Peaches, plums, and cherries, oh my! This sophisticated summer fruit salad gets kicked up a notch with a lemon-lavender syrup making it the perfect addition to any picnic or party. Lemon Lavender Syrup, Fruit Salads, Food, Healthy, Lemonlavend Syrup, Stones Fruit, Breakfast Recipes, Kitchens Doors, Stonefruit
An amazingly simple, yet so delicious, Cashew Spinach Cannellini Bean Stew. It contains a good amount of tomato passata as a base for the stew and a cup of #cashew butter to make it more rich and tasty. Extra healthy ingredients are #spinach (so full of nutrients, especially vitamins and iron!) and Cannellini #beans for additional protein! It's both #vegan and #glutenfree.
Healthy Ingredients, Cashew Butter, Amazing Simple, Beans Stew, Cashew Spinach, Addition Protein, Extra Healthy, Cannellini Beans, Spinach Cannellini
Beets Raw Recipes, Green Kitchens, Pine Nut, Beets Green Recipes, Beetroot Salad, Beets Goats Cheese, Kitchens Stories, Beets Salad Recipes, Veggies Towers
beet salad, #recipe
Veggie Tower, or Upside Down Beetroot Salad from Green Kitchen Stories.
(Not vegan) Veggie Tower (also known as Upside-Down Beet Salad) from Green Kitchen Stories. I made this with feta cheese instead of goats cheese, lemon juice instead of lime juice, macadamia nuts instead of pine nuts and without the tomatoes. It was just delicious and an absolutely huge serving for one even though I divided it by four!
Homemade lemon dressing made with just a few ingredients! Tastes great on all salads!
Lemon Salad, Heart Naps, Olives Oil, Salad Dresses, Salad Dressing, Diy Craft, Summer Salad, Naps Time, Lemon Dresses
Summer salad with lemon dressing I Heart Nap Time | I Heart Nap Time - Easy recipes, DIY crafts, Homemaking
lemon salad dressing - I Heart Nap Time
HOMEMADE LEMON DRESSING - 3/4 C olive oil, 4 T fresh lemon juice, 1/2 tsp minced garlic, 1 tsp kosher salt, 1/4 tsp black pepper
Dinner Tonight: Honey-Soy Glazed Salmon with Bok Choy | Serious Eats : Recipes
Dinners Tonight, Glaze Salmon, Meatloaf, Bok Choy, Honey Soy Glaze, Red Lobster, Serious Eating, Copycat Recipes, Salmon Recipes
honey soy glazed salmon with bok choy
glazed salmon recipe | Red Lobster Restaurant Copycat Recipes: Teriyaki Glazed Fish
brussels sprout sliders | definitely have to try this
Appetizers Sliders, Sprouts Sliders, Tempeh Sliders, Sliders So, Foodfitnessfreshair Appetizers, Sliders Brussels Sprouts, Sprouts Tempeh, Vegans Brussels, Sliders Vegetarian
Vegan Brussels Sprout Sliders
Brussels Sprout Sliders. So cute and delicious!
Brussels Sprout Tempeh Sliders.
Brussels Sprout Sliders by foodfitnessfreshair #Appetizer #Sliders #Brussel_Sprouts
Brussels Sprout Sliders (Vegetarian)
Gravlax de saumon à la betterave - beetroot gravlax! Worth translating :)
Recettes, La Betterave, De Saumon, Recipe, Gravlax De, Poisson, Aux Betterav, Perfect Colors, Jveux Être
Je veux être bonne : Gravlax de saumon à la betterave. Plus de recettes à base de saumon sur www.enviedebienmanger.fr/idees-recettes/recettes-saumon
jveux être bonne: Gravlax de saumon à la betterave
beet gravlax. I will translate this recipe and make it, because that is the most beautiful salmon I've ever seen! looks interesting.
gravlax aux betteraves for xmas snack perhaps
Grilled Beet Burgers - just serve on an Udi's GF bun!
