Terry Walters
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ORDER NOURISH
Terry Walters
Terry Walters
  • Meet Me
    • Welcome
    • 10 Questions with Terry
  • Work With Terry
    • Take a Class
    • Corporate Wellness
    • Health Coaching
  • Events Calendar
  • Shop
    • Books
    • Favorite Things
    • Classes & Workshops
    • Cart
  • My Journal
    • Food For Thought
    • Recipes
    • Press
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0

Recipes

8 posts

BAKED MACARONI AND CHEESE with PEAS AND CHARD

EAT CLEAN LIVE WELL | Winter | Page 258 I’VE MADE MAC AND CHEESE FOR MY KIDS more times than I can count. For years I had Annie’s Organic to…
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LEMON POPPY SEED BUNDT CAKE

THIS BUNDT IS A YEAR-ROUND FAVORITE. Dress it up in summer with fresh strawberries and strawberry sauce, with a dollop of coconut cream in the winter, and just as it…
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DELICATA SQUASH STUFFED
with LENTILS and SWEET POTATOES

Quintessential tastes of fall come together in this sweet and savory stuffed squash recipe. Ingredients 2 small delicata squash 1 cup dried French or black lentils 2 cups water or…
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CRUNCHY QUINOA and CABBAGE SALAD

EAT CLEAN LIVE WELL | Summer | Page 124 BLACK AND RED QUINOA ARE SURPRISINGLY DIFFERENT FROM THEIR IVORY COUNTERPART. I love them as much for their nuttier taste and…
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APPLE TART

CLEAN FOOD, revised edition | Winter | Page 294 APPLES AND NEW ENGLAND ARE PRACTICALLY SYNONYMOUS. I remember my parents bringing them home by the bushel and we would enjoy…
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RAW KALE CONFETTI SALAD
with TOASTED SUNFLOWER SEEDS

CLEAN START | Spring | Page 31 THIS LIGHT AND RAW PREPARATION OF KALE is the perfect warm-weather alternative to sautéing and allows me to keep the nutritional powerhouse of…
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GINGER PEAR CRISP

CLEAN FOOD, revised edition | Fall | Page 225 CRISPS ARE SO EASY TO MAKE, and in my family they’re served not only for dessert but for breakfast or a…
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QUINOA and BLACK BEAN SALAD
with APRICOT LIME VINAIGRETTE

CLEAN FOOD, revised edition | Summer | Page 141 THIS SALAD HAS A FRUITY TWIST that makes it particularly light and refreshing and provides an interesting change from my more…
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I call her “Old Faithful.” She’s not so much a recipe as she is an approach. She is my favorite breakfast, my best fuel, my rainbow of color, my five tastes, my gift to my gut… She is dependable, delicious, and complete in 5 minutes. She starts with an onion, garlic, ginger, turmeric - any one, any combination, or all of them. Sautéed in avocado or olive oil. Add vegetables - whatever you have! Perhaps carrot, daikon, green beans, jalapeño, broccoli, leek, kale, collards, bok choy…just emphasize those greens. Then a little mirin to bring it all together, and serve it with some avocado and something fermented - kraut, kimchi, gingered carrots, beets, hot sauce… The options are practically limitless! Finish with gomasio, opumpkin seeds, sunflower seeds or hemp hearts…and dig in. Sometimes I make this daily, and other times I go weeks without her, but whenever I come back, I am reminded just how amazing she makes me feel. Give it a try, or share your own favorite breakfast so the rest of us can benefit and try something new!
GIVEAWAY TIME!
Excited to be a panelist for @stepupwomensnetwork tonight at 7pm ET. Tonight’s theme is “Helping People Be Well” - for young adults (ages 18-29) to connect with mentors in healthcare, nutrition, fitness, life coaching, pharmacy and more to learn about career paths and aligning personal values and interests. Honored to share the stage with Dr Carmen Gutierrez and Andrea Bahamondes. RSVP: https://support.suwon.org/event/explore-interests-help-people-be-well-/e45294
The magic of making sourdough bread never fades. I’ve baked thousands of loaves, and each time I open the oven door, I am blown away. Look at that crust, the amber, the gold! My next SOURDOUGH WORKSHOP is 3/1 from 3-5:30 EST and you can take it virtually in your kitchen or live with me in mine! DM me if you’re interested. Everyone can learn how to turn flour, water, and salt into to-die-for sourdough breads that use fermentation to reduce the gluten and produce easy-to-digest, incredibly delicious breads.
Made this Roasted Vegetable Minestrone with Za’atar and Gigante Beans from NOURISH (page 249) in last night’s SOUP class, and am following through exactly as promised with soup for breakfast today! Soup-for -breakfast is like a winter alternative to summer smoothies - the perfect way to start the day with a rainbow of color, all of the tastes, and heart-warming fuel for the day ahead. Plus, it’s already prepared, heats up quickly, and is always better on day 2! What’s YOUR favorite winter breakfast?
Don’t fear the pomegranate (or overpay for it already seeded)! Cut off the top, slice down the vines, turn inside out, and brush the seeds into a bowl. Easy! Now it’s your turn. 😉❤️

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