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Feature Recipes

Blueberry ~ Lemon Sorbet

Prep & Cook time: 
7 minutes + 30 minutes in freezer
Ingredients & Amounts: 

3 cups fresh or frozen blueberries, thawed
1/2 cup water
2 tablespoons honey
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon salt
 

Directions: 

Place all ingredients in a blender or food processor; process until smooth. Place berry mixture in a freezer-safe container and freeze until hard, about 1 hour. Let stand about 10 minutes before serving.

Health.com

Food Category: 
Dessert
Dietary Restrictions (check all that apply): 
Dairy Free
Egg Free
Gluten Free
Low Cholesterol
Peanut Free
Soy Free
Vegan
Vegetarian
Servings: 
5
Calories: 
77
Calories from Fat: 
0
Total Fat (g): 
0
Saturated Fat: 
0
Trans Fat: 
0
Unsaturated Fat: 
0
Total Carbohydrate: 
20
Dietary Fiber: 
2
Protein: 
1

Watermelon Salsa

Prep & Cook time: 
20 minutes
Ingredients & Amounts: 

3 cups finely diced seedless watermelon, (about 2 1/4 pounds with the rind) (see Tip)
2 jalapeno peppers, seeded and minced (see Ingredient note)
1/3 cup chopped cilantro, (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion, (about 1/2 small)
1/4 teaspoon salt, or to taste
 

Directions: 

Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
Ingredient Note: The seeds and surrounding membrane are the spiciest part of the chile pepper. To increase the heat of the salsa, use some or all of the seeds, depending on your preference, along with the flesh of the pepper.

Eatingwell.com
 

Food Category: 
Salad
Dietary Restrictions (check all that apply): 
Dairy Free
Egg Free
Gluten Free
High Fiber
Low Cholesterol
Peanut Free
Soy Free
Tree Nut Free
Vegan
Vegetarian
Servings: 
8
Calories: 
26
Calories from Fat: 
0
Total Fat (g): 
0
Saturated Fat: 
0
Trans Fat: 
0
Unsaturated Fat: 
0
Total Carbohydrate: 
7
Dietary Fiber: 
1
Protein: 
1

Strawberry Almond Smoothie

Ingredients & Amounts: 

    1 cup strawberries, quartered
    1/4 cups soaked blanched almonds
    3 fresh dates, pitted and chopped
    6 ounces almond milk
    1 tablespoon honey
    4 ice cubes
 

Directions: 

Place strawberries, almonds, dates, almond milk and honey in blender and blend until fruit is puréed.
Add ice and blend until smooth. Serve cold.

 
 

Dietary Restrictions (check all that apply): 
Dairy Free
Egg Free
High Fiber
Low Cholesterol
Low Sodium
Peanut Free
Soy Free
Vegan
Vegetarian
Servings: 
2
Calories: 
222

Strawberry Avocado Salsa

Ingredients & Amounts: 

    1 cup finely chopped strawberries
    1/4 cup finely chopped peeled avocado
    2 tablespoons finely chopped red onion
    2 tablespoons chopped fresh cilantro
    1/2 teaspoon grated lime rind
    2 tablespoons fresh lime juice
    2 teaspoons finely chopped seeded jalapeño pepper
    1/4 teaspoon sugar

Directions: 

Peel and chop as described above and toss gently.  Serve chilled or warm.

Food Category: 
Sauce or Dressing
Servings: 
4 1/4 cup servings
Calories: 
34

Jicama Avocado Salad with Cilantro Mustard Dressing

Ingredients & Amounts: 

1 large fennel bulb, slice stalks and bulbs into thin strips
1 small jicama, peeled, sliced into 1/3 inch pieces
2 cups fresh arugula
1 ripe avocado, peeled, pitted and sliced
1 large carrot, chopped
Juice from 1 organic lemon
2 Tbsp. extra virgin olive oil
2 Tbsp. spicy mustard
1/4 tsp. lemon zest
4 fresh cilantro leaves, finely chopped
Pinch of sea salt and freshly ground black pepper
3 Tbsp. ground flax seeds
1/4 cup cashews, ground

Directions: 

   1. Prepare a large ice bath.
   2. Bring a large pot of salted water to a boil.  Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain.
   3. Transfer  fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot.
   4. Drizzle salad with lemon juice, lemon zest, oil, mustard, cilantro, sea salt and pepper.  Gently toss to coat.
   5. Transfer to serving dishes. Top with ground flax seeds and cashews.  Serve at room temperature.
   6. Enjoy.

By Amie Valpone
Easy Eats
The Healthy Apple

Food Category: 
Salad
Dietary Restrictions (check all that apply): 
Dairy Free
Egg Free
Gluten Free
High Fiber
Low Cholesterol
Low Glycemic Index
Low Sodium
Low Sugar
Vegan
Vegetarian

Share your healthy recipes!

Ingredients & Amounts: 

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Directions: 

 
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Vegetarian Mexican Lasagna

Prep & Cook time: 
45 minutes
Ingredients & Amounts: 

10-15 flour tortillas (I like whole wheat)
2 16 oz. cans black beans, drained and rinsed
1/2 to 1 12 oz. container vegan sour cream (I like Tofutti brand sour supreme)
1/2 large cooking onion, finely chopped
2 green bell peppers, finely chopped
1 to 2 red or yellow bell peppers, finely chopped
a few hot peppers (optional), diced
2 portabella mushrooms, finely chopped
3 to 4 cloves garlic (or more) minced
1 packet vegan taco seasoning
chili powder (optional)
salt and pepper
olive oil (for cooking veggies)
hot sauce (optional)

Directions: 

Heat oil in large frying pan or wok.
Add onion, garlic, and peppers and cook on medium heat until they begin to soften.
Add mushroom and continue cooking until veggies are tender and there is some liquid in pan.
While cooking, add chili powder, salt, and pepper to taste.
While veggies are cooking, mash up black beans with back of fork or potato masher until pasty.
Some whole beans can still be present.
Add sour supreme by large spoonfuls and mix with beans until mixture is creamy. You may use 1/2 whole container
depending how creamy you like it.
Add taco seasoning to bean sour supreme mixture and stir until thoroughly combined.
If you really like spice, add a little hot sauce.

