Recipes

Spiced Quinoa and Kale Patties

Spiced Quinoa and Kale Patties Bastyr alumna Selva Wohlgemuth, MS ('14), RD, shares this recipe with us via her blog ...

Savory Pear Green Salad

Savory Pear Green Salad If you're looking for a burst of delicious nutrition from a fruit that's grown locally in the Puget Sound area, look no farther than your nearest pear tree. High in vitamin C and potassium,...

Edamame Cucumber Salad

Edamame Cucumber Salad This refreshing salad adds a colorful and flavorful flair to your meal any time of year. You'll even get a dose of probiotics from the miso in this dish, which is complemented by nutty sesame oil...

Simple Blackberry Coconut Sorbet

Simple Blackberry Coconut Sorbet The list of dairy-free frozen treat options grows each summer, but sometimes the ingredient list can make you think twice before buying. Why not make your own? With just three ingredients, this...

Raw Zucchini Noodles with Kale Pesto

Raw Zucchini Noodles with Kale Pesto Most people don’t know that zucchini can be eaten raw! Without cooking, the zucchini and kale are higher in vitamins and enzymes that are sometimes destroyed in the cooking process. This mostly...

Beet Raspberry Smoothie

Beet Raspberry Smoothie Try this bright red smoothie when you need a surge of energy in the late afternoon or post-workout. Beets are a wonderful root vegetable to consume; they are known for their ability to support liver...

Chinese Braised Pork Belly

Chinese Braised Pork Belly The winner of the Bastyr Top Chef 2015 award went to the team "Home Grown Roots," which...

Cilantro Jalapeno Hummus

Cilantro jalapeno hummus in a bowl, garnished with cilantro sprig. Instead of getting stuck in a rut when trying to come up with ideas about what to take to that next summer potluck, try making something that is fresh, tasty and easy to prepare, such as a ...

Green Pea Pesto

Green Pea Pesto in a jar garnished with green peas and basil. High in antioxidants, fiber, potassium and even omega-3 fatty acids, peas also can add some sweetness to a meal. Even people who don't think they like peas should try this pesto, which you can...

Cinnamon Mango Salsa

Cinnamon Mango Salsa This refreshing tropical spring recipe has a South Asian influence, and is ultra-healthy. Mango is known as the "king of fruits," in part due to its immune-boosting qualities and...

Wild Nettle Frittata

Wild Nettle Frittata Like other leafy greens, wild nettles are high in vitamins A, C, and K, as well as minerals including iron, phosphorous, magnesium and calcium. But what makes them even more special is that in...

Beet and Carrot Slaw

Beet and Carrot Slaw This simple root vegetable slaw from Bastyr University 2014-15 dietetic intern Vanessa Berenstein, MS, is a great nutrient and flavor booster for salads, sandwiches or tacos. Beets, carrots...

Breakfast Quinoa Porridge

Breakfast Quinoa Porridge This superfood breakfast from Bastyr University 2014-15 dietetic intern Vanessa Berenstein, MS, will jump-start your morning. It’s packed with fiber and is a complete source of plant-based...

Spring Asparagus Salad

Spring Asparagus Salad In her blog Poppies and Papayas, Bastyr University dietetic intern Selva Wohlgemuth, MSN ('14),...

New Year’s Detox Soup

New Year’s Detox Soup This soup from Bastyr alumna Selva Wohlgemuth, MSN (’14), and Bastyr University 2014-15 dietetic intern,...

Chocolate-Dipped Coconut Macaroons

Chocolate-Dipped Coconut Macaroons These Chocolate-Dipped Coconut Macaroons are a fabulous treat for those who have problems with wheat.

Portobello Shakshuka with Baked Eggs and Israeli Feta

Portobello Shakshuka with Baked Eggs and Israeli Feta on plate with pita Meaty portobello mushrooms star in this soulful, healthy and satisfying entree. Add flatbread and a greens salad for a full meal. This recipe comes from chef Becky Selengut's book ...

Grilled King Trumpet Mushrooms with Orange and Black Pepper

King Trumpet Mushrooms with Orange and Black Pepper on plate Nutty, mild king trumpet mushrooms get an umami boost from soy sauce and a peppery kick from arugula. This recipe comes from chef Becky Selengut's book ...

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