Peppery Red Lentil Patties

I created this recipe for my “Fantastic Fiber” demo at work. Lentils are high in fiber and so versatile. Because of their high fiber content they are considered to be one of the cleansing foods. This is a new way to enjoy lentils–an idea I got from the Indian dishes idlis and vadas, which are…

Cajun Quinoa

This recipe is a variation of my Cajun Quinoa Salad. Now that the weather is cooler,  I am more inclined to prepare warm dishes (rather than salads). To stay true to its name, “Cajun”, I added the Cajun holy trinity, which consists of celery, peppers, and onions. The nutritional yeast gives the dish extra flavor–and protein. This…

What’s In Season? Fiddleheads!

In our Northeast region–fiddlehead ferns are now in season. They are harvested from our local area, and brought into the health food store every year along with other spring crops. Because of their appearance, and quite frankly–they are ferns, I shied away from using these curly little plants in my recipes. But this year, after seeing them around every spring,…

Nutty Delights

Sweet treats can be made with healthy ingredients and without added processed sugars. Dried fruit is a great natural sweetener and works well in many dessert recipes. Medjool dates (very soft and moist), organic dates, walnuts, and rolled oats are all on sale at Mother Earth’s this month! Ingredients ½ cup dates (the moister, the…

Curry Quinoa Salad with Cashews

Quinoa can be used in various ways. It cooks up well for salads and sides. Choose your favorite veggies and season to taste. With just 2 ingredients: curry powder and bouillon, you are adding 8-12 different herbs and spices to the dish. It’s a great way to add lots of flavor with little effort. Ingredients…