Superfood Fo Fried Rice
Sometimes a little "faux" turns out to be a win win especially when it comes to affairs of the heart, as in heart health. In this Superfood "Fo Fried Rice" made in the Edible Garden at the Atlanta Botanical
Brussels Sprouts with Toasted Pecans and Goat Cheese
Brussels Sprouts with Toasted Pecans and Goat Cheese 1 pound Brussels sprouts, trimmed and shredded 3 tablespoons extra virgin olive oil or pecan oil 2 shallots, thinly sliced 3 cloves garlic, minced 1 teaspoon sea salt ½ teaspoon fresh cracked pepper 1 teaspoon white balsamic vinegar ¼ cup
Mexican-Style Black Rice
Mexican-Style Black Rice 1 cup black rice, rinsed 2 cups water 3 tablespoons Chosen Foods avocado oil 1 tablespoon white balsamic vinegar ¼ teaspoon cumin 1/8 teaspoon cayenne pepper 1/4 teaspoon sea salt ¼ teaspoon fresh cracked black pepper 2 Roma tomatoes, diced ½ sweet onion, diced 1 yellow bell pepper,
Kale Quinoa Salad in the AJC
http://www.ajc.com/news/lifestyles/food-cooking/kale-quinoa-salad-surprisingly-tender-and-flavorfu/nnyD4/ Kale-quinoa salad surprisingly tender and flavorful Wednesday, Oct. 14, 2015 | Filed in: Food Q: When I visited the Atlanta Botanical Garden, I had a wonderful kale and quinoa salad for lunch. I would love to be able to re-create such a
Garden Beet Hummus
When life gives you beets, make beet hummus! Pair that with your lemonade on this last hurrah weekend of the summer! This colorful hummus makes a great addition to any kid's packed lunch with veggies, totilla chips or as a