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Recent Posts

Recipe: Tasty Thai “Noodles” (vegan, gluten-free & grain-free)

Ingredients Noodles: 1 large Spaghetti squash 1 zucchini julienne cut 1 carrot julienne cut 1 red pepper julienne cut Sauce: ¼ cup full fat coconut milk ½ to 2/3 cup of tamari sauce (soy sauce if not gluten free) 2 T of red curry paste 2 T grated ginger 4 to 6 cloves of garlic […]

April 15, 2019
Recipe: Roasted Vegetable Quinoa Salad

INGREDIENTS 1 cup Quinoa, rinsed 1 bunch of Kale, stems removed 4 cloves garlic, dice and sautéed 2 teaspoons minced peeled fresh ginger 2 zucchinis, diced 2 yellow squash, diced 1 yellow pepper, diced Oil, salt & pepper 3 sweet potatoes, diced 8 basil leaves, rolled and cut into strips (chiffonade) 1/4 cup pumpkin seeds, […]

Recipe: Asian Spinach Salad with Orange and Avocado

INGREDIENTS 2 tablespoons finely chopped shallots 2 tablespoons seasoned rice vinegar 1 tablespoon vegetable oil 2 teaspoons minced peeled fresh ginger 1/4 teaspoon (generous) Asian sesame oil 1 navel orange 1 6-ounce bag baby spinach leaves 1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges RECIPE PREPARATION Whisk first 5 ingredients in […]

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