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juice-infused quinoa salad with pistachios

by Jackie Newgent  |  July 11, 2016  |  0 Comments
“How can I make quinoa taste good?” I’ve been asked that question a lot! Here’s one answer to that. Use juice as the cooking liquid! Try a juice that’s a flavorful blend of fruit and veggie juices with no added sugar. It’ll pump up the nutritional value to superfood levels. Plus, it’ll provide color and memorable flavor. Here I used a juice that’s a blend of carrot, apple and lemon juices, ginger puree, and coriander. But you can simply use plain carrot or orange juice if you have that on hand. (Hint: Alternatively, you can use half juice and half water as the cooking liquid for a lighter touch!) Then, to add herbal fragrance, I’ve included fresh basil. For pops...
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roasted vegan carrot hot dogs

by Jackie Newgent  |  June 8, 2015  |  5 Comments
I have yet to find a truly tasty vegetarian hot dog. How about you? And most of what’s on the market is downright scary when you take a look at the ingredient lists and find “stuff” like this: chemical additives (i.e. disodium guanylate and disodium inosinate), added sweeteners (i.e. corn syrup solids), highly processed proteins (i.e. hydrolyzed soy protein and hydrolyzed corn protein), and artificial food coloring (i.e. red 40 and blue 1). Yikes! Who would actually want to put this into their body? And what food company would be proud to sell this? So, here’s my take on a vegan hot dog. It’s made from carrots that you’ll hand-sculpt using an everyday paring knife and vegetable peeler! You simply...
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vegan portabella crostini with tunisian carrot puree and greens

by Jackie Newgent  |  April 22, 2015  |  9 Comments
The “Recipe Redux” theme this month is spring cleaning. So after peeking into my fridge to see what I haven’t used in a while, one ingredient treasure I found was harissa. I adore it! But for some reason I forget I have it. So I put it to excellent use. I was so lucky to host two amazing food-loving dietetic interns this spring. One of them, Rahma Rekik, was actually born in Tunisia where harissa is a popular condiment. So as part of her internship experience, I asked her to create a recipe inspired by her Tunisian roots. Here’s her story behind this recipe makeover. Harissa, olive oil, and spices are just a fraction of the ingredients used in Tunisia,...
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