4 Recipes for Back-to-School
When schedules get busier, it's imperative to have a repertoire of quick and easy recipes to get you through the week. These four healthy meatless dishes from Veronica Bosgraaf's new cookbook are sure to fit the bill.
Author
Veronica Bosgraaf
My Stories
Hummus Pizza with Arugula and Wild Mushrooms
The fun part of pizza making is getting creative with toppings, using whatever we have in the house. We have been putting hummus on our pizza crust for quite some time. On top of the hummus, you can put any greens you have. Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula. The sautéed mushrooms add a great texture and pop of flavor.
Curried Sweet Potato Fries with Greek Yogurt Dill Sauce
This balanced sweet potato fries and dip recipe from Veronica Bosgraaf's new cookbook, Pure Food, provides protein from yogurt, and fiber, healthy carbs and antioxidants from the sweet potatoes and spices. The sweet potato "fries" are actually baked with olive oil and curry, and you can easily adjust the recipe to serve one or 10!
Walnut-Stuffed Squash
This fall-inspired dish is as beautiful as it is healthy. The omega-3s found in walnuts are instrumental in promoting cardiovascular health, reducing inflammation, and help to protect against certain kinds of cancer.
Raw Chocolate Chip Cookies
These little nuggets are made with unheated ingredients and pressed together without cooking. Keeping the ingredients away from heat helps preserve their nutrients.