molasses and ketchup will do. Toasted sesame oil 8 oz firm tofu, cubed 4 green onions, sliced 1 T freshly grated ginger (peeled) 1/2 tsp crushed red pepper flakes 1/2 bunch asparagus, trimmed [Read More...]
tags: stir-fry Post a Comment {0}
posted on 03-14-11 at 7:01 am in Winter
I love soup! So even though spring is just a week away, a warm bowl of comfort sounds just right. It’s impossible to go wrong. If you don’t have any vegetable stock, sauté chopped celery, onion and carrot. Season with salt and pepper, a sprinkling of fresh herbs and you’ve got the base of something wonderful. 1 T olive oil [Read More...]
tags: cabbage, soup Post a Comment {0}