Inspiring Ideas for Plant Based Eating
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”, South Dakota State University Kale? The superfood? I’m sure most of you have heard someone mention this nutrient packed leafy green at least once. This superfood is a staple in my kitchen and I also try to sneak it into other recipes. “But how do you make it taste good?” is a common question I hear. This kale salad will
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
Megan Faletra is my new virtual intern. This is her first post here on my blog. For more about her, read her bio below. For all the people out there who are gluten intolerant or have celiac disease and miss a good vegetarian wrap once in a while boy do I have a wonderful substitute for you. I recently discovered how to make the perfect
Today at the farmer’s market a guy that I don’t think that I know directly asked me if I’d seen any bok choy at the market. I said, “No” because, I hadn’t. Then he asked me if I’d seen chard, and since I was right at the Triple T Ranch and Farm booth, I pointed to the basket of Swiss chard. He went over to
Beets and citrus are an amazing combination. Here the beets and citrus addsweetness while a touch of vinegar adds the sour. The whole thing comes together so quickly in the pressure cooker.
Today was the annual Heirloom Tomato Festival at the Santa Rosa farmer’s market. I have done a cooking demonstration at the market for this event for many years. I had to skip last year because I was traveling. This year, i decided because raw food is still trendy, that I would prepare a simply delicious heirloom tomato salad with a little twist — grated lemon
Sweetheart of a Salad Serves 4 Packed with seasonal produce, this salad tastes and looks great. I recently bought Cocktail Grapefruits and they are very sweet and delicious but smaller so use 2 if you can find them. 8 cups spinach, washed and dried 1 large pink or white grapefruit, peeled and sectioned 1/2 avocado, sliced 2 tablespoons plus 1 teaspoon sesame seeds, toasted 2
Recipes from Tempting Tempeh by Jill Nussinow Delicious! magazine Tempeh Mock Chicken Salad Makes enough for 2 to 3 sandwiches This makes a satisfying sandwich filling or hearty lunch salad. Prep Time: 15 to 25 minutes Marinating Time: 15 to 30 minutes 8 ounces tempeh, diced into 1/2-inch cubes 1 tablespoon vegetarian chicken-flavored broth powder or veggie broth and 1 tablespoon nutritional yeast 1/4 teaspoon
Summer is a great time to eat salad. One of my favorites is a Spinach Salad with Cilantro Cashew Dressing. I make my own baked tofu for it, but you can buy it already made. My favorite is still Small Planet tofu from Washington state. 10 cups baby spinach, or a large bunch of spinach, washed and dried 1cup cherry tomatoes or 1 large
