Monthly Archives: January 2012
With Thai ingredients available at most natural foods stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the red or green curry paste; a little will give a hint of heat, but if you want a spicier stew, you can step it […]
Quinoa is gluten free and a great source of protein. One cup of quinoa boasts 8 grams of protein. To put that into perspective, the average woman requires about 46 grams of protein per day. It has definitely become a very popular grain to everyone, being low in fat and high in nutrients, it is […]
This simple combination of couscous and broccoli, bright with lemony flavor, be too light to serve as a meal’s centerpiece, but it’s perfect for pairing with a dish of equal heft, like a bean or legume dish, or a main dish salad. I’ve also enjoyed leftovers of this served cold in a wrap with shredded lettuce […]
Tofu-filled ravioli are reminiscent of little dumplings in this veggie stir-fry. Using hoisin sauce to finish the dish adds a tasty glaze and just the right flavor kick to the mild ravioli.
One evening not long ago, I had about one hour to make dinner for the family—and eat—between getting home from one activity and going out to another. I improvised based on what was in the fridge rather than following a recipe. This was the result; everyone liked this simple dish so much that I was […]
When you’re in the mood for tasty Asian-style fare, this seitan stir-fry, embellished with broccoli, peppers, and wide noodles comes together quickly. Serve with spring rolls (from the natural foods store freezer) and a simple coleslaw with a sesame-ginger dressing.
Amaranth is a tiny, slightly nutty flavored ancient grain. The Aztecs believed it held the secret to long life and vitality and celebrated holidays by eating toasted amaranth. It’s a complete protein, has more iron than most grains, and is also a great source of many other minerals.Whole amaranth is delicious on its own or […]
Everyone can benefit from eating a wide range of gluten-free whole grains. Gluten-free cooking and baking goes beyond just replacing the few popular gluten grains wheat, barley, triticale, and rye in favorite recipes. It is a celebration of the earth’s bounty. There are more whole grains that do not have gluten. More choices, more whole […]