Oven-Baked Super-Green Falafel


Recipe by Donna Hay, food stylist, author, and magazine editor Ingredients: *Makes 16 1 x 400-g (14-oz.) can of chickpeas (garbanzo beans), drained and rinsed 1 onion, finely chopped 1 cup (120 g/4¼ oz.) frozen peas, slightly thawed 2 tablespoons white chia seeds 1 cup (90 g/3 oz.) finely chopped broccoli 2 cups (70 g/2½ oz.) … Continue reading Oven-Baked Super-Green Falafel

Lavender Cupcakes With Honey Cream Cheese Frosting


Recipe by Patricia Burrett Source: www.localhivehoney.com Ingredients Cake: 1/2 cup room temp butter 2 eggs 1 3/4 cup all-purpose flour 1 1/2 tsp baking powder 2 tsp dried lavender 1/2 tsp salt 1 cup sugar 1/4 cup honey 1 tsp vanilla 2/3 cup milk Frosting: 8 oz room temp cream cheese 2 tbsp room temp … Continue reading Lavender Cupcakes With Honey Cream Cheese Frosting

Irish Soda Bread Scones


Source: EatingWell.com Ingredients  Scones 2 ½ cups whole-wheat pastry flour 1 tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt 5 tablespoons cold unsalted butter, cubed ⅔ cup dried currants ¾ cup low-fat buttermilk ¼ cup pure maple syrup 1 large egg Glaze ½ cup confectioners’ sugar 1 tablespoon orange juice Directions To prepare scones: … Continue reading Irish Soda Bread Scones

Chilean Lentil Stew


Trying to follow a heart healthy diet means cutting down on meat consumption. Eating more vegetarian meals is great strategy for heart health because you end up eating more fiber and less saturated fat. Try this recipe which is light on sodium, filled with heart healthy fat, vegetables, and proteins. Healthy, please meet delicious! Source: … Continue reading Chilean Lentil Stew

Love Your Heart


By Aparna Mele February is all about hearts, and not just the candy kind. It’s also National American Heart Month, a 56 year tradition to increase awareness of, and keep families and communities free from heart disease, the No. 1 killer of Americans. This month reinforces the importance of heart health. Consider this: cardiovascular disease, … Continue reading Love Your Heart

Leek and Pancetta Potato Rösti


Source: Cooking Light Submitted by Aparna Mele Maximum surface area means more crunchy bits in this rösti, essentially a large potato pancake, perfect for a holiday brunch. If making ahead, cool on a wire rack, wrap in plastic wrap, and refrigerate. Reheat in an ovenproof skillet at 350° for 10 minutes or until re-crisped. Ingredients … Continue reading Leek and Pancetta Potato Rösti

Beets with Pecorino, Pecans, and Shishito Peppers


Beets with Pecorino, Pecans, and Shishito Peppers Source: bonappetit INGREDIENTS 2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed 4 tablespoons olive oil, divided, plus more for drizzling Kosher salt 4 sprigs thyme ¼ cup red wine vinegar 8 shishito peppers ⅓ cup pecans ¼ small red onion, very thinly … Continue reading Beets with Pecorino, Pecans, and Shishito Peppers