YOUR HEALTHY PLATE: Passover Quinoa Pilaf

Last week I received a request for ideas about what to make during Passover. I knew I had to come up with something wonderful, so here’s a very special little recipe just for you, Nancy!

  • 1 1/2 c. red and white quinoa, mixed
  • 3 c. vegetable broth
  • 3 Tbsp. olive oil
  • 2 medium onions (red or yellow), quartered and thinly sliced
  • 4 cloves garlic, minced
  • 1 16-oz. bag shredded cabbage
  • 2 medium carrots, sliced
  • 2 c. finely chopped broccoli florets
  • 1 c. sliced mushrooms
  • 2 tsp. minced fresh ginger
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 2 Tbsp. lemon juice
  • 1 t. kosher salt
  • 1 t. fresh ground pepper
  • 1/2 c. minced fresh parsley
  • 1/4 c. minced fresh dill

Rinse quinoa. Combine with broth in a large saucepan, bring to boil on med-high heat, then immediately reduce heat to low. Cover, simmer 15 min. until broth is absorbed, and set aside.

Heat oil in large skillet, add onions, sauté until translucent. Add garlic, and cook until onions are golden. Add cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme and lemon juice. Turn heat to medium-high and stir frequently until cabbage is tender but still slightly crisp, about 5-7 min.

Remove from heat, stir in quinoa, salt and pepper, fresh parsley and dill. Serves 8-10.

Thank you to Nava Atlas and the Vegan Holiday Kitchen Passover chapter at vegkitchen.com for the original version of this recipe.


YOUR HEALTHY PLATE: Black-Bean Quinoa Salad

Take this fresh, crunchy crock of BIG FLAVOR  to a spring potluck, or serve it to friends at a celebratory luncheon, or pack a bowl for lunch at work, or fill up a large, colorful pottery bowl for the middle of the dinner table, along with a big bowl of tomato soup. Yes, it has a lot of ingredients, but that’s how you make the magic. You cannot go wrong with quinoa, and you cannot go wrong with this meal-in-one. I’m also sure you’ll be glad to know that it will keep in the fridge for a few days. You can make it as simply (canned beans, quinoa pre-made, store-bought lime juice) or as involved (heirloom beans, red quinoa, organic limes) as you like. It’ll be delicious either way — promise! Continue reading


#Mindfulness in the Moment

I’ve been compiling examples of mindfulness. Some of these are mine, some are from friends (Slow Breath Soft Heart), some from family. One is a gift from our beloved 12-year-old chocolate labrador retriever, though truthfully it was more a demonstration.

Being present. Continue reading


YOUR HEALTHY PLATE: Deep-Dish Greens with a Millet-Amaranth Crust

Looking for something to do with those collards?! Still trying to figure out what to do with that millet you bought in a weak moment a few months ago already? This is what you’ve been waiting for! What I love most about this beautiful recipe is the unusual and complementary pairing of greens and grains to highlight their different tastes and textures. Once you get the hang of it, you may even want to try it with other grains, like polenta (corn) or brown rice. Don’t skimp on the stock — water just doesn’t give it as much flavor. Continue reading


The Real Meaning of “Breakfast Cereal”

Let’s talk about something I said a few weeks ago: It started with the term “breakfast cereal.” I put it in quotes for reasons that I’ll get to below. I also made the point that the term “breakfast cereal” reminds me of phrases like “TV dinners,” and “Lunchables,” whatever that means. Whenever marketers tell me what to eat and when to eat it, that’s a very bad sign. Actually it’s more of a clue. And that’s the subject of today’s post. Continue reading


YOUR HEALTHY PLATE: Scrambled Eggs and Broccoli

After the requisite amount of hemming and hawwing, I picked up a copy of Mark Bittman’s How to Cook Everything as a shower gift for our young cousin and his beaming Australian bride-to-be. When they opened it, he quipped “Well, we won’t be needing any other cookbooks.” True dat! Try this broccoli beauty for starters. Or dinner. Continue reading


YOUR HEALTHY PLATE: Smoky Tofu and Black Bean Chili

You probably know that I’m a big fan of beans! Rich in both fiber and protein, they are truly the magical fruit. Here’s an unusual recipe in that it features not just one but TWO (black beans and tofu, from soybeans) different kinds of beans! Continue reading


YOUR HEALTHY PLATE: Spicy Pink Sauerkraut

A few months ago I set up a green cabbage to ferment, and that’s exactly what happened! Tonight is the night that it’s going to be set free from its crock, spread over the bottom of a large Dutch oven, covered with turkey sausages, and made into yum! I’ll probably add some roasted potatoes on the side. Continue reading


Beans, Beans, They’re Good For Your Heart

The newest version of recommendations to guide our food choices has one glaring omission, and that is its lack of emphasis on beans. There is a lot to celebrate in it, the ridiculously long way in which they chose to say it notwithstanding, but still. It’s nice to know that the government finally backs my recommendation to eat eggs, for example. And thanks, Michael Ruhlman, for never taking those previous sets of guidelines [which warned us against “the evils of eggs and their concerning cholesterol levels”] seriously. Continue reading


YOUR HEALTHY PLATE: Quinoa, Squash and Bean Soup

Here’s a great, simple recipe from my friend’s friend’s daughter-in-law. We’re practically family! Check out Marci’s blog at veggingattheshore.com. You can say that YHIOYP sent you.

P.S. Note the regionalism in her blog title: that kind of talk is something you’ll hear only in Philadelphia and South Jersey. If you live in that part of the country, you would never say that you’re going to the beach. It’s “down the shore” for you! I have so many great memories of the Jersey shore, where the food is great and the living is easy. Continue reading