Use this delicious vegan mixed salad almost any way you would egg salad or tuna salad: Fill sandwiches or pita breads, spoon it into avocado halves or hollowed-out tomatoes, or simply serve it over a bed of crisp lettuces.
It’s no secret that I’m a huge advocate for salad. I eat a large salad for two meals of the day on average. But no matter the combination of vegetables, greens, and patés, salad can get a little redundant. That’s where dressing comes in.
ANDI stands for "Aggregate Nutrient Density Index." An ANDI score shows the nutrient density of a food on a scale from 1 to 1000 based on nutrient content. ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities.
I am often asked for good ways to improve one’s diet. One of my top suggestions is to eliminate overly processed oils and damaged hydrogenated fats. One great way to do that is to make your own salad dressing. The possibilities are endless and the result is healthy, refreshing and delicious.
Toasting fresh corn kernels in a dry pan makes them a sweet and nutty garnish for this healthful summer recipe. Add a side of quinoa and a salad of sliced tomatoes and basil to make it a complete meal.
This version of Turkey's classic lentil soup is home cooking at its best: Simple, flavorful and nutritious. Make it a complete meal by adding a tangy salad and your favorite flatbread or a crusty loaf of whole-grain bread.
Kale has risen to fame in the company of other dark-green leafy vegetables such as spinach, swiss chard and collards. This group of plants gained their healthy reputation through the vitamins and special chemicals that they contain, which do everything from keeping your bones strong to reducing your risk of cancer.
Slow roasting tofu makes it delightfully rich and sweet in flavor and gives it firm but tender texture. You can serve this hot or warm with your favorite sauce, or cool it and use it in salads and sandwiches.
The cartoon character Popeye was right to scoff a can of spinach when he wanted his biceps to bulge, according to a study showing why the leafy vegetable makes us stronger. Researchers at the Karolinska Institute in Stockholm, Sweden, discovered that nitrate, found naturally in spinach and several other vegetables, tones up muscles used for high-intensity activities like sprinting up a steep hill.
You may associate al fresco dining with grilling—and all those burgers and steaks—but summertime is also a season when fresh, local produce shines. From juicy berries to tender, delicate greens, there’s no time like the present to explore dishes that are made entirely from vegetables, fruits, beans, grains, nuts, and seeds.
Remember this fun layered salad I had from Whole Foods while in Arizona? With a salad this simple, it really wasn’t difficult to recreate at home. The most difficult part was judging how much of each vegetable/grain I would need and then figuring out how many mason jars and servings it would make. There are a lot of scribbles in my notebook!
Cabbage pairs perfectly with spices and herbs such as caraway, chives, tarragon, garlic, dill, celery seed, thyme and black pepper. It stands on its own or blends beautifully with root vegetables such as potatoes, sweet potatoes, carrots, onions, leeks, turnips, parsnips and rutabaga
Have you ever made a dressing from nuts, seeds or nut butters? It’s very easy and nuts and fruit can make for creamy, juicy and flavorful salad dressings without adding any extracted oils. Plus you get the health benefits of those nutrient-dense nuts and fruits.
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