- September 30th, 2013
Summer may be long gone, but you still need good raw sides for your table. But what do you choose? Most dressings require some sort of oil that is not considered raw. Olive oils that are raw need to be made with ripe olives, which are then stone crushed and cold pressed—many olive oils don’t meet that requirement. Reading labels is crucial when attempting to eat all raw.
- June 30th, 2013
Well, at least not as often as omnivores, according to a recent Loma Linda study of 73,000 Seventh-day Adventists, segmented into five groups: nonvegetarian, semivegetarian, pesco-vegetarian (includes seafood), lacto-ovo-vegetarian (includes dairy and egg products), and vegan (excludes all animal products).
- May 31st, 2013
It seems like everywhere you turn, the term “raw” appears on popular food labels.Unraveling the mysteries of the living foods lifestyleBy Brian Clement, PhD, NMD, CN
- 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: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.
- 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
- 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.
- September 30th, 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.