Feta Burgers, Green Kitchens Stories, Beets Burgers, Beetroot Feta, Grilled Beetroot, Grilled Beets, Beet Burger, Healthy Recipes, Beetroot Burgers
Grilled Beet Burgers Makes 6-8 burgers, depending on the size 3 cups / 750 ml grated raw beetroots (approx. 4-5 beets) 1,5 cups / 375 ml / 150 g rolled oats or flakes of your choice 1 small onion 7 oz / 200 g sheep’s feta cheese or firm tofu 2 cloves garlic 2 tbsp cold-pressed olive oil 2 organic eggs 1 handful fresh basil Salt/pepper Toppings: lettuce or cabbage mango avocado tomatoes onions Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached. Place the grated vegetables in a large mixing bowl. Add olive oil, eggs and rolled oats and mix everything well. Add sheep’s cheese or tofu, basil, salt and pepper and stir to combine. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together). Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 6-8 patties with your hands. Grill the beetroot burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides. Serve with grilled sourdough bread and toppings of your choice.
Green Kitchen Stories – Grilled Beet Burgers For vegans: replace eggs with mashed potatoes, cooked oatmeal, chia seeds or flax meal.
grilled beetroot feta burgers via greenkitchenstories.
Curry Grilled Vegetables with Chickpeas and Creamy Polenta
Grilled Veggies, Naturally It, Polenta Vegetarian, Curries Grilled, Healthy Vegetarian, Grilled Vegetables, Creamy Polenta, Chickpeas, Vegetarian Recipes
curry grilled veggies with chickpeas and creamy polenta
Curry Grilled Vegetables with Chickpeas and Creamy Polenta #vegetarian #recipes #healthy #recipe #vegan #healthy #vegetarian #food lunch
Curry Grilled Vegetables with Chickpeas and Creamy Polenta. Vegetarian recipe from Naturally Ella.
Lemon Verbena Macarons
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Lemon Verbena Macarons with Lemon Cream Cheese filling
Desserts Recipes, Limes Cheesecake, Cheesecake Blueberries, Delicious Blueberries, Vegans Blueberries, Crusts Vegans, Nut Crusts, Paleo Recipes, Blueberries Limes
Only 8 ingredients for this delicious Blueberry Lime Cheesecake with Macadamia Nut Crust #vegan #gluten free #dessert recipe
Only 8 ingredients for this delicious Blueberry Lime Cheesecake with Macadamia Nut Crust #vegan #glutenfree #paleo #recipe
Dessert Recipe. Blueberry Lime Cheesecake with Macadamia Nut Crust by veganfamilyrecipes #Cheesecake #Blueberry #Lime #Macadamia_Nut #Vegan
Only 8 ingredients for this delicious Vegan Blueberry Lime Cheesecake with Macadamia Nut Crust #vegan #glutenfree #paleo #recipe
red lentil coconut soup--Pinner says: I made this last night, it was delicious!! I didn't have the red peppers so I made it without them, this will definitely be hitting the regular rotation...most of the ingredients can be found in my pantry anyway, so stock up on some of the staples of this recipe and keep it in your back pocket when "there's nothing to make" But whatever you do, you have to try this soup!!!
Fun Recipes, Eating, Healthy, Yum, Red Lentils Coconut Soups, Cooking, Lentils Soups, Food Soups, Coconut Lentils
Dinner on 4/15/13 was this Red Lentil Coconut Soup with some shredded cooked chicken thrown in. YUM!
Red Lentil Coconut Soup : : Twenty Two Super Soups : Warm #better health solutions #healthy eating #health care #health food| http://thebesthealthguides844.blogspot.com
Red Lentil Coconut Soup Verdict: Yum! Great comfort food that is still healthy. Might be nice served over spinach.
Coconut Lentil Soup- YUM!
Seared Sesame Salmon with Pak Choi
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The Photo Cookbook app for the iPad - graphic an text superimposed on photos.
Smoked salmon and lentil pilaf | Five healthy & satisfying lentil recipes | Chatelaine
Che01 Superfoods7 Fp 1, Delicious Superfood, De Lentils, Pilaf Recipe, Smoke Salmon, Smoked Salmon Salad Recipes, Superfoods Recipe, Lentils Pilaf, Superfood Recipe
Try this Salmon and lentil pilaf recipe and many other delicious superfood recipes at Chatelaine.com.
