Cooked Kale, Almond & Raisin Salad

Packed with protein, omega-3s, calcium, potassium and vitamin C and K, this warm, earthy salad makes a great side dish or a meal on its own. Serving Size: 1 (if eaten as a meal); 2 (if eaten as a side dish) Total time: 12 minutes Ingredients: ¼ cup almonds 2 cups kale ¼ cup onion, …

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Chickpea Rice Blend – Vegetarian

5 reasons to eat chickpeas (Garbanzo beans): It contains soluble and insoluble dietary fiber. Soluble fiber helps stabilize blood sugar levels–great for those with insulin resistance, hypoglycemia or diabetes It has a low GI value of 28-32, meaning that it is digested slowly and keeps us fuller for longer. It helps us control our appetite–perfect …

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Matcha Chestnut Cake

Fall is chestnut season. It’s been a tradition in our family to go chestnut-picking each fall, and this year, we got a record number of chestnuts–321! My mom makes chestnut rice out of them, but I proposed something new this year. Continuing on the matcha stream, we decided to try out the matcha chestnut cake. …

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Quinoa Fruit Salad

My suitemates and I hosted a potluck party to showcase foods and desserts from our various cultures. I made a sweet Japanese appetizer called inarizushi, which is sushi rice wrapped in tofu skin. My friends made Indonesian Perkedel Kentang (potato patties), Egyptian hummus, Guyanese fried vegetables, Italian chicken parmesan, and more. As a dessert, I …

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Matcha Rosemary Tea

Green tea is a staple in my household, having had it each night alongside my mother’s Japanese cooking. But recently, I’ve been experimenting with rosemary, and I started using it to make teas. So why not combine my two favorite teas? Rosemary is an herb that’s rich in vitamin A, C, folic acid and iron. …

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