These bars are sure to provide enough whole food fuel to climb all of the region's towering peaks. Bake a batch at the beginning of summer and freeze the leftovers for a full season of trekking.
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Fennel is fairly uncommon yet readily available on the West Coast. When cooked it becomes sweet and has a meaty texture. It’s great with whole-wheat pasta and salmon.
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This recipe can easily be doubled or tripled and works very well as an appetizer. It tastes best when made a day ahead; cover and refrigerate the vegetables and cover the bread in a bowl to keep...
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Chewy flavor-packed cookies reminiscent of traditional gingerbread, but distinctly different with the loud voice of blackstrap molasses. As far as sweeteners go, blackstrap molasses wins the award...
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This simple recipe makes one of the yummiest picnic or potluck offering you’ve ever tasted. And the method we use for cooking the potatoes helps preserves the flavor and nutrients of this...
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Get your daily dose of bright-colored vegatables with this delicious and filling salad that works as easily as a side dish as a main course.
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Caramelized onions and the nutty richness of cashew butter make this creamy gravy a great sauce alternative for vegans, and a must for Rice and Walnut Loaf.
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Loosely adapted from Beatrice Trum Hunter's famous 1961 work The Natural Foods Cookbook, this is Sunday dinner comfort food at its best. Served with Cashew Gravy...
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Roasted tomatillos, peppers, garlic and caramelized onions make this a warming and sweet salsa that can be enjoyed year-round. The jalapenos add a little fire but combined with cilantro and fresh-...
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This soup is a gorgeous red color with a deep, satisfying taste to match. Because of the combination of legumes and vegetables, all you need is some whole grain bread and salad to make this into a...
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Fermented foods have been used for years and have been shown to aid in digestion and enhance our immune system functions. Sauerkraut can be used as a topping on sandwiches, salads or as a side dish...
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The vegetables with the most vitamins and minerals are the dark green ones and the yellow and orange vegetables, which this recipe from is chockfull of. This friendly dish is not just flavorful and...
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One cup of quinoa has more calcium than a quart of milk, and the ancient grain has twice the protein of barley or rice.
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For best results, use a bread machine for preparation. Use both cassia and cinnamon in cinnamon swirl for a more complex flavor.
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One of Cynthia Lair's students at Bastyr University, Jeff Johnson, who moved on to the Kashi Company, presented this dish as part of his final product, and she thought it was not only very tasty...
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Choosing beef from healthfully raised cows is important nutritionally, ecologically and politically. If you can't find grass-fed or humanely raised beef from a local farmer, ask questions at your...
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This colorful dish makes a hearty Sunday breakfast. Any vegetables can be substituted for the ones listed, however, this combination is scrumptious. Serve with a fresh fruit salad for brunch.
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This popular whole-foods salad recipe is from Mary Shaw, who taught Whole Foods Production and Advanced Whole Foods Production at Bastyr University from 1996 to 2002. Arame is a mild-flavored seaweed...
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