Smoked salmon and lentil pilaf recipe
Lemon-yoghurt soup with lentils, brown rice and herbs | Fast soup recipe - Gourmet Traveller
Brown Rice, Gourmettravel, Fast Recipes, Yogurt Soups, Soups Recipes, Gourmet Travel, Indian Food Recipes, Lemon Yoghurt Soups, Lemon Yogurt
LEMON YOGURT SOUP with LENTIL, BROWN RICE and HERBS [gourmettraveller]
lemon yoghurt soup with lentils, brown rice and herbs | Gourmet Traveller
Lemon-Yoghurt Soup with Lentils, Brown Rice and Herbs #indian #food #recipes
Lemon yogurt soup with lentils, brown rice and herbs | Fast soup recipe - Gourmet Traveller
Australian Gourmet Traveller fast recipe for lemon-yoghurt soup with lentils, brown rice and herbs. meia.dúzia ® - Portuguese Flavours Experiences | http://www.meiaduzia.pt/eng/
spicy chickpea stew w/ quinoa pilaf | dolly and oatmeal
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Spicy Chickpea Butternut Squash Stew with Quinoa Pilaf.
Next time. Add cauliflower, don't add hot paprika, Harissa is hot enough. Careful with the Harissa. back a few years ago, when my gluten and dairy intolerances came to a head, i remember feeling that there was such a lack of information about food, its importance, how big of a role it plays in just about everything imaginable, and what a person with gluten and dairy intolerance eat?! like any student who was working a full-time job as well, i turned to the internet, because even though i was on a campus with a library, i had zero time to be in it. i began following heidi's blog, and then sara's blogs for cooking inspiration, and from there i found laura's gorgeous space and was immediately aware that there was a whole world of amazing people sharing their food journeys through writing and photos. i then stumbled onto amy's blog, coconut & quinoa (which is now titled amy chaplin), furthering my appreciation for wholesome food, and educating me on what nourishment, in its basic form, is. back in my school days, i would make a big old pot of veggie chili on sunday nights, so that way i could have leftovers for lunch or dinner for the week. it was a big pot of any kind of squash, onions, garlic, herbs + spices, carrots - whatever the season was offering at the time. in it went into a large soup pot, mixed with crushed san marzano tomatoes, and usually topped off with some variety of rice. so when i opened amy's stunningly gorgeous book, i knew i wanted to make her variation of a personal fave. she, not surprisingly, introduced me to a few knew top-notch ideas (chopping up and using parsley stems! nothing goes to waste!), and new-to-me techniques (roll cutting the carrots to make beautiful shapes instead of my usual slice). there were also so many lovely items to compliment the dish, including the addition of harrisa paste, a qunioa pilaf, and labneh (for all you dairy eaters out there!); making it a super stand-up meal. each and every one of amy's recipes is beautifully amplified by a large array of seasonal produce, taking you from one season to the next, all with such ease. and this post wouldn't be complete without a bit of a shoutout to halloween! * what i'd love to dress our dog as this year! * this extremely rad nod to halloween. all i have to say is: batman pumpkin! * the past 3 years halloween has either been a crazy snow/ice storm, a superstorm sandy evacuation, and then last year we were in europe. so this year, we plan on sitting back watching one of our favorites to celebrate * and perhaps to go along with said favorite movie, i'll make a variation of these homemade peanut butter cups! * and, my brother is a super talented illustrator, each october he participates in something called Inktober, where he (and other artists) ink an illustration a day, for the entire month. just thought i would share, since i think they're pretty super! *TO ENTER THE GIVEAWAY* of Amy Chaplin's At Home in the Whole Food Kitchen: please leave a comment (with your name and email) about your favorite go-to meal that lasts for the week! contest ends at 6pm on tuesday, november 4th. (sorry, open to US residents only.) have a great halloween! :) xo spicy chickpea stew and quinoa pilaf w/ golden raisins + almonds from At Home In The Whole Food Kitchen by Amy Chaplin here, amy uses butternut squash and i indicate that below in the ingredient list, however, i chose to use delicata squash (just a personal preference), if using delicata, proceed with the same preparation as the butternut squash, except for peeling the skin. | serves 6 | ingredients * 1 medium butternut squash, peeled, seeded, and cut in 3/4-inch pieces (about 6 cups) * 3 tablespoons