More Healthy Recipes…

Toasted Wheat Germ Muffins
Great for breakfast and high in fiber

  • 1 cup toasted wheat germ
  • 1/2 cup plain yogurt
  • 1/2 cup water
  • 1 egg
  • 1 tbsp. canola oil
  • 1 cup whole wheat pastry flour
  • 4 tsp. baking powder
  • 1/2 tsp. sea salt

Preheat oven to 375 ° F. Combine the wheat germ, yogurt, and water and let stand 1 hour. Mix in egg and 2 tbsp. oil. Mix in the whole wheat pastry flour, baking powder, and sea salt. Fill 12 paper lined muffin cups 2/3 full. Bake 20 minutes or until a toothpick inserted in the center comes out clean.

Mashed Parsnip & Celeriac
Tangy and aromatic

  • 1 lb celeriac, cut into 1-inch cubes
  • 3 medium parsnips, peeled and cut into 1-inch slices, thick ends quartered
  • 1 large russet potato, peeled and quartered
  • 3/4 cup vegetable or reduced-sodium chicken stock
  • 2 tbsp. olive oil
  • 3 tbsp. chopped fresh chives, divided
  • 2 tbsp. yogurt
  • 1 1/2 tsp. Dijon mustard
  • Salt and freshly ground pepper to taste
  • 1/2 cup freshly grated Parmesan cheese

Place celeriac and parsnips in a large saucepan; cover with lightly salted water. Place potato in a medium saucepan; cover with lightly salted water. Bring both saucepans to a boil, then reduce heat to low, cover, and simmer gently until the vegetables are tender when pierced with a fork, about 20 minutes for the potato and 30 minutes for the celeriac and parsnips.

Drain and transfer potato to a large bowl and mash. Cover and keep warm. Drain and transfer celeriac and parsnips to a food processor and process until smooth. Add the puree to the potato. Heat the broth and oil and stir into the puree, along with 2 tablespoons chives, yogurt, mustard, salt and pepper. Stir in Parmesan. Garnish with the remaining 1 tablespoon chives. Serve hot.

Miso Vegetable Soup

  • 1/2 cup onion, thinly sliced
  • 1/2 cup carrots, julienned
  • 1/2 cup celery, chopped
  • 1/2 cup yellow squash
  • 3/4 cup baby bok choy cut into manageable strips
  • 1/3 pounds tofu, cubed
  • 2 tablespoons sesame oil
  • 4 cups vegetable stock
  • 1 strip kombu or wakame
  • Fresh juice of 1 small piece of ginger
  • Splash of tamari
  • 2 to 3 teaspoons of miso
  • 1 scallion, chopped

Sauté onion, carrots, celery, squash, bok choy in sesame oil. Add stock, kombu, ginger, and tamari, and simmer for 30 minutes or until vegetables are tender. Remove the Kombu. Add the miso pastes and cook over low heat, stirring to dissolve. Add the scallions and tofu (recipe follows) and cook until warmed through, about 3 minutes. Serves 4.