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Vegetarian Phở with Bok Choy + Rice Noodles

Vietnamese Phở Phở is a popular Vietnamese street food that consists of stock, noodles, herbs, vegetables, and beef or chicken. This veganized variation from Rouxbe Cooking School draws deep flavor from the combination of spices, herbs, alliums, citrus, and shiitake mushrooms; and features seasonal bok choy, snap peas, and bean sprouts. Kombu could also be added, contributing … Read More

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Kumquat Marmalade

Kumquats, unlike many citrus, are eaten whole. The rind contains powerful essential oils, such as cancer-fighting limonene. These tart little fruits are also a great source of immune-boosting vitamin C, as well as other antioxidants, B vitamins, and fiber. Save Print Kumquat Marmalade Author: Adapted from Marc Matsumoto of norecipes.com Serves: 1 pint   Ingredients 1½ lbs … Read More

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Fermented Asparagus

Springtime’s sweetheart, asparagus, comes and goes as fleetingly as the season itself. These delicate spears ferment for a short time and their freshness is preserved by soaking in the salty brine. Since they are not cooked, they soften slightly in the brine and their raw flavor is showcased. Be careful not to ferment for much … Read More

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What’s in Season in March

Spring Has Sprung! It’s springtime! The weather is warming up, grey winter skies are making way for the sunshine, and everything is starting to bloom. Keep your eyes peeled for these colorful and delicious beauties at your local farmers’ market! Asparagus A member of the lily family, asparagus shoots first appear when the soil has … Read More

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Student Spotlight: Susie White

Quitting Your Day Job to Follow Your Dreams For many of us, life is a routine. Wake up, go to work, go home, repeat; the daily grind is predictable and feels safe. We want to change, to do something different, but it seems out of reach. The risk is too high and the disruption of … Read More

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Spring Vegetable Tagine Over Couscous

What is tagine? A tajine or tagine is a North African dish named after the ceramic pot in which it is cooked. The shape of the pot was designed to allow food to simmer gently while cooking over low heat (much like a slow cooker), and retain moisture by sealing in condensation. Spring Vegetable Tagine … Read More

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Roasted Brussels Sprouts With Toasted Walnuts + Dijon Vinaigrette

Roasted Brussels Sprouts This recipe boasts nutrient-dense Brussels sprouts, which belong to the Brassica oleracea family, and have anticancer, antioxidant, antibiotic, and antiviral properties. One cup contains 124% of the recommended daily value of vitamin C. Roasting brings our their natural sweetness, but be sure not to overcook them because they will begin to taste bitter. Walnuts Love … Read More

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Cabbage + Fennel Salad With Citrus Vinaigrette

With cabbage and fennel sprouting up this month, this salad is a colorful and seasonal side dish. It boasts an abundance of healing nutrients, with flavonoids from the cabbage, anti-parasitic properties from the pumpkin seeds, and beta carotene from the carrots. Save Print Cabbage + Fennel Salad With Citrus Vinaigrette Author: Kasey Caletti, Natural Chef Serves: 12 … Read More

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Sweet + Spicy Kale Chips

These sweet and spicy kale chips are a healthy alternative to the typical potato chip. Kale is high in fiber, which helps remove toxins from the body, regulates carbohydrate metabolism, and can help to prevent colon cancer. Save Print Sweet + Spicy Kale Chips Author: Adapted from www.nourishingmeals.com Serves: 8   Ingredients 2 bunches kale, stems and … Read More

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What’s in Season in February

What does “seasonal” mean? “Seasonal” means foods that are harvested and available at a certain time of year in certain geographic locations. More specifically, the perfect balance between weather, soil, location, and crop, will yield the healthiest plant, and in turn, the highest nutrient content and most superior taste, than at any other time of … Read More

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