by jakejohnson on May 14, 2012
I found this super easy and delicious recipe here on The New York Times Wine & Dining page.
A couple quick tips: For those following a Cleanse Diet, you can simply omit the parmesan from the recipe and it still tastes fantastic. You can also leave out the prosciutto and it will still have great flavor as well. It is quick to put together with very few ingredients and no cooking. For some additional protein and a great compliment – try adding some crumbled roasted Hazelnuts on top.
Bon Appetit!
- Jake (Sarah’s husband)
by jakejohnson on April 27, 2012
Veggie Stir Fry
My favorite cookbook is “The Whole Life Nutrition Cookbook.” This book is chalk full of tasty whole foods recipes and teaches you the importance of eating a heavily plant based diet. There is no understating the phrase “food is medicine.” The recipes are gluten free, dairy free, egg free, guilt free and finally – not flavor free!! For those of us with allergies, food sensitivities, diabetes or numerous other health ailments; this book is a blessing. The other insanely cool part about this book is the way they so clearly and concisely break down the foods and the how and why each food benefits your health.
Make just a few of these recipes and you quickly come to realize that the authors (Alissa Segersten and Tom Malterre) took the time to build, test and refine the recipes by having their children and friends test each revision. The result is a collection of completely “eatable” meals! I think it is an especially interesting and impressive feat in that recipes in this genre are typically mundane or flavorless.
They have a great website
Here are a couple of my favorites:
Recipe for green smoothie
Recipe for Kale sauté … I just realized this is two kale recipes in a row. I love kale and promise to move on from it!
Cheers to good health!
I found this super easy and delicious recipe here on The New York Times Wine & Dining page.