Grease the bottom of a 9x13 inch casserole dish and arrange tortillas so that entire bottom of dish is covered.
Tortillas can overlap, but feel free to cut them to fit.
Spoon out half of cooked veggies and spread them on top of tortillas. Trying not to use liquidy part.
Arrange another layer of tortillas on top of veggies and spread bean sour supreme mixture on top.
Arrange another layer of tortillas and pour remaining veggies and cooking liquid on top. Using the liquidy part of the cooked veggies for the last layer allows it to seep down and flavor the whole casserole.
Arrange a final layer of tortillas for top of casserole.

Place in oven and bake for about 20 minutes at 350 degrees.

Allowing casserole to cool for a few minutes before cutting will make it much easier to cut.

Thank you to: VegetarianRecipies.org

Food Category: 
Casserole
Dietary Restrictions (check all that apply): 
Egg Free
High Fiber
High Protein
Low Glycemic Index
Low Sugar
Peanut Free
Tree Nut Free
Vegetarian
Servings: 
6 - 8

Pumpkin Smoothie

Prep & Cook time: 
40 minutes
Ingredients & Amounts: 

2 c. canned organic pumpkin
Organic agave nectar or honey, to taste
1/2 c. organic rice milk, raw or organic (preferably raw) milk
Dash vanilla extract
1/2 c. vanilla yogurt
1 1/2 c. crushed ice or ice cubes
1 T. pumpkin pie spice
Organic whipped cream
1/2 lemon, juiced cinnamon sticks (optional)

Directions: 

In a blender, combine pumpkin, milk, yogurt, pumpkin spice, juice of half a lemon, agave nectar or honey to taste, and vanilla extract.
Blend together until smooth, and begin adding the ice while continuing to blend.
When mixture is thick and creamy, stop and hold in refrigerator at least 30 minutes.
Top with whipped cream and garnish with cinnamon sticks. Serve.
Make sure you add enough sweetener or it will be bitter!  Of course use organic ingredients whenever possible.

Thank you Green Halloween

Dietary Restrictions (check all that apply): 
High Fiber
Low Sodium
Peanut Free
Soy Free
Tree Nut Free
Vegetarian
Servings: 
4

Drunken Chunky Apples

Prep & Cook time: 
1 hours
Ingredients & Amounts: 

5 lbs organic apples - [Don't use all one type, try mixing varieties Macintosh, Granny Smith, Honey Crisp. Fuji, etc.]
Fruit Juice
Cinnamon
Nutmeg
 
Optional Mix-ins
Chopped nuts [walnuts, almonds, pine nuts]
Chopped fruit [pineapple chunks, orange chunks, pomegranate seed]
Raisins
Cranberries
Rum

Directions: 

Cut apples into generous chunks, leave skin on.
Put apples into large stock pot
Add any of the optional mix-ins, (except raisins)
Pour in fruit juice, to cover approx. 20% - 25% of apples
Add 2 tablespoons of cinnamon
Add 1 teaspoon of nutmeg
Cook on low heat, approx. 30 - 45 minutes, stirring occasional.  If using raisins, stir in for the last 10 minutes of cooking.
Remove from heat when the apples begin to soften.
Can be served warm or cold.  Chilled, makes a refreshing Fall desert.
Can be topped with granola for extra crunch
 
Notes:
Can also be prepared in a slow cooker
If you wish a more adult desert, add rum (about 1/2 - 3/4 cup) after removing from heat, to retain the alcohol content. 
Remember to warn your guests!
 

Food Category: 
Dessert
Salad
Dietary Restrictions (check all that apply): 
Dairy Free
Egg Free
High Fiber
Low Cholesterol
Low Sodium
Vegan
Vegetarian
Servings: 
4 - 6

Apple-Spice Dried Plum Griddle Cakes

Prep & Cook time: 
Under 30 minutes
Ingredients & Amounts: 

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup unprocessed bran
2 teaspoons sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 eggs, lightly beaten
2 tablespoons butter, melted
1 cup chopped dried plums

APPLE SPICE TOPPING
1 cup unsweetened applesauce
1/3 cup finely chopped pitted dried plums
1/2 teaspoon ground cinnamon

Directions: 

In medium bowl, combine flours, bran, sugar, baking soda and salt; mix well. Set aside. In small bowl, whisk together buttermilk, eggs and butter. Add to dry ingredients, mixing just until dry ingredients are moistened. Stir in dried plums; let stand 5 minutes. Heat lightly greased griddle or non-stick skillet over medium heat until hot. For each pancake, pour scant 1/4 cup batter onto hot griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook second sides until golden brown. Serve warm with Apple Spice Topping. APPLE SPICE TOPPING: In small saucepan cook and stir 1 cup unsweetened applesauce 1/3 cup finely choped pitted dried plums and 1/2 teaspoon ground cinnamon over medium heat 1-2 minutes or until warm. Makes about 1 1/3 cups.

Dietary Restrictions (check all that apply): 
High Fiber
High Protein
Peanut Free
Soy Free
Vegetarian
Servings: 
6
Calories: 
329
Calories from Fat: 
66
Total Fat (g): 
7
Saturated Fat: 
4
Total Carbohydrate: 
60
Dietary Fiber: 
7
Protein: 
10
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