I love jasmine rice because of its deep taste and its dark color. It’s fun to work with, and I decided to pair it with grated beets for an even darker-colored dish with an earthier flavor. It’s super delicious, filling and great for digestion! Raw beet is much more easy to eat when its shredded [...]
Tag Archives: parsley
I bought a massive cabbage last week and have been trying to find new ways to use it, as it doesn’t seem to ever finish. I’ve been sneaking it into my daily green juice as well as sautéing it with different vegetables every night. Most recently, I paired it with white beans and parsley for [...]
Another vegan burger has entered my life, and it’s quite delicious. Using sweet potato and white beans as the base, the burger holds together when cooked, but has a softer bite. Balanced with a few spices and veggies, it’s a nutrition-packed way to enjoy a burger but without all the fillers. Enjoy!
Many party dips are deceivingly light. With each scoop, though, you are packing in the calories and unnecessarily so. Store-bought dips are not only packed with fat, since they often use cream cheese or mayonnaise as a base, but also with preservatives, colorings, and other additives. This recipe is for a creamy red pepper dip [...]
I can’t think of a better accompaniment to feta cheese than another Mediterranean mainstay: eggplant. For this recipe, I roast eggplant and top it with sliced sheep’s milk feta cheese. The softness and earthiness of the eggplant is contrasted by the saltiness and tougher texture of the cheese. Enjoy!
One way to remedy that food belly you’re carrying into the new year is to start making soups. By keeping the soup as clean as possible – no milk, cream, butter or other heavy add-ins – you get your body back on track, but by using the comfort of creamy cauliflower as well as nut [...]
Lentils are extraordinary versatile and are great to use when you are trying to mock the density of meats with a vegan alternative. Their flavor is subtle enough to complement with spices and other ingredients. For this recipe, I use lentils as the foundation for a vegan meatball. It’s on the softer side, but can [...]
Another festive salad with all the right elements – quinoa is tossed with fresh raw veggies and made even more wholesome with a lemon vinaigrette and chopped avocado. It’s the perfect end to any night. Enjoy!
This recipe reminds me why I can eat salad and never get bored – it’s packed with protein, fiber, greens, and roasted vegetables. The best of everything, essentially. The colors are vibrant, the textures are diverse, and the taste satisfies each taste bud. Enjoy!
I’m in love with this recipe and would eat it daily without getting tired of it, no lie. Coconut milk takes the place of butter and cream to create a rich corn dish with a hint of spice. It’s deep in flavor and low in guilt. Enjoy!