recipe Archives - Page 5 of 13

August 6, 2021

Published by Grace O

Take a Dip into These Aiolis from Around the World

An aioli is a French dipping sauce, a garlicky mayonnaise, that works wonderfully well whether you’re dipping French fries, steamed artichoke leaves, or shrimp. It can be spread on sandwiches or used as a thick salad dressing. It’s also quite versatile, able to take on a wide variety of spices to create an array of global dips and spreads. Here is my basic aioli recipe and quite a few global variations on the French theme. Basic French Aioli I use mayonnaise as my aioli base because it’s faster and easier than emulsifying the egg yolks with oil myself. Hellmann’s (a.k.a. […]

July 28, 2021

Published by Grace O

Ashitaba Potato Salad

Potato salad is a great way to showcase ashitaba leaves. These healthful leaves, grown in Japan and Southeast Asia, are often dried, ground and taken as a dietary supplement. I grow my own ashitaba plants here in Southern California and I like to eat them fresh. The dark green leaves taste like spinach or sweet kale. But if you can’t find fresh ashitaba leaves, this potato salad is delicious without them. I like to use fingerling potatoes, but you can use small white new potatoes or Yukon gold potatoes instead. I prefer the French haricot vert variety of green bean, […]

May 24, 2021

Published by Grace O

Moroccan Brownie Bites

You won’t believe these brownie bites are completely raw, vegan, and fruit-based! This recipe blends Medjool dates from Morocco with walnuts and cocoa powder to create a rich, chocolate treat that’s perfect for a special occasion, party, or holiday. Roll these bites in nuts or other toppings if you do not care for coconut—the possibilities are endless. Benefits: Dates contain fiber, which lowers blood cholesterol, and potassium, which helps regulate blood pressure and is an important electrolyte. Walnuts contain fiber, protein, and omega-3 fatty acids, and vitamin E, which supports healthy brain function. Cocoa is full of catechins that can […]

May 6, 2021

Published by Grace O

Lentil Salad

Lentils contribute muscle-building protein,detoxifying fiber, and vitamin B6 to this hearty dish, making it both satisfying and energizing. The red cabbage, red wine vinegar, and leeks add a host of disease-preventing benefits: anthocyanins, indoles, isothiocyanates, sulfur compounds, and resveratrol. You can also serve this delicious salad as a main course. SERVES 2 Ingredients 1 cup of dried green or black lentils 5 Tbs. extra virgin olive oil 1 chopped leek (white part only) ¼ cup red wine vinegar ½ teaspoon Dijon mustard 1 minced shallot Sea salt and ground pepper to taste ½ cup shredded red cabbage ¼ cup diced […]

February 15, 2021

Published by FoodTrients

Grain-Free Avocado Sweet Potato Cake Bites

We love this recipe because we can sneak healthy fats from avocado plus fiber and antioxidants from sweet

January 26, 2021

Published by Grace O

Macadamia Cream and Mock Sour Cream

Macadamia Cream Enjoy these vegan version cream and sour cream using macadamia nuts in place of dairy products. Macadamia nuts are very heart healthy thanks to their monounsaturated fats and choline, which help prevent cholesterol accumulation. The vitamin E in the nuts also reduces your risk of heart disease. These nuts are also a good source of iron, which delivers oxygen to cells and muscles and keeps you energized. YIELDS 2 CUPS Ingredients 1 cup raw, organic macadamia nuts 1 cup warm water Instructions 1. Soak the nuts in the water for 1 hour. 2. Blend in a powerful blender […]

January 26, 2021

Published by Grace O

Homemade Vegetable Stock

Vegetable stock is a flavorful, fat-free, vegan base for healthy cooking. I like to use it for my soups and sauces, especially if I’m feeding vegetarian friends or trying to avoid animal fats (see my White Bean Soup). Making the stock myself gives me lots of room to use seasonal vegetables. And since the stock is strained after cooking, I can use the stems and stalks of the vegetables, reserving the best parts for other dishes. You can add other vegetables, too, such as carrots, fennel, or kale. Most colorful vegetables are packed with antioxidants and disease-preventing foodtrients. YIELDS 3 […]

January 26, 2021

Published by Grace O

Orange Tomato Soup

My Homemade Vegetable Stock and Mock Sour Cream make this a light but satisfying vegan soup. You can use store-bought vegetable broth instead of homemade. The yellow bell peppers complement the taste and the nutrient content of the tomatoes, and they lighten the color of this soup to a pretty orange hue. If you don’t want to chop, seed, and peel the tomatoes, you can use canned chopped tomatoes instead. Tomatoes contain heart-healthy lycopene. SERVES 4 Ingredients 8-10 Roma tomatoes 2 orange bell peppers 2 cups Homemade Vegetable Stock Sea Salt and black pepper to taste 1/4 cup Mock Sour […]

January 20, 2021

Published by Grace O

Flaxseed and Squash Tortillas

These tortillas are soft enough to wrap around fish but durable enough to hold fajitas. I spent weeks perfecting them! Everyone who tries them loves them. This recipe makes reddish-colored tortillas using red bell peppers, but for tortillas with green flecks use green bell peppers. I use golden flaxseeds because I prefer their color. Flaxseed contains fiber and Omega-3 fatty acids, which can lower cholesterol and reduce your risk of heart disease, and vitamin E, which protects the heart and the skin from the sun’s aging effects. The carotenoids in squash and peppers are precursors to vitamin A, which […]