This is a twist on a typical French-Canadian recipe. Pea soup is something that French-Canadians have been eating for ages – it is a traditional dish here. However, the regular recipe requires ham, and I found a way to make this soup taste fabulous even...
If you are new to juicing or you have been doing it a while you may already know that juicing green leafy vegetables is one of the best things you can do for your overall health. The nutrients and vitamins present in so many green vegetables are plentiful...
My current culinary focus is salads and cold drinks, since we have been getting the heatwave from hell here in Britain! I love the sun, but it is a tad too hot for me really right now. So I made this iced drink the other day, which is delicious and refreshing...
Bring some happy-fun-time pineapple-carrot joy to your dismal-grey-sad morning with these tender widdle muffins. They really are like a burst of sunshine! Ingredients: 1/2 cup of vanilla soy yogurt (or any flavored yogurt, such as lemon or peach) ...
Here's a colorful twist on an old favorite: the mashed potato! By adding carrots and fresh herbs, a simple starch becomes a nutrient-savvy side dish in minutes. Wink! This recipe is what happens when you visit a vibrant organic Farmer's Market and...
Ingredients: 1 and ¾ cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 cup applesauce ¼ cup syrup 1 teaspoon vanilla extract 1 cup grated carrot 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon salt ½ cup sugar Directions...
You could essentially eat for free in autumn - wild mushrooms, wild chestnuts, wild rice (would probably be harder to acquire). But all in all - making something luxurious need not break the bank. You will need: Fresh/preserved mushrooms Carrots ...
A few years ago, I somehow got it into my head that it was completely mandatory that our New Year’s Day dinner just had to be something similar to the Dinty Moore Beef Stew that I used to eat as a kid. I'm really sure why. It's never been a tradition...
I love using kale and cabbage in salads because they do well sitting in dressing for extended periods of time. Nobody likes slimy greens. This recipe is a favorite of mine because I can make it on Sunday and store in the refrigerator for a week’s worth...
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