Quinoa (pronounced KEEN- wah) has a very high nutritional profile and cooks very quickly. It is an extremely high-energy grain and has been grown and consumed for 8,000 years on the high plains of the Andes Mountains in South America. Quinoa was used to sustain Incan armies which frequently … [Read more...]
Easy Red Lentil Dahl- Gluten-Free
This is a great recipe to keep in the kitchen since most of the ingredients are shelf-stable and can be readily available when you need to pull together a quick meal. I like to serve this with basmati rice, although any grain will work. This has a very mild flavor; we made it for dinner last night … [Read more...]
Risotto-Style Barley
Moosewood Restaurant - New Classic While true risottos are made with rice, the chewy kernels of pearled barley with their creamy exteriors make an excellent substitute. The outer hulls of pearled barley have been removed, allowing each grain to release starch as it cooks, which results in a silky … [Read more...]
Granola Breakfast Cakes
I have been playing with this recipe and you can switch up the nuts and fruit and the recipe is still quite consistent. I plan on try this without seeds since my son is allergic to seeds and add some quinoa. I'll keep you posted. They are very tasty and packed full of nutrients and fiber. It is … [Read more...]
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