Summer Harvest Soup

September 26th, 2016 by

Tomatoes, yellow squash, onion, carrot….a great soup for the end of summer harvest.  The blended red lentils make it creamy and add additional protein and fiber.

Taco Chili

April 30th, 2016 by

This recipe is inspired by the delicious soup our friend Liz Warner made for our family last week. It is quick and easy to make and can stand alone as a flavorful and hearty vegetarian main dish. We’ve paired it with Ezekiel sprouted corn tortillas, toasted and cut into chips for dipping. Enjoy!

Creamy Butternut Sweet Potato Soup

November 9th, 2015 by

I’d been craving butternut squash soup since we enjoyed it at our friend’s art show last week.  I blended some onion, sweet potato and butternut squash together and like this version even better! It’s rich and sweet, easy to make and perfect for the season. Enjoy!

Vegetable Barley Soup

September 28th, 2015 by

This soup was a random concoction of the vegetables we earned for helping at the community garden.  The shapes and sizes of the veggies were also random, as the kids all helped chop.  Use whatever you have on hand or follow this recipe, as works for you. Use organic or local when possible. It will turn out to be a nourishing and delicious soup.

Sauteed Greens with Ginger and Chili Peppers

August 25th, 2015 by

Our friend Sara in China shared this simple and tasty recipe of sautéed greens with chili peppers. It takes us back to the Longevity Village and the many amazing vegetables we ate there.  You can really use any greens you’d like–broccolini, bok choy, swiss chard, etc. We hope you enjoy this dish from China!

Kale Chili

March 27th, 2015 by

Whenever I am asked what my favorite food is, I often think of Kale.  Kale gets 1000 on the Aggregate Nutrient Density Index (ANDI)–a which rates foods on a scale from 1 to 1000 based on nutrient content. I especially love Kale in warm dishes. I had some leftover tangy chili and decided to add in a bunch of Kale.  It is delicious. I hope you enjoy this organic kale chili with a super food boost of nutrition!

Navy Bean and Vegetable Soup with Quinoa

February 11th, 2015 by

This vegetable soup is light yet satisfying with the beans and quinoa.  It is also versatile; you can throw in a handful of whatever vegetables you have on hand.  In this recipe, we used onion, celery, cauliflower, carrot and broccoli. It is easy to make on the stove or in a crockpot.

Enjoy!

Tomato, Zucchini & Mushroom with Whole Grain Basmati

February 10th, 2015 by

This dish offers a warm comfort food that is quick and healthy–sauteed tomatoes, zucchini and mushrooms in an asian-inspired sauce of amino acids, rice vinegar and sesame oil, served over whole grain basmati rice.

Enjoy!

Tarragon Tahini Dressing

November 27th, 2014 by

“You can slather your salad with this dressing and feel great about it,” were John’s words of delight when he tried this recipe.

And it is so simple to make.

Enjoy!

Tangy Tomato Veggie Chili

November 27th, 2014 by

My mom remembered this veggie chili from a previous gathering and requested it for our Thanksgiving lunch.

So, I put a menu together around this chili: veggie chili, split pea soup, spaghetti squash, fresh chopped salad with homemade tahini dressing, fresh cranberries, whole grain crusty bread with walnut and raisin and pumpkin coconut pie with coconut flour crust.

I started the bread the night before and the rest came together in about an hour and a half because I wanted to go for a hike this morning.

I’ll post the bread, salad and tahini dressing recipes separately.

For the chili, I put the ingredients into a big pot beginning with the onion and carrot, and let it bubble for around 10 minutes. It sat for a bit before the lunch, allowing the flavors to blend.

The lemon, vinegar and hot sauce are the keys to making this a tangy chili.

I see lots of other veggies working in this soup–other types of beans, corn, celery, broccoli, cauliflower–whatever you have on hand.

It’s easy to get creative with chili and it is quick to make.

It is delicious on any fall or winter day, even Thanksgiving!

Enjoy!

Spinach Salad with Cranberries and Sprouted Beans

November 9th, 2014 by

Fresh cranberries and sprouted beans make this seasonal salad a super food.

Cranberries provide powerful antioxidants found to help protect against cellular and DNA damage, cardiovascular and liver disease, urinary tract infections and even cancer.

Cook your own cranberries to enjoy these tart little delights without the excessive sugars found in most prepared cranberries. Adding a dash of lemon juice is the secret to these delicious low-sugar cranberries.

Sprouted beans can provide increased vitamins and micronutirents and be easier to digest. You can buy beans already sprouted or sprout your own.

We served this salad with a side of homemade hummus and crunchy carrot sticks for a delightful, satisfying breakfast.

It would also make a healthy, packable lunch for work or school.

Enjoy!

Ginger Leek Potato Scramble

November 2nd, 2014 by

After a good workout Saturday morning, I asked myself what I felt like eating.  Inspired by our Iraqi exchange student Sara’s ethnic dish, combined with our Chinese friend, (also named) Sara’s local dish, the ingredients for this warm, comfort-food breakfast came to mind.  I ran to the market to get the extras I needed, organic where possible, and threw the ingredients together.  It was worth the extra effort.  I can’t remember a breakfast I’ve enjoyed more.  I quickly wrote down what I assembled–lest I forget–so that I could share it with you (and replicate it for myself)!  All three of my kids ate this with their breakfast.  Vegetables comprise the bulk of the dish, making it a healthy, hearty, and balanced breakfast.  I hope you enjoy it!

Tuscan Kale and Barley Salad

October 23rd, 2014 by

I threw this hearty salad together last night with ingredients we had on hand and we enjoyed it with baked halibut.  It is also substantial enough to be served as a meal on its own.  It is highly versatile–you can add practically any veggies, fruits, nuts and even beans that you have on hand. It tastes even better the next day, as the dressing mellows the kale. I went to bed last night looking forward to this salad and enjoyed it again for breakfast.