by Kerry | Oct 31, 2013 | Dinner, Grains, Lunch, Recipes, Salads
Quinoa, Kale & Tabouli Salad Recipe Ingredients: 2 cups quinoa, rinsed thoroughly 4 cups vegetable stock or water 1 bunch kale, chiffonade (role leaves and cut into strips) 1 teaspoon sea salt 1/4 cup olives, chopped 1/4 cup sun dried tomatoes, soaked and chopped...
by Kerry | Oct 31, 2013 | Appetizers, Beans, Dinner, Dips, Lunch, Recipes
Beans are extremely low in fat content (typically about 1-2%). They contain cholesterol-lowering fiber which also helps prevent blood sugar spikes, making them a great food for people with diabetes, insulin resistance or hypoglycemia. They contain significant amounts...
by Kerry | Oct 29, 2013 | Dinner, Lunch, Recipes, Soups
Here’s another soup recipe to add to your collection of soup and salad dinner menu options! Enjoy! Carrot Soup with Fennel or Spinach Pesto Serves 6 Fennel fronds from the tops of fresh fennel bulbs are ground with fennel seeds to make a flavorful pesto. Soup...
by Kerry | Oct 29, 2013 | Desserts, Raw, Recipes, Snack
OK, here it is! Thanks for asking about my Raw Pumpkin Pie recipe! Yes, its raw, vegan, and gluten free! AND there is no pumpkin in it! This is a hit every time I make it! Maybe it will be part of your Thanksgiving feast this year?!From our home to yours – enjoy...
by Kerry | Oct 29, 2013 | Dinner, Lunch, Raw, Recipes, Salads
Health Benefits of Arugula: Cancer Prevention Arugula is a cruciferous vegetable. Cruciferous vegetables are associated with reduced risk of cancer in many studies. High In Antioxidants Arugula is dense with the natural antioxidants vitamin C, vitamin K and vitamin A....
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