This salad made with quinoa and crisp colorful vegetables is a fresh and appealing dish to serve for any occasion. Adapted from the PCRM’s 21 Day Vegan Kickstart’s meal plan, this recipe is certain to make a healthy, delicious, and beautiful addition to your diet. It is rich in antioxidants and vitamins, and super easy to make.
I recently experienced a burst of inspiration to to bake bread, bread, and more bread. I have spent the past few weeks scheduling my days around fermenting, kneading, proofing, and baking. Indeed, having an affair with bread baking is an all consuming passion. I have made pizzas, focaccias, and sourdough based varieties from olive and herb to whole grain. Most of us don’t have time for such fuss over something so laborious when artisanal breads can be procured so readily in grocery stores today, and that us includes me. Nonetheless, there is something very satisfying about the tactile nature of the bread making experience, the delightful smells, and the true gratification you reap from tasting the fruits of your labors.
If you have always wanted to give bread making a try, but don’t want to sacrifice the time, try making focaccia. On one of those lazy weekend days that you plan on chilling out at home watching a game, reading, or just hanging out, set aside a little time to make this simple bread. You will be thrilled with the results and your home will smell divine while it is baking.
It may officially be Spring time, but there is still a nip in the air (some of you are still shoveling snow) that fuels cravings for warming foods. No matter what the season, there are certain foods that consistently satisfy my need for simple comfort food. Remarkably quick and easy to make with ingredients that I almost always have on hand, lentil soup is one of those favorites. The ease of preparation for this one pot healthy meal makes it all the more satisfying.
I have been making carrot cake with one favorite recipe since I have been a teenager. For me, it was perfect just as it was so I never bothered trying to make it differently until now. As I have with many of my favorites, I have made some changes to this recipe to make it free of dairy and eggs without compromising the taste or texture. Loaded with carrots, pineapple, and walnuts, this cake is moist, flavorful, and good enough to be thoroughly enjoyed without frosting. It is still the best carrot cake.
In my opinion, one of the best components of the Passover meal is the Charoset. Meant to represent the mortar (mud for the bricks) that the enslaved Hebrews used to build the pyramids of Egypt, charoset is a sweet and delicious treat.
Matzo toffee bark is one of those traditional Passover desserts that is always so much more delicious than you expect it to be. The crisp texture of matzo lends itself so well to the layers of caramelized sugar and dark chocolate creating a wonderful treat for any time of the year.
One of my favorite things to become available this time of year is rainbow colored carrots. The jewel like colors of these carrots are not only alluring to look at, but they also happen to be extremely sweet and delicious. Rainbow colored carrots are also a novel vegetable to serve to guests as I have found that most people have never seen them before.
I have been making my mother’s recipe for pumpkin bread since I have been a teenager. Her recipe bakes into excellent loaves or muffins and has consistently been one of my favorite things to make for Thanksgiving and holiday gifts. But I have never thought of it as something that should be limited to enjoy during the holidays. I have always loved it as a year round favorite to make for snacks, breakfast, and dessert. The big problem with this 40 year old recipe is that it is laden with with oil, sugar, and eggs. After putting it off for far too long, I finally gave this beloved recipe a much deserved overhaul.
When the less common vegetables show up at the farmer’s markets or grocery stores, I find them hard to resist. Colorful varieties of cauliflower including purple, gold, and Romanesco have been catching my eye lately. They are all beautiful, but the Romanesco variety which is called Romanesco Broccoli has to be one of the most stunning of any vegetable. There is just something so alluring about this plant with it’s acid green color and spiraling pattern of conically shaped florets that makes it irresistible to someone like me.
One of my favorite natural food stores in Los Angeles is Erewhon market. There are always things that I can find there that are not in other grocery stores such as a variety of fresh juices, well prepared foods that are fresh and clean, a plethora of organic produce as it is an all organic market, and an amazing section of raw foods. Among my favorite finds from the raw foods selections have been these remarkably addictive coconut macaroons. The last time I was in the store, I went hunting for them, but they were out of stock! I was quite disappointed, but it turned out to be a blessing in disguise that forced me into creating a recipe of my own. After all, how difficult could it really be?
People often write or ask me for healthy breakfast recipes. It seems that everyone wants to make a healthier version of muffins or sweet breads that is not only easy to make, but something they can also feel good about giving to their families at the start the day. This recipe is a good one to try.
Copyright © 2024 The Conscious Kitchen. Julie Anne Schwarz. All Rights Reserved.
Privacy Policy & Terms Site by designeka
