The red velvet color of this cake comes from pureeing freshly roasted beets. Using canned beets produces a drab and faded color of red. Finely chop the roasted beets and then puree them in a food processor until the puree is completely smooth.
Think carrot cake, but with parsnips. You get the same delightfully moist texture and sweet flavor from ivory white parsnips that you get from carrots. Parsnips are a good source of Vitamin C, Magnesium, Vitamin B-6, Calcium, and Iron.
Turnips are most favorable in the presence of sweet fennel, pungent ginger, hot chiles, and smoky, warm cardamom. In the illustration, two leafy bunches of baby turnips are used with their bushy greens instead of the standard turnips and kale.
Lotus Root is a good source of vitamin C, B6, calcium, magnesium, and iron. Water chestnuts have been used in place of Lotus root with a similar crisp texture but it’s the Lotus root that turns this salad into, art in a bowl. Bright green cilantro leaves and chili slices provide a nice contrast…
Garam (warming effect on the body) Masala (combination of dry roasted spices) can be sprinkled on breakfast sandwiches or potato salads for a robust flavor.Traditionally, this basic blend can be added to rice, curries, stews, spaghetti sauces, and stocks toward the end of cooking.
A traditional recipe handed down from one generation to another. Netherlands Ginger Spice Cookies are irresistible.
Nutritious, freezes easily in one cup servings, and convenient. Black Bean Vegetable Soup is an old classic with a variety of personal preferences.
Fresh crisp apples and crunchy celery makes this salad a favorite since 1896. So many new variations have been created since then. Chicken, turkey, and dried fruit are sometimes added.
Falafel is made from fava beans (Egypt) or chickpeas (Middle Eastern countries), or a combination of the two. They are often used as a replacement for meat.Not only do they taste delicious but they are packed with an assortment of nutrients like calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic…
Go Vegan with this classic cabbage soup by omitting meat ingredients and use vegetable stock. Either way it’s a hearty one-course meal packed with nutrients.