Healthy Food

Most recent stories in Healthy Food

• 

  ps

  

  Rainbow Potato Roast Recipe

  The New York Times - Martha Rose Shulman

  Have you cooked this? Mark as Cooked Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes All Notes (0) • Private (0) Anne H6 years ago I chopped up the garlic after rubbing it in the pan and added 2 tablespoons of whole grain mustard to the olive oil instead of using sage. …

• 

  ps

  

  Carrot Wraps Recipe

  The New York Times - Martha Rose Shulman

  Step 1 Place the dried apricots in a bowl or pyrex Pyrex measuring cup and pour on cover with ½ cup boiling water. Let steep for 5 to 10 minutes, until soft. Retain the soaking water, remove the apricots, pat dry with paper towels and cut into small dice. Step 2 In a mini-processor or by hand finely …

• Cucumber and isreali cous cous salad

  

  ps

  

  Cucumber and Israeli Couscous Salad Recipe

  The New York Times - Martha Rose Shulman

  Have you cooked this? Mark as Cooked Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes All Notes (0) • Private (0) Susan6 years ago I've made this recipe regularly and love it. I would note that there is no instruction to chill the couscous after it's cooked, but I find a cold …

• Cauliflower soup

  

  ps

  

  Curried Cauliflower Soup (Published 2011)

  The New York Times - Martha Rose Shulman

  It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match. 1 tablespoon canola oil 1 onion, chopped 2 garlic cloves, chopped 2 teaspoons finely chopped ginger 2 teaspoons curry powder 2 teaspoons cumin seeds, ground 2 …