Summer figs are so delicious, but sadly their season is quite short. Make your summer figs last longer by preserving them in this sweet (but unsweetened) jam.
This sauce is intended for use with pasta, ravioli or tortellini. I like to toss it with spaghetti and wilted spinach.
This recipe combines whole grains with parboiled green vegetables for a truly healthy dish that can be used as a side or main course.
Unlike most cornbread recipes which are made with sugar or honey, this recipe is sweetened with corn. It’s also gluten free and dairy free!
For me, baked potatoes are major comfort food. They always hit the spot and fill me up. This veggie-topped baked potato incorporates a variety of fresh, nutrient-rich produce which makes a great dinner any night of the week.
Lemon juice, roasted red peppers, almonds, nutritional yeast, and dried minced onion come together to make a mouthwatering sauce you’d swear has cheese in it.
Tea is a great morning pick-me-up. It gives you a calm, focussed energy as opposed to the jitteriness and crash that often accompany coffee. This smoothie combines chai tea with spinach, banana and rice milk to make a low calorie drink that is high on nutrients and low on the twitch scale.
Normally scalloped potatoes are slathered with butter and cheese while drowning in a sea of cream until there’s not much potato left to speak of. While undeniably delicious this is not a particularly healthy dish. My scalloped potato recipe is simply potatoes, garlic and vegetable stock. If that wasn’t healthy enough, I even slipped in a little broccoli.
Wheatgrass juice is loaded with vitamins and minerals, including vitamins A, B1, B2, B3, B5, B6, B12, E, Folic Acid, Iron, Magnesium, Potassium, Phosphorous, Zinc, Calcium and Selenium. Need I say more?
A little sweet and a little spicy, this jam tastes great on top of toasted rye bread or corn bread. Just like my strawberry jam, it is very low in sugar, and the coconut sugar means it is low on the glycemic index.