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Recipes We Love: Rhubarb Nectar

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Author: Andrea Todd

Hot days are helped with a sip of a cold beverage, and this recipe turns the tart rhubarb into a quenching nectar. Rhubarb grows easily in backyards, and once it starts growing in the spring, it keeps coming throughout the summer and into the fall. Typically used to make compotes or pies, this recipe turns it drinkable with honey to create a balance of sweet with the tart. Cheers!

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Recipes we love: Massaged Kale Salad

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Author: Seventh Generation

Most of us want to like kale - really, we do. But it can be pretty tough and a little bitter when eaten raw. Our friend and holistic nutritionist, Morella Devost, reveals that the trick to more tender kale is a massage. It seems even vegetables respond well to a little TLC. Here's Morella's recipe for massaged kale salad:

Ingredients

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Recipes We Love: Lightly Warmed and Sauced Bok Choy and Brown Rice

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Author: Andrea Todd

Bok choy came in my farm share today, and it was so fresh, and the stems were so crunchy and delicious, I was thrilled with the beautiful vegetable but not quite sure how to cook it up. The whole plant is great--the stems as well as the greens--the stems are high in water content, and the greens are tender and lightly spicy.

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Garden Green Potato Salad

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Author: Andrea Todd

(serves approximately 2)

Warm weather calls for picnics, and a standard dish on the table is potato salad. This simple recipe is a spring version that highlights the new greens in the gardens. It's a dish of bright green that looks and tastes like spring!

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Grilled Sweet Potatoes with Cilantro Lime Dressing

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Author: Seventh Generation

Let's start grilling season right with this easy-to-make recipe from our friends at Whole Foods. Grilled sweet potatoes are a wonderfully delicious substitution for fries or roasted potatoes made with oil. Keep an eye on the grill so the potatoes get tender with just a little bit of char and not burnt.

Ingredients:

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Recipes We Love: Pasta with Ramps

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Author: Andrea Todd

(serves approximately 2)

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4 Good-for-You Smoothie Recipes You’ll Love

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Author: Seventh Generation

Think twice before you suck down that next smoothie! Unless you made it yourself, there's a chance it's loaded with sugar, frozen yogurt, or even ice cream. We're not suggesting you abandon the tasty drinks, though. Blending a mixture of fruits and raw, leafy vegetables is a super-effective way to increase your nutrient absorption.

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Spring Rolls with Peanut Dipping Sauce

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Author: Andrea Todd

It's finally spring! This is a simple recipe that is a great way to feature the fresh vegetables of spring and summer, as well as a way to use those interesting veggies like kohlrabi that you've been wondering what to do with. The veggies are raw, ingredients are fresh, and assembly is required. It's a fun to make many piles of veggies and see how many creative combinations happen.

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Recipes We Love: Creative Popcorn

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Author: Andrea Todd

Popcorn is one of my favorite snacks whether watching a movie or just for a snack. Growing up, when my brother and sister and I were at home after school, we would get creative with what we made to eat. One of our homemade "junk" foods was popcorn dressed with powdered jello; we were able to turn regular popcorn into strawberry, lime, or other fruity flavors.

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Recipes We Love: Cumin Citrus Dressed Veggies

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Author: Andrea Todd

Toasted cumin seeds and citrus dress up ordinary vegetables into an extraordinary taste. Any variety of root vegetables work--carrots are featured here, but substitute or integrate others such as potatoes, celeriac, parsnips, turnips, or rutabaga. This recipe can be made in advance and refrigerated or served warm. Serve as an appetizer, as a side dish, lunch salad, or just for snacking.

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