Monthly Archives: September 2012
Have you been looking for a good, easy, nearly raw macaroni and cheez recipe? As with a lot of fancier raw recipes, I regret that this one needs machines — a high speed blender to make the sauce, and a spiral slicer (I love the World Cuisine Spiral Slicer) to make “noodles” from zucchini. But […]
Here’s a warming dish of all-season veggies, including plenty of greens. This quick, hearty dish can be served over grains, pasta, or polenta. Though I favor chard in this dish, there’s no reason not to try it with other greens, such as those listed under variations, or any others you may have on hand. Adapted […]
With so many choices in cooking oil, its hard to know if you’re using the right thing. Most people are unaware of the dangers that come from conventional and over-processed vegetable oil. Even good olive oil isn’t suitable for all cooking purposes – especially high heat cooking. Chosen Foods avocado oil is the perfect, healthy, […]
Chia is taking the health world by storm, and for good reason. Packed full of nutrients, versatile, easy to use, shelf stable and almost flavorless, chia should be in your diet too.
This spread is the perfect combination of salty and flavorful. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, ©2011).
Dates are a whole food which means that they have vitamins, minerals, phytochemicals, antioxidants, micronutrients, fiber and water. All refined sweeteners have none of these beneficial qualities and have been linked to the development of numerous diseases. The date fruit is one of the oldest cultivated tree crops, and has been grown for thousands of […]
This stew contains peanuts, sweet potato and black-eyed peas, a triumvirate of nutrient-dense, delicious crops. Time does the work with this stew, the taste is lovely and complex. Pairs beautifully with rice or flatbread.
This luscious main-dish salad is a crowd-pleaser — it makes a generous portion, and so is a good potluck dish. Brown rice mingles with chewy baked tofu, pineapple chunks, broccoli and bell peppers. Leftovers are great in for portable lunches, packed in a container. Adapted from The Vegetarian Family Cookbook.