We are always looking for healthy sauces and dips to make that are both tasty and multi-purpose, as well as being healthy. This Miso Lemon Tahini Sauce fits the bill perfectly. We both love miso and Japanese food in general, so this is a nice addition to our repertoire.

If you haven’t used or bought miso before, you can find it in your local grocery store in the Asian section. Once it is opened you need to refrigerate it, and never, NEVER boil it! Miso contains live enzymes because it is fermented soy beans or rice (depending on the variety you choose) and if you heat it to a boil you will kill all the enzymes and healthy “stuff” in it. I won’t get too technical, but miso has lots of health benefits including B12 and zinc. When you choose a miso, make sure it does not have MSG in it. Read Rob’s article on the Dangers of Hidden MSG to find out more on that.

Read the rest of this page »

Popularity: 3%

We are always on the lookout for a great bean or lentil burger that we can make a huge batch of and eat for days. We have come to really dislike the store bought ones for the lack of taste and large amount of salt and other preservatives and unhealthy things in them. These black bean, sweet potato and almond butter burgers fit the bill and are SO tasty!

This recipe if from Extra Vegan Za cookbook, another one of our favorites. Best part is - they were super easy to make. You just have to remember to soak your beans and cook them a day ahead or so. If you forget like I did - use the Quick Soak method, below.

8oz of black beans have as much protein or more protein than does an 8oz steak?

When I tell people I eat mostly vegetarian at home I often get asked “how do you get your protein?” Are you aware that 8oz of black beans have as much protein or more protein than does an 8oz steak? AND beans have NO fat or cholesterol and beans are full of fiber where the steak has none! Yes - you heard right - ALL MEAT has NO fiber. Zero, nada, zip. Fiber fills you up and you want to eat less - try eating two of these burgers one night and your steak the next and see which fills you up more and you have to stop eating. Think that will help control over eating? You betcha! Try it!

Read the rest of this page »

Popularity: 4%

Asparagus is one of the leading suppliers of folic acid in the vegetable world. Folate is necessary for the production and maintenance of new cells and is especially important during periods of rapid cell division and growth such as infancy and pregnancy. Along with folic acid, asparagus is also a good source of potassium and fiber.

A 5 ounce serving of asparagus contains 3 grams protein, 3 grams carbohydrate and 3 grams of fiber with only 5 mg of sodium and zero fat!

This asparagus with lemon sauce recipe has just the right amount of tangyness and is a nice addition to any meal.

Read the rest of this page »

Popularity: 3%

Green leafy vegetables are of the highest nutritional value, and the thing that many of eat the least of in our diets. Most people think “salad” or spinach when you say leafy greens, but have you ever tried and of the following: kale, Swiss chard, collards, dandelion greens, bok choy, or mustard greens? They are not only nutritious in the highest sense of the word, they are very tasty and versatile foods. Some can be a bit bitter to eat raw, but try steaming them with a bit of lime juice and apple cider vinegar for a great, easy meal - or try this Red Swiss Chard recipe as a great side dish.

Read the rest of this page »

Popularity: 5%

Couscous is a little known grain, used often in North African dishes, especially those from Morocco. It can be prepared quickly on the counter by soaking it in boiling water, thus leaving the stovetop free to make the topping for it. In this Marrakech Couscous recipe we are not putting stuff on it, but rather in it. Can be eaten hot as a side dish or cold as a salad.

Rob likes this recipe because it’s sweet - using fresh squeezed lemon juice, orange juice and the stock from soaked fruits.

Read the rest of this page »

Popularity: 6%