A great take on salad – Avocados, summer vine-ripened tomatoes. tangy red onions, and homemade lemon pepper vinaigrette. Takes minutes to make!
Brussels sprouts are delicious and full of nutrition – these are way better than the ones your mom used to cook that looked terrifying as a child!
A great alternative to traditional potato salad made with mayo – this recipe uses plain yogurt and sour cream to be just as tasty!
This appetizer (or mid-afternoon snack) is quite tasty and filling. Give it a shot if you love celery :)
A vegetarian dish – Stuffed zucchini with tomatoes, shallots, garlic, feta cheese and a little olive oil. A delightful change of pace for zucchini lovers!
The more I spend time in the kitchen, the more I realize making small pieces of a meal (like croutons) from scratch is worth the extra effort. This is a really simple recipe that will add a zesty garlic flavor (and crunch!) to any salad or soup.
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. It’s is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. While this soup is typically eaten in the summer, it fit well into my raw food project, so I am going to post it now. Top with an avocado to add even more raw food benefits :)
This recipe came from a diabetic cook book I received from a website called Canola Info. I liked how it was an easy, healthy side dish with a significant kick. I’ve modified it a bit from the original because I wanted to add my own flair :) That’s what chef’s are supposed to do, right? While this is definitely a better recipe for the summer (being that zucchini and tomatoes are summer veggies) it can really be made any time of the year.
I whipped these up to go along with a southwestern stew I made to finish off the leftover turkey from Thanksgiving. I couldn’t believe how fantastic they were. Only issue was what to do with the leftovers!
Hummus is a staple in my fridge on most days. It’s healthy and it tastes great on pitas, chips, crackers or even on a sandwich as a spread. What’s even more amazing is how easy it is to make from scratch (you will need a food processor for this recipe). Most of the ingredients you probably have in your cabinet, with the exception of chickpeas and tahini.