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Healthy Stuff, Cooking

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Cucumber would also work here as would purple cabbage. Matched with  Greek Restaurant Vinaigrette and spring greens, this salad is as refreshing to as it is to look at. For lunches at the office, put the dressing at the bottom and pack with greens and the spiralled vegetables. Shake and toss before eating. The Starfrit Spiralizer can be found here, https://www.starfrit.com/en/spiral-slicer

This recipe has everything nutritionally great going on for it, including the natural goodness of plant-based fiber, replete with the perfect balance of herbs and seasonings. It makes a perfect meat-less burger that is still protein-rich and uniquely satisfying. These veggie burgers whip up quickly and freeze well for a quick snack, lunch or dinner and satisfying even the meat-eaters at your dinner table. Pair them with a hearty, multi-grain bun and all the fixins'. The cheese and eggs are optional in case you want your burger vegan. Tip: freshly made, fork mashed black beans are better (versus canned). They make the burgers chewy and extra hearty.

Chick peas are the usual suspect in hummus, a flavorful dip that takes to all sorts of legumes (lentils, beans, any sort of dried peas) and various seasonings. This recipe is a classic but  take note of the other possibilities, from sweet potatoes and squash, to ground beets, and and different spice approaches you can create a new hummus every day!  For serving, fill a shallow dish with hummus. Then, using the back of a spoon, make a concentric trough in the puree and then drizzle in some olive oil. Serve with Fresh Pita Bread and pickled vegetables such as the pink turnips available in Middle Eastern stores (or make a batch yourself!).
 

A little greens, a little cooked quinoa, some Ancho Maple Glazed Sweet Potatoes Ancho Sweet Potatoes, Greek Honey Balsamic Vinaigrette and you have a princely lunch.

I fell in love with www.Terrachips over the holidays. These are fried, thin chips of sweet potatoes, carrots, parsnips, yaro and beets.  It’s easy to make your own at home but slow baked, not fried. Much less fat.Tossed with some sea salt and vegetable oil, they are addictive.

This uses tofu ‘ground meat’ which you can get in mainstream grocery stores as well as health food stores of course. It looks like browned hamburger. I pop it in vegetarian chili for a protein-packed, meatless main dish. This is beautifully colourful with cubes of squash, sweet potatoes and black beans and an unbeatable spice combination. Here’s a link to meatless ground beef, http://www.yvesveggie.com/products/detail.php/meatless-ground-round-original


 

Jarred pesto is the basis of this zesty dressing.

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