March 31st, 2017
Roxanne Holland
I love mushrooms and used to think that even though they were delicious, they did not offer much nutritional value. I am happy to say that I was wrong.
Many varieties of mushrooms are a great source of Selenium and all varieties provide a host of essential nutrients. Mushrooms are the only plant source that makes bone-loving Vitamin D when exposed to sunlight.
I used Cremini mushrooms in this recipe, which is an adult version of White Button mushrooms that help improve immune function.
In addition, mushrooms contain antioxidants and assist in metabolic processes.
March 27th, 2017
Roxanne Holland
I heart Brussels Sprouts! Growing up I remember my mom anxiously awaiting spring’s harvest. These yummy small cabbages can be served savory or sweet.
I used maple syrup in the initial cooking phase to achieve the underlying sweetness in the finished dish. The creaminess comes from Go Veggie’s Vegan Chive and Garlic Cream Cheese.
ENJOY!
February 16th, 2017
Roxanne Holland
Until this recipe I had never cooked with pearl onions. They are a bit of effort to remove the skins but can come off rather quickly with this method.
- Slice off ends and place pearl onions in boiling or hot water and then cool. The skins should easily peel off.
My friend had some leftover fresh herbs that I used to season the onions. I just used the entire stalk of herb and then removed before serving. If you prefer, you can chop the herbs before cooking and leave in the dish.
ENJOY!
