Features

  • Mac-oh-geez!

    Weekly Recipe: 
    NonWeekly
    [title]
    This dairy-free delight tastes like comfort food without packing on the pounds. Bake as-is, or add chicken, broccoli, carrots, or peas for a heartier dish. Serves 4-6.

    PASTA

    >3 to 3 ½ cups dried cut pasta (e.g. macaroni, penne)

    SAUCE

    ½ cup raw Brazil nuts

    3 tablespoons freshly squeezed lemon juice

    1 medium clove garlic

    2 teaspoons arrowroot powder

    1 teaspoon sea salt

    ½ teaspoon onion powder

    ¼ teaspoon (rounded) dry mustard

    1 cup water

    1 ½ cups plain nondairy milk, unsweetened

    1 to 2 tablespoons extra-virgin olive oil (optional, if omitted add extra milk)

    BREADCRUMB TOPPING (OPTIONAL):

    ¾ to 1 ¼ cups dry whole-grain breadcrumbs

    ½ tablespoon olive oil

    Couple pinches sea salt

    Preheat oven to 375 degrees, then start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender. When pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12 inch baking dish. Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 17 to 18 minutes. Then, remove foil cover and bake another 5 to 7 minutes or until topping is golden brown and crisp. Don’t over-bake or the sauce will get too thick. Remove from oven and place casserole on a trivet—not on top of oven because residual heat from the oven will continue to thicken the sauce. Source: Let Them Eat Vegan! 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family by Dreena Burton. Available from Da Capo Press, a member of The Perseus Books Group. Copyright © 2012. Learn more at plantpoweredkitchen.com.

     

  • Asian Fusion 7-Layer Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    Take a break from traditional taco dip and bring this unique flavor combination to the party. Serve with pita chips, whole grain crackers, or fortune cookies! Serves 8-10.

    1 ¾ cups plain Greek yogurt

    ½ cup sliced roasted red pepper

    1 teaspoon minced garlic

    1 teaspoon dried basil

    Salt and pepper, to taste

    3 ½ teaspoons green curry paste

    ¼ cup cilantro

    Handful dried red chili peppers

    1 cup water chestnuts, diced

    1 cup raw cashews, coarsly chopped

    ¼ cup green onions, chopped

    In a food processor, combine yogurt, red pepper, garlic, basil, salt, and pepper until mostly smooth. Spread green curry paste evenly on bottom of medium-sized bowl. Pour yogurt mixture over top. Sprinkle cilantro evenly on top, then add chili peppers, water chestnuts, cashews, and green onions.

  • Carrot-Ginger Dressing

    Weekly Recipe: 
    NonWeekly
    [title]
    Created by our friends at Pacific Foods, this unique recipe is an easy way to jazz up an ordinary salad. Makes 12 servings.

    1 cup Pacific Foods Organic Cashew Carrot Ginger Bisque

    4 teaspoons rice wine vinegar

    1 teaspoon toasted sesame oil

    1 teaspoon tamari or soy sauce

    1 teaspoon sugar

    ½ teaspoon fresh grated ginger

    Combine all ingredients in a blender and blend until smooth.

  • Cinnamon Spice Sweet Potato Chickpea Salad

    Weekly Recipe: 
    NonWeekly
    [title]
    These sweet ‘n’ spicy potatoes make the perfect side dish to accompany any meal. Serves 4.

    2 large sweet potatoes, peeled and chopped into 1/2 -inch pieces

    3 cups cooked chickpeas

    1 large onion, peeled and chopped

    1 teaspoon cinnamon (or more to taste)

    1 teaspoon sea salt (or more to taste)

    2 tablespoons coconut oil, divided

    Preheat oven to 425 degrees and line a large baking sheet with parchment or a nonstick liner. Peel and chop sweet potatoes. In a large bowl, add the cooked chickpeas, uncooked sweet potatoes, chopped onion, cinnamon, salt, and 1 tablespoon coconut oil. Mix well. Spread onto prepared baking sheet and place in the oven for 35 to 40 minutes. Remove from oven and place into a large bowl. Add the remaining 1 tablespoon of coconut oil and stir well to coat. Add additional sea salt if preferred. Source: Angela Liddon, ohsheglows.com

  • Fruit & Nut Bark

    Weekly Recipe: 
    NonWeekly
    [title]
    This easy recipe will satisfy your chocolate craving—with a little fruity crunch. Makes 8 2-ounce servings.

    12 ounces dark chocolate, chopped, divided

    ½ cup dried cranberries

    1/3 cup chopped pistachios

    1/3 cup chopped dried apricots

    ¼ cup slivered almonds

    2 teaspoons fresh organic orange zest

    Heat 8 ounces chopped chocolate on the stove until completely melted, stirring frequently. Remove from heat and stir in the remaining chopped chocolate until melted and combined. Pour the melted chocolate onto a baking sheet lined with parchment paper and spread the mixture into a ¼-inch thick rectangle. Working quickly, sprinkle the cranberries, pistachios, apricots, almonds, and orange zest evenly over the chocolate. Place the baking sheet in the refrigerator for 7 to 10 minutes to harden. Break or cut the chocolate into pieces. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

  • Regaining Control

    Whether it’s bloating, cramping, or baffling mood swings that leave you wallowing on the bathroom floor in tears, the week before Aunt Flow comes to town can be a rollercoaster ride of epic proportions.

    Ten Tips to Naturally Relieve PMS
    By Cathy Margolin, LAc, Dipl.OM
  • Thai Herbal Medicine

    “Everything is medicine.”

    This motto came from Buddha’s doctor, Jivaka. We believe this should be reinterpreted to fit modern times. Certain manufactured foods available today are so toxic to the system that we would argue they don’t have enough redeeming nutritional or medicinal qualities to offset the dangers of eating them.

    A modern look at a traditional practice
    By C. Pierce Salguero & Nephyr Jacobsen
  • Cooling Chronic Inflammation

    Chronic inflammation can progress unnoticed for years. Sure, there can be symptoms such as fatigue, brain fog, increased wrinkles, or aches and pains, but most people write these off as normal signs of aging.

    Lifestyle adjustments that can help us tame the pain and access the benefits of a healthier body
    By Isaac Eliaz, MD, MS, LAc
  • Tapping into the Subtle Human Energy Field

    We all seem to take energy for granted—except, maybe, for those moments spent filling our gas tanks or paying our heating/cooling bills. When it comes to our bodies, however, the only time we may notice our energy level is when it is not up to par.

    Attaining whole health and preventing disease
    By Mark Mincolla, PhD
  • How to Make Yoga Part of your Routine

    You know the drill. Wake up. Get the kids up. Make them breakfast. Get them ready for day. Whether you’re sending them off to school or preparing for play dates, it’s hard to find a moment for yourself. If you can barely squeeze in a shower during the week, how can you find time for a personal yoga practice?

    Creating space for a personal practice
    By Kristin Henningsen, MS, RYT