Healthy Kitchen

7 Summer Blueberry Recipes

melon cups 2- cantaloupe, strawberries, and blueberries

Doing anything other than eating in-season blueberries out of hand seems like gilding the lily. If you want to do more than that, here are some of our favorites. Lots more easy tips and ideas can be found in A Bounty of Blueberries, and here you can read all about their notable health benefits. Let’s start with these pretty Melon Cups with Strawberries and Blueberries, whose fun presentation of a simple medley of summer fruits is especially appealing.  more→

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8 Healthy Plant-Based Ingredients to Know and Love

Vegan milk varieties

If you’re embarking on a whole foods plant-based diet (and a vegan lifestyle), you’ll be glad to know that most well-stocked supermarkets will have everything you need. There may be a few ingredients that are new to you, and that might requirer a trip to a natural foods store — though  not necessarily. Many supermarkets carry these, as well. If you can’t find these ingredients in a supermarket or natural foods store, they can be easily purchased online. The helpful list below is excerpted from The Abundance Diet: The 28-Day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods. © 2015 by Somer McCowan. Used by permission from Vegan Heritage Press LLC. more→

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Green Mojito Smoothie

Green Mojito smoothie by Tess Masters

This is a cold-and-flu buster and potent detoxifier, all in one zesty cocktail! The bromelain in pineapple suppresses coughs and loosens mucus, while mint clears respiratory congestion, soothes sore throats, and alleviates nausea. The vitamin C in limes has antibiotic power, anti-inflammatories in kale and pineapple combat arthritis, and ginger boosts immunity, aids digestion, and adds a powerful zing. Reprinted with permission, from The Blender Girl Smoothies © 2014, 2015 by Tess Masters. Photographs copyright © 2014 by Erin Kunkel. Published by Ten Speed Press, an imprint of Penguin Random House LLC. more→

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June 2015 Produce Picks: 5 Fruits and Veggies to Use Now

Blueberries in a bowl

Blueberries: Aside from being incredibly delicious, it’s become common knowledge that blueberries are also among the most nutritious fruits—and actually, one of the most nutritious foods, period.Doing anything other than eating in-season blueberries out of hand seems like gilding the lily. But there are lots of great ways to use them; you’ll find some simple ideas in in A Bounty of Blueberries. And more about how good they are for you in 5 Top Health Benefits of Blueberries. Here are a few easy recipes for using blueberries: more→

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How to Make Delicious Dairy-Free Creamed Spinach

How to make delicious dairy-free creamed spinach

If you like spinach, you’ll love this yummy side dish— a contemporary twist on comforting creamed spinach — without the cream. Silken tofu stands in beautifully for the high-fat stuff. For those times when spinach is in abundance from your garden or CSA, this recipe doubles easily. more→

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No-Cook Meals for Hot Summer Days

Greek Flavored Lentil Salad with Tofu "Feta"

Even if your kitchen is air-conditioned, there’s something nice about not having to turn on a single burner to make dinner when it’s hot outside. Here’s a varied range of vegan entrees, along with ideas for rounding them out, for just those kinds of days. Hearty Greek-Flavored Lentil Salad with Tofu “Feta” keeps its no-cook promise by using canned lentils. Serve this gorgeous and luscious dish with fresh pita and finish with a fruity dessert. more→

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5 Ways to Make Environmentally Conscious Food Choices

Healthy plant-based foods

Growing up in Idaho I have been fortunate enough to constantly be surrounded by fresh produce and ingredients. We appreciate home grown food here. Though, unfortunately some local businesses haven’t been able to make it too long and (as with any other US town I would imagine) we have an abundance of processed foods and waste. Have you ever thought that what you eat will make an impact on the status of the world? It’s definitely true — not only what you eat, but where you eat it and who made it. Here are some very easy enviro-friendly tweaks to implement the next time you think about dinner. more→

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No-Cook Cold Soups for Summer Refreshment

Cold White Bean and Tomato Soup

Even though we can use air-conditioning to mitigate summer heat in the kitchen, being able to make cold soups without turning on a single burner is a gift on the hottest days. Some cold soups have cooked ingredients and then are chilled in the fridge, but the ones presented here don’t require any heat at all. It’s good to chill them before serving for ultimate refreshment, but you can serve them right away if need be (you can always swirl 3 or 4 ice cubes into them before serving to get that chilled effect). First up, Cool White Bean and Tomato Soup, shown above, which makes for a flavorful, nearly instant and surprisingly hearty cold soup.  more→

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