Food & Recipes

  • Ranch Dressing

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES: 1 1/4 CUPS

    1/2 cup rice milk

    2 teaspoons freshly squeezed lemon juice

    1 small clove garlic, finely minced or pressed

    1 tablespoon finely chopped fresh parsley

    1 tablespoon finely chopped celery leaves

    3/4 cup vegan soy-free mayonnaise

    1 teaspoon Dijon mustard

    1/4 teaspoon xanthan gum

    1/4 teaspoon salt

    Freshly ground pepper

    In a small bowl, combine the rice milk with the lemon juice. In a blender or mini chopper, combine the garlic, parsley, celery leaves, vegan mayonnaise, and mus­tard. Pulse a few times. Add the rice milk mixture, and pulse. Add the xanthan gum and blend well. Add the salt and pepper to taste and blend until rich and creamy. You will have about 1 1/4 cups. Store in the fridge in an airtight container for up to a week. Source: Allergy-Free and Easy Cooking by Cybele Pascal

  • Tahini-Lemon Dressing

    Weekly Recipe: 
    NonWeekly
    MAKES: 1 CUP

    1/2 cup raw tahini

    1/3 cup water

    1/4 cup freshly squeezed lemon juice

    1/2 teaspoon crushed garlic

    1/4 teaspoon ground cumin

    1/4 teaspoon salt

    Dash cayenne

    1 tablespoon minced fresh parsley

    Put the tahini, water, lemon juice, garlic, cumin, salt, and cayenne in a blender and process on medium speed until smooth. Add the parsley and pulse briefly, just to mix. Stored in a sealed jar in the refrigera­tor, Tahini-Lemon Dressing will keep for two days. Source: Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

  • Garlic Herb Dressing

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES: 1 1/4 CUPS

    2 tablespoons freshly squeezed lemon juice

    1 – 2 teaspoons salt-free garlic and  herb seasoning

    1/4 teaspoon Dijon mustard

    Pinch of sugar

    3 tablespoons olive oil

    In a small bowl, whisk together the lemon juice, garlic and herb seasoning, mustard, and sugar. Slowly, in a thin stream, whisk in the olive oil until the dressing is emulsi­fied. Source: You Won’t Believe It’s Salt-Free! by Robyn Webb

  • Greener Than Green Goddess Dressing

    Weekly Recipe: 
    NonWeekly
    MAKES: 1 3/4 CUPS

    3/4 cup water

    1/2 cup organic plain yogurt

    2 tablespoons freshly squeezed lemon juice

    2 tablespoons extra virgin olive oil

    1 avocado, halved and flesh scooped out

    1/4 cup chopped fresh parsley

    2 scallions, white and green parts, chopped

    1 clove garlic, chopped

    1/2 teaspoon sea salt

    Put all the ingredients in a blender or food processor and process until smooth and creamy. You may want to add a pinch of salt and a squeeze of lemon juice. Store in an airtight container in the refrigerator for up to three days. Source: The Longev­ity Kitchen by Rebecca Katz with Mat Edelson

  • Apple Cider Vinaigrette

    Weekly Recipe: 
    NonWeekly
    MAKES: 3/4 CUP

    1/2 cup apple cider vinegar

    2 tablespoons (packed) light brown sugar

    1/4 cup extra virgin olive oil

    Pinch of salt, or more to taste

    Combine all the ingredients in a glass jar and seal the lid tightly. Shake vigorously to combine. (The vinaigrette can be refrigerated, covered, for up to two weeks. Let it return to room temperature and shake vigorously before using.) Source: The Earthbound Cook by Myra Goodman

  • Sweet Mustard Dressing

    Weekly Recipe: 
    NonWeekly
    MAKES: 3/4 CUP

    1/2 cup extra virgin olive oil

    1/4 cup cider vinegar or freshly squeezed lemon juice

    1 tablespoon Dijon mustard

    2 teaspoons maple syrup or agave nectar

    1/2 teaspoon crushed garlic

    1/4 teaspoon plus 1/8 teaspoon salt

    Dash ground pepper

    Put all the ingredients in a blender and process on medium speed until smooth and creamy. Store in a sealed jar in the refrigerator. Sweet Mustard Dressing will keep for one week. Source: Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

  • Effortless Anytime Balsamic Vinaigrette

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES: 3/4 CUP

    1/4 cup apple cider vinegar

    3 tablespoons flaxseed oil or extra virgin olive oil

    2 tablespoons balsamic vinegar

    2 tablespoons unsweetened applesauce

    1 tablespoon pure maple syrup

    1 1/2 teaspoons Dijon mustard

    1 clove garlic, minced

    1/4 teaspoon fine-grain sea salt, or to taste

    Freshly ground black pepper

    In a small bowl, whisk together all of the ingredients. This dressing will keep in an airtight container in the fridge for at least two weeks. Source: The Oh She Glows Cookbook by Angela Liddon

  • In Season: Arugula

    Whether you know it as garden rocket, salad rocket, roquette, or arugula, this spicy little leafy green veggie botanists call Eruca sativa has many names. Arugula resembles a small-leaved open lettuce and is in the same family as kale, mustard greens, and cauliflower.

  • Best-Selling Produce

    Which ones were really tearing up the produce section in 2013? The numbers are in from Meijer Foods.

    >> Power Greens. Kale showed particularly strong growth along with Brussels sprouts, organic salads, and bagged greens.

    >> Fresh Herbs. Fresh herbs like basil and cilantro were a way to bring out flavor without adding salt.

  • What’s in Your Food?

    I picked up my son from school recently to have lunch with him. We went to the park with our sack lunches. As I watched him pull out his carrot sticks and orange slices, I asked him if anyone in the lunch room had a lunch like him with fruits and vegetables. He said his best friend sometimes had celery in his lunch sack but no one else did.

    Whole foods emphasize what’s in your food, not what isn’t
    By Linda Kopec, ND, MHNE, CNC