These cookies are truly guilt free. They’re refined sugar-free, dairy free, and filled with nutritional ingredients. They are very light and the cacao nibs offer the perfect crunchy texture. If you are unfamiliar with cacao nibs, they are nature’s chocolate chips. Cacao nibs are literally cacao beans that have been roasted and separated from their husks, then peeled and crumbled. more→
Baby kale is mild and convenient to use because the whole leaf is edible. If you can’t find it, you can substitute full-size kale by removing the stem and slicing the leaf very thinly: 1⁄4 inches wide and not longer than 2 inches. The wheat berries take a full hour to cook, and another 20 minutes or so to cool, but they can easily be cooked a day ahead of time. Recipe contributed by Myra Goodman and Marea Goodman, from Straight from the Earth* © 2014. Photo by Sara Remington. Reprinted by permission of Chronicle Books.
These cookies will make you believe in magic because they’ll disappear right before your eyes! There are few things I absolutely can’t resist, and these cookies are one of them. The combination of coconut, toasted almonds, and raspberry jam is hard to beat. I make them with homemade raspberry jam from our raspberry bushes, which makes them extra special, but any high-quality jam will be almost as delicious. They are wonderful still warm from the oven, but be sure to let them cool for fifteen minutes so you don’t burn your mouth on the hot jam. The flavor is best when they’ve cooled completely. Recipe contributed by Myra Goodman and Marea Goodman, from Straight from the Earth* © 2014. Photos by Sara Remington. Reprinted by permission of Chronicle Books.
One of my favorite meals to make is risotto. I actually don’t mind the laborious process; it’s quite meditative and helps slow you down. A little splash of water, a stir, a sip of wine – so relaxing! But it’s just not realistic on a weeknight when time is limited and there’s a lot going on. We had our risotto with a side of roasted asparagus (chopping it and stirring it in is also an option) but you can easily adapt this risotto with ingredients you have on hand; add mushrooms, peas, tomatoes, basil, or other veggies and herbs you may be craving. Recipe and photos contributed by Sophia Zergiotis, from Love and Lentils. more→
Moist, chewy, and delicious, these tasty treats take just a few minutes to put together, and they bake up in 20 minutes. They make a great no-added-sugar after-school snack for kids or an anytime snack for you. From More Quick-Fix Vegan* by Robin Robertson reprinted by permission of Andrews McMeel Publishing, 2014. Photos by Shana Paluba.
This simple sweet potato salad, developed by Ginny Messina, is a great choice when you want something a little different for a picnic or potluck. It’s also a wonderful addition to fall and winter holiday meals. From Never Too Late to Go Vegan: The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet,* copyright © Carol J. Adams, Patti Breitman, Virginia Messina, 2014. Reprinted by permission of the publisher, The Experiment. Photos by Rachael Braun.
Garlicky pasta is embellished with heaps of nutrients from greens and gomasio. Gomasio is a condiment used in Japanese cuisine as well as a staple of the macrobiotic diet. It has an earthy, toasty, salty flavor and can be used on almost anything…pasta, rice, popcorn or salads. However, it is more than just added flavor, it provides a plethora of trace minerals essential for health, including thyroid function. You can even consider gomasio a “remineralizing seasoning.” Recipe and photos contributed by Cristina Cavanaugh, from BeginWithin Nutrition. more→
I love fresh salads for lunch or sides, and frankly the bigger the better. I wanted a little bit of everything in here; crunch, sweetness, cheesiness, and something that can be prepared ahead of time and thrown together later. I think we all typically boil or roast brussels sprouts, but have you ever had these amazing little greens raw? They have a similar texture to shredded cabbage, but much more flavorful. Shaved Brussels sprouts, chewy dried cranberries, toasted almonds, fresh pear, and vegan Parmesan cheese make this salad irresistible. Recipe and photos contributed from Sophia Zergiotis of Love and Lentils. more→