Eating for Energy
Ingredients: 4 fully ripened Mexican Hass avocados, peeled, seeded, and diced, about 2 cups 2 tablespoons lime juice 4 plum tomatoes, diced, about 2 cups 2 tablespoons white vinegar 2 small mangos, peeled, seeded, and chopped, about 2 cups 1 … [Read more...]
This beautiful and healthy pear salad is quick to make. It's good as a side dish to just about anything, but try it by itself as a light meal with a glass of cool, crisp white wine. Use pears that are tender but still a bit crisp. Makes 2 salads. Its also delicious if you sprinkle some walnuts over it as well. Ingredients: 6 slices … [Read more...]
You will be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, and not too sweet. You'll want a pitcher of it in the refrigerator all summer. Ingredients: 1 (12-pound) watermelon (preferably seedless) 1/4 cup agave, divided 4 teaspoon fresh lemon juice, divided 16 cups ice cubes, … [Read more...]
How would you like a piece of cookware that is 300 million years old? These Himalayan Salt Plates are cut from ancient salt deposits and are considered the purest form of salt. They are becoming very popular right now to cook on and for good reason - they impart a rich flavor to anything you cook on them and not just a salty flavor. The … [Read more...]
Walnuts add a little crunch and brown rice takes the place of bread crumbs making these savory vegetarian burgers a great gluten-free meal. Ingredients: 2 teaspoons extra virgin olive oil 1 small carrot, finely chopped 1/4 cup chopped celery 1/2 cup chopped button mushrooms 1/4 cup finely chopped walnuts 1 tablespoon finely chopped … [Read more...]
This concoction works wonders if you are starting to feel under the weather, but is also great all year around. If you’re making this in a home juicer, you’ll need 2 oranges and 6 large carrots. If you don’t have a juicer, try to find a local juice bar where they’ll make a carrot orange juice, and bring it home to mix in the cayenne, … [Read more...]
Ingredients: 2 T coconut oil 1 T brown mustard seeds 1 onion, chopped 3 stalks celery, chopped 2 carrots, peeled & chopped 1 red bell pepper, chopped 3 cloves garlic, minced 3 T fresh ginger, peeled and minced 1-2 T red curry paste, to taste 4 cups chicken stock 2 cups water 1 1/2 cup pumpkin puree 1 1/2 -2 T fish sauce, to … [Read more...]
Ingredients: 1/2 cup pecan halves, cut crosswise into thirds 3 tablespoons ghee 3/4 teaspoon salt 2 pounds baby Brussels sprouts, trimmed 1/2 tablespoon minced garlic 1 teaspoon fresh lemon juice, or to taste 1/4 teaspoon black pepper Preparation: Put oven rack in middle position and preheat oven to 350°F. Spread … [Read more...]
Vegetarianism among kids has gone more mainstream in the past decade. A nationwide survey by the Vegetarian Resource Group found that 3 percent of American youth, or about 1.4 million people between ages 8 and 18, are vegetarian; that is, they avoid meat, fish and poultry. That's up from 2 percent 10 years ago. Celebrities' meat-free preferences … [Read more...]
As the weather gets cooler with the beginning of fall, we look forward to enjoying heartier warm meals, including a few more warm spices and of course pumpkins. Ingredients: 2 Tbs. olive oil 1 large onion, diced (about 1 1/2 cups) 1 jalapeño chile, seeded and sliced 1 cup green lentils, rinsed 1 Tbs. paprika 1/4 tsp. cayenne … [Read more...]
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