Zoodles get all the Instagram love, but you can make noodles out of lots of vegetables—and you don’t even need an expensive spiralizer. A regular vegetable peeler or julienne peeler can help you create lovely noodle-esque strands of vegetables that are enjoyable raw or very lightly cooked, full of nutrients and free of empty carbs.
Veggie maven Deborah Madison gives us this beautiful asparagus and arugula dish from her new book In My Kitchen (published by Ten Speed Press).
Which foods make you in the mood for love? We’ve selected 8 sexy but delicious ingredients that are also healthy.
This recipe is from The Conscious Cook ($20; William Morrow Cookbooks) by Chef Tal Ronnen of LYFE Kitchen and Crossroads.
Why heat up the kitchen when you can make brunch all on the grill?
This week you likely laughed and cried and were bored and angry, all while watching the Republican and Democratic conventions and drowning yourself in buckets of blueberries. (Hopefully you also got inspired to go check out these excellent Philadelphia and Cleveland restaurants.) So this weekend you’re no doubt ready to hit a festival, a golf course, a yoga mat, a beach or an air-conditioned bedroom, so you can zone out. But how do you relax if you’ve got people coming over and they need to be fed? Who wants to turn on an oven during our tiresome “heat dome?” We at Clean Plates have you covered. Our grilled brunch menu hits all the right bases—garden fresh, simple, healthy and oh-so tasty. It’s done in about 10 minutes, and gives you the requisite protein and antioxidants to Netflix and chill. Make the recipes and upload a photo to Instagram or Pinterest with the tag #cleanplates. We’ll choose our favorite and that person will win a free Clean Plates Cookbook. Height of Summer Weekend Menu Blueberry Bliss Smoothie Grilled Poached Eggs Grilled Asparagus and Broccolini Step 1: Add a stainless steel skillet to one side of the grill. Preheat the grill to 400°F. Step 2: Bring a full kettle to a boil. Add the boiling water to the pan and add the salt and vinegar. Step 3: Add the eggs to the boiling water. Step 4: Toss the asparagus and broccolini in a bowl with the oil, salt and pepper. Step 5: Place the veggies on the other side of the grill. Step 6: After 3 minutes, turn the veggies over. Step 7: Whip up the smoothie in a blender and pour into cups. Step 8: Plate the asparagus and broccolini onto 4 individual plates. Step 9: Top each plate with a poached egg. Step 10: Put food in mouth. #Yum