This recipe came to me as a task assignment for a plant-based cooking course I’m taking (www.rouxbe.com). The assignment was: create something with a starchy vegetable and some greens. I had just harvested a bin of carrots, beets, kale, and some surprise parsnips (I had forgotten I had planted them!). So of course, they showed…
Quinoa Confetti Salad With Curried Cashews
Quinoa is an ancient food. Quinoa is an awesome source of protein and fiber. It’s a complex protein and is a wonderful healing, anti-inflammatory food. Many people think of it as a grain. The part of quinoa that we eat is actually the seed of the plant, making it a gluten and grain free food. I…
Massaged Kale Salad With Fresh Blueberries, Avocado, and Cucumber
This salad is bursting with nutrition and summer goodness. If you live where blueberry picking is possible, go do it NOW!! Blueberries are amazing fruit powerhouses, filled with delicious flavor and antioxidants. They freeze amazingly well, with much of their original nutritional value remaining undamaged by the process. In our area, the season is pretty…
Miso Ginger Rice Salad
Have some left over rice? We always make extra grains for the week, for fast weeknight prep. This past week, we went a little overboard on the the rice, and ended up not eating it all. We were having company, it was hot, and I didn’t feel much like fussing. So…in comes this rice salad!…
Asian Sweet Potato Salad
I have never liked potato salad. I think it’s the mayo, the white potatoes, the lack of flavor and mush that usually accompanies it. I wanted to try to make something different this year for Father’s Day and celebrate the men in our lives with some flair. I remembered making a sweet potato salad before…
