Vegetable

Split Pea Vegetable Soup January, 2010

For this soup I like to cook the split peas until they are smooth and creamy, split pea cooking times vary greatly depending on their age, if you find that they are taking longer to cook make sure that you add extra water so they are able to expand and soften.

I always use kombu when cooking beans as the minerals increase the digestibility of legumes, like any seaweed it is packed with nutrients and enhances the flavor of the foods it’s cooked with.

Curried Chickpeas with Wilted Greens November, 2009

I like to use all sorts of hearty greens in this dish like kale, collard, tatsoi, Swiss chard or mustard greens. Dark leafy greens are great addition to your daily diet as they are packed with calcium (collards have more calcium than milk) and an excellent source of iron and vitamins A and C. The chickpeas are especially good when made with homemade curry powder and are also delicious served with rice and raita.

Roasted Fall Vegetable White Bean Stew November, 2009

Eating this stew on a chilly autumn evening will warm and sooth you in an instant. A complete meal in itself, it contains everything you need: vegetables, beans, some grain and even greens stirred in at the end. The spelt berries add a satisfying textural contrast to creamy beans and the rich, earthy flavor of roasted vegetables.

Kombu is a highly nutritious sea vegetable that is cooked with beans to make them more digestible. It may be purchased natural food stores and Asian markets.

Scarlet Quinoa November, 2009

Pre-soaking grains allows the sprouting process to begin, releasing nutrients and making them more digestible. Quinoa is one of my all time favorite foods, it has more calcium than milk, boasts the highest protein content of any grain and is ready in 20 minutes!

This is a versatile dish. It can be eaten alone or enjoyed as a colorful side. In summer I stir in capers, chopped fresh herbs and a drizzle of good olive oil and serve it as a room temperature salad.

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Vegetable