Belief Bakery #26 This recipe for Lentil Sprouts was published in Guide magazine’s August 16, 2025 issue, a weekly publication for children ages 10-14. It is number 26 in a series of 28 installments called “Belief Bakery,” which uses hands-on cooking projects to illustrate the 28 fundamental beliefs of Seventh-day Adventists. This project is in…
Belief Bakery This recipe originally appeared in the December 10, 2022 issue of Guide magazine, a publication for children ages 10-14. It is the tenth in a series of 28 installments called “Belief Bakery” which uses a hands-on cooking project to illustrate the 28 fundamental beliefs of Seventh-day Adventists. This project is in collaboration with my husband,…
This quinoa salad is studded with vegetable confetti–zucchini, red bell pepper, peas, carrots, green onions, and black beans. Plus, fresh cilantro and toasted pecans add flavor and texture. It’s a potluck favorite.
This is was inspired by Tangled Thai Salad, a popular signature salad served at the Fresh restaurant in Toronto. It’s made of a rainbow of spiralized and chopped vegetables and served with a Peanut Dressing.
It’ easy to grow nutrient-dense microgreens in 7 to 10 days. This method is adapted from Peter Burke’s book, Year-Round Indoor Salad Gardening.
Sprouts are easy to grow and often contain more nutrients than freshly-harvested mature vegetables.
Soy Curls, along with green jackfruit, give this vegan chicken salad an amazing texture. This is delicious as a main dish, lettuce wrap, or sandwich filling for a packed lunch.
What a tasty way to enjoy the nutritional benefits of cruciferous vegetables! This make-ahead salad keeps for several days in the refrigerator. It also works well for potlucks.
This simple and satisfying sandwich filling makes a quick lunch or dinner. And it only takes five minutes!
