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Healthy Vegetarian Recipes, Organic Vegetarian Recipes
healthy, organic Vegetarian Recipes from Delicious Living Magazine
Nutrients for X-ray Vision
VITAMIN A helps transform light energy into nerve impulses in the retina. Vitamin A-rich foods include carrots, apricots, cantaloupes, pumpkins, sweet potatoes, spinach, squash, kale and broccoli. ANTIOXIDANTS help protect the eyes from free radical damage. These include beta-carotene, vitamins C and E, zinc, selenium, glutathione and coenzyme Q10. To get your antioxidants, eat a variety of fruits
Indian-Spiced Sweet-Potato Soup
Serves 4 / Bright and spicy, this dairy-free soup makes a fast, complete meal. Prep tip: Add more beans and spinach for a heartier texture. Serving tip: Round out the meal with warm pita bread, chutney, and cucumbers and shredded carrots topped with plain yogurt
Spring Vegetable Risotto with Toasted Pine Nuts
Spring Vegetable Risotto with Toasted Pine Nuts April, 2007 Serves 6 / A comforting, vegetable-studded dish. Ingredient tip: If you can't find baby vegetables, regular ones will do; just cut into 2-inch pieces. Prep tips: If baby carrots are thicker than your pinky, halve them lengthwise. When making risotto, aim for consistent, medium-low heat. Use high-quality Parmesan cheese and freshly toasted
Roasted Tomato Soup with Seared Tilapia Fillet
Roasted Tomato Soup with Seared Tilapia Fillet March, 2000 Serves 8 Soup:2 medium onions, diced1 head fennel, diced2 carrots, peeled and diced6 garlic cloves, minced1 thumb ginger, minced2 tablespoons olive oil1 tablespoon organic tomato paste1 teaspoon coriander seed, toasted and cracked2 28-ounce cans organic diced tomatoes6 cups vegetable stock2 teaspoons kosher salt1 teaspoon pepperTilapia:8 4-ounce
Hunan Hot & Sour Soup
Hunan Hot & Sour Soup Serves 4 A popular appetizer in Chinese restaurants, Hot & Sour Soup also makes a great meal in itself with the addition of peas, corn, carrots, cabbage and meaty shiitake mushrooms. Prep Time: 15 minutes Cooking Time: 6 to 8 minutes 6 cups vegetable or chicken stock 2 cloves garlic, minced 1 teaspoon gingerroot, minced 1/2 teaspoon black pepper 2 tablespoons tamari 4 shiitake
Autumn Harvest Minestrone
Autumn Harvest Minestrone October, 2004 Serves 8 / This hearty recipe incorporates falls wonderful root vegetables, but you can also make it in the spring or summer with asparagus, green beans, fresh peas, and tomatoes. 4 carrots, peeled and chopped into 1-inch pieces4 small new potatoes, chopped into 1-inch pieces (about 2 cups)2 leeks, chopped (white and light green parts)1 medium onion, chopped2
Vegetarian Entree Food Recipes
Healthy Vegetarian Recipes, Organic Vegetarian Recipes
healthy, organic Vegetarian Recipes from Delicious Living Magazine
Roasted Pomegranate Chicken
Roasted Pomegranate Chicken Serves 2 / A supremely comforting and satisfying meal. Look for pomegranate molasses, rich in niacin, vitamin C, and potassium, at Middle Eastern stores and specialty markets. 2 chicken breasts, bone-in 3 carrots, peeled and cut into 1/2-inch strips 4 shallots, peeled and halved lengthwise 4 cloves garlic, peeled 1/2 cup chicken broth, divided 1 teaspoon dried rosemary,
Vegan Mocha-Almond Muffins
Vegan Mocha-Almond Muffins Makes 10 / With a candle on top, these make a great birthday-morning mini-cake. For extra flavor and fiber, add a cup of grated carrots, mashed banana, or whole raspberries. 1-1/2 cups whole-wheat pastry flour 6 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup strong coffee, lukewarm 1/3 cup brown-rice syrup
5-Color Vegetable Juice
5-Color Vegetable Juice July, 2005 Serves 2 / This combo knocks out all five food-color categories in one shot: green (celery) for phytochemicals such as lutein; red (beets) for phytochemicals such as lycopene; orange (carrots) for antioxidants, carotenoids, and bioflavonoids; white (eggplant) for phytochemicals such as allicin; and blue or purple (eggplant skin) for antioxidants such as anthocyanins
Southern-Style Cornbread Stuffing
Southern-Style Cornbread Stuffing Serves 6 to 8 Cornbread stuffing is at the heart of every Southern Thanksgiving celebration. For a cleaner, lighter stuffing, we've replaced the traditional turkey giblets with a variety of herbs that are stronger tasting than usual. We've also added carrots for a new dimension of vibrant color. Prep Time: 15 minutes Cooking Time: 25 minutes 2 cups diced onion 2 large
Love your leftovers
Sweet Potato Pancakes with RosemaryServes 6 / Prep tips: Baked, roasted, or canned sweet potatoes work equally well; just adjust the amount of flour to make a stiff dough. If you're using sweet potatoes from a leftover roasted vegetable dish, include other veggies, such as carrots and parsnips, for extra flavor. Serving tip: Top with flavorful Cranberry-Fig Chutney. 2 cups cooked sweet potatoes (2
Roasted Pomegranate Chicken
Roasted Pomegranate Chicken Serves 2 / A supremely comforting and satisfying meal. Look for pomegranate molasses, rich in niacin, vitamin C, and potassium, at Middle Eastern stores and specialty markets. 2 chicken breasts, bone-in 3 carrots, peeled and cut into 1/2-inch strips 4 shallots, peeled and halved lengthwise 4 cloves garlic, peeled 1/2 cup chicken broth, divided 1 teaspoon dried rosemary,
PB&J Muffins
Makes 12 / What kid doesnt love peanut butter and jelly? Its a parent-approved combination, providing protein, vitamins, and healthy fats. These kid-friendly muffins also pack in nutrients with whole-wheat flour, carrots, and zucchininutritional bonuses your picky eater wont even notice. 1 cup whole-wheat flour1 1/2 cups unbleached all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon baking
Wake-Me-Up Combo
Serves 1 / This killer concoction is easy to make and will get you going in the morning. 1 red apple (any kind), washed1 orange, washed and peeled 3 medium-to-large carrots, washed1 1- or 2-inch piece ginger, to taste 1. Add all ingredients to juicer. Process. Nutrition Facts Per Serving: Calories: 196 calories % fat calories: 5 Fat: 1g Saturated Fat: 0g Cholesterol: 0mg Protein: 4g Carbohydrate:
Chicken Salad Veronique
Chicken Salad Veronique May, 2005 Serves 68 / Heres an easy way to use leftover chicken from last nights barbecue. If you can find chives with flowers, use them for added elegance. 2 cups chopped cooked chicken breast (skinless) 2 medium carrots, peeled and thinly sliced 1 avocado, diced 3 ribs celery, thinly sliced 2 tablespoons fresh lemon juice 2 tablespoons low-fat mayonnaise Salt and pepper,
Curried Walnut Chicken
Curried Walnut Chicken Serves 6 1/2 cup chopped California walnuts 1 can fat-free, reduced sodium chicken broth 3 tablespoons cornstarch 1 tablespoon curry powder 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes 2 medium carrots, peeled and thinly sliced on the diagonal 1 small red bell pepper, seeded and sliced into thin strips 4 green onions, cut on the diagonal into 1-inch pieced
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