Potatoes get a nutritional boost when combined with millet in this filling casserole. The nutritional yeast lends a cheesy flavor, along with B vitamins. Look for yellow, large-flake nutritional yeast in the bulk section of your health food store. The preparation method of this recipe is based on a traditional Lebanese dish called kibbi. newsletter_teaser: Potatoes get a nutritional boost when combined with millet in this filling casserole. The nutritional yeast lends a cheesy flavor, along with B vitamins. Look for yellow, large-flake nutritional yeast in the bulk section of your health food store. The preparation method of this recipe is based on a traditional Lebanese dish called kibbi.
Super easy to whip together, this dairy-free fudge recipe features a surprising ingredient: black beans. Don’t be put off by the legumes—you won’t be able to taste them! The beans replace the milk and sugar in a traditional fudge recipe, while providing a decent amount of protein. Naturally sweet carob powder means very little sweetener is needed. Protect your sweetheart’s health with a batch of these for Valentine’s Day! 1 15-ounce can cooked black beans, drained and rinsed (or about 13/4 cups cooked beans)
Cranberries aren’t just for chutneys and turkeys. Try this delicious salad for something light and bright this new year! For the Vinaigrette 1 cup fresh or frozen and thawed cranberries 1/2 cup fresh orange juice 1 tablespoon (tbs) finely chopped shallot or green onion, white part only 2 tbs rice vinegar 1 tbs honey 1 tbs fresh lime or lemon juice 1/3–1/2 cup canola or neutral olive oil kosher or sea salt
Persimmons and pomegranates are lovely fruits. They’re harvested in California from October into December. Fuyu persimmons—a nonastringent variety that’s good for salads—are round, sweet and crisp like an apple, but with a golden-orange color inside and out. They taste great with pomegranates, which are nature’s jewel boxes. Persimmons and pomegranates teamed with tender baby greens, crunchy hazelnuts and chewy dates make this colorful salad a crisp-weather favorite. 2 Fuyu persimmons, peeled 1/2 pomegranate
newsletter_teaser: We’re in that limbo between summer and autumn, and our palates are craving something to suit both sides of the approaching equinox. This recipe pays homage to the fading days of summer with fresh herbs and chili-citrus flavor while welcoming fall by using a plentiful and very healthy root vegetable.
Who wants to cook on a sultry summer night? For those of you who did not raise your hands, here is a quick salad that will draw applause from vegans and meat eaters alike. 2 tablespoons (tbs) olive oil 1/2 cup freshly squeezed lemon juice 1/2 teaspoon (tsp) sea salt 1/2 tsp freshly ground pepper 1 tbs minced garlic 4 cups seeded and diced tomatoes
Here’s a quick salad with different flavors that will explode in your mouth:
the sweetness of the watermelon is a perfect balance for the sharpness of
the pickled onions and feta cheese.
1 cup vertically sliced red onion
1/4 cup red wine vinegar
1/4 teaspoon (tsp) kosher salt
11/2 tablespoons (tbs) white
1 tbs extra-virgin olive oil
1/2 tsp freshly ground black pepper
It’s the day before the big race, and it’s time to carbo-load. This simple pasta dish is quick
to prepare and easy to digest, two features that can loom large on the eve of your event.
8 ounces uncooked penne pasta
2 tablespoons plus 2 teaspoons
extra-light olive oil (divided use)
11/2 pounds boneless, skinless chicken
breasts, sliced into thin cutlets
1 medium onion, chopped
2 large carrots, thinly sliced
1/4 pound asparagus, thinly sliced
Soup can be a great comfort when the wind is howling outside your door. But
commercially made soups are often high in salt and highly processed. Here is a soup
that is healthy and can be made at home.
1 tablespoon (tbs) extra-virgin olive oil
4 garlic cloves, chopped
1/2 onion, chopped
2–3 tbs fresh ginger, chopped
1/2 teaspoon (tsp) black pepper
1/2 tsp ground cumin