June 2016 • andrea leigh co
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brown bag mondays: saving greens

I’ve lost track of the dollars I’ve wasted in throwing out fresh greens that ended up spoiling before I used them up. Frustrating especially when I need them for a recipe. So to save some green and some greens, here is today’s tip: Here’s how: Asparagus: store upright in a jar that has a little water in the bottom. Change the water every few days when it starts to get cloudy. Cilantro, Parsley: Can also be stored upright in a jar that has a little water in the bottom. Change the water every few days when it starts to get …

quinoa tabouli (vegan, gluten free, low carb, sugar free)

I love trying foods from other cultures which have a solid amount of veggies in their diets. Ever since I tried tabouli, a middle eastern salad that usually features bulgar, I was a fan. However, my enthusiasm for it waivered ever since I began cutting back on wheat products several years go. I also swapped out the oil for hummus for an interesting twist on the dressing. Thankfully, I discovered that quinoa is a perfect substitute and packs a superfood, plant protein punch into this refreshing salad. The key to great quinoa is thoroughly rinsing off the bitter saponin and …