AdventHealth Whole Health Institute
The essence of each vegetable combines to make an appetizing boost for whole wheat pasta.
Cauliflower is a wonderful vegetable that is sadly underutilized. This salad is full of color, flavor, and nutrition but low in calories!
A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama lends a satisfying crunch and an apple/pear-like taste for a nice contrast with soft, sweet mango.
This quick, colorful salad works well as a side but can also be an entire meal on its own, with soybeans—high in omega-3 fatty acids, potassium, calcium, and protein
The green onion, fresh basil, dill, and lemon in this salad are a lovely complement to the spinach and quinoa.
This fresh cucumber relish is a great side dish when serving burgers or similar foods, a healthy replacement for pickles that contain many additives.
The intoxicating aroma of fresh mint, the floral notes of coriander seed, and the heady blend of vinegar and olive oil all add to this easy-to-make and appetizing salad.
An infinitely changeable recipe, depending purely on what kind of apple is used in the dense whole wheat batter.
This may be as close as you can get to eating a rich pumpkin pie, straight out of the oven, for breakfast ... without actually eating a pumpkin pie for breakfast.
The base for these two salads is a combination of Romaine and spinach. The secret to delicious salads is nice, crisp greens, while avocado and olives add a rich, pleasing touch.
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