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Green Eggs
I started making green eggs when my daughter was a Dr. Seuss-loving toddler. I started out serving it as a sandwich spread, but now that my family is on a gluten-free diet, I serve it with salad. Let’s start with the recipe. Green Eggs Ingredients: 1 organic avocado 2 organic eggs salt and pepper to…
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Quinoa Asparagus, Oregano Chicken
Doesn’t that sound like a martial arts movie with English subtitles? Maybe not. How about this one? Vegetarian cook for meat-loving… what rhymes with cook? I have a new challenge in the kitchen. I don’t want to eat meat anymore. Why be a vegetarian? I came up with these answers when I was 16, the…
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Cauli Cauli Broccoli
What do cauliflower and broccoli have in common? They are both cruciferous vegetables, super-nutritious and best eaten raw. R.A.W. I love raw food. It feels so alive, all crunchy and juicy and electric. Other cruciferous vegetables are radish, land cress, watercress, garden cress, mustard, kale, collard greens, cabbage, brussels sprouts, kohlrabi, bok choy, komatsuna, turnips,…
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Tabouli
Ingredients: 1 cup dry bulgur wheat 1 bunch flat leaf parsley 1/2 cup fresh mint, chopped 5 green onions 5 plum or Roma tomatoes 1 cucumber 1 lemon’s juice 1/2 teaspoon allspice salt and pepper extra virgin olive oil Directions: Soak bulgur wheat in water for 20 minutes, or until bulgur expands and softens. While…