INGREDIENTS 1¾ cups water 1 cup uncooked couscous 1½ cups cut broccolini in bite-sized pieces ½ cup finely chopped onion 1/3 cup shredded carrot ¼ cup raisins ¼ cup cashews, chopped 2 tablespoons white wine vinegar 1½ tablespoons olive oil 1 tablespoon sweetener 1½ teaspoons curry powder 1 teaspoon minced fresh ginger ¾ teaspoon sea [...]
Warm curry spices balance the apple-sweet flavor of parsnip, a delicious winter vegetable that is often overlooked. Serve the soup by itself or with a few spoonfuls of cooked brown rice added to each bowl. Although I usually serve this soup hot, it makes a good cold soup as well, perhaps for an especially warm [...]
Okay, it's true confessions time. I don't like parsnips... well, at least, I thought I didn't. Turns out I'm just not keen on their "parsnippy" flavor when they're a-la-carte. We've started getting parsnips in the boxes again, and here I was on the verge of admitting defeat... but instead I decided to give them another [...]
This high fiber pate is delicious! The kelp flakes are a great way to get more of the mineral iodine, which is essential for keeping the thyroid running properly. INGREDIENTS 1 cup raw almonds, soaked overnight ½ coarsely chopped red onion 2 stalks celery, minced ½ cup tahini 2 whole carrots, grated ½ cup minced [...]
This is such a versatile soup that goes well with so many different seasonings, textures, and/or greens. It just gets better and better each day! While the soup is piping hot, I add a few handfuls of stemmed kale or spinach, stir it in well to wilt the greens, and serve it. If you don’t [...]
6 - 8 servings As a salad green, kale is quite compatible with Asian flavors. Kale is among the most highly nutritious vegetables. It is an excellent source of carotenes, vitamins C and B6, and manganese. Kale supplies more than 70% of the RDI for vitamin C, with only 20 calories. Also, it is a [...]
The parsnip is closely related to carrots and celeriac, and has been utilized as food for thousands of years. The parsnip has a unique, sweet-earthy flavor like that of no other vegetable, and it also has an interesting nutrition profile, being especially high in potassium, folic acid, and vitamin C. While you may need to [...]
Serves 4 - 6 5 tablespoons olive oil 3 tablespoons fresh lemon juice ½ teaspoons poppyseeds 1 teaspoon minced garlic ½ teaspoon Dijon mustard ¼ teaspoon sea salt pinch cayenne pepper 1 egg 8 carrots, cut into 1/2 –inch slices 1 pound Brussels sprouts, trimmed 1 tablespoon chopped scallions DIRECTIONS: For the dressing: Whisk together [...]
Makes 15 1 carrot, coarsely grated 1 large russet potato, grated coarsely 1 tablespoon flour of choice 1 large egg, lightly beaten 1 teaspoon dried thyme ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper oil DIRECTIONS: 1. In a large bowl, combine the carrot, potato, flour, egg, thyme, salt, and pepper. 2. Lightly [...]
Serves 6 ¼ cup olive oil 1 yellow onion, diced 1 carrot, minced 1 celery stalk, diced 6 cups vegetable broth 8 large sweet peppers, halved and seeded 1 teaspoon minced fresh thyme Sea salt and pepper to taste 6 - 12 fresh flat–leaf parsley leaves 1. In a large saucepan over medium heat, warm [...]
