Yacon is commonly enjoyed raw. It’s really easy to prepare yacon, just peel off the brown skin and shred it or chop it into dishes, such as salads and slaws. Here’s a citrus salad found on Sharon Palmer’s plant-powered dietician blog. The yacon gives this salad a slightly sweet, juicy crunch. (more…)
Last week, someone asked what she can do with just one cucumber? Simple – make tzatziki! This delicious, creamy, Greek cucumber sauce keeps for about a week, and is great with grilled chicken, turkey or lamb. You can use Greek or plain yogurt (using plain yogurt will result in a slightly “runnier” sauce, but it holds the flavors and texture just as well so don’t panic if you don’t have it handy). It is a snap to make. Try it! (more…)
Melons can do more than dessert or smoothies! Although there is a bit of cutting involved, this savory melon salad makes for a refreshing change from the traditional sautéed side dishes we whip up every day. For added “savoriness,” add crumbled goat or feta cheese.
Try it; this recipe makes 6 cups. (more…)