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Delicious, healthful and environmentally friendly (vegetarian, vegan or raw) recipes contributed by cookbook authors, staff writers and you. Please submit your favorite recipe via our Contact Us form. We will respond if interested. Thank you.
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Saturday, 21 January 2012
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Guest Contributor | Blog Entry |
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 This filling dish is a lot healthier than regular pasta, and very quick to make since zucchini noodles don't even require cooking. Wheat pasta is enriched by law to provide more nutrients than it naturally contains, while zucchini is naturally nutritious and alkalizing. Leftover pesto can be kept in a sealed container in the fridge for several days, topped with a thin layer of olive oil to prevent oxidation. Read on...
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Saturday, 24 December 2011
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Guest Contributor | Blog Entry |
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 This delicous and filling raw-food salad features calcium-rich kale, cleansing cranberries, nutrient-dense goji berries (that are high in antioxidants and a great source of complete protein), mineral-packed pistachios and a sweet dressing. It is great to serve during the winter holidays, or any time of year. And it's so colorful and tasty, that it's sure to impress your non-raw-food friends! Read on…
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Sunday, 18 December 2011
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Kim Ridley | Blog Entry |
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 There’s nothing like a big pot of spicy chili to bring back the glorious warmth of the sun on a cold, dark winter day. I’ve been tinkering with chili recipes for years, and this winter solstice version is a real crowd pleaser. Chipotle peppers puréed in adobo plus a sprinkling of Hungarian smoked paprika give it a wonderful smoky heat. Vegetarians and carnivores alike love this dish because it’s meat-free yet hardy, with a great texture thanks to bulgur. Read on…
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Sunday, 25 September 2011
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Guest Contributor | Blog Entry |
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 Zucchini noodles are quick to make, and they are healthy and delicious. Nearly everyone who tries them loves them! They are delightful tossed in many types of sauces, but this marinara version is one of the most satisfying because of the way the tomatoes complement the flavor of the zucchini. Plus, unlike cooked pasta, these noodles are alkalizing and very easy to digest! Read on…
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Monday, 15 August 2011
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Guest Contributor | Blog Entry |
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 I often look to ethnic recipes for their high nutritional value. Usually, the ingredients of which they are comprised have been combined—consciously or not—through trial and error over many centuries to ensure maximum absorption of nutrients while having an appealing taste. This salad is a great example. It supplies more than 50% of our iron requirement for the day, as well as a generous 20 grams of protein. Read on…
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