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Several years ago, I tried the smoked cashew salsa from Empellon Cocina and immediately wished I could drink it by the gallon instead of ordering a "sensible" portion. I found the recipe online in effort to make it at home, thus ensuring I could eat as much dip as I damn well wanted.
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But then I discovered there were wood chips involved and I'm just not the kind of cook that's going to buy wood chips and soak them. I skipped that very key step; so much for the "smoked" element. So, uh, basically all I did was throw some stuff into my food processor and see what happened. The result was I've since tinkered with this dip every time I've made it—sometimes I keep it thick and almost paste-like, other times I add extra water for a thinner dip or extra chiles for more spiciness.
PS please tell me you love chiles en adobo as much as I do. They make the world go round, or at least chicken and dips and sauces and more. Making this dip takes all of two minutes and you'll get a lot of people asking for the recipe, incredulous that it's so simple. Here's how to do it:.
Whirr until the mixture is smooth. Then taste just stick your pinky right in there, don't get fancy here and adjust as needed—that could mean salt, sugar, or more water. Or maybe you want to go crazy a throw a couple of cloves of garlic in there. Some fresh herbs?
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I don't hate it. Garnish with some chopped cashews or fresh chives , or just something so the bowl of dip doesn't look like Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs. Starting with store-bought puff pastry for this recipe means these crispy, buttery, savory palmiers only look hard.
Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender. The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without most of the cheese. Nailed it! Eggplant is one of the true stars of summer, but it can be tricky to cook.
Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess. This is senior food editor Rick Martinez's way to pat yourself on the back for eating pizza. Needless to say, I took a lot of dough home. And I got really creative with it. After one really long day of shooting, when I was starting to feel run down, I opened the fridge and freezer and stared blankly.
I had a box of frozen spinach, pizza dough, yogurt, and a small piece of cheese.
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Saag Paneer pizza! Somehow, it was the only thing that made sense: Quick, easy, healthy-ish, and not too heavy. The dough will proof, or rise, as it sits and warms. Brush or rub the dough liberally with olive oil and bake this crust until the edges begin to brown but the center is still underdone, about 10 to 15 minutes.
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Heat some olive oil in a skillet on medium-high heat and cook 1 chopped onion , 2 grated garlic cloves , about a teaspoon of some grated or ground ginger , and a sliced serrano or other hot chile until softened but not browned, around 6 to 8 minutes. Add a couple of generous pinches of garam masala, madras curry powder, or cumin and cook until fragrant, about 1 minute. Mix in one box of frozen spinach —make sure you thaw and drain it—and cook until heated through, about 3 minutes. I love frozen spinach and keep in the freezer for quick dishes.
Season the mixture with salt and pepper.
Spread the yogurt mixture over the hot, partially baked crust then evenly distribute the spinach mixture over top. Add torn pieces of paneer, mozzarella, white cheddar, Parmesan or any other cheese nothing too sharp though!
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Continue to bake until the cheese is melted and browned in spots and the crust is baked through, around 10 minutes more. Serve with a squeeze of lemon, and bite into this healthy-ish pizza on the couch in your suddenly cozy apartment. Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days. Finish the meal with a tropical dessert. The beauty of these three recipes is that they are all vegan, and two of them are gluten-free as well.
If your guests enjoy beer, there are few greater pleasures in life than a nice cold lager with a spicy Thai meal. Planning a Thai Dinner Party. Thai Party Appetizers. Thai Curry - Main Course. Nothing could be more Thai for the main course than a good curry or noodle dish. Thai Noodle Dishes - Main Course. Continue to 5 of 7 below. Thai Salad Thai food can be spicy, and you may want to cool things down a bit with refreshing side salads to accompany the main course.
Thai Desserts Finish the meal with a tropical dessert.