Monthly Archives: January 2011
Here’s a luscious dish of noodles, kale butternut squash, enveloped in a rich peanut sauce. If you prefer, you can have all the ingredients heated and serve the dish hot instead of at room temperature. Contributed by Bryanna Clark Grogan.
Do you keep an aloe plant in your kitchen? Aloe is an incredible plant with a wide range of benefits — most people know the aloe plant simply as something that’s used to treat sunburn. However, Aloe vera has been used for thousands of years to remediate a plethora of issues.
This recipe, contributed by vegan chef Beverly Lynn Bennett, was a favorite of my sons’ during their teen years, as well as her Crispy Rice and Almond Treats. Moist and fudgy, it isn’t hard to see why it was one of their most frequently requested treats.
Filling and flavorful, this Italian vegetable soup becomes a meal in itself when served with a robust, whole-grain bread and a green salad. It keeps well and develops flavor as it stands.
When winter rolls around, it’s good to consume as much onion and garlic as possible. This delicious sauce makes it easy to do so. Serve this over grains, pasta, or baked potatoes.
This fun-to-make cookie will please young and grown-up tastes alike. Kids can participate in every step of the recipe, but they have the most fun with forming the dough into balls (make sure they have plenty of flour on their hands—the dough is slightly sticky), making the thumbprints, and filling the holes. I like to […]
Incorporating silken tofu into this lightened cheesecake, and topping with fresh berries, gives it a healthy spin.
Few sensory experiences offer more pleasure than the wonderful flavors and aromas of homemade baked goods. Or better yet, the hearty, nutty-flavored whole grain baked goods. Whole wheat flour is just one of several players in this healthful field that includes barley, oat, rye, and spelt flour, among others. Even if you don’t have the […]