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FLAXSEEDS: FOOD OF THE WEEK Fueled by Whole Foods Market® Like other ancient seeds, slightly sweet and nutty flaxseeds are returning to popularity. They are treasured for their beneficial omega-3 fatty acids and fiber, and they’re easy to add to cereals, baked goods and smoothies. WHY FLAXSEEDS? Flaxseeds are one of the richest plant sources […]
Purple Sweet Chocolate Chip Cookies by Rose Marie Jarry Sweet potatoes come in many different colors, and purple is one of them. 40 minutes, 16 cookies, 131 calories per serving, vegan, gluten-free Ingredients 1 cup purple sweet potatoes, diced 1 ripe banana ½ cup coconut palm sugar or organic cane sugar ¼ cup coconut oil […]
Vegan Gratin Dauphinois by Rose Marie Jarry Gratin dauphinois is originally from France and is usually a dense meal made with plenty of cream, milk, butter and cheese. I created this tasty version for those who are vegan or can’t have dairy. I used sweet potatoes instead of white potatoes to give this recipe an […]
Creamy Sweet Potato Soup by Whole Foods Market® Fragrant herbs like sage and rosemary warm up this simple yet elegant sweet potato soup. White beans lend a creamy, satisfying texture and make this soup extra filling. Make it for a quick dinner, or in big batches for lunch during the week. Serves 6-8, dairy free, […]
Baked Sweet Potatoes by Jason Jaksetic When you bake sweet potatoes, a micronutrient transformation occurs that increases the amount of vitamin C within the sweet potato – as much as a 24% increase, in fact. Simply add fire. Sweet potatoes are naturally sweet – so a little Greek yogurt and cinnamon will produce savory results. Serves 2, vegetarian, gluten-free […]