Recipes by Jill Nussinow

	The Veggie Queen Sprouts Again by Jill Nussinow I have been following a partly-raw diet for most of my life. I have always eaten raw fruit and vegetables, and for at least 30 years, on and off, I have been sprouting. I love the simplicity of the jar method:you put the seeds in a jar with a screened lid or piece of cheesecloth secured with a rubber band,soak,rinse,put in a bowl on…	1 vote 641 views
	Coconut in Cooking - Vegan Dishes Get the Yum Factor by Jill Nussinow I wish that I lived in the tropics. The closest that I've come to that was the 7 years that I spent living in Florida, which is semi-tropical, while going to college and graduate school. My backyard contained a number of tropical trees: mango , star fruit, orange (which turned out to be sour oranges much to my disgust) and papaya, but…	1 vote 617 views
	I Love Sweet Potatoes in Curried Sweet Potato Soup by Jill Nussinow Curried Sweet Potato SoupServes 4 to 6This is easy to make and quite tasty, elevating the sweet potato to a new level in an enticingly, exotic way. It also happens to be vegan and gluten- and dairy-free. You can leave out the oil and use coconut water, and it will be low fat but still extremely delicious.Add the oil to a medium…	2 votes 912 views
	Sweet Potatoes with Black Beans -- One of My Favorites by Jill Nussinow OK, I am on a sweet potato kick. It's because there is a sweet potato recipe contest (sponsored by North Carolina sweet potatoes) and I am a big sweet potato fan. What's not to like? (I only enter recipe contests where I truly like the ingredients.)One of my favorite combinations is sweet potatoes with beans. Had my computer not been…	2 votes 858 views
	Ubuntu in Napa: When the Timing is Right by Jill Nussinow Sometimes there are evenings that have a touch of magic. I think that my dinner with my friend Fran Costigan, the alternative dessert diva, was one of them.Fran and I both presented at the McDougall Celebrity Chef weekend, and we were tired. It had been very warm outdoors and for that I am thankful. Due to the heat, we decided to get…	2 votes 694 views
	Nuts over Nuts and Trail Mix by Jill Nussinow People who know me don't hesitate to call me nuts. In fact, my father lovingly called me a "nut job", one of the last things he said on my last visit before he passed away. So I take the term as one of endearment.I'll admit that I can be a bit nutty and over exuberant about things, especially if they involve "real" food.I had the…	2 votes 914 views
	Summer Squash Love and Alchemy by Jill Nussinow I now recall why I love summer squash: you can basically eat as much as you want and not gain weight. It's a class of vegetables, like greens of all types, that lends itself to eating massive amounts. And I am sure that's why one squash plant produces so much. It's a reminder that in the summer, it's a good idea to eat lots of higher…	2 votes 915 views