by webmaster | Jan 7, 2017
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...
by webmaster | Nov 11, 2016
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...
by webmaster | Nov 3, 2016
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...
by webmaster | Nov 2, 2016
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...
by webmaster | Nov 2, 2016
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...