Falafel, Tahini’s BFF (Recipe)

Monday, July 4, 2016

Whether dipped into tahini all on its own, stuffed into pita for a traditional Greek sandwich, or served on a bun like an American-style burger, falafel is a recipe you need in your repertoire. Like many delicious dishes, falafel recipes are a dime a dozen. The choices of add-ins and spices are almost daunting for this cook who, oddly, had…

Tahini, Falafel’s Best Friend (Recipe)

Thursday, June 30, 2016

Made from creamy sesame paste, Greek yogurt, and lemon juice, tahini sauce is the velvety accompaniment to falafel that completes the dish—and it couldn’t be easier to make at home. I am dedicating this post to all of the places that serve the wrong sauce with their wares, from the time I was asked, “What kind of dressing do you…

Simple Mediterranean Farro Salad (Recipe)

Tuesday, May 31, 2016

This simple and satisfying Mediterranean-inspired chopped salad features farro (whole grain wheat), peppers, parsley, and pistachios. Nutritious and delicious! I love a good chopped salad, chock full of colorful vegetables, nuts, and beans. My usual mix stars chick peas—I love garbanzo beans–but I’ll often turn to whatever good stuff I have lying around. That’s how today’s recipe came about, which…

Mango Corn Salsa (Recipe)

Monday, May 23, 2016

Mango corn salsa is the perfect condiment for grilled fish, tacos, and a wide array of dishes—and it comes together in less than 10 minutes. Summer is the perfect time for salsa, when fresh vegetables and fruit abound and you’re in the mood for a spicy-sweet sauce to serve with grilled fish, crab cakes, or tacos. And don’t forget about…

A Big Salad Goes Mediterranean on Meatless Monday (Recipe)

Monday, May 16, 2016

This colorful “big salad” features mixed greens, farro, and other goodies dressed in an easy to make orange vinaigrette. It’s perfect for Meatless Monday—or any day. If you’re still not familiar with Meatless Monday or my “big salad” for supper concept, this super tasty recipe featuring Mediterranean vegetables and whole grains is a great way to start. As with any…

Wet Walnuts, Meet Maple (Recipe)

Friday, May 13, 2016

Wet walnuts is an indulgent, salty-sweet concoction of toasted nuts and pure maple syrup that will knock your socks off. I was introduced to the ice cream topping known as “wet walnuts” at a young age. Were you? (It could be a Canadian thing). Well, if you haven’t met wet walnuts before, it’s time. This isn’t an everyday food, mind…

Moroccan Stew with Sweet Potatoes, Parsnips, Turnips, and Chick Peas (Recipe)

Monday, May 9, 2016

Few things are more satisfying than stew, and this vegan recipe featuring root vegetables, chick peas, and the warm flavors of North Africa will tantalize your taste buds and sooth the soul. With its seductive spices and and richly hued root vegetables, this fragrant dish bursts with autumn flavors and colors: Moroccan stew is just about perfect for supper on…

Easy Fish Tacos (Taco Tuesday Recipe)

Tuesday, March 8, 2016

Mexican food doesn’t need to pack on the calories when you make fish tacos: this simple and healthy recipe features local and sustainable seafood, diced avocado, and salsa verde. As with many of my recent posts, this one again lets pictures do most of the talking. That’s because I’ve already sung the praises of tacos so many times, whether with…

Mexican Cauliflower (Recipe)

Friday, February 19, 2016

In this recipe, roasted cauliflower gets Tex-Mex treatment for huge flavor and texture that makes a deliciously healthy side—and it’s terrific stuffed into tacos! Ah, roasted cauliflower. How do I love thee? Let me count the ways. Cauliflower in three colors, a work of edible art? Check. Sicilian style? Check. Smashed? Check. Indian curried? Check. Soup? Quadruple check: simple roasted, artichoke and leek, broccoli,…

Lentil Soup: Meatless Monday Meal Solved (Recipe & Video)

Monday, February 1, 2016

Happy International Year of Pulses! (#IYP2016) Yup, it’s a thing. Annually, the Food and Agricultural Organization (FAO) of the United Nations selects one particular crop or food group on which to focus attention, and this year it’s all about pulses; learn more about the health, sustainability, and food production aspects here. We’ve now entered month two, and I’m here to…

Dr. P. K. Newby is a nutrition scientist, speaker, and author with expertise in all things food, farm to fork, whether preventing obesity and other chronic diseases through diet or teaching planet-conscious eating. As a health expert and food personality, she brings together her passions for food, cooking, science, and sustainability to educate and inspire, helping people eat their way towards better health, one delectable bite at a time. Because healthy food shouldn’t suck.

Copyright © 2011-2017 P.K. Newby. All Rights Reserved.

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