This peanut lime vinaigrette is an adaptation from a recipe recommended to me by a member of the VIBRANCE Village of Health on Facebook. The lime lightens up the sauce a lot and, unlike a traditional peanut sauce, this one does not feel heavy and comforting for winter, but rather light and refreshing and best …
Cultured foods are historically how we have gotten probiotics and maintained healthy digestive tracts. With the advent of pasteurization and the non-discriminating hyper-vigilance against all bacterium, supplements are the most common and reliable route to maintain healthy digestion. However, if you want to begin putting back in your diet (and want to know why) review my article …
This recipe was initially inspired by a Matcha salad dressing I saw on a smoked salmon salad at Whole Foods, and further inspired by DoMatcha, a matcha tea company whose recipe, along with Whole Foods, served as the template for this creation. The earthiness of the matcha is well paired with the acidity in the …
This dressing is wonderful in salads with salmon, chicken or beef as well as tossed in a cold or warm noodles (peanut noodles are a great hit with kids!). I enjoy it for a fall salad dressing – it’s heavier and pairs well with robust greens such as romaine, radicchio, and will even mellow out …
This salad is AWESOME. The basil and watermelon are refreshing and energizing, and the feta adds heartiness and depth that allows this to be quite satisfying. It keeps well for about 2 days. It is also fantastic without the feta! Serves 4 * 3 1/2 pounds seedless watermelon (rind removed), cut into 1-inch cubes (6 …
Rather than indulging in a traditional American creamy, mayo-laden potato salad, I propose this alternative: a Greek-inspired potato salad that is far more refreshing and appropriate for summertime picnic tables. Use of small waxy red potatoes keeps the glycemic index lower than using russets and ensures firm texture. Red onions carry anti-inflammatory quercitin and the …
There is an abundance of arugula in my yard. I was originally considering an arugula pesto, but I am well underway on my winter cleanse and am not consuming pasta (rice, quinoa or otherwise). I proposed a salad to go along with dinner on Sunday, and a roommate asked if that salad could be warmed. …
adapted from The New Whole Grains Cookbook by Robin Asbell 3 T. olive or flax oil 1 medium onion, julienned 2 T. chopped garlic 2 T. minced ginger 1 T. paprika 1 t. black pepper 1/8 t. ground allspice 1/8 t. cayenne pepper, or to taste 1 c. millet 1 t. salt 1/4 c. lemon …
Nabbed from Recipezaar.com and originally credited to Sunset magazine, this recipe will be excellent on a warm summer evening. 8 oz. farfalle (bowtie) pasta (can use brown rice spirals or other shaped GF pasta) 12 oz. crimini mushrooms 4 oz. fresh shiitake mushrooms 2 tbsp. butter, Earth Balance, or toasted sesame oil 2 tbsp. Extra …
This salad was adapted from a recipe in the June 2007 issue of Gourmet and originally found on Epicurious.com. Michael detests most fruit (at least he likes his veggies!) so we omitted the 1/2 cup dates the recipe originally called for and added more ingredients to make it a heartier, entree type salad. This would …
