Inspiring Ideas for Plant Based Eating
A hearty red sauce can add flavor, nutrients and even color to a variety of dishes. When thinking about red sauce, a tomato-based sauce is probably what comes to mind. You might be surprised when you realize that this Red Beauty Vegetable Sauce is nightshade-free which means that it doesn’t contain a single tomato! (Although we have included a variation below that does include nightshades,
By Nikki Kuhlman, virtual intern, RD to be This dressing is light and creamy and goes perfectly on any summer salad! Cilantro, also known as coriander is an annual herb part of the Apiaceae family. Cilantro is packed with flavor and health benefits. Cilantro’s appearance is commonly confused with that of Italian flat leaf parsley, but a single sniff can set you straight. The
By Nikki Kuhlmann, “virtual” intern and dietetics student South Dakota State University Happy Gringo Cinco de Mayo! Celebrate today with a delicious Tomatillo Black Bean Salsa from Jill Nussinow’s cookbook, “Nutrition CHAMPS: The Veggie Queen’s Guide to Eating and Cooking for Optimum Health, Happiness, Energy and Vitality”. This salsa can be spiced up or spiced down to your liking. It tastes great and also covers
By Rose Kaplan, Virtual Intern Note: This post was inspired by reasonably price avocados showing up in my stores this winter. Some may disagree about eating avocado for heart health. For some people, it might not be a good idea. You have to decide. Jill only eats one avocado a week at most. You always get to choose what you put into your mouth. Now
This post is by “virtual intern” Rachael Link. Read more about Rachael below. By now you’ve likely noticed that it’s the time of year that all things pumpkin-flavored begin flooding restaurants, coffee shops, and stores.? If it seems like there are more pumpkin-flavored lattes, cupcakes, and breads hitting the shelves this year, it’s because there are. According to Nielsen, ,pumpkin-flavored products in the US have
I developed this recipe years ago because I cannot stand fatty dips. I love spinach and lemon and this is a great time of year for them. Lemon Scented Spinach Spread Makes 1 1/2 cups This is a tasty way to get people to eat more vegetables. It is far healthier than the spinach dip that many have gotten used to that is based on
People have often heard me refer to winter as “apple-pear-citrus” season. And the part that I like most about it is the abundance of juicy, sweet citrus fruit. So, when Whole Foods asked if I would like to point out the differences between satsuma tangerines and clementines, I thought, “Why not?” since it will have me eating and thinking about these sweet, orange gems. As
This is another post by my “virtual” intern Maggie Sloan, a vegan nutrition school graduate working her way toward becoming a Registered Dietitian. I have learned how to cook some really awesome food since becoming vegan earlier this year. I love it! It’s so much more creative than the traditional American diet. I’ve eaten/made so many dishes I never would have thought about if I
This is another guest post by Maggie Sloan, nutrition school graduate from Alabama, who has been vegan since January 2011. Hummus is one of my all-time favorite foods! When I saw this recipe for hummus in The Veggie Queen cookbook, I had to make it. Hummus is also simple to make. All you have to do is throw everything into a food processor or blender
Laura Pazzaglia of the Hip Pressure Cooking website has shared her simple recipe for Spicy Eggplant Sauce. It’s great to meet someone who is as passionate as I am about pressure cooking, and likes to make simply delicious food.
