This wonderful recipe is perfect for gatherings. The bright colors blend together for a very festive and healthy plate. You also use your rice cooker to cook the grains ahead of time. Then as mealtime draws near, assemble the rest of the salad. Leftovers are fabulous too! Special thanks to Megan Collins for the great READ MORE
Lentils Tostadas
To make this a dairy-free recipe, omit the sour cream topping. A gluten-free, nut-free recipe. Sometimes, on a busy weeknight, we want a meal that fills us up but takes little time to prepare. Lentils Tostadas is an easy lunch or dinner you can make with ingredients you most likely have on hand in your fridge and pantry. It’s a READ MORE
Quinoa Summer Salad
Considered an ancient "grain" (quinoa is actually more similar to a seed) native to South America, quinoa was once called "the gold of the Incas" who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is a complete protein, meaning that it includes all nine READ MORE
Summer Rolls
These are great to serve to a crowd! Ingredients: Sauce - 1 14oz can coconut milk - 1/3 cup almond butter - 2 T maple syrup - 2 T soy sauce (gluten-free) - 2 T sesame oil - 2 t fresh ginger - 1 t curry powder - 1/4 t crushed red pepper Directions: Blend sauce ingredients in a blender or Cuisinart. (Note: We found READ MORE
Pan Seared Tilapia and Quinoa with Asian Greens, Leeks, and Shiitake Mushrooms
Another heart and brain-healthy meal! A guest post by Elizabeth Thomas This year, though my participation in Nurture’s Grow Your Own Food program, I am very fortunate to have recently harvested enormous crops of Asian greens, also known as Mizuna and Red Asian Mustard Greens. At first, I used them as you would in a salad, with READ MORE
