Red lentil soup is a staple in my home. We love it! I have always prepared it “Indian-style” with curry and other common Indian spices. It is a wonderful way to enjoy lentils. Lentils are high in fiber, and worth adding to your healthy diet. Every time I make this at work, or variations of this…
Tag: vegetarian
Springtime Vegetable Soup
I created this recipe when I first started working at Mother Earth’s a few years ago. It was springtime and I was somehow inspired to make a soup. One of my co-workers tasted it and gave me good feedback. She said that the fresh lemon juice and coconut oil gave the soup an exceptional flavor, so I…
Brown Rice Salad with Seasonal Veggies
In the springtime, wild foods begin to grow. The first seasonal crops are available at our local health food store. I like to find ways to use seasonal foods in my dishes. Local-grown is much appreciated in our area. In this recipe I used fiddlehead ferns, ramps, spring onions and mustard greens. Mustard greens also grow wild in…
What’s In Season? Fiddleheads!
In our Northeast region–fiddlehead ferns are now in season. They are harvested from our local area, and brought into the health food store every year along with other spring crops. Because of their appearance, and quite frankly–they are ferns, I shied away from using these curly little plants in my recipes. But this year, after seeing them around every spring,…
Is Soy Bad For You?
A Vegan Doctor Addresses Soy Myths and Misinformation By Holly Wilson MD | January 14, 2014 | Categories: Health and Nutrition Soy has long been recognized as a nutrient-dense food and as an excellent source of protein by respected dietitians and clinical nutritionists. The soybean contains all of the essential amino acids, as well as an impressive list of micronutrients…
Sesame Tofu Salad
I like to come up with ways to make tofu taste good. It really is possible. By adding texture and flavor, tofu can be quite enjoyable. Baking tofu is a great way to add chewy texture without frying. Season the tofu before baking it to add flavor. Tofu is an inexpensive protein source, so if you…
Apple Walnut Salad
Today is Earth Day and the first day of Passover. I was researching traditional dishes that are eaten on Passover and I came across a recipe for haroset. It is basically made with apples, walnuts, cinnamon, sugar or honey, and dates. There are many variations, one of which has sweet grape wine, so I decided…
New Recipe Coming Soon! Spicy Cabbage & Tomatoes
This Friday (4/8), 1-3 pm, I’ll be sampling my new creation for my “Vivacious Veggies” demo at Mother Earth’s–Kingston. If you’re in the neighborhood, come on by!
Creamy Broccoli Soup
So many broccoli stalks! This was the inspiration behind this recipe. I would often have a lot of stalks left over after using the broccoli florets–so I ended up making this soup. Feel free to use both parts of the broccoli in this recipe. Ingredients 3 tbs. extra virgin oil 1 cup chopped white onions 3 garlic…
Curry Quinoa Salad with Cashews
Quinoa can be used in various ways. It cooks up well for salads and sides. Choose your favorite veggies and season to taste. With just 2 ingredients: curry powder and bouillon, you are adding 8-12 different herbs and spices to the dish. It’s a great way to add lots of flavor with little effort. Ingredients…
Apricot Almond Bites
Sweet treats can be made with healthy ingredients and without added processed sugars. Dried fruit is a great natural sweetener and works well in many dessert recipes. Ingredients ½ cup moist, dried apricots 3 Tbs. Almond butter 2 Tbs. Unsweetened shredded coconut 1/8 cup almonds—chopped 1/8 cup walnuts—chopped Add apricots to a food processor—fitted with…
Strawberry Vinaigrette
I like to make my own salad dressings; this way I can control the amount of sugar and salt that is added. This is one of my popular “house” dressings. Serve with your favorite salad greens or veggies. Enjoy! Ingredients 2 Tbs. Unsweetened Strawberry Fruit Spread ½ cup extra virgin olive oil ¼ cup (of choice:…
Jahnavi Foster, CEC 