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All, All Seasons, Dairy Free, Fall, Gluten free, Grains, Grains, Main, Middle Eastern, Sides, Spring, Sugar Free, Summer, Vegan, Vegetarian, Winter

Quinoa Tabbouleh with Chickpeas

Tabbouleh is such a quick, easy Lebanese dish that incorporates so many good things; heart healthy olive oil, crisp vegetables and healing herbs. I have always incorporated some chickpeas into the dish for additional protein. Once I discovered quinoa, the ancient seed was an easy substitute for me, as quinoa is wheat-free and does not result in any insulin spikes for me. I like to add a green leafy vegetable to the salad (in this case arugula) so it becomes one dish eating.

All, All Seasons, Condiments, Condiments/Sauces, Dairy Free, Fall, Gluten free, Latin America, Paleo / Primal, Raw, Spring, Sugar Free, Summer, Vegan, Vegetable, Vegetarian, Winter

Argentine Chimichurri

My mother’s good friend, Ester, is an amazing cook and entertainer who also happen to be Argentine. I have personally benefited from her culinary heritage and finally had her share with me some classic Argentine recipes. Chimichurri is probably the most well known, as it is always served with grilled meats, but each Argentine has his/her own way of making it. This is Ester’s version, fresh parsley only (many add dried oregano). This sauce is addictive; you’ll find yourself keeping a stash in the fridge to slather on everything!

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Slow Cooker Parmesan Spelt and Tomato Risotto

A Food and Wine recipe for a cheesy farro and tomato risotto was the inspiration for this slow cooker version made with spelt. While the quicker cooking farro is a better choice for a creamy risotto I did not have any on hand when I first tested this so thought I would take my chance with the spelt, normally a shoo-in for grain-based salads. Loved it!

All, American, Condiments, Condiments/Sauces, Dairy Free, Fruit, Gluten free, Low Sodium, Spring, Summer, Vegan, Vegetarian

Strawberry-Chia Seed Jam

I adapted my daughter’s blueberry-chia seed jam recipe for this spring fruit favorite with great success. With just a hint of sweetness via some honey, the burst of ripe strawberries really shines through. This is what you want to make with all those strawberries you picked fresh or scored at your local farmer’s market.

All, All Seasons, American, Dairy Free, Gluten free, Grains, Grains, Low Sodium, Main, Raw, Sugar Free, Vegan, Vegetarian

Overnight Muesli

This is one of my favorite recipes for breakfast. For those of you curious or already well-versed in raw foods, this is a staple! It is so adaptable depending on what is in your pantry and your fruit bowl. I adore figs so this is my favorite way to make it, but feel free to mix it up (dried cranberries, raisins or dates instead of figs; fresh berries with or instead of apples)!

All, Crown, Fall, Heart, Main, Root, Sacral, Sides, Solar Plexus, Throat, Winter

Slow Cooker Butternut Squash Barley Risotto

This vegetarian slow cooker recipe, adapted from a Good Housekeeping recipe, offers a hearty meatless meal (both economical and a chance to eat low on the food chain) that also incorporates an alternative whole grain, barley, in an unexpected way. Both nourishing and versatile, this risotto is great on its own […]