vegetables

Page
  • Veggie Chili

    Weekly Recipe: 
    NonWeekly
    This hearty chili is perfect for a chilly October afternoon. Skip the high-fat sour cream and top with a dollop of Greek yogurt and some chopped green onion.

    ¼ cup vegetable oil

    ½ head garlic, peeled and minced

    1 large onion, chopped

    3 celery stalks, chopped

    3 carrots, chopped

    1 bell pepper, seeded and chopped

    1 medium-size zucchini, chopped

    2 cups kale, chopped (optional)

    ½ cup fresh cilantro, chopped

    2 tablespoons chili powder

    1 tablespoon ground cumin

    1 tablespoon garlic powder

    1 tablespoon freshly ground black pepper

    2 teaspoons salt

    2 (14-ounce) cans tomato sauce

    2 (6-ounce) cans tomato paste

    1 tablespoon maple syrup

    2 (14-ounce) cans kidney beans, drained and rinsed

    2 (14-ounce) cans black beans, drained and rinsed

    ½ (12-ounce) bag frozen corn kernels

    In a large pot, heat the oil over medium-high heat and sauté the garlic, onion, celery, carrots, pepper, zucchini, and kale, if using, (but not the corn) just until softened, about 10 minutes. Add all the herbs, spices, and salt and cook for 5 minutes. Add the tomato sauce, tomato paste, and maple syrup and stir for 3 more minutes. Add the beans and stir for 3 minutes. Add the corn and simmer for 15 to 20 minutes.

    Source: Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.

    Serves 8

  • It’s Food, Not Religion

    I know you’re exposed to a lot of diet hype.

    Give your body what it needs and wants
    By Holli Thompson, CHHC, CNHP
  • Asparagus Frittata

    Weekly Recipe: 
    NonWeekly
    [title]
    A healthy dose of protein, vitamins, and minerals make this dish great for breakfast, lunch, or dinner.

    12 to 14 asparagus spears, trimmed and sliced lengthwise

    8 eggs

    3 scallions

    1 ¼ ounces dill

    1 ¼ ounces cilantro

    Pinch of Himalayan pink salt

    4 teaspoons sunflower oil or sunflower seed butter

    1 tablespoon raw sesame seeds

    Preheat oven to 325 degrees. Bring a pan of water to a rolling boil, then boil asparagus for 1 minute; drain and run under cold water. Whisk eggs in a large bowl. Thinly slice scallions, roughly chop dill and cilantro, and add all to egg mixture. Season with pink salt. Heat the oil in a nonstick, heavy-bottom, ovenproof skillet over medium heat. Toss sesame seeds in skillet; when they just begin to brown, pour in the egg mixture. Arrange asparagus on top of egg mixture. Place skillet in oven for 15 minutes, or until egg is firm. Source: Reprinted with permission from Honestly Healthy For Life © 2014 by Natasha Corrett and Vicki Edgson, Sterling Publishing Co, Inc. Photography by Lisa Linder.

    Serves 4

  • Cooking Raw Foods

    In most nutritional battles, raw foods trump cooked foods—particularly raw veggies, which are low in calories and thus more appealing to those trying to lose weight. After all, you can chomp on pea pods all day long, but do the same with potato chips and your belly is bound to become bloat city.

    How to Achieve Nutritional Balance
    By Erica Tasto
  • Meatless: Drink Your Breakfast

    If you want to inspire your family to make better breakfast choices, you’ve come to the right place. Although many of you admit that breakfast is the most important meal of the day, it is often skipped. Time constraints, lack of hunger, or busy schedules may be to blame for the day’s missed meal, but it’s never too late to get in the habit of eating breakfast every day.

  • Cook to Cut Cancer

    Before you top your salad with those raw diced tomatoes, you may want to consider first tossing them on the stove. Studies suggest that lycopene—an antioxidant compound that gives foods such as tomatoes, watermelon, and papaya their rosy hue—is more absorbable by the body after the food is heated.

    The Link Between Antioxidants, the Big “C,” and Other Diseases
    By Erica Tasto
  • Fried Green Beans

    Weekly Recipe: 
    NonWeekly
    [title]
    Sure to become your favorite side dish, using this light and crunchy batter is a great way to get the family to eat their veggies.

    ¾ cup buttermilk

    1 cup gluten-free all-purpose flour

    1 teaspoon garlic powder

    2 teaspoons salt

    ½ teaspoon black pepper

    4 cups oil

    ½ pound green beans, trimmed

    Combine buttermilk, flour, garlic powder, salt, and pepper in a medium bowl; whisk until smooth. Heat the oil in a large saucepan or Dutch oven to 375 degrees when measured with a candy thermometer. Dip the green beans, in batches, in the batter and fry in hot oil for 3 minutes or until golden brown. Spoon beans out of the oil with a slotted spoon and drain on paper towels. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Triple Pepper-Crowned Risotto

    Weekly Recipe: 
    NonWeekly
    Eat like royalty with this dish that tastes just as good as it looks.

    2 cups short-grain brown rice

    4 cups vegetable broth

    1 onion, diced

    3 to 4 cloves garlic, minced

    8 ounces mushrooms, sliced

    3 to 4 cups kale, stems removed and leaves torn into pieces and cooked

    Red, yellow, and orange bell peppers, steamed or roasted

    In a rice cooker or on stovetop, prepare the rice as directed using the broth (not water) and add the onion, garlic, and mushrooms. Stir the warm rice for about 1 minute, until it uniformly becomes a bit creamier and stickier—you now have risotto! Arrange a bed of cooked kale on each plate and, using a small bowl or teacup as a mold, scoop about ½ cup of risotto onto the kale. Crown the risotto with peppers and serve with a salad or steamed broccoli. Source: Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company from The Prevent and Reverse Heart Disease Cookbook. Copyright © Ann Crile Esselstyn and Jane Esselstyn, 2014.

    Serves 4

  • Carrot, Avocado, and Turmeric Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    A little spicy and a little sweet, this soup is easy to make and even better to enjoy.

    2 ½ cups fresh carrot juice

    1 Haas avocado, peeled and pitted

    ½ teaspoon ginger powder, or 1 teaspoon fresh grated ginger

    ½ tablespoon tamari

    ½ teaspoon ground turmeric

    1 tablespoon freshly squeezed lime juice

    ¼ cup pumpkin seeds

    Blend all ingredients except the pumpkin seeds in a blender or food processor until rich and creamy. Heat a skillet over medium heat and add pumpkin seeds and a sprinkle of salt. Toast seeds until they turn just golden, then quickly transfer them to a cool plate. Serve soup as-is and top with pumpkin seeds, or heat on stove to desired temperature. Source: Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014 Photo credit: Hannah Kaminsky.

    Serves 2

  • Roasted Asparagus in Browned Butter

    Weekly Recipe: 
    NonWeekly
    [title]
    Bring out the best flavors of this veggie with browned butter and lemon.

    1 pound asparagus, trimmed

    1 tablespoon olive oil

    2 tablespoons butter

    ½ teaspoon salt

    ¼ teaspoon black pepper

    1 teaspoon fresh organic lemon zest

    Preheat oven to 450 degrees. Toss asparagus with olive oil on a rimmed baking sheet. Roast for 10 minutes, stirring once halfway through roasting. Meanwhile, heat the butter in a small skillet over medium heat until just browned, stirring occasionally. Remove from heat. Toss asparagus with the browned butter, salt, pepper, and lemon zest. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

Page