extra virgin olive oil * sea salt * freshly ground pepper * 2 medium onions * 8 large garlic cloves * 1/4 cup chopped parsley stems * 1 1/2 teaspoons toasted ground cumin (ground cumin if you don't have cumin seeds) * 1 teaspoon paprika * 3 medium carrots, cut in 1/2-inch pieces * 1 cup chickpea cooking liquid, or filtered water * 1 28 ounce can crushed tomatoes * 2 1/2 cups cooked chickpeas * 3-4 teaspoons harissa, or to taste * 1/2 cup chopped parsley, plus more to garnish quinoa pilaf * 1 1/2 cups quinoa, washed and soaked 12-24 hours in 4 cups filtered water (optional) * 1 3/4 cups filtered water * 1/2 teaspoon sea salt * 1/3 cup unsulfered golden raisins ( i used dried currants because it's what i had on hand) * 1/3 cup toasted almonds, chopped instructions * preheat oven to 400°. line a rimmed baking sheet with parchment paper and add squash. add 1 1/2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and a pink of pepper, and toss well. spread out over single layer and roast for 30 minutes. stir, and continue roasting for another 10-15 minutes or until browning and cooked through. remove from oven and set aside * warm remaining 1 1/2 tablespoons olive oil in a large pot over medium heat. add onions, saute for 5 minutes or until golden. stir in garlic and cook for 3 minutes more. add parsley stems, cumin, paprika, and 1/2 teaspoon salt; cook for 1 to 2 minutes. stir in carrots and 1 cup chickpea cooking water (or water), and bring to a boil over high heat. cover pot, reduce heat to low, and simmer for 10-12 minutes. add chickpeas and crushed tomatoes, then stir in harissa paste, chopped parsley leaves, and roasted squash; simmer uncovered for another few minutes to allow flavors to meld * season to taste and serve warm quinoa pilaf * rinse and drain quinoa. Place in a 2-quart pot and add filtered water, salt, and raisins. bring to a boil over high heat. cover pot, reduce heat to low, and cook for 15 minutes or until all water is absorbed. remove from heat, and let sit for 5 to10 minutes before fluffing with a fork. add almonds and mix gently to combine. serve warm
Spicy chickpea stew w/ quinoa pilaf | dolly and oatmeal
Spicy Chickpea Soup with Quinoa Pilaf--(has harrisa paste in it!)
Cocunet curried yam and chickpea soup
Chickpeas Soups, Chickpea Soup, Coconut Curries, Food, Recipes, Coconut Soups, Sweet Potatoes Soups, Coconut Chickpeas, Curries Yams
Coconut chickpea and sweet potato soup
Find recipes online. Share them with your friends. | FOODILY - food, i love you <3 the website!!!
Coconut Curried Yam and Chickpea Soup recipe. The sweetness of yams lends itself to curry spices, coconut milk adds a lovely nutty flavour and richness to temper the heat, and chickpeas provide substance, making this a true meal in a bowl.
Yam, chickpea, coconut soup
Salmon Sashimi Rice Bowl | Set the Table
Dinners Tonight, Sashimi Rice, Glorious Food, Rice Bowls, Creamy Avocado, Salmon Sashimi, Posts, Sashimi Bowls, Poached Eggs
This is a bit of a throwback recipe. I posted it for the first time over at Tokyo Terrace when we lived in Japan. At the time, this bowl-of-beautiful made an appearance at least once a week. With a glass … Continue reading →.
sashimi bowl | Salmon Sashimi Rice Bowl | Set the Table
exPress-o: Dinner Tonight
Salmon sashimi rice bowl with a poached egg and creamy avocado.
Fennel Salad with Blood Oranges & Arugula: a bright and beautiful winter salad (raw, vegan).
Food Recipes, Williams Sonoma Tasting, Diet Tips, Orange Salad, Fennel Salad, Eating, Arugula, Vegetarian Salad, Blood Orange
#MeatlessMonday Vegetarian Salad courtesy of @Williams-Sonoma http://blog.williams-sonoma.com/fennel-salad-with-blood-oranges-arugula/ #recipe
Fennel Arugula Blood Orange Salad
18 Mason Jar Salads That Make Perfect Healthy Lunches
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18 Mason Jar Salads That Make Perfect Healthy Lunches by cherry
18 Healthy Mason Jar Salads You Can Make Ahead Of Time. Adjust according to your phase. #healthy #lunch #togo #clean #cleaneating #recipes #stateofslim
18 Healthy Mason Jar Salads You Can Make Ahead Of Time - Great for work lunches.
18 Healthy Salads
For the falafel: 2 cups roughly chopped white onion 6 garlic cloves 2 cups cooked chickpeas, drained 1 cup lightly packed parsley leaves 1 cup lightly packed cilantro leaves 1 teaspoon salt ¼ teaspoon chili powder 2 teaspoons cumin 2 teaspoons baking powder ½ cup all-purpose flour Canola oil, for sauteing Pita bread, for serving For the tahini sauce: 1¼ cups plain yogurt (full fat or non-fat) ¼ cup tahini (sesame paste) 2 Tablespoons fresh lemon