Finding Balance Through Food
Poppy seeds are tiny powerhouses of nutrition that add a slightly nutty flavor and great texture to recipes. Pairing them with lemon is common in America with recipes ranging from scones to salad dressings to this delectable cake. We couldn’t think of a better recipe to end Nourish with than this one: a family favorite that’s equally decadent and delicious as it is healthy and nourishing.
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We started Nourish one year ago with our favorite pizza recipe and have now come full-circle. The original calzoni from Italy were oven-baked folded-over individual pizzas made to be eaten on the go. We keep our version simple with classic marinara sauce and shredded cheese in the middle, although you can fill yours with any other toppings you typically enjoy on pizza.
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Like most vegetable-centric recipes in Nourish, this lasagna alternative tastes the best with garden-fresh eggplants and herbs. We don’t make it too often but on the occasions when we do, the dish is thoroughly enjoyed by all.
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This homemade alternative to the popular Chinese takeout appetizer is simple and satisfying. Our egg rolls are baked instead of fried, resulting in light and crispy vegetable-filled goodness. Sweet and sour sauce for dipping is a must.
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Fried rice is one of the world’s most popular rice dishes and a superb way to use up leftovers. We stick to the classic Chinese-American recipe of crispy rice mixed with chopped vegetables, scrambled eggs, and a variety of seasonings.
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Pesto is a wonderful Italian sauce traditionally consisting of basil, garlic, olive oil, pine nuts, salt, and hard cheese all blended together. Prepared with garden-fresh basil and tossed with angel hair pasta is our favorite way to enjoy it.
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This flavorful and hearty meal originated in Mexico as breakfast for farmworkers. Not only is it fairly simple to make; its versatility lets you adjust the fillings, heat level, and type of tortilla to your preferred taste. The protein-rich eggs and beans pack the punch you need to kickstart your day.
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This simple Mexican soup consisting of garlic, onions, tomatoes, spices, and strips of crispy corn tortillas has been modified for our vegetarian diet with vegetable broth and black beans. Still just as delicious as the original, we top the completed dish with avocado, sour cream, and fresh cilantro for extra flavor and nutrition.
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