vitamins

Kale Chips with Gomasio

February 2, 2012 By Patrick McGilvray

Quinoa & Black Bean Green Enchiladas

I am a big fan of Mexican food and since ditching the dairy I have craved this hearty, home-cooked enchilada casserole. When I found a similar recipe on VegNews I just had to try it and I’ve tweaked it a bit here. I prefer green enchilada sauce and green tomatillo salsa, but feel free to…

I know the name doesn’t really say much about this salad dressing, but you’ll have to trust me on this one, it is amazing! I’ve adapted this from the Engine 2 Diet’s “E2 Basics Dressing” (an even more anemic title than mine), and I make sure we always have a good supply on hand. I…

Hummus is one of those basic foods that we often take for granted. It is tasty and versatile, often showing up in unexpected places. For variety, spread it on a sandwich with ripe tomato and sprouts, roll it in a tortilla with grilled peppers and spring mix, and of course it makes an awesome dip…

Olive tapenades are a great appetizer to serve guests. They hold up well to sitting around for the duration of a party, can be eaten easily by hand, and are bursting with fresh Mediterranean flavor. The preferred green olive to use in this recipe is the Castelvetrano. Castelvetrano olives are produced exclusively in Castelvetrano, Sicily,…

I make it a point to eat a lot of leafy greens every day, so it’s great when my salad dressing promotes good health as well. Avocados are a great source of Omega-3 fatty acids and they contain 3 times the potassium found in bananas. Try this super easy and delicious oil-free salad dressing on your…