Discover the mysteries of wakame salad and gain your wakame salad independence! Refreshing, crispy, clean-tasting and sophisticated all describe one of my favorite salads to make: the sesame wakame cucumber salad. Read the recipe and find out the salty secret on how to make your wakame salad the best…
Meet your new best friend: kombu noodle soup. Kombu is an edible kelp used to make its own broth, but I’ve taken this incredible ingredient and turned it into a gluten free noodle! It’s so simple, yet so tasty! Continue reading Kombu Noodle Soup
Do you love black lentils? If you don’t love them yet, this recipe will turn you into a fan! It’s so easy and healthy. Here you go, just a few steps the perfect recipe for a lentil salad that is not only yummy, but vegan, gluten free, allergen free, and cholesterol free! Continue reading Roasted Sweet Potatoes & Lentil Salad
Do you need to eat more veggies? Interested in having more raw foods in your life? I’ve got the salad for you and it’s so easy! I’ll tell you my secret: it’s the food processor. One day I saw a peculiar looking disc and tried it. Turns out it was the julienne and it’s my BFF now. The very thin cuts make eating raw veggies much more appealing. If you don’t have a food processor or a julienne feature, grating them will work too.
Lactation cookie recipes are delicious and great for a treat. However, as a regular snack, these guys have just way too much sugar for me! Try my alternative recipe – there is no added sugar and has almost the same ingredients. And there’s no baking… OK, so they’re not cookies either – they’re what I call “deconstructed” lactation cookies. And it’s sweet enough it still feels like a treat!
They’re so easy to make and perfect for nursing moms who don’t have time to bake.
1 cup raw natural oats
Handful of raisins
Dash of cinnamon, nutmeg, and salt
2 Tbsp ground flax
1 cup of milk (dairy, nondairy or even breastmilk will work)
1. Put all of the ingredients except for the milk into a cereal bowl.
2. Add the milk and stir.
3. Let it soak for a minimum of 5 minutes, less if you like raw oats and more if you like soft oats. The one below soaked for about 10 minutes.
This colorful, flavorful, and interesting-textured quinoa salad is a perfect side for anyone and a great main dish for vegans or vegetarians. It’s a great way to take your leftover red quinoa and turn it into something amazing! Using what’s in season now this salad combines persimmons, fresh citrus, herbs, spices, pistachio, and red quinoa for an unbeatable flavor and texture.
Persians make the best omlettes, or as they call them kuku. This is my version of a Persian kuku omlette, using peas, onions, butter and eggs. A pea kuku is usually filled with dill, but I didn’t have any, so I skipped it. And you can also file this recipe under “things to do with frozen peas.”
Puffed quinoa is a gluten free high protein breakfast cereal that’s minimally processed and I’m in love with its nutrition. However, its taste is another story. If you want to know how to eat puffed quinoa, it’s simple – dress it up!
Here is one idea on how to make your puffed quinoa breakfast a tasty, not just healthy, treat.
High protein snacks don’t have to be a bar or shake – a simple dish can do the trick! This is about 1/2 cup of hummus (6 grams of protein) and 1 egg (17 grams of protein) for a total of 23 grams of protein. Use the cucumber to scoop up the hummus or make mini sandwiches. If you’re a grain eater, place the ingredients between two slices of bread and there you go! Perfect for breakfast, a mid-morning boost or after the gym. Sprinkle with salt and pepper to taste.