This raw, vegan, gluten-free Zucchini Pasta Pesto Primavera is a hearty meal with none of the guilt. It’s fun, healthy, easy, delicious, and of course unprocessed.
There’s a trendy lunch café near our house that serves upscale sandwiches, prepared salads, and side dishes. My favorite dish there is the shrimp salad, which has generously plump shrimp in a creamy sauce… so I decided to recreate it at home.
Cooking for your family takes a lot of time and effort, right? It doesn’t have to! Sous vide cooking can take a lot of the effort out of meal prep.
Feel good about eating any of these fries – these salt-free and potato-free fries are a delicious and healthy twist on an old favorite.
Raita is a side dish in Indian cuisine that is meant to cool the palate and soothe the stomach after eating the spicy main course. Prep the ingredients in advance and mix in just a few minutes before serving for a crisp and refreshing side dish to your festive platters.
Today, Amie shares her story about how going unprocessed changed her health… and recipe for a simple, delicious side dish that takes very little prep work.
This winter vegetable soup was inspired by a recent trip to the farmers market. With tons of local squashes and root vegetables on display, vegetable soup came to mind. I added garbanzo beans and quinoa to make it heartier (and even healthier!), but you can leave those out, or make a few substitutions.
This wheat berry salad has an earthy warmness to it, a tad nutty but only slightly, and depending on what other ingredients are mixed in, the wonderful ability to suit any season.