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1 cup quinoa
2 cups water (use Imagine no-chicken broth or vegetable stock instead to add more flavor)
2 TBL olive oil
1 medium brown onion, finely chopped
2 cloves garlic, pressed through garlic press
1 1/2 cups sweet potatoes, chopped
1 tsp cumin
2 handfuls of fresh baby spinach leaves
2 TBL lemon juice
1 TBL Braggs or tamari
1 TBL maple syrup
1/4 cup sliced almonds (can use chopped nuts, like almonds, walnuts or pecans)
salt and pepper to taste

1 medium red bell pepper, core removed and chopped adds more color and crunch (Optional)

In a medium saucepan, add water and quinoa and stir. Bring to a boil, then cover and reduce heat to low and simmer for 15 minutes. Fluff with a fork and set aside to cool.

In a large skillet on medium heat, heat oil and add in onion, garlic, and sweet potatoes and saute until sweet potatoes are tender but firm to the bite.  Add in cumin (if using bell pepper, add in now) and saute for 2 minutes. Set aside.

If using chopped nuts, toast in a small saucepan over medium to low heat until toasty brown, about 8-10 minutes, shaking the pan to evenly toast all pieces.

In a large bowl, whisk together the lemon juice, Braggs and maple syrup. Add spinach leaves and toss to coat. Add in quinoa, sweet potato mixture, and nuts and stir gently to combine. Salt and pepper to taste. Serve warm or chilled.

Serves 4

Sweet Potatoes are loaded with sweet flavor and nutrients that help boost the immune system and provide disease-preventing, cancer-fighting benefits. Loaded with vitamins A and C, this tuber vegetable acts as an anti-inflammatory.

Low on the glycemic index this root vegetable has less of an effect on blood glucose levels, making it desirable for diabetics.

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5 lbs potatoes (peeled and cut into small pieces)
1 cup Vegenaise
½ cup Tofutti Better Than Sour Cream (substitute with more Vegenaise if you prefer)
1 clove garlic pressed in garlic press
½ lemon squeezed (avoid seeds)
¼ cup chives chopped, plus more for garnish (scallions can be used)
salt and pepper to taste
1 1/2 tsp celery seed
celery (2 stalks, sliced into thin pieces)
Paprika for garnish

Boil potatoes until tender (you can leave on skins if you are using red potatoes and desire skins).  Once tender, drain and cool. You can dip in a bath of ice water.

In large bowl, combine next 8 ingredients. Mix together and taste to customize to your liking.  Once soft cooked potato pieces are completely cooled, add to dressing and combine. Sprinkle top with paprika. Chill in refrigerator 2 hours before serving. Serves 8-10

*For a great BBQ, try Tofurky Brats or other sausage flavors, Smart Dogs, or Yves Lemon Herb Skewers or Jumbo Dogs. All of these meatless selections can be found on my substitutions page.

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1/4 cup white wine vinegar
2 TBL Dijon mustard (whole grain preferred)
2 TBL sugar
¼ tsp salt
1/2 small head napa cabbage (12 oz), cored and shredded (6 cups)
5 radishes, thinly sliced and cut into sticks
1/2 cup golden raisins
1 TBL fresh chives, thinly sliced
coarse salt and freshly ground pepper to taste

In a small bowl whisk together vinegar, mustard and sugar. In a medium to large bowl, toss in cabbage, radishes, golden raisins and chives. Add vinegar dressing over salad just before serving and toss lightly. Season with salt and pepper.

Tip: add in radish and toss just before serving.