I love vegan cooking because every dish is filled with the colours of the vegetable rainbow. I have fun with this over the holidays. That said, here is my recipe for green and red stuffed peppers, kale included! Ingredients: 6 sweet bell peppers (red or green) 1-1/2 cups red quinoa 3 cups of filtered water …
When real, wholesome foods taste and look THIS good, I think we all have no excuse not to eat healthy, or at least to incorporate some of these recipes into our diets 🙂 And in 5-minutes or less, right here is the perfect place to start… Ingredients: It serves 1. 1/2 cup frozen berries 1/2 …
Dear Kale With Love Readers, I bet you never thought that this could be gluten-free vegan… but oh it is. My recipe for this treat is posted on The Chalkboard Mag today! You can find it, as well as my list of 15 Must-Haves in a Gluten-Free Kitchen at this link: http://thechalkboardmag.com/15-must-haves-in-a-gluten-free-kitchen Enjoy, and Happy …
Hummus makes me happy. Especially lemon hummus! If you are a hummus fan, too, then you will really love my Mediterannean Toasts. A thin layer of hummus, topped with fresh cucumber, roasted bell pepper, and olive mash, all on a crispy toasted brown rice English muffin… mmmmmm! Ingredients: 1 brown rice gluten-free English muffin, halved …
This perfectly satisfying combination of roasted and raw vegetables, fresh herbs, essential oils, and whole-grains is guaranteed to make your skin glow, your eyes sparkle, and your body happy. Give my Beauty Balance Bowl a try, and experience the benefits for yourself! Ingredients: 1 large eggplant, washed and sliced lengthwise into thin pieces 1 cucumber, …
You are aware of how much I love cooking with the colours of the vegetable rainbow. Now, what is better than cooking with these colours combined with the high-protein alkaline grain millet? Not much, let me tell you! Ingredients: 3 cups of filtered water 1-1/2 cup dry millet 2 tablespoons extra virgin olive oil 2 …
Sundays usually consist of morning yoga practice, followed by a trip to my local farmer’s market. As a result, Sunday dinners are always very fresh and nutritious. Vegetables: they’re what’s for dinner. Ingredients: 1 pound French fingerling potatoes, washed and cut into fourths 2 mini romaine heads, washed and chopped 2 avocados, halved, cored, peeled, …
Ingredients: 1 package brown rice Pad Thai noodles (http://www.anniechun.com/our-food/noodles/pad-thai-brown) 3 tablespoons reduced-sodium gluten-free soy sauce (http://www.san-j.com/product_info.asp?id=4) 3 tablespoons gluten-free orange sauce (http://www.san-j.com/product_info.asp?id=27) 1 tablespoon extra virgin olive oil 3 cups washed broccoli florets 4 x 1″ slices silken tofu (cut into cubes) It serves 4. Instructions: Preheat oven to 400 degrees. Put cubed tofu on …
Do you have 25 minutes? If so, try this recipe. Ingredients: 1 cup yellow cornmeal flour 1 cup gluten-free buckwheat flour 1/4 cup organic honey (I’m vegan, but I DO eat honey. Guess you can call that a BEEgan.) 1 1/2 cup fresh-squeezed orange juice 1 cup organic apple juice 2 cups melted Earth Balance …
Enjoy this Coldstone’s favourite with a healthy twist for 200 calories: creamy banana ice cream with chocolate peanut butter cup chunks in a waffle cone. Ingredients: Serves 1 (200 calories) 1 small banana, peeled, chopped, and frozen in a plastic baggy for at least 24 hours 1 Justin’s Dark Chocolate Peanut Butter Cup or make …
