Ever since I got those nut milk bags and started making my own coconut milk a few months ago, there has been a never ending supply of coconut flour, which we’ve been using to make cookies, apple crisp, pudding, and, now, macaroons. If you don’t happen to have a high-speed blender, nut milk bag, and dehydrator, then no worries. Just go to town and buy some coconut flour (or vice versa)! Continue reading
Category Archives: Recipes
YOUR HEALTHY PLATE: Spring Greens & Grains
This is one of those recipes that gives you a chance to feature whatever grain you feel like eating today, whatever greens are in season, and whatever other vegetables you are in the mood to sautè. Take a deep breath, saunter through the kitchen to see what’s there, and then gather your goodies and start to chop. If you get everything ready early in the day, you can throw this together pretty quickly. And if you make the grains ahead of time, you’ll feel like a real pro when everything comes together in just minutes! Continue reading
YOUR HEALTHY PLATE: Salad meets Pad Thai
There is a strong possibility that I could live on this. Continue reading
YOUR HEALTHY PLATE: Pignolas (Pine Nuts) & Greens
This is a perfect, perfect recipe for this time of year: Celebrate your greens! Celebrate your family! Okay, just celebrate! Continue reading
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! Continue reading
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
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
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