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Do you ever wonder what to do with the lovely green or purple cabbage you see at the farmers market? Not really a huge slaw fan? Quarter the cabbage drizzle with your favorite oil, olive, peanut, sesame etc. A few shakes of Salt and Pepper then grill! You will love the sweetness that is brought out by the grilling process. Enjoy as is or chop it up to make a fantastic slaw!
Vegan!
Source: projects.washingtonpost.com/recipes/2012/.../grilled-cabbage/ (Entered by Ashley Richardson)
Servings: 4-6 people as side dish
Ingredient keywords: Cabbage, Oil, Pepper, Water
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Homemade Cranberry Juice: Sweet but not too sweet
Why homemade?
Homemade is everything when it comes to fruit beverages. These days you see a lot of factory-made fruit juice products lined up on grocery shelves—powdered fruit juices, canned fruit juices, sweetened fruit juices, instant fruit juice—but are these as healthy as your regular homemade unsweetened fruit juice? The answer is NO. These fruit sodas aren’t as healthy as drinking a freshly-squeezed homemade fruit juice, at least not by a mile.
The same is true with homemade cranberry juice. Drinking freshly-squeezed cranberry juice everyday is healthier and does a lot of good stuff for the body. Powdered or instant cranberry juices have too much sugar in them. Fruit sodas, on the other hand, are mixed with caffeine, and you’d end up getting addicted to it and drinking more sodas. There goes your “One fruit juice a day keeps the doctor at bay” diet.
The sweet tart-like taste of cranberry juice is what sets it apart from other fruit juices. It’s easy to prepare, too—shouldn’t take anyone more than a couple of minutes. So why not give it a shot? Here’s how:
Nutritional values of unsweetened cranberry juice
ORDER LOCAL CRANBERRIES FROM THIS MARKET HERE http://weare.locallygrown.net/market/index/57611
Vegetarian! Vegan!
Source: http://cranberryjuice.com/homemade.html (Entered by Wendy Stevens)
Servings: small pitcher
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This is a great dressing to toss with most vegetables including grean beans, potatoes, broccoli…
Vegan!
Source: http://www.eatingwell.com/recipes/lemon_dill_green_beans.html (Entered by Ashley Richardson)
Servings: Make 1/4 cup - enough to toss with 1 pound of vegetables
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