Sweet Potato Chard Balls

Sweet Potato Chard Balls on top of whole wheat pasta. Read all about it at Ginger Beat!

Emerald City Salad

Megs from The Starfish Project sent us her favorite salad. "I always make a big container of it Sunday night and it gets me through all my lunches for the week at work. It's never been so quick and easy to eat right at work; the salad has everything you need: dark leafy greens, wild rice and veggies! You can also add nuts and dried fruit if allergies allow, or it is great just topped with half an avocado. Here is therecipe!"

Basil Mung Bean Salad

Iris sent in this photo of a beautiful Basil Mung Bean Salad she made. "It's simple to make, but tastes delicious!"

Find the recipe at The Daily Dietribe.

Cooking With Color

Ishita writes, "This beautiful stir fry is the base for my special Thai curry whose recipe I make up every time I cook!

"Just look at the colors! What's not to like? Cooking with color is the best part of creating my own meals, and it keeps my diet well balanced and me happy!"

Quinoa Tabouleh

Ventures With Veggies made this colorful tabouleh-inspired salad with leftover quinoa, diced carrots, cucumber, peppers, and some diced apple and raisins for sweetness. "The result was tasty, delicious, healthy, and filling!"

Check out the recipe, called Hippie Tabouleh!

Oven Roasted Brussels Sprouts

More oven roasted goodness! Molly Lee writes, "I made these oven-roasted brussels sprouts for dinner tonight. They were incredible! I think even people who think they don't like brussels sprouts would enjoy these...

"To make them, cut off the brown ends of your fresh sprouts and any old-looking leaves. Drop them into boiling water and cover. After 3 minutes, drain them quickly and replace the water with cold water to stop them from overcooking.

"Cut in half and toss with some olive oil and salt. Lay them out in a single layer on a baking sheet and put in a hot, 425 degree oven, for about 30 minutes, stirring them around occasionally.

"Remove when they're gorgeously brown. They're incredible!"

Roasted Acorn Squash and Brussels Sprouts

Hi Jennifer,

Iris at The Daily Diettribe writes, "I've been making Roasted Acorn Squash and Brussels Sprouts a lot lately. Adding just a drizzle of olive oil, salt, and pepper, and allowing it to roast until it begins to caramelize creates a sweet and delicious snack. And the brussel sprouts taste great cold the next day!"

Follow the link above to the recipe!

Oven Roasted Vegetables with Cashew Cream Sauce

Selene writes, "Oven roasted vegetables are one of my favourite dishes to make, because it's such an easy and tasty way to get tons of veggies. Here I've paired it with a creamy garlic-y cashew sauce."

Recipe at Veganlicious!

The Sultan

Amy wrote in to share another one with us: "I just made this and felt that someone who appreciates food and health combined should see it! I call it the SULTAN. I wrapped it up and it was unbelievably delicious, and RAW! It was made with soaked buckwheat, and lemon, coriander, sea salt, golden curry powder, tomato, cumin, and some reverse osmosis water to make it easier to blend."

Chard & Potatoes

Jaylyn from Lipstick & Granola writes, "This was my yummy dinner the other night: white potatoes and garlic, fresh from the farmers market (yes, we have one in the winter)! I simply roasted the potatoes and garlic in the oven with pine nuts, olive oil, salt, and pepper, and served them on top of steamed Swiss chard. The flavors went perfectly together!"