NORI – A Super Food

Meal Planning, Veggie of the Month
Obviously, for a land locked area like Spokane sea vegetables are not top on everyone's list. Ease of access probably being the biggest reason for this lack of exposure. However, sheets of nori are now widely available in the Asian section of any grocery store and if you live in Spokane we actually have a couple of great Asian markets.  Nori is a sustainable crop that requires no fertilizers. It usually gets all the nutrients it needs from the environment. When processed into what we buy at the market, fresh nori is shredded, pressed into thin sheets, and then dried. Often what we purchase at the store is also toasted. During the drying process the seaweed turns a dark green or even black color. Iodine is one of the biggest…
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Nori Wraps

Meal Planning, Recipes, Veggie of the Month
When my life became gluten free a lot of foods were eliminated from my diet. One of my favorites were burritos. I literally lived on Taco Bell bean burritos the first trimester of my pregnancy with Jack. Flour tortillas are vehicles of food delivery that bring other yummy foods together. For example the tortilla is a vehicle for rice, beans, salsa and of course cheese. Just like chips become a vehicle for salsa. Crackers for cheese. So as my life changed from gluten filled to not, I had to find other vehicles for my food. One in particular is Nori. Yes that stuff that sushi rolls are made with. Also known as seaweed and also January's veggie of the month. I know a weird choice for a vegetable to highlight…
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SHREDDED BRUSSEL SPROUT SALAD

How To, Recipes, Veggie of the Month
This is the time of year that I start to really crave those amazing farmer's market freshly picked leafy greens. I know this is not what everyone craves in December but for me the crunch of good lettuce leaves is something I do enjoy. We recently have been including BIG salads into our daily diets. (Pictured to the left. Jason's is one meal mine is easily two!) Since the lettuce is a little lackluster and big salads become extremely boring to me. (Not Jason he could eat them every day.) I have turned to cabbage salads for my daily go to during the winter. One thing I love about any type of cabbage salad is the longevity. I can easily make the salad Sunday evening and still be eating it…
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ROASTED BRUSSELS SPROUTS

How To, Recipes, What we're up to
I know that this vegetable, like beets, can have a similar effect on folks. They either love them or they hate them. That seems to be how it is in my house. Jason and Jack will not touch them! However, I could eat them every day. I didn't start eating brussels sprouts until I was an adult. Luckily, I was never exposed to the dreaded boiled brussels sprout until I ordered it once in a restaurant and wondered why on earth would anyone want to eat that!  My favorite way to eat them is roasted. Super simple and vey flavorful. Brussels sprouts is a member of the cruciferous vegetables that every health expert on the planet is always trying to get us to eat. This is for good reason! Brussels…
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ROASTED PUMPKIN SOUP

How To, Meal Planning, Recipes, Veggie of the Month
There is nothing more soothing than a wonderful squash soup on a chilly fall day. I usually tend to pick butternut squash as my base squash but this year I tried out some different recipes using pumpkin. Since it is only here for a short amount of time it feels like a special event when making it.  With as many food allergies as I have, I tend to look at recipes as a guideline rather than a rule. This recipe is loosely taken from, "The Martha Stewart Cookbook".  Instead of half-and-half and sour cream I used coconut milk. I also roasted the pumpkin and carrots to add a little more flavor. Pumpkin is bland it needs all the help it can get! This is really a base soup that other…
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