The Taco Bowl Reconsidered
Taco night has always been a family favorite but every once in a while, the menu needs to be shaken up a bit which is how I came to add Taco Bowl night to mealtime. When I first decided to try taco bowls, the pre-made shells were on my shopping list but after reading labels and not caring for some of the ingredients, I decided to try to make my own. Organic corn tortillas usually contain corn, water, and a trace of lime but finding 9-10 inch organic corn tortillas (most grocery stores carry the 6-7 inch size) is very difficult unless there is a Latin market close by. So, I started thinking about alternatives which is how I considered Ezekiel 4:9 Sprouted Grain Tortillas. Read more 
Vegan Risotto with Asparagus and Mushrooms
Risotto is usually thought of as a wintertime dish because of its hearty nature but during the summertime, a light risotto with asparagus and mushrooms can be a refreshing change. Skip the butter and parmesan cheese; instead rely on a bit of olive oil, dry white wine, vegetables, a small amount of mild elephant garlic and broth to give the risotto body, flavor and texture. Tender and creamy but not heavy, Vegan Risotto with Asparagus and Mushrooms is especially delicious with chopped fresh parsley and a sprinkle of Himalayan sea salt added just before serving. Read more
Zucchini Noodles with Olive Oil, Pine Nuts and Basil
With summer fast approaching, zucchini will be overflowing in the garden and at the grocery store. My family doesn’t normally get too excited about sautéed zucchini because this green vegetable gets soggy very quickly. So, instead of slicing or dicing the zucchini, consider using a Turning Slicer (which is sometimes called a Spiralizer because it spirals the vegetable) to turn zucchini (and almost every other firm vegetable or fruit) into noodles in seconds. Light, refreshing and full of flavor – with the fresh basil and toasted pine nuts – Zucchini Noodles with Olive Oil, Pine Nuts and Basil is a summer salad that should delight even the most reluctant. We devour this salad by the bowl full in our home. Read more
Bulgur with Spinach and Mushrooms
Bulgur – a whole grain – has a mild nutty flavor that is absolutely delicious, nutritious, and easy to prepare. High in protein (5 grams per quarter cup) and a great source of dietary fiber (7 grams per quarter cup), bulgur is also low in fat (less than 1 gram of fat per quarter cup). Derived from whole wheat that has been parboiled, dried, and ground, bulgur is a versatile grain that goes well with strong flavored vegetables like spinach, mushrooms, and red onions. Cooking the bulgur in low sodium vegetable broth (instead of water) makes the dish heartier while the addition of a few spices – cardamon, cumin, and dill – adds even more flavor. Read more
Sprouted Adzuki Bean and Rice Salad
Sprouted Adzuki Bean and Rice Salad is a hearty dish full of vegetables, beans, and a trio of rice: wild and germinated red and brown rice. The nutty flavor of the rice combined with the slightly sweet red Adzuki beans and the earthy vegetables – mushrooms, carrots, broccoli, and zucchini – and fresh chopped cilantro along with Zatar (a popular middle eastern spice) – makes for a flavorful salad that is both filling and nutritious. Easy and quick to make, the Sprouted Adzuki Bean and Rice Salad is a terrific alternative to traditional rice or bean salad. Read more
Happy Pho
Happy Pho is a Vietnamese Brown Rice Noodle Soup that is easy to make and has the following attributes:
- Low in Calories (approximately 220 calories per serving)
- High in Protein (4 grams of protein per serving)
- High in Fiber (3 grams of fiber per serving)
- Low in Sodium (approximately 100 mg of sodium per serving with no MSG)
- Fat Free
- Low in Sugar (1 gram of sugar per serving)
- Gluten-free (no wheat products)
- Dairy-free
- Flavorful and Delicious Read more
Fregula
Fregula is a type of pasta from Sardinia that resembles toasted pearls. Some people think fregula is like couscous but this unique pasta is bigger, thicker, and more flavorful than couscous. Fregula or the “pearl of pastas” is made with coarse semolina flour blended with water and formed into little balls. The pasta is then dried and toasted to impart a nutty flavor when cooked. Ideal for soups or with cooked vegetables, fregula is a firm chewy pasta with a deep toasted flavor, unlike any other pasta. Read more
Pulled Pork For A Crowd
Processed and packaged foods are not often on my grocery list but every once in a while, I find a product worth buying and writing about. Williams-Sonoma, the kitchen supply/cooking/baking store sells a product under their label called Pulled Pork Starter that makes a saucy, slightly sweet and smokey southern style pulled pork that is always a hit with a big crowd – especially men (what is it about a pulled pork sandwich?).
A 26-ounce jar, Pulled Pork Starter’s ingredients include apple cider vinegar, water, brown sugar, spicy brown mustard, ketchup, tomato paste, natural hickory smoked flavor, organic black strap molasses, chicken demi-glace, chicken broth, black pepper, garlic powder, salt, crushed red pepper, and cayenne powder. Read more
Vegetarian Lasagna
My friend Dania came to visit us this summer and offered to make a vegan lasagna from the the book “Forks Over Knives.” Of course, I accepted the offer even after she told me it would take four hours to make (because I wasn’t going to have to do it by myself). We worked together to make the lasagna and cut the time down to about an hour and a half but there were two of us – still too much time to spend on one dish for me. The lasagna was really good but we both thought improvements could be made based on our taste preferences. Read more
Sweet Potato and Black Bean Burritos
If you and your family like sweet potatoes, then Sweet Potato and Black Bean Burritos will become a family favorite….even if there are no vegetarians or vegans in your home. The overwhelming flavor of this dish lies with the sweet potatoes but the addition of the black beans, cilantro, onions and spices give the burritos a heartier flavor. Add the toppings…well, they’re the icing on the cake. Very simple to make, the potato and black bean filling can be prepared ahead of time then refrigerated until thirty minutes before dinnertime. Assemble the burritos and while the main course is baking, chop up the tomatoes and avocado, and grate the cheese. Dinner is served. Read more
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