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Recipes

MeatlessMonday.com:
Red Lentil Rice Cakes with Cilantro Pesto
If you’re looking for a festive meatless snack to jazz up your holiday spread, these rice cakes are just the thing! Red lentils and bell peppers add scarlet flecks to the lightly fried cakes, while a verdant cilantro pesto compliments the dish with both flavor and flair.
MyRecipes.com:
Fontina and Mascarpone Baked Pasta
The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac and cheese. If your supermarket doesn't stock mascarpone cheese, substitute full-fat cream cheese. For a dinner party, bake the pasta in individual gratin dishes.
EatingWell:
Leek & Lemon Linguine
This simple pasta recipe has bold lemony flavor. It’s nice with a salad for a light supper or serve it along with seared fish, shrimp or chicken. Vary it as you please—add a bit of crumbled goat cheese, chopped rinsed capers, shelled edamame or thin strips of yellow bell pepper.
Andrew Weil, M.D.:
Chickpea and Broccoli Masala Curry
If there was ever a dish that one would propose marriage to on a misty fall evening, this would be it. Just enough bite of chili balanced with the creaminess of blended cashews and crunchy fresh broccoli and a smattering of cilantro to garnish. Mouthfuls of matrimony.
Los Angeles Times:
Lentil and barley stew
Craving something for cooler weather? This hearty lentil and barley stew comes together in less than an hour, using 10 simple ingredients plus seasoning, including onion, celery, carrot, dried rosemary, pearled barley and lentils. Add a little tang by garnishing the finished dish with crumbled goat cheese and olives.
Appetite for Health:
Warm Butternut Squash and Quinoa Salad
We’ve called out both butternut squash and quinoa as superfoods for your health, which is why we love this recipe that combines both of them plus spinach and walnuts.
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Please do not give advice. We can best help each other by telling what works for us, not what we think someone else should do.