Tag Archive for: vegetables

What is Best? Cooked or Raw

My son, husband, and I were working at home one day last week when my husband volunteered to pick something up for lunch for all of us. Usually, we eat whatever we have in the house, so when he offered, my son and I let out an emphatic yes.…
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Preserving the Nutrients in Our Foods

We all know that our soil is being depleted, most of our farms grow the same few varietals, our food often travels long distances to reach us, and most of our grocery store shelves are filled with refined, processed foods. The result of all…

Superfoods

I was interviewed by Marin Magazine about superfoods -- what they are, how they can help us age well, and how to get more of them in our diets. You can find links to the article (that includes some great looking recipes) and the full issue on…

Feel Nourished, Not Deprived

It is the end of January and your health and wellness goals may not be as front and center as you had planned on at the beginning of the month. I am working with a client that I want to tell you about. She came to me complaining that over the…

Ginger and Garlic Japanese Eggplant

This is super simple, not too spicy, eggplant dish that can be made gluten-free. It is a great side dish for a busy weeknight because it is quick to prepare. Ingredients 2 tablespoons avocado oil 3 garlic cloves, minced 3 tablespoons ginger,…

Quinoa and Green Bean Salad

This simple whole-grain salad is great for lunch or dinner. Sometimes I add a handful or two of raisins to the mix to add a little sweetness. Ingredients 1 cup multicolored quinoa (or any single color) 1 pound green beans trimmed and cut…

Sheet Pan Lamb Meatballs with Vegetables and Tahini Sauce

If you have been following me for a while, you have seen sheet pan meals. I have upgraded this one with colors and flavors. This one has 11 different colorful, nutrient-dense plant foods. You can substitute any kind of meat, chicken, fish, or…

Roasted Fennel and Parsnip Fries

I try and fill half my plate with vegetables at each meal. With the cool temperatures at night, I am not very excited to eat a cold salad at dinner, my usual standby. We have all had sweet potato fries, but here is a quick recipe for roasted…

Butternut Squash Soup

It is cold and rainy. I am cooking butternut squash this week with a little apple and onion. I usually double the recipe so that can enjoy it for several days. This simple, silky butternut squash soup is gluten- and dairy-free. It can be made…

Cauliflower Leek Soup

This week I am cooking vegetable soup. First off is a cauliflower leek soup. It is one of my favorites and I make it all the time. This time instead of onions, I put two leeks in, complete with the green part. It is a nice light green color…

Emerald Green Vegetable Soup

There is nothing better than a pot of soup on the stove. This pureed vegetable soup is one of my favorites. I usually start with an onion and a cauliflower and add in seasonal vegetables from there. This one has spinach and zucchini making it…

Eat the Rainbow

Have you ever heard the phrase eat the rainbow?  Each color in our fruits, vegetables, and herbs contain a unique combination of phytonutrients. Phytonutrients are naturally occurring chemicals in plants that help protect plants from threats…

Big Salad and Fresh Dressing

Big Salad! Some nights are big salad nights. It is either unusually hot outside or we have a lot of leftovers and not a lot of time. This big salad includes lettuce, steamed beets, leftover roasted asparagus, green onions, pumpkin seeds, and…

Cauliflower Leek Soup

Cooking up a big pot of vegetable soup is always a good thing. I love having a simple soup in the refrigerator to heat up for a snack or to complete a meal. I usually don’t use a recipe for vegetable soup, but this batch was particularly…

Spring Vegetable Soup

I like to start the week out with a big pot of soup that is simple and plain so that I can have a warm bowl to add to lunch, dinner, or for a snack. I like keeping it plain so I can spice it up with a curry or fresh herbs. A pot of vegetable…

Lime, Carrot, and Parsnip Soup

Ingredients 1 Tablespoon extra virgin olive oil 1 yellow onion coarsely chopped 3 cups coarsely chopped parsnip (about 1 pound) 3 cups coarsely chopped carrots (about 1 pound) 6 cups water, stock (vegetable or chicken) or…

Soup is On

Green Minestrone(serves 4) I love cooking a big pot of soup. I served this green soup for dinner this week and had enough soup left over for several warm lunches. I heated it up in the morning and put in a thermos to take with me. I served…