Preheat the waffle iron Whisk the eggs in a large bowl. Stir in the juice, oil, maple syrup and vanilla. Add the flour, baking powder, and salt and stir until well combined. Brush both the top and bottom surface of the waffle iron with oil, then ladle in enough batter to cover the bottom surface…
Bring a medium pot of water to a boil. Add the potatoes and cook until they are tender to the pierce of a fork, about 20 minutes. Drain. Once cool, peel and slice them into large chunks. Place in a large salad bowl. Add the sliced tomatoes, red onion, olives and rinsed capers to the […]
Pulses They have nothing to do with beating hearts, other than providing a multitude of benefits to overall health. Pulses are the foods you probably know as dry peas, beans, lentils, and chickpeas. While Oldways has long celebrated and promoted eating pulses (as they are a staple in many…
Wash the cherry tomatoes and leave whole. Fill a large pot with water and bring to a boil. Add pasta and drizzle in a little of the oil. In a deep frying pan, drizzle in the oil and turn to medium heat. Add the prawns to the pan, turning continuously and then add the tomatoes, […]
Mix oregano, paprika, salt and pepper in a medium-sized glass bowl. Cut chicken into 1-inch pieces and add to the bowl of seasonings. Stir to coat and let marinate for 15 minutes. Heat the olive oil in a large cast iron pan over medium-high heat. Brown the chicken in the oil, turning…
Add potatoes to a large saucepan and add water to cover potatoes. Boil until fork-tender (10-15 minutes). When tender, remove from heat, drain water, and set cooked potatoes aside. In a large saucepan, heat the oil over medium heat. Add onions, garlic, jalapeño, ginger, turmeric, cumin, smoked…
Kristina DeMuth is a dietitian with a mission. She has been a volunteer in Haiti for a little over two years with an organization called Healing Haiti. For the past eight months, Kristina has been living in Haiti part-time working, teaching, and educating the local community about…
Soak the black-eyed peas overnight in enough water to cover them (as they will absorb the water), then cover. The next day, drain them and remove their outer skins by rubbing them together with the palms of your hands. (The faster way to do this is to put the peas into a food processor, cover…
In a heavy 6- to 8- quart pot, bring the vinegar to a lively bubble. Add the onions, turn the heat to low and partially cover the pot. Cook for 15 minutes, or until the onions are soft and almost transparent. Stir occasionally. If the liquid threatens to evaporate, add about ¼ cup water. Once…
The Good Life, Mediterranean Style Ellie Krieger MS, RD Ellie is not only a registered dietitian, she is a Food Network chef, New York Times bestselling author and a James Beard Award winner. AND she is also a Culinary Advisor to the Whole Grains Council. As an RD, Ellie has such a unique culinary…
Ok, I admit it. I am a health freak. Yes, I watch what I eat, and yes, I could probably tell you how many calories are in that thing you are about to consume…go ahead-try me. I wasn’t always this way…as a childhood tomboy and a high school jock-I ate like a machine. I had […]
Bring a big pot of salted water to a boil. Place the garlic cloves on a cutting board. Crush with the flat side of a knife. Continue crushing and chopping until you have a garlic paste. Transfer garlic paste to a small bowl, add harissa paste, and olive oil. Add the spaghetti to the boiling water…
