Monthly Archives: April 2011
This simple recipe is a wonderful addition to your repertoire of summer vegetable dishes. The sweet tomatoes and pungent flavor of olives, both oil-cured black ones and brined green olives, wake up any appetite. It is also good tossed with short pasta and served hot or at room temperature. Recipe adapted from My Italian Garden* by […]
This recipe starts off as a simple, aromatic broth that can be served as is, but by adding chiles and lime juice, the dish becomes a hot-and-sour soup. As with other Southeast Asian cuisines, such as Burmese, Cambodian, Laotian, and Thai, lemongrass and galangal are often used in aromatic soups. The application of these herbs […]
When you have little time, a vegetarian restaurant seems so far away, and the dollars in your pocket are running out, this recipe will make for a quick meal. Ready-fried tofu is available in Asian markets. All you need to do is heat the tofu by refrying or baking it to get back its crunchiness. […]
To really make this a chlorophyll-rich drink, add spirulina, available at most health food stores. Spirulina has many special benefits including reducing the risk of cancer. Recipe from Warming Up to Living Foods* by Elysa Markowitz.
Juices are absorbed so quickly by our systems. The best way to savor a juice is to “chew” it first in your mouth to activate the salivary process of digestion. On an empty stomach, juices absorb through the stomach lining, taking much less energy to digest. Beets and their greens are a great liver cleanser, […]
Make a large batch of this muesli cereal to have on hand in your pantry. It’s filled with good-for-you foods to start your day — oats, raisins, nuts, and seeds. Recipe from Raw Food Made Easy for 1 or 2 People* by Jennifer Cornbleet.
Homemade almond milk is more nutritious than boxed nondairy milks, yet it takes only minutes to make. Recipe from Raw Food Made Easy for 1 or 2 People* ©2012 by Jennifer Cornbleet. Reprinted by permission of The Book Publishing Company.
This is an intriguing alternative to standard pesto; the secret ingredient is arugula, also know as rocket, which adds extra bite. Pesto loses some of its magic if it is turned into a puree, so be sure to keep the texture chunky. Recipe from Raw Food Celebrations: Party Menus for Every Occasion!* by Nomi Shannon and […]