Tag: Vegetables

Artichoke Panache

April 17, 2020

Malaika Bagoudou, HCTP January 2018 Les Graines de Vie’s artichoke panache is an “eye-catching dish.” Rich in antioxidants and low in fat, it is also high in fiber and loaded with vitamins and minerals. For this flavorful and colorful artichoke panache, use only the very freshest grape tomatoes and spring mix. INGREDIENTS: 1 tablespoon tamarin sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 teaspoon minced ginger 1 teaspoon black pepper 1 cup grape tomatoes, halved 1 can … More Artichoke Panache

Instant Pot Mexican Quinoa

February 6, 2020

Kiran Smith, HCTP March 2016 This Instant Pot Mexican recipe combines quinoa, black beans, corn, tomatoes, and more into a delicious, plant-powered meal. INGREDIENTS 1 tablespoon olive oil 1/2 onion, diced 2 cloves garlic, chopped 1 can black beans, rinsed and drained 1 can fire-roasted diced tomatoes, undrained 1 cup corn (frozen or canned – … More Instant Pot Mexican Quinoa

Cauliflower Steak

September 4, 2019

By Sílvia Taveira de Almeida, HCTP August 2019 This recipe is a fun way to use cauliflower, one of my favorite superfoods. For me, this dish ticks all the longevity boxes I value: antioxidants, anti-inflammatory, full of vitamin C, and healthy fats! It is as perfectly adequate for those following a vegan lifestyle as it … More Cauliflower Steak

Zucchini Pancakes

September 7, 2015

By Shannon Brennan-Cressey When I first enrolled at Integrative Nutrition, I thought the only healthy way to eat was low fat, low carb, and low calorie. I ate the same things over and over again and developed many food intolerances by overdoing it, yet I was never satisfied.

Zucchini Noodles with Creamy Roasted Red Pepper Sauce

September 4, 2015

By Kelsey Cook While I was a student at Integrative Nutrition, one of the most important things I learned was that there is not one diet that will work for everyone.