Monthly Archives: April 2011
Here’s a tasty salad to make when zucchini and tomatoes are abundant in late summer. Red onions, parsley, and olives add great flavor.
With a title like The New Whole Foods Encyclopedia*, you wouldn’t think that this kind of tome would make good bedside reading. But it does. If you’re a health geek like me, you’ll have a lot of fun perusing this book, whether in the kitchen or in bed. Rebecca Wood has assembled an A to Z […]
As everyone knows, greens are good for you, but with its high calcium content, kale is a standout. Its deep green color and elaborately ruffled leaves, contrasted with the yellow of the squash and the orange of the sweet potato, makes this an attractive and nourishing dish for the early autumn harvest. Recipe adapted from […]
For pies that require no baking, rely on this recipe for a pie crust that magically comes together with only three ingredients. This crust plays a dual role. In addition to creating a base for a pie filing, it actually contributes nutty texture, flavor, and sweetness to the pie. Contributed by Zel Allen, reprinted from […]
This creamy spread is adaptive enough to serve at any meal. To prepare an open-faced sandwich for breakfast, spread a generous layer on whole grain bread, top with sliced tomatoes and vegan cheese, and melt it under the broiler. For a lunchtime sandwich, apply the spread generously to two slices of bread and add sliced […]
Here’s another refreshing combination for a green smoothie, with the added cleansing benefit of cucumber.
This double-coconutty smoothie, with the addition of pineapple, green apple, and leafy greens, is superbly refreshing.
Use perfectly ripe peached or nectarines—lush and sweet, but not too soft—for these late-summer vegan muffins that have more than a hint of ginger! Photos by Hannah Kaminsky.