Vegetarian recipes & information to help you eat healthier
This savory quinoa vegetable casserole is based on my Mexican Rice recipe. Using quinoa instead of rice boosts the protein content. The quinoa gives it a totally different texture though, crunchy and nutty. The nutty flavor really compliments the cumin. I like this so much I don’t know if I’ll ever bother to make the Mexican rice again. Soaking the quinoa makes it more digestible and nutritious. Read more »
As winter time approaches here in New Zealand I’ve been thinking about a strategy to stay on a raw diet throughout the cold weather of winter. I know from past experience that while it’s easy and quite natural for me to eat raw during warm weather, when it starts getting cold it’s harder for me to stay raw naturally, and I especially love soups in the winter months. Today I think I found a solution, and I’d just like to take a moment to express my gratitude for miso. I have loved miso since I first tasted it. But to make things even better, it’s a fermented food. Which means that even though the ingredients are cooked (and not raw), the fermentation process turns it back into a living food, full of enzymes and friendly bacteria that help to promote healthy digestion. Read more »
Red cabbage is a superfood, and this has to be one of the simplest, yet tastiest ways to eat lots of it. I love cabbage, maybe it’s the Irish in me, but I can make a meal of this. Properly cooked cabbage has a slightly sweet taste which is complemented by the garlic. If you don’t like cabbage, you’ve probably never had it cooked properly. I’ve met many a person who thought they didn’t like cabbage until they tried one of my cabbage dishes. They’ve always asked for more. So if you imagine over-cooked, mushy cabbage with rotten-egg smell permeating the house give this recipe a try and see if cabbage doesn’t become one of your favorite vegetables too. Cabbage contains phytochemicals called indoles which are thought to be responsible for reducing the risk of cancer. It’s also high in fiber, and contains a good amount of vitamins C, K, beta-carotene and the carotenoids lutein and zeaxanthin which promote good [...] Read more »
I love cabbage, and this really hit the spot. So much so that I ate nearly the entire bowl myself. Using heirloom red cabbage and yellow carrots and fresh herbs from our garden the colors were intense. This photo doesn’t really do it justice. The taste was just divine, and the raw energy packed into this quick-to-prepare meal was just what I needed. If you don’t like the taste of apple cider vinegar tonics, this is a good way to get the health benefits of ACV without really noticing it. You can also add whatever fresh herbs you like, I used cilantro, parsley and wild mint. Read more »
Cabbage is one of the most under-rated and beautiful tasting vegetables if cooked correctly. It’s also full of vitamins C & A. If your childhood memories of cabbage are of a over-boiled mush, do yourself a favor and try this recipe. It might change your view on cabbage. Read more »