Red (purple) or white (pale green), cabbage is a delicious, crunchy leafy green when prepared right. You can wilt it in a pan, make cabbage rolls with it, and if you want to get fancy even make some sauerkraut! That’s for another post, in this one we’ll be making a checkered cabbage salad!
Gluten-Free
Eat Chickpeas. The Hummus Way.
Chickpeas, sometimes known as garbanzo beans, are a good source of protein, carbohydrates, and fiber. They are a great addition to soups, throwing it in a bean salad, mashing them to make some falafel — or like the title of this post, make hummus!
Miso Soup with Sea Greens
If you’ve even gone out for sushi — or any traditional Japanese restaurant in that matter — you’ve probably come across miso soup. It is a tasty, hot, umami-flavour salty soup that embraces you with its warmth and comfort. It is a great palate cleanser and starter to your meal. We will explore that in this post!
Creamy Ginger Carrot Gazpacho
Originating in the southern Spanish region of Andalusia, gazpacho has risen among the ranks as a chilled soup. Gaining its notoriety, it is widely eaten in Spain and neighboring Portugal, particularly during the hot summers, since gazpacho is refreshing and cold. We’ll be sharing this recipe for those warmer days and you want something quick and delicious to make!
Classic Quinoa
In our honest opinion, Quinoa is the best alternative to its many competitors, especially white rice. The herbaceous annual plant can run circles around rice with its unbeatable benefits. This post is all about how to cook some classic quinoa, and why its one of the world’s most popular health foods!
