Millet and quinoa both provide a wealth of nutrients, which makes them a great choice for a hearty breakfast. This cereal offers a wonderful alternative to oatmeal. Leftovers can be pressed into muffin tins and cooled in the refrigerator. Remove the next day for a hand-held breakfast treat (can be enjoyed with nut butters, fruit jams, cream cheese or any other toppings you enjoy).
Toasted millet can be used to thicken soup instead of a roux — it creates a creamy base in this mushroom soup without using any dairy. Its earthy and nutty flavor adds complexity to the soup while adding a boost of vitamins and minerals.
A nice, bright change for a winter lunch, coconut-infused millet tossed with raisins and peanuts makes a great salad to serve with chicken satay, Asian turkey burgers or stir-fried tofu. You can also spoon it into Boston or Bibb lettuce leaves to make a wrap.
Cooked like polenta and presented like a French quenelle (an oval-shaped dumpling), this recipe has complex and complementary flavors to enhance stews, meats or other protein entrées.
Pairing tofu with sweet napa cabbage makes a wonderful and elegant vegetarian entrée. Feel free to omit the tofu altogether and just go with the veggies.
Apples and braised cabbage is the classic flavor pairing that inspired this salad. Traditional mayonnaise is replaced with poppy seed vinaigrette, which adds a great contrast of color and flavor. Full-fat yogurt is also a great substitute for mayo-based coleslaws.
Julienned savoy or napa cabbage is the perfect addition to any stir-fry. Add the cabbage at the beginning of the cooking for mellow flavor and texture — or toss in near the end to retain its crisp freshness.
In the fall, sweet and slightly caramelized baked squash is a real treat. Try topping it with fresh herbs and olive oil, or drizzle with cinnamon and maple syrup.
Baking fish in foil packages keeps it moist and steeps it in the flavors of any added ingredients. Drizzling olive oil over hot fish just before serving creates an amazing aroma and deepens the flavors of the fish, herbs and vegetables.
This French-style mayonnaise of garlic, olive oil and lemon is wonderful as a condiment with steamed or grilled vegetables, fish and soups, or as a spread when making sandwiches. Lasts for one week in a tightly sealed jar in the refrigerator.
For decades coconuts have gotten an unfair health rap based on their high fat content. The truth is, they’re good for the body – and easy on the taste buds.
Celebrate summer with spicy jalapeño peppers. These versatile chilies wake up your taste buds – and fight inflammation, too.
Healthier than tofu, tempeh is a great source of plant-based protein. Try these tasty soybean cakes as a meat alternative or as a nutritious addition to dishes of all kinds.
There’s a lot more culinary life in celery than the diet crowd lets on. And research shows it can help prevent memory loss, lower blood pressure and may even inhibit cancer.
One of the world’s healthiest foods, these fiber-rich legumes add hearty flavor to everything from salads to veggie burgers.
High in antioxidants, essential fatty acids, vitamins and minerals, meat from pasture-fed cattle is a nourishing delicacy.
These splendid little seeds are rich in protein, vitamins and minerals – and they’re versatile, too.
You know it’s good for you. Now it’s time to discover some of olive oil’s subtler nuances.
Light in texture and subtle in flavor, napa and savoy cabbages present a refreshing alternative to conventional reds and greens.
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