Summer Rolls

  In this hot weather, I’m still not in the mood to turn on the oven.  So I was inspired to create some yummy (and pretty!) summer rolls.  I have tried these in the past (the Thai Spring/Summer rolls), so I was excited to experiment with a twist.   I decided to focus on the sauce first, and I was looking for a nutty flavor.  Here is what I mixed up in my … [Read more...]

Quinoa Summer Salad

A recently rediscovered ancient "grain" (quinoa is actually more similar to a seed) native to South America, quinoa was once called "the gold of the Incas" who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.  Not only is … [Read more...]

Farro Salad with Chickpeas and Marinated Artichoke Hearts

A guest post by Nurture It’s fun to experiment with all the different grains that are available to us these days. A couple weeks ago, we made a farro salad for a large event and it was a hit for so many reasons.  Farro has wonderful taste and texture – a little like barley, but it’s a larger grain with a nutty flavor.  The salad was a breeze to make and because farro doesn’t … [Read more...]

Refreshing Quinoa Salad

My son's favorite whole grain is quinoa, and I'm thrilled that he loves its nutty flavor (and fantastic nutritional profile, especially protein!).  I'm always trying to find something new to do with quinoa.  This salad might be fun for kids as the veggies are raw and therefore very crisp and crunchy.    Here's how to make it: *Cook up some quinoa in your rice cooker *Wash and … [Read more...]

Birthday Moroccan Stew

Re-printed from original post dated January 3rd, 2012. Gluten-free/Dairy-free! My daughter’s birthday is on new Year’s Eve, and she turned ELEVEN this year!  We are having a big party for her next weekend, but for “her night” she wanted to have a friend sleepover and have a special dinner.  One of Elena’s favorite foods is garbanzo beans/chickpeas, so I starting planning … [Read more...]

Quinoa and Veggie Curry

I recently did a cleanse through Glow Live Foods, and I'm still eating super healthy.  This recipe was inspired by Lauri Bunting of Lauri's Veggie Creations (find her on Facebook!).  First, I steamed some veggies, then made a quick dressing in the Vitamix using miso, macadamia nuts, apricots, banana, tamari, water, curry, cumin.    I served this over cooked quinoa and steamed … [Read more...]

Fiesta Casserole and Food and Fun

At the December Food and Fun lesson for middle school students at Community School, we wanted to have a FIESTA and make Fiesta Casserole.  This dish is a favorite with the kids, and they were thrilled to learn that they can easily make it themselves.  We cooked our quinoa and brown rice in rice cookers so that the whole grains were warm and ready to go at lesson time.  The kids … [Read more...]

Pomegranate and Pumpkin Seed Tabouli

This is the third and final recipe I’m posting in honor of Real Food Day 2012 on October 24, 2012.  (The first was my Pumpkin Pie recipe and the second was the Easiest Butternut Squash Soup recipe). Our public event for Food Day is TOMORROW!  If you are local to the Wood River Valley, don’t forget to use this special link on the Food Day CSPI site to sign up for the Celebrate … [Read more...]

June 2012: Wheat Berry Salad

A guest post by Nurture This is a Nurture original recipe from Megan Collins, Nurture’s newly appointed Committee Chair for Food/Recipes. We thought it would be a great way to introduce our readers to Megan, and also to share a wonderful recipe that works well for summer gatherings. The bright colors blend together for a very festive and healthy plate. You use your slow cooker … [Read more...]

Southwestern Salad

This delicious salad is great as a side dish or as a base for grilled chicken, steak, or shrimp. Ingredients: Brown rice, 2 cups dry (will expand when cooked) 2  T lemon juice 2 cups cilantro, chopped 1 ½ cups cooked corn (I defrost frozen corn) 1 can black beans, rinsed 1/3  of a red onion, diced 1 cup red pepper, diced ½ cup olive oil 2 T white or red wine … [Read more...]

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