American muffins don't have to be heavy and sugary. Made well, they're tasty, light and, best of all, a cinch. What's more, they don't have to be sweet, either
We had this vision, see. We made a sparkling “tropical” salsa with fruit that fit perfectly with our Eating Rainbow week of Orange. Cantaloupe. Mangoes. Papaya.
This recipe was inspired by a similar salad at Caffe Falai, a little skinny restaurant downtown in Soho. When we ate it, we knew it was a great healthy, hearty dish that would be perfect for lunch or dinner. We couldn't believe how easy (and, to be honest, better) our at-home version turned out.
Lentil soups can range from superhearty to watery and tasteless. This soup is the best of both worlds: filling and flavorful, yet light and vegetarian.To see... [LINK]Log In / [LINK]Sign Up
Omg, you guys. These are so good. Melt in your mouth avocado is mixed with creamy, cold shrimp and served in slider form. These mini sandwiches are the perfect appetizer.
If you're anything like me, then it looks like a bomb has gone off in your kitchen after you're done making dinner. Or reheating lunch. Or pouring a bowl of
Sniffles got you down? This soup is like a savory smoothie. It's fast, vegan and mostly raw. If you cook cruciferous veggies (like kale) and allium veggies (like onions), the nutrients are destroyed. But if you puree them together first, they chemically bind together making a superfood, as well as keeping all nutrients in tact even when heat is applied.
Last week I participated in the first-ever Highbrow Cook Off, hosted by Highbrow Paleo (an online collection of citizen scientists, researchers, nutritionists, exercise physiologists, book readers,...
A favorite recipe from chef Bryant Terry's newest book, Vegan Soul Kitchen. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil.
