recipes

  • Chickpea “Tuna Salad”

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    2 15-ounce cans chickpeas, drained and rinsed

    1 small red onion, diced

    3 scallions, thinly sliced

    2 tablespoons capers

    1 tablespoon fresh chopped dill or 1 teaspoon dried dill

    ¼ cup chopped walnuts or sliced almonds

    3 tablespoons grapeseed Vegenaise

    1 tablespoon Dijon mustard

    2 teaspoons apple cider vinegar

    Sea salt and pepper to taste

    Using a food processor fitted with the S-blade, grind the chickpeas to small flaky pieces. Add to a bowl with the remaining ingredients and mix well using a large spoon. Season with salt and pepper. Source: The Karma Chow Ultimate Cookbook by Melissa Costello

  • Hot ‘n Sweet Broccoli and Asparagus

    Weekly Recipe: 
    NonWeekly
    Serves 4

    1/4 cup honey

    2 tablespoons soy sauce

    1 teaspoon ground ginger

    1/2 to 1 teaspoon crushed red pepper

    1 pound asparagus, trimmed

    1 pound broccoli, trimmed

    2 tablespoons olive oil or vegetable oil

    Combine honey, soy sauce, ginger, and red pepper. Cut up broccoli and slice stem. Diagonally slice asparagus. Heat oil in large skillet—add broccoli and asparagus and stir-fry over medium-high heat for three minutes. Add 1/2 cup water to pan—cover and steam vegetables for two minutes or until tender-crisp. Drain water from pan. Add honey mixture and cook uncovered until glaze is slightly thickened, about two minutes. Source: naturenates.com

  • Quinoa Cilantro Taco Salad

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    2 teaspoons olive oil

    1 teaspoon apple cider vinegar

    1 teaspoon cumin

    1/2 teaspoon chili powder

    1/4 teaspoon sea salt

    2 tablespoons poppy seeds

    1 cup quinoa, cooked

    4 cups mixed salad greens

    5 fresh chives

    1/2 cup cabbage, shredded

    6 cherry tomatoes

    1/3 cup sunflower seeds

    1 medium onion, sliced

    1/2 cup fresh cilantro, finely chopped

    2 tablespoons fresh parsley, finely chopped

    1 medium carrot, cut into matchsticks

    1 cup Crunchmaster Roasted Garlic Multi-Seed Crackers, crushed

    1 cup shredded mozzarella cheese

    1 ripe avocado, peeled, pitted, and sliced

    1 papaya, cut into 1/4-inch slices

    Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds, and quinoa in a large mixing bowl: gently toss to combine. In a large serving bowl, add mixed salad greens, and top with quinoa mixture. Add remaining ingredients: mix well. Source: crunchmaster.com

  • Easing the Transition to Gluten-Free

    What do you really know about gluten? That it’s a protein found in wheat, barley, and rye? That people are sensitive to it, or that some are making its avoidance a go-to diet?

    If you feel you know the basics, it’s time to really dissect the craze and find out where gluten may be lurking.

    Gluten: For Better or For Worse?

    Gluten Avoidance 101
    By Amy Vergin
  • Just Raw: Satisfying Summer Drinks

    The joys of summer are endless: sunshine, being outdoors, relaxing on sandy beaches, and biking along park trails. And what better way to cool off than with some healthy summer drinks?

    Not so fast: just because you are drinking a sports drink or refreshing lemonade doesn’t mean it’s good for you. It could actually be loaded with sugar.

    Say yes to fruit and no to sugar
  • Cook’s Corner: Ditch the Carbs, Ditch the Weight!

    Summer is a great time to slim down (you are going to swim this summer, aren’t you?) and a time-honored and effective way to do it is to pump up the proteins and healthy fats and skinny up on the carbs. This can be a bit daunting if you’re not used to it—we Americans do love our carbs. If you want to make a run at it, here are some great recipes to get you started.

    Protein-packed recipes
  • In Season: Strawberries

    Strawberries are one of summer’s most beloved fruits, hitting peak season from April to July. The wild strawberry has existed for over 2,000 years. Now there are over 600 varieties, all differing in flavor, size, and texture. The most commonly cultivated species is Fragaria ananassa.

  • Mean Green Cleaning Machine

    Between those balmy, beckoning summer nights, kids going back to school in the fall, and the blustery, hole-up-and-conserve-energy days of winter, it’s easy to neglect cleaning. Sure we’ll pick up toys and do the dishes, but I mean the down-and-dirty, scrub-until-the-floors-are-white kind of clean.

    Win the war on dirt and germs—the green way
    By Amy Vergin
  • Let Them Eat Greens!

    I understand how intimidating bunches of kale, chard, and collards can look on those grocery shelves. The only lettuce I ate growing up was some iceberg drowned in Thousand Island!

    How to buy, prepare, store, and cook with leafy greens
    By Dreena Burton
  • Cook’s Corner: Chutney, Pizza, and Garden-Fresh Salad

    Whether you grow your own or frequent your local farmers’ market, there’s nothing quite like those first fresh vegetables of the year. (If you’re interested in growing your own, check out our “Raised-Bed Backyard Gardens” feature in this issue.)