Spinach is always such a wallflower at the juice flavor party. And while it’s quite obvious from its appearance that this juice contains greens, I’d challenge anyone to a blindfold taste test—pear is very clearly the dominant flavor here. The riper the pear, the better the flavor. Reprinted with permission from Superfood Juices: 100 Delicious, Energizing & Nutrient-Dense Recipes* © 2014 by Julie Morris, Sterling Publishing Co., Inc. Photography by Julie Morris and Oliver Barth.
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 →
Bosc pears that are just slightly underripe are perfect in this salad that’s simple enough for everyday, yet festive enough for holiday meals. Contrasted with the crunch of pecans and and the sweetness of dried cranberries, this salad is a party for the palate. Photos by Rachael Braun. more →
With the abundance of fall fruit and absence of grains, this dish offers a great lower- glycemic way to start your day. Add a bit more protein, and you’re all set! For best results, select crisp, sweet apples, such as Gala, Honeycrisp, or Pink Lady, and firm pears, such as D’Anjou or Bosc. From Naturally Sweet and Gluten Free: Allergen-Friendly Vegan Desserts by Ricki Heller. Photo by Celine Saki. Reprinted by permission of Sellers Publishing, ©2013.