This is a nutritionally packed food. Nori and quinoa are high in protein and a good dietary source of fiber, vitamins and minerals. More specifically, this is a great way to get calcium in your diet...
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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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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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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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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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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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Here’s a vegan version of banana bread everyone will love, and it’s the perfect use for ripe bananas. Even without the customary dairy ingredients (butter, milk and eggs), this is moist,...
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Way back in the day, there was a fabulous little cafe called Queen Anne Coffeehouse in Seattle. The owner whipped up amazing yet simple vegetarian delights that pleased even the pickiest of palates....
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The Bastyr Dining Commons often serves this popular dessert that can be made vegan and dairy-free by substituting the butter with soy margarine.
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Dried fruit has traditionally been used in winter when fresh fruit was unavailable. This compote is a tummy-warming treat that's perfect for cold weather. Vanilla Nut Cream also makes a wonderful...
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