Dinner,
Family,
Gluten-Free,
Lunch,
Salads,
Sea Veggies,
Sides,
Snacks,
SuperFoods,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
Seaweed is our Whole Food of the Month and one of my missions was to pull together a simple seaweed salad recipe for YU.
I love seaweed salad now—wait, hear that?—I think everyone who knew me from childhood just fell over in shock. See, I am the girl who ate her first salad at 19 and even then it was iceberg lettuce. Vegetables were not something I was interested in at all, and SEA VEGGIES? Forget it. Never. Well, you know what cliché I could use here, but I am happy and confident to report that obviously the palette does change (it can in a matter of weeks, actually) and foods that may seem impossible for you to add to the rotation will become something you crave in time when you switch to a clean, whole food, plant-based diet. So if sea veggies scare you, step out of your comfort zone and give this recipe a try. It tastes just like a toasted sesame noodle salad with very little, to no sea flavor and it takes 10 minutes max to prepare. I promise you’ll love it whether you are a newbie to sea veggies or if you are one of those long-time seaweed salad junkies. Read more…
Tags: Dinner, Family, Gluten-Free, Lunch, Salads, Sea Veggies, Sides, Snacks, SuperFoods, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Written by: Heather Crosby
There’s a really yummy comfort-food vegan restaurant in Chicago that has a version of this wrap, only it’s filled with tofu, a soy-based dressing and wrapped in wheat. It was my “junk-food” vegan fix until I finally kicked soy and gluten (almost) for good. I have missed that little wrap so much. The cooling ranch dressing paired with the spicy kickbutt Jamaican Jerk tofu. I decided that it was high-time that I come up with a nutrient-rich, soy-free version for myself, and I have to say that this recipe is better than my old flame. You can use lightly steamed (or raw) collard greens for a wrap instead of the sprouted grain tortilla that I use, and you can also dump all of the fixins in a large bowl and have yourself one of the tastiest salads around. All options are delish. Read more…
Tags: Blender, Dinner, Gluten-Free, Jamaican, Lunch, Salads, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This soy-free and dairy-free ranch dressing is part of another recipe I’ll be sharing soon, but I had to get this to you as soon as possible because it is easy to prepare and so deeelicious! I’ve been making ginormous salads with toasted walnuts, hemp seeds, lentil sprouts (if you haven’t made these yet get to it…they couldn’t be easier), chickpeas, buckwheat and steamed sweet potato or butternut squash—a little dressing goes a long way. It stores well in a glass container in the fridge so make a fresh batch and use it all week long. Fresh, homemade dressing is always better than store-bought. Read more…
Tags: Blender, Family, Gluten-Free, Kids, Lunch, Salads, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Blender,
Dinner,
Family,
Gluten-Free,
Lunch,
Salads,
Sea Veggies,
Sides,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
I found some kelp noodles at a raw foods store in Chicago recently and thought I’d give them a go since I’m trying to eat more sea veggies these days. And since they are the Whole Food of the Month, I know you are too. The texture of these raw noodles is pretty interesting—they are soft yet wirey and have a bit of a snap to them when you bite them, kinda like cabbage. Mixed with the pad-thai-like sauce and soft, chewy kale “noodles”, I think this could be a new favorite dish. Kelp noodles have an incredibly neutral taste and they are a fantastic source of trace minerals like iodine. Give them a try. Read more…
Tags: Blender, Dinner, Family, Gluten-Free, Lunch, Salads, Sea Veggies, Sides, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
There’s nothing I love more than a refreshing summer salad, but sometimes I don’t feel like eating yet another romaine or spinach concoction. Luckily, I stumbled upon a version of this simple, flavorful salad when dining at Marché in Nashville last week, a delectable little French bistro known for its innovative and fresh food. On a hot summer day, this salad cooled me right off. Read more…
Tags: Gluten-Free, Lunch, Raw Food, Rea Frey Holguin, Salads, Sides, Snacks, Vegan Food, Vegetarian Food, Wheat-Free
Chinese,
Coffee Grinder,
Dehydrator,
Gluten-Free,
Salads,
Sauces Condiments and Toppings,
Snacks,
Spices,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
These Chinese Spiced Pecans make salads truly incredible. This recipe calls for baking them, but you can prepare them in a dehydrator, too. Don’t have a dehydrator but really want one? Enter our Party-Themed Recipe Contest with your best plant-based recipe—the grand prize winner takes home a 5-tray Excalibur dehydrator!
Dehydrated or roasted, try Chinese Spiced Pecans with mixed greens, sunflower sprouts, dried cherries, dried blueberries and a simple balsamic vinaigrette. Wow. Read more…
Tags: Chinese, Coffee Grinder, Dehydrator, Gluten-Free, Salads, Sauces Condiments and Toppings, Snacks, Spices, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This is a delicious snack to have on hand at the office, in your purse or car, so when you get hungry, you have a healthy option ready. Add them to a salad for crunch and unique flavor. You can prepare these pumpkin seeds either raw in a dehydrator for optimal nutrition, or toasted in the oven.
Read more…
Tags: Gluten-Free, pumpkin seeds, Raw Food, Salads, Sauces Condiments and Toppings, Snacks, thyme, Vegan Food, Vegetarian Food, Wheat-Free
Anti-Candida,
Blender,
Body Ecology,
Detox,
Fermented Foods,
Food Processor,
Gluten-Free,
Lunch,
Raw Food,
Salads,
SuperFoods,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
Raw cultured veggies are one of the tastiest ways to heal, build your immunity, balance your inner ecosystem, enhance digestion and nourish your body. Making them is not only incredibly easy, but you can experiment over and over with different combinations of veggies—the possibilities are endless.
While I am a fan of kimchi, it can sometimes be prepared without fermenting the vegetables, and fermentation is where it’s at. Beneficial bacteria and active enzymes are one of the keys to optimal health. Culturing vegetables is a tasty and, yes, fun way to get that fiber-rich, active goodness into your body. Read more…
Tags: Anti-Candida, Blender, Body Ecology, Detox, Fermented Foods, Food Processor, Gluten-Free, Lunch, Raw Food, Salads, SuperFoods, Vegan Food, Vegetarian Food, Wheat-Free
