A sweet, savory, buttery, green and healthy food blog by Sanura Weathers
To have the option of spending time making a West African-inspired salad of mixed dandelion greens, grilled okra, roast sweet potatoes, seared orange-cinnamon duck breast and a peanut vinaigrette, or to quickly visit a healthy restaurant without worrying about chemical preservatives and artificial ingredients is a happy future for our well-being.
Trying to break out of the banana, berry and/or spinach smoothie mix? Julie Morris’ “Superfood Smoothie” book not only inspires better tasting smoothies, but it’s a chance to learn how to turn a smoothie into nutritional powerhouse. Read more and get her recipe for Creamy Orange Smoothie from Parade’s Community Table.
For “My Life Runs On Food,” 2014 was about developing recipes with Tonewood Maple products, and the Maple Thyme Chicken Thighs and Pears served with Wild Brown Rice and Baby Kale is the grand finale greeting 2015.
How many times have you passed the broccoli section in search of exotic vegetables to try? In this recipe, broccoli is roasted in garlicky bread crumbs and mixed with cooked freekeh to create a delicious pilaf.
Which do you prefer: Save time by using watered-down, store-bought broth or use a richer stock made from scratch? The difference could enhance your health and nourish your soul. Get the recipe for Classic Chicken Stock and Wonton Soup at Parade.com and read more here.