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It has come to my attention that it is not summer everywhere yet (or anywhere technically) but here in AZ things are heating up fast. We are in the triple digits already and my garden is producing plenty summer squash and Japanese eggplant. This dish makes good use of our harvest and tastes AMAZING. It is so easy, just takes some slicing and layering. It is quite healthy and using pre-made pasta
Spice up your summer and your health! This amazing Thai Vegetable Curry is one of the many ways you can incorporate the benefits of broccoli into your diet. Broccoli is a powerful source of vitamins C, K and A, folic acid and fiber. So give this recipe a try… it’s quick to prepare and easy to fall in love with. Serve it over red or brown rice for a fulfilling, nutritious meal.
I'm so glad I taught my kids to cook. Now that they are adults, not only can they cook for themselves, but they can cook for me. This past Mother's Day my daughter made me fabulous french toast topped with homemade peach jam for brunch and my son made a delicious tomato bean stew with spinach and red peppers for dinner.
I do make veggie burgers at home, and I've posted a couple recipes here in the past. But what I have never made was a bean burger. Maybe I assumed the texture would be off. I was wrong.
Here's another fantastic gluten-free recipe from my best friend Sarah, who couldn't keep her paws out of my kitchen! Though we enjoyed going out for meals, we also had fun taking home food from the farmer's market, Co-Opportunity, and Whole Foods and turning it into to some amazing dishes...or rather, Sarah made them and I ate them. ; )
Pick up fresh eggplant and tomatoes at your local farmers’ market and make this quick, tasty, and nutritious dish. It replaces traditional noodles with bread, but not just any bread. Lauren Ulm of VeganYumYum recommends “a sturdy ‘artisan’ type bread that won’t fall apart in the oven. This isn’t a job for sliced sandwich bread. It’s best with bread that is even perhaps a little stale."
For the past week, I've been relishing the spring weather in all it's bounty. It's been asparagus this and fresh strawberry that and I even managed to get in
Ratatouille is great with pasta or some crusty French bread, but this time I served it with some Rosemary Polenta spiked with Miso. I like using miso for two reasons: one, of course, because it so good for you and filled with great healthful enzymes that help digest food, among other goodies. But miso also makes a great salt and cheese substitute, adding delicious flavor to any dish from a pesto
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