A purple smoothie using Townsend Farms Organic Antioxidant Blend, soy or other milk, strawberries, and a little watermelon. Contains pomegranate arils and dark sweet cherries blended with other fruits.
The amazing thing about this salad– which I’ll admit, seems like an odd combination on the face of it– is how the sweet watermelon takes all the bitterness out the arugula. Add a simple dressing and pine nuts, and you’ll have this nutritious salad on the table in no time.
Vegetable stock, celery root, and leek or onion combine to fill out the flavor of this celery root soup, while the cup of soy or other milk adds a bit of creaminess.
Dark green and purple kale, red grape tomatoes and pea green edamame are topped with chopped scallions, slivered almonds, dried cranberries, and a creamy tofu-based lemon-herb dressing. Inspired by Trader Joe’s Kale and Edamame Bistro salad, it’s enough for a full lunch.
Based on vegetable stock and packed full of other vegetables like leeks, onions, and carrots. this sweet potato soup is enhanced with a whole variety of flavors from roasted garlic to cilantro to lime juice, curry powder, and jalapeno. Includes four garnishes.
A healthy recipe for baked sweet potato fries, made with either with a little olive oil or two egg whites. Tips for making them crisper and keeping the ends from burning.
Apples stuffed with walnuts and raisins, spiced, drizzled with maple syrup, baked. A healthy fall and winter classic. Plus a coring tip to keep the apples from drying out.
