recipes

  • Cook’s Corner: Put the Fun in Back to School Food

    It’s that time of year: The leaves are turning, the busses are rolling, the kids have their new backpacks and new kicks. We want to get them off to a great start in the new school year, but that starts with eating right: Great nutrition must precede great learning.

  • Veggies Forever

    My mother always had a passion for healthy eating and tried to share those values with me and my siblings. However, I was not interested in being the only kid to eat whole-grain wheat bread when everyone else seemed to be living in a Wonder Bread world.

    Teaching children to eat—and stay—vegan
    By Kaitlin Jones
  • In Season: Zucchini

    Though it is treated like a vegetable, zucchini is actually the fruit of the zucchini flower. Ripe in late summer, zucchinis are notoriously prolific. When shopping for them, look for smaller, younger zucchini, typically less than eight inches long. (Zucchini can grow to three feet, but they become fibrous at that size.) They should be firm and heavy with bright, glossy skins.

  • Cook’s Corner: Paleo Paradise

    Sometimes dieting is hard. The summer begs for you to eat ice cream, potato salad, chips, and other unhealthy summer staples. You can still get great taste without falling into these food traps, however. Meals that are low-carb and full of protein will pack a punch.

    Low-carb, high-protein meals
  • 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

  • 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

  • Georgia Juice Shrimp

    Weekly Recipe: 
    NonWeekly

    Wash one package of peeled and deveined shrimp in a large bowl of water. If you can, find shrimp with no tails. If not, once thawed and washed you can take the tails off. Melt one tablespoon of unsalted butter in saucepan. Drain shrimp and add to saucepan over medium heat. Gently toss until the shrimp are half pink, add 1/2 cup to one cup of Georgia Juice, and finish cooking shrimp until all pink—approximately five minutes. Sprinkle generously with Uncle Bob’s Cajun Rub.

    Add to bow tie pasta or top a Caesar salad, make shrimp tacos, or whatever else your heart desires. If you make shrimp tacos, be sure to use additional Georgia Juice instead of salsa. Source: unclebobssauces.com

  • Grilled Radicchio Salad

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 head radicchio

    2 heads baby bok choy, chopped

    1/2 cup minced scallions

    1 carrot, shredded

    2 tablespoons reduced-sodium tamari

    1 1/2 tablespoons agave nectar

    1/4 teaspoon mirin

    1/4 teaspoon toasted sesame oil

    Preheat grill to medium-high heat. Lightly oil the grill with canola oil. Lightly mist the radicchio with olive oil spray. If using an outdoor grill, put the intact head of radicchio on the grill and close the lid. If using a grill pan, put the head of radicchio on the pan and cover with an inverted heatproof bowl to create an oven effect. Cook until marked and softened, about six minutes. When the radicchio is cool enough to handle, quarter it to remove the core. Chop the radicchio and put it in a medium bowl. Add the bok choy, scallions, carrot, tamari, agave nectar, mirin, and oil and stir to combine. Serve warm or at room temperature. Source: Grills Gone Vegan by Tamasin Noyes

  • West African Yam and Bean Patties

    Weekly Recipe: 
    NonWeekly
    Makes 8 patties

    1 tablespoon coconut oil, extra for frying

    1 onion, diced

    1 pound yams, diced

    1 carrot, grated

    4 - 5 cloves garlic, minced

    1/2 teaspoon ginger powder

    2 teaspoons paprika

    1/4 teaspoon cayenne pepper

    1 can pinto beans, drained and rinsed

    1 cup cooked brown rice

    1/4 cup quinoa flakes

    1/4 cup finely chopped almonds

    Sea salt and pepper, to taste

    Lime wedges, for garnish

    Heat one tablespoon of coconut oil in a skillet over medium-high heat. Add the diced onion, reduce the heat to medium, and cook until the onions are soft and translucent, about three to five minutes. Stir in the yams and add a pinch of sea salt. Cover and cook until the yams are completely tender, about five minutes, stirring occasionally. Add the garlic, ginger powder, paprika, and cayenne, and cook until fragrant, about 30 seconds. Remove from heat. Empty the pinto beans into a large bowl, and use a fork to mash them. Add the cooked vegetable mixture along with the cooked rice, quinoa flakes, and almonds. Stir to combine and then add salt and pepper, if desired. Hand-shape the mixture into eight patties. Heat a small spoonful of coconut oil in a pan over medium-low, then set a couple of patties in the hot pan. Cook the patties for about six minutes, then flip them over: you should see a nice crust on the cooked side. If they break apart during the flipping, just reshape them with the spatula—they’ll hold together once the second side is cooked. Cook for the second side for another six minutes. Repeat until all patties are cooked. Serve the patties on your bun of choice or atop a bed of greens à la “protein style” with a lime wedge on the side for garnish. Source: Thrive Foods by Brendan Brazier

  • Honey Lemon Chicken

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 whole chicken, 2 to 3 pounds

    2 tablespoons olive oil

    2 tablespoons honey

    1 tablespoon sea salt

    3 lemons

    2 medium onions

    1 head garlic

    Preheat the oven to 350 degrees. Rinse the chicken and pat dry. Place the chicken, breast side down, in a 13 by 9-inch baking dish. Drizzle the chicken with the olive oil and honey, sprinkle with sea salt, and stuff with one of the whole lemons. Cut the remaining two lemons in half and place in the corners of the baking dish. Cut the onions in half (leaving the skin on) and place alongside the lemon halves. Break the head of garlic apart (leaving the skin on) and scatter the cloves around the baking dish. Bake the chicken for 50 to 60 minutes, or until the skin is well browned. Increase the heat to 450 degrees, turn the chicken breast side up, and bake for about 15 minutes more, until an instant-read thermometer inserted into the thigh reads 170 to 180 degrees. Remove the chicken from the oven. Carve the chicken, drizzle with the pan juices, and serve. Source: Paleo Cooking from Elana’s Pantry by Elana Amsterdam and photo by Leigh Beisch