One of my most-searched and viewed recipes! Perfect for the day after St. Patrick’s Day.
Here is the how-to I promised on how to make your own delicious furikake, a Japanese topping for rice and stir-fries. I used it here in this unprocessed breakfast of brown rice, toasted sesame oil, and furikake. This topping, once made, will last you for months, and it’s low in sodium, high in minerals and […]
New Mexican Hatch chile peppers are stuffed with red quinoa, veggies, and cashew cheese for a mouth-watering main course that’s vegan and gluten-free. It’s topped with bright cilantro-lime “cream” sauce and a simple salsa of corn, sweet bell peppers, and fresh cilantro.