2 cup amaranth 4 cup water 2 pears, peeled and chopped ¼ cup chopped walnuts In a medium saucepan, bring the amaranth, water and pear to a boil.  Lower heat to simmer, and cook for 20-30 minutes, or until all water has absorbed.  Add walnuts and garnish cereal with rice syrup, honey, and/or rice milk.Read the rest of this entry…

Brown Rice (Stove top) 2 parts liquid to 1 part brown rice Bring water or vegetable broth to a boil and add brown rice. Return to a boil, reduce to simmer and cover for 40-50 minutes. Brown rice has a chewier texture than white rice, sometimes considered and al dente texture when cooked. Be sureRead the rest of this entry…

Ingredients 3 (15-ounce) cans baby beets, drained 2 tablespoons raspberry vinegar 2 tablespoons freshly squeezed orange juice 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup small-diced red onion (1 small onion) 2 large seedless oranges, zested Segments 2 large seedless oranges Directions Drain the beetsRead the rest of this entry…

1 cup wheat bran 1 cup mashed ripe banana 2/3 cup soy milk 1/4 cup packed brown sugar 2 tablespoons prune baby food 1 large egg, lightly beaten 1 1/4 cups all-purpose flour 1/4 cup soy flour 1/4 cup finely chopped pecans 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt Cooking sprayRead the rest of this entry…

You can also make this with plums… Serves 6 4 tablespoons unsalted butter 1 tablespoon curry powder 1 medium apple, cored and chopped 3 green onions, washed, trimmed, and thinly sliced 1 cup whole wheat couscous (or regular) 1 3/4 cup water 1 teaspoon sea salt 1/2 cup pine nuts, toasted Small handful of mint,Read the rest of this entry…

Serves 6 1/2 head garlic 4 small eggplants 2–3 TB olive oil 1 medium onion, peeled and finely chopped 1 yellow or red bell pepper, cored, seeded, & cut into 1/4th inch dice 1 tsp salt 1/2 tsp freshly ground black pepper 3/4 cup uncooked couscous 1 TB grated lemon zest, finely chopped 1/4 cupRead the rest of this entry…

“This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base. Serve over rice.” Serves 6 2 bunches green onions 1 (14 ounce) can light coconut milk 1/4 cup soy sauce, divided 1/2 teaspoon real maple syrup 1 1/2 teaspoonsRead the rest of this entry…

This is a simple skillet meal. You can use any Thai seasoning or curry you like. There are jars of Thai curry paste on the market of various types, or you can use a powdered mixture. My favorite powder for this dish are Penzeys* Sate Seasoning mix, which is really yummy. Ingredients: 1 lb. skinlessRead the rest of this entry…

This easy and quick recipe is perfect for last minute gift giving. Combine Equal parts: Cacao nibs (Theo’s chocolate works wonderfully) Almond butter Coconut butter Combine ingredients in bowl and mix together. Form 2″ diameter balls by rolling between palms of your hand or on nonporous surface. Roll ball in shaved coconut. Angela Pifer, CertifiedRead the rest of this entry…

Pork shoulder is usually sold in weights greater than a pound. Ask your butcher to trim off the amount you need, or look for pork shoulder steaks. Serve with corn bread. Cooking spray 1 pound ground pork 1 pound boneless pork shoulder, cut into 1/2-inch pieces 3 cups chopped onion 1 3/4 cups chopped greenRead the rest of this entry…

Serves 6 to 8 This complete meal is simple to prepare and packed with flavor and nutrition. Use kale or spinach instead of the Swiss chard, if you like. Or substitute chicken legs or quartered breasts for the thighs, too. Ingredients 2 tablespoons canola or olive oil, divided 8 (about 2 1/2 pounds) skinless bone-inRead the rest of this entry…

1 cup or more of shredded zucchini and carrots, 1 cup raisins covered with ½ cup molasses for color & flavor 1 cup toasted chopped unsalted pecan pieces 2 cups Multi-grain Baking & Pancake Mix 2 ½ cups bran cereal (I used Trader Joe’s High Fiber) ½  teaspoon salted butter, optional ½ cup of cornmealRead the rest of this entry…

Yield: 4 servings (serving size: 1 cup) Ingredients 1  tablespoon  butter 2  garlic cloves, minced 1  tablespoon  all-purpose flour 1 1/3  cups  1% low-fat milk 1 1/4  cups  (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided 2  tablespoons  1/3-less-fat cream cheese 1/2  teaspoon  salt 4  cups  hot cooked fettuccine (8 ounces uncooked pasta) 2  teaspoons  choppedRead the rest of this entry…

Preheat oven to 350 degrees. Core crisp apple or pear and cut into half, flesh side up. Drizzle 1 tsp real maple syrup over flesh and place halves back together, then lay on side. Place in baking dish and cover with foil. Bake for 15-20 minutes. Fruit should be easily pierced with fork (as aRead the rest of this entry…

Makes 4-6 servings 1 cup quinoa (soaked in water with 2 tsp whey, buttermilk, yogurt or kefir for 6 hours) 1 ¾ cups water 1 tsp unrefined sea salt 1 large cucumber 2 large tomatoes 1 medium red onion 1 cup cooked black beans 1 cup basil leaves 2 limes ¼ cup extra virgin oliveRead the rest of this entry…

“This is a good example of how Italian American restaurant cooks adapt a basic Italian food idea. Scampi is a Venetian dialect word for a local prawn, rarely found in American markets. So Italian American cooks use shrimp instead, cooking it with a little garlic.” -John Mariani Yield: 4 servings (serving size: 7 shrimp) IngredientsRead the rest of this entry…

The flavorful sausage and bold escarole are filling additions to this French-accented stew. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor. Serve with a crusty baguette or rolls. Serves 4  (serving size: 1 1/4 cups soup and 1 1/2 teaspoons cheese) Ingredients 12  ounces  sweet turkey ItalianRead the rest of this entry…

Ingredients 1 lb carrots, peeled . 1 lb potatoes, peeled*** . 1 1/2 tsps kosher salt . 3 tbsps olive oil . 1/2 tsp fresh ground black pepper . 2 tbsps sliced fresh flat-leaf parsley . 1 (2 lb) butternut squash, peeled & seeded . 1 large sweet potato, peeled Directions Preheat oven to 425FRead the rest of this entry…

Purchase baby vegetables from store (Prepacked and prewashed…for convenience). Carrots, zucchini and string beans work really well. Blanch each bag of vegetables separately for about 1-2 minutes (zucchini may take 3 depending on thickness). Drain and plunge vegetables into an ice water bath to halt cooking. Remove with slotted spoon onto paper towel and blotRead the rest of this entry…