The Tabasco taste here is actually quite subtle once the butter is incorporated into the quinoa – a bit spicy, a bit tangy. You can make your butter stronger if you like, or serve the quinoa with more Tabasco sauce on the side. The next day I did a “fried rice” style version of this by making a thin omelette, slicing it up and stirring it back into a heated skillet of the asparagus/quinoa. If you don’t have pine nuts, sliced almonds might make a nice alternative. (more…)

I found some fantastic arugula, so that is what I used. But I could imagine using whatever green salad you like – spinach, baby romaine, maiche, etc. And I used big russet potatoes. The dressing calls for a raw egg yolk, if you’re uncomfortable eating raw egg, swap in another favorite, luxe or creamy-ish salad dressing – this buttermilk one would be good, or this one, or the gribiche in Super Natural Every Day. (more…)

These no bake, high-protein, high-fiber bars are based upon Melissa Diane Smith’s recipe for Amaretto Protein Bars in her book Going Against the Grain and are a cinch to make. The chocolate topping makes them seem a bit decadent (skip it if you must, they’ll still come out fine) –though dark chocolate, rich in anti-oxidants has now entered the echelon of power foods so I’ll keep it on mine.

By the way, the photo above is actually of Macadamia Power Bars. To make that recipe simply substitute rawmacadamia nuts for the almonds and raw macadamia nut butter for the roasted almond butter.

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By: Veronica Kavanagh (View Profile)

I got this one from Alton Brown…

Dry Ingredients:
4 oz Soy Protein Powder
2.25 oz Oat Bran Powder
2.75 oz Whole Wheat Flour
0.75 oz Wheat Germ
1/2 tsp Salt

Wet Ingredients:
12.3 oz Soft Silken Tofu
4oz Dark Brown Sugar
2 lg eggs
1/2 cup unfiltered Apple juice
2/3 cup Natural Peanut Butter (substitute Almond or Cashew)

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