- March 1st, 2013
Starting at the beginning of 2013, a movement called Meatless Monday challenged and encouraged people to give up eating meat on Mondays. According to The Monday Campaigns, going meatless once a week can help reduce the risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes, and obesity.
- February 1st, 2013UnfeaturedWeekly Recipe:NonWeeklyMakes: 4 servings Time: 50 minutes
1 head of garlic
1 cup fresh basil leaves
Juice of 1/2 lemon
1/2 cup cooked cannellini beans (white kidney beans)
1/4 teaspoon salt
1 medium onion
1 large red bell pepper
12 button mushrooms
16 cherry tomatoes
1 tablespoon water
1 tablespoon balsamic vinegar
Salt to taste
Pepper to taste
6 large asparagus
1/2 cup spinach
10 ounces pasta (uncooked) of your choice
Pesto : Cut a little off the top of a whole garlic head to expose the cloves and bake at 400 for 45 minutes or until soft. In a blender or mortar with pestle, blend the basil leaves with the roasted garlic and lemon juice first and finally add the cannellini beans and blend to a thin paste consistency. If it is too thick, add a little extra water or lemon juice. Season with salt and pepper.
Vegetables: Peel and cut onion into eight wedges and place on a baking tray with red bell pepper, mushrooms, and tomatoes. Mix one tablespoon water with one tablespoon balsamic vinegar and use it to brush the vegetables. Season with salt and pepper, and bake at 400 until all the vegetables are cooked. Keep an eye on the baking and remove tomatoes after 10 minutes, mushrooms after 15 minutes, and finally the bell pepper and onion after about 30 minutes. Remove the blistered skin and seeds of the pepper. Cut pepper into strips. Thin asparagus can be roasted—if it is thick, it can be steamed—until tender and immediately dipped in ice cold water to retain the color.
Pasta : Bring some water to a boil with a pinch of salt. Add pasta and once it is done (the packet should give instructions on cooking time). Set aside. In another pan, warm the vegetables. Add the pasta and fresh spinach and heat lightly. Finally, add the pesto. Season with salt and pepper if desired. Recipe courtesy of Marisa Bertocchi and photo courtesy of Mayura Mohta
- February 1st, 2013UnfeaturedWeekly Recipe:NonWeekly
2 tablespoons olive oil, pure
1 onion, chopped
5 cups water (or 3 cups water and 2 cups stock)
1 pound (3-4) potatoes (peeled if desired, diced)
1 carrot, diced
1⁄2 cup turnip, diced
1⁄2 cup cabbage, diced
1⁄4 teaspoon turmeric, ground
1⁄4 teaspoon black pepper, ground
1 cup cilantro (or parsley)
1⁄4 teaspoon harissa (a Moroccan red pepper paste)
Heat oil in a saucepan, add onion, and cook over medium heat, stirring often, for seven minutes or until golden. Add broth, water, potatoes, carrot, and turnip and bring to a boil, stirring occasionally. Cover and cook over low heat for 20 minutes or until all the vegetables are tender.
Add cabbage and turmeric and simmer for five minutes or until cabbage is tender. Season to taste with black pepper and harissa. Stir in cilantro (or parsley). Recipe courtesy of kardeanutrition.com.
- January 1st, 2013FeaturedWeekly Recipe:NonWeekly
1 tablespoon extra-virgin olive oil
1 cup thinly sliced carrot
1 small onion, thinly sliced
1 gala apple, peeled, thinly sliced
2/3 cup thinly sliced celery
5 cups butternut squash (halved, scoop seeds, and cubed)
3 1/2 cups of organic low-sodium vegetable broth
1 bay leaf
1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
1 cup light coconut milk
1 teaspoon apple cider vinegar
1/4 cup hulled pumpkin seeds
Use a large pot and add oil, carrot, onion, apple, and celery. Cook gently until tender, reducing heat as needed to prevent browning (12 to15 minutes). Add squash, broth, bay leaf, salt, and pepper. Cover and simmer for 30 minutes until squash is fork tender. Add milk and vinegar and simmer an additional five minutes.
Remove soup from heat and discard bay leaf. Ladle half of the soup into the blender, cover, and gradually turn up to high speed for 30 seconds or until smooth. Add more broth from the pot if mixture is too thick. Pour soup into another container and purée remaining soup. Combine both soups in the pot and reheat. Pour into serving bowls and garnish with hulled pumpkin seeds.
- October 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
2 tablespoons extra-virgin olive oil
1 cup sliced red onion
1 cup stemmed and slicked
1/2 teaspoon sea salt
3 cups chopped kale
2/3 cup corn grits
1 teaspoon dried thyme
2 cups boiling water
1 1/4 cups grated cheddar cheese (about 5 ounces)
Heat oil in a large saucepan or skillet (one with tight-fitting lid) over medium-high heat. Add onion and sauté for about five minutes, until it begins to soften. Add mushrooms and salt and sauté for about five minutes, until the mushrooms soften. Stir in kale, grits, and thyme. Lower heat, then slowly pour in water. Cover and simmer for five to ten minutes, until water is absorbed. Add cheese, cover, and let sit for about three minutes, until cheese melts. Use edge of spatula to cut the dish into wedges. Serve immediately. Recipe provided by Leslie Carr from her book Gluten-Free Recipes for the Conscious Cook (2010).
