This meal was a knock-out. Everyone in our family gobbled it up. Who knew we’d enjoy cauliflower so much! I think it’s because it was relatively easy to put together, and we felt so good … Read more
What to do with a bunch of left over miso paste? If you have some cauliflower laying around, make some gluten-free, grain-free, paleo-friendly “grits”. 2 tbsp coconut oil 1 head cauliflower in 2″ pieces, greens … Read more
Modified from a Prevention.com recipe, I added tons of black peppercorn and replaced the caraway seeds (because I didn’t have any) with cumin and fennel. Top this off with sliced avocado, or a poached egg, or … Read more
Taken from Food.com user Mille. Original link here. 2 tablespoons paprika 2 teaspoons oregano 1 1/4 teaspoons cumin 1 1/4 teaspoons garlic powder 1 1/4 teaspoons cayenne pepper 3/4 teaspoon onion powder Mix all in … Read more
Pho is a classic Vietnamese street food, much the same way Pad Thai is to Thai cuisine or fried rice is to Chinese cuisine. This dish calls for some ingredients that you may not use … Read more
The hardest part of this meal was roasting the red peppers. Roasting peppers in the oven is not difficult, it is just not something I have experience with. A few more times and this is … Read more
Wow – talk about a burst of flavor from a cold salad. The first few bites are “ok”, but then the earthiness of the toasted pecans, the sweetness from the cranberries, and the tang of … Read more
Taken from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre, MS, CN 3 cups cooked garbanzo beans (chickpeas) or 2 cans 1/2 cup sesame tahini 1/2 cup freshly squeezed lemon juice 1/4 … Read more
Taken from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre, MS, CN Serves 6-8 1 TBSP extra virgin olive oil 1 large onion, chopped 4 cloves garlic, crushed 3 large carrots, diced … Read more
Tagine is the name of both the cooking vessel and the entree (kind of like our word for “casserole”). The entree tagine usually is made with tougher cuts of meat (lamb, beef) slowly simmered in … Read more