Monthly Archives: October 2012
I tell my health coaching clients to get at least four colors onto their plates at every meal, with green being the main color. Without getting too science-y about it, the nutrients in fruit and vegetables lie in their color, and therefore eating lots of colors ensures that we’re getting lots of nutrients. Pretty simple, […]
Compared with traditional bread, this corn bread is closer to cake. However, it’s not the type of cake you bake for special occasions, but a quick bread type of cake that you bake for teatime, afternoon snack, or breakfast. Unlike traditional corn bread, which tends to be a bit crumbly, I use syrup and apple […]
This super antioxidant vegan blueberry muffin, dense with nutrition and fiber, is wonderful for breakfast, lunch, or tea. Jam in the middle adds a nice burs of flavor. Contributed by Annie Taylor Chen, Vegan Ann.
I’m not generally a “bar” person, so bars reaaaalllly need to be good to motivate me to want another. Keen-wäh Decadence Bars definitely pass the “I want more” test. What’s most amazing is that these rich-tasting bars are filled with antioxidants, vitamins, and valuable omega-3s. At their heart, they are made of quinoa, whose nutritional […]
These meatballs are flavorful and replicate a traditional meatball quite nicely, but without the heaviness that comes from the meat. You get a nice punch of protein from the walnuts and immune-boosting benefits from the mushrooms, onions, garlic and parsley. You can throw these into a typical tomato sauce and serve over pasta or as […]
Inspired by muhummara, a Turkish spread typically made from roasted red peppers and walnuts, this stunning and addicting spread is perfect for festive occasions or any regular day of the week. Serve with warmed pita triangles. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (© 2011, Vegan […]
Though anise-flavored fennel is a great veggie, most of us don’t think to use it for everyday meals. Sautéed with leeks and mushrooms, it makes a simple side dish that’s a nice accompaniment to pasta and grain dishes. Photos by Hannah Kaminsky.
The traditional pasta dish called aglio olio (garlic and oil) gets a fresh twist with fresh and dried tomatoes, lots of parsley and a sprinkling of toasted nuts. It’s a perfect summer pasta dish, but ou can enjoy it all year round.
As a baker, I am reluctant to let go of certain sacrosanct ingredients. Eggs are one of those precious commodities. Then a colleague who is gluten and egg-free asked me if I could convert a coffee cake recipe so she could enjoy, too. I recalled that, back in the days when I owned the Gluten-Free Pantry, I had made many recipes where […]