- February 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
1 cup truRoots Germinated Brown Rice
½ cup green beans, cut into ½ inch slices
½ cup shredded carrots (optional)
1/3 cup sliced scallions, white and green parts (about 2 scallions)
2 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
1 ½ tablespoons olive oil
2 teaspoons honey
1½ teaspoons freshly grated peeled ginger
½ teaspoons minced garlic
1/8 teaspoon salt
Prepare truRoots Germinated Brown Rice according to package directions using 1¾ cup water. Transfer rice to bowl and let cool to room temperature. Cook green beans in medium saucepan of boiling water until they are bright green, about 1 minute. Drain and toss in with rice. Add scallions and carrots. Whisk together the rice vinegar, tamari, olive oil, honey, ginger, garlic and salt. Pour dressing over rice and toss and fluff with fork.
- February 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
Total Time: 1 hour
¾ cups barley
1/8 cup olive oil
3 carrots, diced
3 stalks celery, diced
2 large onions, diced
kosher salt and black pepper
2 28-ounce cans diced tomatoes
1 bunch kale, thick stems discarded and leaves chopped (about 4 cups)
15.5 ounce can chickpeas, rinsed
Cook barley according to package directions. Heat oil in large pot. Add carrots, celery, onions, 1 teaspoon salt, and ½ teaspoon pepper. Cook, covered, stirring occasionally until vegetables begin to soften, about 20 to 25 minutes. Add tomato cans and 8 cups water. Simmer, stirring occasionally, until soup has slightly thickened and vegetables are tender, about 45-60 minutes. Add kale and simmer, stirring occasionally. Stir in chickpeas and cooked barley and cook until heated through.
To freeze: Cool soup to room temperature and divide among freezer containers or bags. Freeze for up to three months. To cook: Thaw soup in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.
- September 1st, 2009Unfeatured
6 cloves garlic, minced or crushed
1 tablespoon chili powder (preferably a dark variety, such as ancho)
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
1 can (28 ounces) low-sodium diced tomatoes
1 1/2 cups cooked or 1 can (15 ounces) pinto beans, rinsed and drained
1 1/2 cups cooked or 1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups cooked or 1 can (15 ounces) small red or red kidney beans, rinsed and drained
3 cups hot water
1 1/2 cups dry textured vegetable protein
1 cup frozen whole-kernel corn
1/4 cup low-sodium soy sauce
1 tablespoon hot-pepper sauce
1 tablespoon onion powder
1 tablespoon unsweetened cocoa powder
1 teaspoon sugar
2 tablespoons cornmeal or masa harina
Salt to taste
Steam-fry the garlic in a large, heavy nonstick skillet for 2 minutes. Add the chili powder, oregano, cumin, and red pepper and stir-fry for 1 minute. Add the tomatoes (with juice), beans, hot water, vegetable protein, corn bell pepper, soy sauce, hot-pepper sauce, onion powder, cocoa, and sugar. Bring to a boil, then reduce the heat, cover, and simmer for 15 to 30 minutes. During the last 5 minutes of cooking sprinkle the cornmeal or masa harina over the top and stir thoroughly. Season with the salt.
Per serving (6): 329 calories, 26 g protein, 57 g carbohydrates, 7 g sugar, 2 g total fat, 4% calories from fat, 0 mg cholesterol, 16 g fiber, 457 mg sodium
- September 1st, 2009
Summer grilling season may be in full swing, but before you throw another burger or dog on the grill, now read this: According to the American Institute for Cancer Research’s Guidelines for Cancer Prevention, once you tip over the recommended max of 18 ounces of lean red meat per week, each additional 1.5 ounces increases your cancer risk by 15 percent.By Bryce Edmonds
- January 1st, 2009FeaturedWeekly Recipe:NonWeekly
1 cup millet
2 tablespoons tamari soy sauce
1 1/2 cups soy granules
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced shallots
1 cup chopped onions
1 cup chopped zucchini
1/2 cup chopped red bell peppers
1/2 cup white wine
1 teaspoon ground coriander
1/4 cup julienned fresh basil
1/4 cup minced fresh parsley
2 teaspoons of tamari soy sauce
1 cup cooked brown rice
1 1/2 cups cooked lentils, pureed
2 tablespoons egg whites (from 1 egg)
Sea salt to taste
Freshly ground black pepper to taste
1. Simmer the millet in 2-1/2 cups of water for 15 minutes. Remove from the heat, cover, and let stand for 20 minutes. Fluff the millet with a fork before using.
2. Meanwhile, in another saucepan, bring 1 cup of water to a boil with the soy sauce. Add the soy granules. Remove the pot from the heat, and let it sit covered for 10 minutes. Fluff the granules with a fork before using.
3. Preheat the oven to 350 degrees. In a nonstick skillet over medium heat, heat the olive oil. Add the garlic and shallots, and cook, stirring, until golden, about 1 minute. Add the onions, zucchini, and red peppers, and cook, stirring, for 4 to 6 minutes. Add the wine, coriander, basil, and parsley. Simmer until the liquid is reduced 75 percent, 4 to 5 minutes. Transfer to a mixing bowl.
4. Mix soy sauce into cooked rice.
5. Add the rice, lentils, soy granules, millet, and egg white to the sautéed vegetables, and season with salt and black pepper to taste. Mix thoroughly.
6. Spray a nonstick loaf pan with canola oil spray, and firmly press the mixture into the pan. Bake for 30 to 40 minutes. Let cool for 20 to 30 minutes before slicing.
nutrition info (8): 236.1 calories; 3.2 g fat;1.1 g saturated fat; 0 mg cholesterol; 23.6 g protein; 33.9 g carbohydrates; 276 mg sodium