To cook brown rice: Rinse 1/2 cup brown rice and place in a pot with 2 cups water and a pinch of sea salt. Bring to a boil and lower to simmer. Cover and cook for 35 to 40 minutes or until the rice reaches the desired texture. If the water evaporates before the desired texture is achieved, then add more water and continue cooking.
Roasted Eggplant and Sweet Onion Dip is packed with flavor and nutrition. This dip makes for a great party appetizer, sandwich spread or healthy afternoon snack. Serve with warmed pita and plenty of fresh fruits and veggies for dipping, like cucumbers, cherry or grape tomatoes, and bell pepper scoops.View Recipe
Veggie Pasta is always a crowd pleaser. Maybe it’s the bow tie noodles that remind us of our childhood, or the creative, simplistic, way a variety of veggies are brought together in one dish; there always seems to be little left over at the end of a party.View Recipe
This is a veggie twist on a traditional Italian dish. What is better then eggplant and goat cheese? Stuffed eggplant with goat cheese, red pepper coulis and tempera artichoke hearts. A dish packed full of flavor and excitement.View Recipe