I like to prepare this dish in the autumn, though it can be enjoyed any time of year. The shredded apples add a nice freshness to the dish and balance the bitterness of the kale. It’s great as a holiday side or a light summer meal! Ingredients 1 small bunch of kale (about 2-2 ½…
Creamy Millet Polenta with Cauliflower
I’m enjoying creating recipes with healthy, whole-grain millet. Polenta, which is commonly made with ground corn, has become quite a popular dish. Other grains can also be used to prepare polenta. “It is historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into…
Curried Sweet Potato and Black Bean Soup
It’s autumn time! With the change of seasons, I am once again inspired to bring out my fall-inspired recipes. The combination of sweet potatoes, quinoa, and black beans creates a nice, filling soup. Ingredients: 6 cups water 1 (13–14-ounce) can coconut milk ½ cup quinoa, rinsed and drained 3 vegetable bouillon cubes (or to taste)…
Cinnamon-Spiced Granola Bars
I definitely have a sweet tooth and I do enjoy sweet treats, so I have created some dessert/snack recipes made with all healthy ingredients; no empty calories. This is one of those recipes that can be varied. If you have only one type of nut or seed, that is fine. At work I have access to…
Butternut Squash Soup
This soup is quite simple to make–just add everything to the pot and boil away! It’s autumn-time so I’ve been featuring recipes with the “fruits of the season”. Ingredients 6 cups water 1 (13–14-ounce) can coconut milk 1 butternut squash, peeled and cubed (5–6 cups) ¼ cup steel-cut oats 3 cups finely chopped kale leaves…
Pumpkin Pie Spiced Patties
This is a variation of my Sweet Potato Patties recipe. It’s autumn time so I decided to create a fall version with butternut squash and pumpkin pie spice. They’re delish! Ingredients 2 cups shredded (raw) butternut squash ½ cup garbanzo/chickpea flour 1-teaspoon pumpkin pie spice (in bulk spice section) ½ teaspoon curry powder (in bulk spice…
Spaghetti with Sundried Tomatoes & Artichoke Hearts
I happily discovered pasta products from “Explore Cuisine”. I was immediately impressed! Each 2-ounce serving has a whopping 20-25 grams of protein and 10-15 grams of fiber! The nutritional value is incredible for a pasta product. As the goal of my recipes is to maximize nutritional value, it was the perfect ingredient for my dish. It…
Seasoned Baked Tofu
Baked tofu is a staple in my home. It’s a great way to add texture and flavor to tofu–and it’s healthier than frying. With just two simple seasonings, the tofu is well flavored. I made this dish at work the other day and everyone really loved it–especially the kids! They were very happy to take…
Chickpea Chia Patties
This is a variation of my Chickpea Patties recipe. I wanted to improve the recipe by increasing the moistness, so I added soaked chia seeds to the chickpea mixture. I was very happy with the results—and so were the customers. I got rave reviews! Ingredients 1 cup dry chickpeas—soaked over night (at least 8 hours)…
Almond Butter Fudge
I always get great reviews when I prepare this delicious sweet treat. It has only 3 ingredients, but it is essential to cook the milk and sugar to the required temperature (see below), otherwise the fudge won’t firm up. If you have a candy thermometer, by all means, use it. If not, you can do…
Silky Chocolate Pudding
Chocolate pudding is a childhood favorite. It’s the first thing I remember learning how to cook. We didn’t make it from scratch, but I remember standing by the stove, stirring the pot, waiting for the pudding to thicken. In this recipe I use coconut milk instead of cow’s milk. Its richness provides a perfect base…
Mexicali Millet
In the past few years I have created several millet recipes, which I have prepared for our customers more than once, so I figured it was time for a new one. This recipe is relatively mild, so if you like spice, add more! Ingredients 1 cup uncooked millet, rinsed and drained 2 cups water 1/2 vegetable…
Jahnavi Foster, CEC 