Cool Chick Pea Salad with Beet Greens

Cool Chick Pea Salad with Beet Greens

In this post we will use fresh, organic, crispy beet greens rather than cooking it like a vegetable. Today we would blend  beet greens with  garbanzo beans. Garbanzo beans (like most legumes) have long been valued for their fiber content. Two cups provide the entire...
Banny Cranny Cookies

Banny Cranny Cookies

Facebook Status: “What do I do with a dozen of over-ripe bananas?” To solve this Gordian task, my friends did come to rescue with over a dozen of creative suggestions. This made me think…a dozen ain’t enough! To keep it simple, I used some in my smoothie and used the...
Carrot Rice

Carrot Rice

Ingredients:   1 cup Arborio rice/ brown rice 20 oz water 3 carrots medium size 1 Tbsp olive oil/ cooking oil 1 clove garlic 1 onion (finely chopped) 1 cup carrots (grated) 2 tsp salt 1 tsp black pepper powder 1 tsp dried parsley 1 tsp dried sweet basil 1 tsp...
Sprouted Moong Bean Salad

Sprouted Moong Bean Salad

Recipe developed by Aarti Batavia MS, RDN, CLT, CFSP, IFMCP. PREP TIME: 15 MINUTES TOTAL TIME: 25 minutes SERVINGS: 2 Mung beans (green gram seeds) are commonly used in Southeast Asian cooking- India, Thailand, China, Burma, Japan and Korea. It is an excellent source...
Vegan Green Thai Curry

Vegan Green Thai Curry

There are a lot of variations of basic Thai Curry and this is one of the variations that we enjoy. Being  a vegetarian ,  I substitute tofu instead of meat. This is a quick version of the authentic Thai curry. If you want to decrease your preparation time, you may...