Kale is one of the most concentrated micronutrient vegetables full of vitamins, minerals and antioxidants. Because of its texture and strong flavor, it is sometimes difficult to eat it raw. But if the very finely chopped leaves are mixed with the lemon dressing, the flavor will be much softer and the result will be a wonderful salad.
Count ‘em: 1-2-3. Three ingredients, plus an equally simple dressing equals a quick salad that works even for special occasions. Crisp, refreshing, and slightly tangy-sweet, this one is a newfound family favorite that I’m really excited to share with you.
Don’t let the long ingredients list scare you away! This lovely salad is one of my very favorites and completely worth the (minimal) trouble. And you can make a big batch of the candied pecans ahead of time!
Broccolini is a green vegetable similar to broccoli, but with smaller florets and longer thin stalks. Basically, it looks and tastes like a hybrid of broccoli and asparagus.
Vegetarian antipasto ingredients like peppers and artichokes are sliced and diced to make this substantial salad.
Hearty enough to be a meal on its own, this salad is beautifully composed and complex, with basil, smooth avocado chunks and crunchy bits of celery and almond.
This burrito recipe is pure wow, from head to toe. Fragrant coconut-cinnamon rice, fresh and zingy mango-lime salsa, hearty black beans, and exotic toasted coconut flakes…you get the picture. If you’d like to reduce the carb content in this recipe, turn it into a “grain bowl” by omitting the tortilla and just spooning the beans and salsa atop a pile of coconut rice.
Beans provide protein, amino acids, and fiber. They’re a secret weapon for blood sugar control. This recipe is an easy and tasty way to eat your beans.
Amazingly simple, amazingly tasty. This Peruvian dish makes a complete meal.
