Makes 4 servings170 calories, 5g protein per 1/4c of topping blend 50 calories per T of dressing 100 calories for veggies 5c kale 2c broccoli (1 crown) 1/2c shredded carrots (1 carrot) 1/2c sliced almonds 1/4c sunflower seeds 1/4c cranberries Feta, to taste Dressing: 1/4c olive oil 2T lemon juice 2T red wine vinegar 1T … Read more
This dish is a great way to add variety to your vegetable options. Any combination of vegetables will do, just keep in mind the different cooking times. It uses a bunch of less-common ingredients, in order to avoid milk and wheat, which are highly acidifying. Feel free to substitute for the more common ingredients you … Read more
The difference between a really great roasted squash and a so-so one is the seasonings. This is a combo I think tastes great! It’s savory, with a hint of garlic and rosemary. A touch of brown sugar and of course butter round it out. Slice an acorn squash in half and scoop out the seeds. … Read more
This juice gets its sweetness from a fennel bulb – and there’s only the faintest hint of licorice. If I didn’t know it was in there I probably wouldn’t even taste it. There’s also a bit of pineapple juice, and a small granny smith apple. The rest is greens! And as with all my juices, … Read more
I don’t know about you, but my mother’s idea of a “vegetable” growing up was either beans, peas or corn – usually from the freezer. It wasn’t until I was in my mid 30’s that a wholistic health care practitioner introduce me to the idea of mixing vegetables. And at first I was dubious – … Read more
The yogurt in this smoothie gives it some protein and fat, and the celery juice gives it vegetable goodness. Plus, it’s more flavorful than just water. 3 – 4 stalks celery, juiced 1 ½ c pineapple cubes ½ c blueberries 1/3 c cranberries 20 – 30 mint leaves ½ c plain yogurt – I use … Read more
What a yummy dish for a cold winter night. It’s hearty enough to be eaten on its own as a vegetarian meal, perhaps with a salad. Or prepare it as a side dish to accompany a roast, chicken cutlets or even hamburgers! Serves 2 as a side dish 1 acorn squash 1 sweet onion 2 … Read more
I rarely juice greens – and the reason is that there’s not a lot of juice in them! So when you put them through a juicer, almost all of that leafy green goodness ends up in the trash bin. So instead, I juice the veggies that do produce juice, and then add the greens in … Read more
The apple and carrots give this juice its sweetness, while the ginger and radishes give it some “bite.” In addition to what’s listed, I also threw in the contents of my veggie scrap bag: the stems from kale and collards, broccoli and asparagus ends, etc – all of which I trimmed before cooking but didn’t … Read more
It’s truly amazing to me how healthy greens can hide out in a delicious fruit-tasting smoothie. This blend has a full serving of each collard greens and spinach, plus the parsley and mint. The cranberries also add a lot of nutritional benefit: they have a relatively low glycemic index; they also contain antioxidants, substances that … Read more