Recipes

1.  Mexican Style Bean Soup

I recently took a batch of this savory, spicy bean soup to work and was bombarded with requests for the, “secret family recipe”.  I decided to relinquish my iron grip on it and so I figured that I would share it with the world.

This recipe has its beginnings in my dear mother’s humble  kitchen. With a love for cooking, I’m always trying new things out,  by changing up old recipes, or just coming up with my own. Sometimes they work and other times… well, they don’t. Though, through simple spice exchange and ingredient upping,  things did seem to go in my favor with this one.  Finding and trying out new  ingredients can up any dish and make it fantastic, as is seen with this hearty Mexican style soup.

2.  Trail Mix Cookie

A while ago, my parents were talking about some of their adventures when they lived in the Grand Canyon, and (being the foodie I am) I was particularly attracted to their mention of trail mix cookies. They were not only a delicious dessert, but were healthy enough to be eaten as snacks on hikes! This mother’s day, I decided to bake my mom my take on those nostalgic cookies.

3.  Soy Milk

Soy milk contains a great number of health promoting components, such as protein, vitamin E, fiber and phytoestrogens. Phytoestrogens are plant-based chemicals that resemble the hormone estrogen. They are connected to the prevention of hormone related cancers; breast and prostate cancer being the major ones. There are more than 800 phytoestrogens and perhaps the most influential of them all are called isoflavones. These isoflavones can be found in rich abundance in a tall, cold glass of soy milk. They have been linked to help with osteoporosis, heart disease and many cancers.

4. Quinoa

If you would like to try quinoa, but don’t know where to find it, check any health food store, or any supermarket with a natural foods section. At somewhere around $2-3 a pound, buying it from the bulk section is probably your best and cheapest choice.

Quinoa can be used in just about anything. Cooked quinoa seeds are fluffy and creamy, yet slightly crunchy. They have a delicate, somewhat nutty flavor. Quinoa can be used in just about anything. I use quinoa as a rice replacer, an addition to granola or I just throw it in to soups and stews.

Here is an easy recipe  that I enjoy.

5. Spinach Pomegranate Salad

As one of my favorite “green leafy” vegetables, spinach packs a power punch of nutrients, which leaves me feeling crisp and clear, whether I’m eating  a nice  spinach-avocado salad, or chowing down on a delicious  spanakopita (Greek spinach pie). What an  invigorating feeling that you have after getting your fill of this power packed plant.

Don’t know how to prepare spinach? Give these recipes a try! Or if you have your own spinach recipe, post it on our comment board.