The other night, my hubby and I decided to experiment with a pasta-less lasagna. It was so good that we decided to make it again last night. Here’s how we made a zucchini & mushroom lasagna. I have not yet experimented with adding other veggies to the recipe, but I will. It was a yummy, repeatable recipe. […]
Read More →Spring Sprouting Steamer (This recipe appeared in the May,2011 issue of A Healthy You) Prep Time: 3 minutes Cooking Time: 5 minutes Yield: 4 servings Ingredients 1 zucchini 1 summer squash 1- 6 oz. package mixed crunchy sprouts (lentil, adzuki, mung, garbanzo) 3 tablespoons of freshly chopped tarragon 1 tablespoon of ghee (clarified butter) […]
Read More →Food Focus: Greens (This article appeared in the April, 2011 edition of A Healthy You) Leafy greens are some of the easiest and most beneficial vegetables to incorporate into your daily routine. Densely packed with energy and nutrients, they grow upward to the sky, absorbing the sun’s light while producing oxygen. Members of this royal […]
Read More →Easy Beans and Greens (This recipe appeared in the February issue of A Healthy You.) Prep Time: 10 minute Cooking Time: 10 minutes Yield: 2-3 servings Ingredients 2 cups of pre-cooked beans (black, pinto, red, kidney – your choice) 1 bunch greens (collard, bok choy, kale, spinach – your choice) Your favorite toppings, […]
Read More →Recipe: Roasted Root Veggies (This recipe appeared in the October, 2010 issue of A Healthy You.) Ingredients 1 sweet potato 2 parsnips 2 carrots 2 turnips or 1 large rutabaga 1 daikon radish (or substitute/add in your favorites, like squash) olive oil salt and pepper herbs: rosemary, thyme or sage (fresh if possible) Directions 1. […]
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