Archives: Recipes

Brussels sprouts may not be everyone’s favorite, so we encourage you to try them in a variety of ways. Simply changing the way they’re cut or cooked can turn you from a loather to a lover. When Brussels sprouts are shaved into a slaw then combined with sweet pear, they’re especially delicious. Enjoy this slaw by itself, on top of veggie burgers, or in grain bowls.

These Brussels sprouts act as the (nutritious) vehicle for a creamy, tempting Spicy Mustard Dipping Sauce. If you don’t love raw Brussels sprouts because of their bitterness, boiling (or steaming) them can significantly reduce their bitterness. Though you will lose some nutrients from boiling or steaming, these are still worth a try. You might even find that they give you your breakthrough Brussels sprouts experience.

This salad sports Brussels sprouts, pecans, red onion, and pear, making it full of flavor, texture, and nutrition. Roasting Brussels sprouts brings out a little sweetness and changes their texture from tough to tender. When you pair them with sweet potato, wild rice, and a creamy orange dressing you get a decidedly delicious and satisfying salad!

These bite-size appetizers come with plenty of fiber, magnesium, and tryptophan, plus lots of flavor. They’re very fast to prepare if you have leftover brown rice or quinoa, and some prepared roasted red peppers on hand. The flavors might remind you of pizza!

If a warm, comforting cereal is your breakfast jam and you haven’t yet tried teff then we highly recommend giving this Apple Cinnamon Teff Porridge a go. Teff is naturally sweet and nutty on its own, therefore you don’t need much in the way of added sweetness to make this porridge delicious. Add apples, cinnamon, dates, and walnuts for more naturally sweet and nutty flavors and, if you’d like it a bit more sweet, just a touch of maple will do.

Misir Wot (also spelled wat) is a traditional Ethiopian stew filled with lentils, vegetables, and layers of fragrant spices. Its aromatic spice blend, berbere, often includes more than ten spices such as coriander, cumin, fenugreek, chili powder, and paprika. Enjoy this flavorful stew on a bed of organic brown rice or with traditional Ethiopian bread, injera.

Injera, a fermented flatbread with a sour flavor and spongy texture, is traditionally made with teff flour. Teff is an ancient grain that is packed with nutrition including fiber, iron, and magnesium. In Ethiopia and Eritrea, injera is a staple food, often enjoyed with stews and used as both the plate and cutlery. It’s simple to prepare, however, it’s good to have a little patience while you wait for it to ferment at room temperature for two days. Trust us, it’s worth the wait!

Satisfying, creamy and super delicious — that describes this cheese that can be used for pizza, in lasagna, as a dip, or for mac n’ cheese. It’ll keep in the refrigerator for 5-7 days. You might want to make extra for use in meals all week long!

Lavender contributes a floral flavor while lemon adds some brightness and poppy seeds lend a little crunch to these lovely Lavender Lemon Poppy Scones. Get ready, because the aroma will make them hard to resist straight out of the oven!