Cherry-Berry Crumble Makes 8 servings
You’ve heard us say many times that not all fats are created equal. And while it’s important that cancer patients limit their overall intake of fat, they should also watch the kind of fat they eat. So, which fats are “good fats” and which fats are “bad fats?” We’ll start with one of the bad … Continued
A few readers have recently asked us about agave, and why we rank it higher than honey in our “star” system ranking. We hope this will answer your questions: Our star system for sweeteners works like this: 3-star sweeteners are the least concerning, 2-star sweeteners are less concerning, 1-star sweeteners are more concerning but OK … Continued
We're on a soup kick here at the Block Center. And with below-zero temperatures here in the Chicago area, can you really blame us? Soups are great during these winter months – serve with crusty whole wheat bread for a quick and comforting meal, and reheat leftovers for a delicious lunch the next day! … Continued
African Tomato Stew serves 6 Ingredients: 2 Tbsp canola or grapeseed oil 2 onions, chopped 6 garlic cloves, minced 1 Tbsp chili powder 2 tsp ground cumin 5 cups water 1-8 oz can tomato sauce 1-28 oz can diced tomatoes 2 cups collard greens, chopped 2 tsp sea salt ¾ cup almond butter Directions: … Continued
Directions: Squash 1. Preheat oven to 400° 2. Cut squash in half lengthwise. Scoop out and discard the seeds. Place skin side facing up in a casserole pan. Add water to pan to cover ½” of squash. Bake for 30 to 40 minutes, until the squash is tender. * May take longer depending on squash size. … Continued
Recipe by Eric C. Sharer, MPH, RD, LDN Ingredients: 1 pound block firm tofu, drained 3 ½ cup pureed sweet potato, pumpkin or butternut squash 4 tbsp. sweetener of choice such as agave nectar, brown rice syrup, etc. 1-2 tbsp. Pumpkin pie spice or ground cinnamon Directions: 1. Place … Continued
Ingredients: 1 tbsp. Miso of choice 2-3 tsp. lemon juice ¼ -1/3 cup water (enough to make sauce creamy) 1 lb. tofu, firm or extra firm, cut into at least 8 slabs 1 tbsp. … Continued
Recipe from The 30 MinuteVegan By: M. Reinfeld & J. Murrary, pg. 272 Makes 1 8” Pie Ingredients: 1½ cups vegan semi-sweet/dark chocolate chips (such as sunspire ® grain sweetened) 1/3 cup agave nectar, or ½ cup organic maple syrup 1 each 12 oz. package of firm organic tofu or ¾ of a 16 … Continued