September 15, 2014

healthy cooking

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  • Mushroom-Barley Soup
    Recipe

    Mushroom-Barley Soup

    by Berkeley Wellness

    Whip up a pot of this earthy soup, which is hearty enough for a main course. Serve it right away in soup bowls, or let it sit—the barley may soak up all the liquid and give you a more stew-like consistency.

  • Cabbage, Chickpea & Pasta Soup
    Recipe

    Cabbage, Chickpea & Pasta Soup

    by Berkeley Wellness

    This tasty soup is a variation of a minestrone, which in Italian literally means big soup. We've used cabbage but you can substitute a more unusual green, such as collards, beet or turnip greens, to change up the flavor.

  • Basmati Rice & Chickpeas
    Recipe

    Basmati Rice & Chickpeas

    by Berkeley Wellness

    The age-old combination of rice and beans takes on a bit of an Indian flavor here with the use of basmati rice (an aromatic rice grown primarily in India) and chickpeas, another ingredient common to Indian cuisine.

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