Chimichurri is one of my favorite condiments because it is so fresh, vibrant and flavorful. It originated in Argentina but there are several variations across the different countries and regions in South America, most of which have parsley and garlic as the central flavors. It is most commonly used as an accompaniment with grilled meats, and this version is more mild than most but still has enough oomph to liven up quinoa. I put this together for my friend who is a vegetarian Colombian man (not a widely supported lifestyle in his homeland) for a family potluck. Continue Reading →
Mother’s Day Flower Salad
Edible flowers can be a really beautiful addition to a green salad. It is best to get them from a farmer’s market, produce stand or health food store when they are grown specifically to be consumed by humans. Like with mushrooms, flower foraging can end up dangerously if you do not know which ones are safe to eat (don’t worry Mom I bought these at the market). A general rule of thumb is that the flowers from herbs are a good place to start. Continue Reading →
Nourishing Buddha Bowl
This is a blue print of a well-rounded plant based meal that can give full nutritional support to vegans and vegetarians as well as major benefits to omnivores, especially those that do not regularly have vegetarian meals. Making big batches of millet (or brown rice or quinoa) and having cans of beans or lentils on hand can make this easy to throw together over a few consecutive days with some fresh vegetables. Continue Reading →
Merguez Portobello Mini Pizzas
Portobello mushrooms are hearty and dense enough to create a good base for mini pizzas and their rich earthy taste pairs well with lots of different stuffings. They are matured crimini (a.k.a. button) mushrooms, and they contain a range of vitamins and minerals (especially selenium, copper, potassium and phosphorus) and are very supportive for the health of white blood cells, and consequently a healthy immune system. Merguez is a long and thin lamb sausage, used in Moroccan and other Northern African cuisines, and is usually flavored with smokey cumin and spicy harissa. Continue Reading →
Rainbow Fruit Salad with Hazelnut Yogurt
This is something that I like to have available as much as possible, in some variation. My brothers are uncharacteristically more inclined to go more for fruit than chips when such an easy option with no work required is available. Basically any fruit works together but melon does tend to be digested faster so it is more ideal to eat it on its own. Continue Reading →
Beef Tacos
Tacos are a great option for a meal with people who have different tastes and appetite levels because everyone can serve themselves. To make them healthier, I like to add in extra vegetables through lettuce shells and a couple different types of salsa, as well as add in a layer of refried beans at the base. Continue Reading →