Appetizers and Sides
Recipes for Appetizers and Sides from Down to Earth Organic and Natural
Rice Pilaf with Mushrooms
This rice is a great accompaniment to any stir-fry and can be made with green or red peppers to add color.
Quinoa Poppy Seed Pilaf
Quinoa is a tiny seed-like grain native to the Andes mountains of South America. Pronounced ” keen-wah”, this small grain packs a powerhouse of protein and amino acids for long-lasting energy. Quinoa has a lovely nutty flavor and cooks quickly, qualities that make it a great whole-grain addition to your menu.
Basic Quinoa
Quinoa is a high-energy grain that, because it is easy to digest, is an ideal endurance and fitness food. It is drying and warming, strengthening to the kidneys, the heart, and the whole body. Quinoa is a complete protein and is high in lysine, an amino acid that is scarce in the vegetable kingdom. Quinoa is also a rich and balanced source of calcium, iron, phosphorous, and B and E vitamins. Because of its versatility, quinoa can be substituted freely for rice, millet, or couscous in any recipe.
Lomi Tomato
This is a vegetarian version of "lomi salmon," a standard Hawaiian lu'au food. People are surprised at how good this is, but they shouldn't be: these days there isn't much salmon in lomi salmon, and people like it anyway... so give this healthful, tasty version a try!
Arame Green Salad
Arame is a large leaf sea vegetable, finely shredded and boiled before being dried and packaged for sale. Because it is precooked, it requires far less cooking time than other sea vegetables. One of the milder-tasting sea plants, it is a great source of protein and minerals like calcium and potassium. In Asia, it’s reputed to be healing and nourishing.
Scrumptious Squash Soup
This recipe is always a hit! Delicious butternut squash makes for a very satisfying and nourishing soup.
Sprouted 3 Bean Salad
This is a live food recipe. You'll feel great after eating it because it's packed with energy-giving enzymes. Raw foods contain enzymes to digest and assimilate them thoroughly. Be prepared to make this recipe well ahead of time as sprouting requires about a day and half.