Sides

Summer Quinoa Salad

This salad is perfect for hot summer days when you don’t want to cook. It’s fresh and light but filling.  Serve with a side of steamed greens.

 1 1/2 cups waterSummer Quinoa Salad

1 cup quinoa

1 red bell pepper chopped

1 orange bell pepper chopped

1 cucumber chopped

1 cup corn

2 tomatoes chopped

1 1/2 cups cooked garbanzo beans

1/2 red onion finely chopped

1 cup finely chopped parsley

1/2 cup fresh lemon juice

1/2 tsp Real Salt or sea salt

1 small avocado cubed

 

Bring water to boil, add quinoa, reduce heat and simmer 15–20 minutes until tender. Let cool for 10 minutes before adding to salad. While quinoa is cooking, combine all other ingredients.

Add cooled quinoa and mix well. Serves 6–8.

Spinach Potato Salad

 

From Whole Food GoodnessSpinach Potato Salad

2 pounds red potatoes cut in small chunks
water to cover
1 tsp tarragon
2 cups fresh or frozen corn
1/2 cup sliced red onion
1 red bell pepper chopped
3 cups chopped baby spinach
1 cup Sweet Mustard Dressing (see below)
1/2 avocado diced
1/2 tsp Real Salt or sea salt
fresh ground pepper

Cook potatoes in boil water for 5 – 10 minutes until potatoes are for tender. Drain well and transfer to a large serving bowl and mix in tarragon. Let cool 5 minutes. Add remaining ingredients. Mix well and server immediately.

Easy Cheezey Potatoes

From Whole Food Goodness

This is a recipe I created to satisfy my husbands love of potatoes and meet some nutritional needs all at the same time. Blending cauliflower into a creamy sauce is a “sneaky” way to get cruciferous vegetables into your kids diet….or your husbands!  Often I will substitute 2 cups of the potatoes for 2 cups of steamed broccoli. This adds even more of those anti cancer compounds.

6 cups red potatoes cut into bite size pieces

1/2 head cauliflower (keep in large florets)

    (It should be enough for 2 cups blended)

1 medium carrot cut in chunks

1/2 cup water or soy milk

1/4 cup sunflower seeds or cashews

1/2 tsp Real Salt or sea salt

1/2 tsp onion powder

1/4 tsp garlic powder

1/3 cup nutritional yeast

3-4 Tbsp lemon juice

1 bag of frozen peas thawed

Place potatoes in the bottom of a steamer basket. Lay cauliflower and carrots on top. Steam until tender. Scoop out cauliflower and carrots and blend with remaining ingredients except for peas. Transfer potatoes to a serving dish. Pour sauce over potatoes and stir in peas. Mix well and serve. Serves 4–6

 

Serves 6 – 8.

Creamy Potato Salad

From Whole Food American Favorites (Revised from Whole Food Goodness)

3 lbs red potatoes, scrubbed and cut into bite size pieces
Juice of two lemons
1 Tbsp apple cider vinegar
2/3 cup water
1/4 cup raw cashew pieces
1/4 cup raw sunflower seeds
1/4 cup sesame seeds
1 t mustard powder
1 tsp Real Salt or sea salt
1 bunch green onions, including some of the green
2 cups sliced celery
2 cans kidney beans, drained
1/4 cup chopped fresh dill
 
Cook potato chunks in boiling water to cover until tender. Drain well and rinse with cold water to stop cooking. Set aside to continue to cool.
Blend lemon juice through salt in a *strong blender on high until smooth.
When potatoes are cool, toss in onions, celery, beans, and dill. Add dressing and mix well. Chill and serve. Yields 10 cups.
 

*If you don’t have a strong blender such as a VitaMix or Blendtec, soak the nuts and seeds in the liquid ingredients for a few hours to soften and ease blending.

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“Thank you April for your cookbook. We have been using your recipes for about 10 weeks now and I’ve lost 25 pounds. We’ve not been perfect but darn near. Best of all, I’m feeling healthier and I don’t feel deprived.” Rob - Pocatello, Idaho
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“I’ve been using the recipes in your cookbooks. I love the Spicy pumpkin soup and your mustard potatoes…. yum! I cook up a batch of the potatoes and freeze them to use for meals for my brother. Usually potatoes get mushy in the freezer but these seem to be OK. I tried the Peppermint Patty’s and really liked them too! Thanks!”  K. Page, St. George, Utah
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“I just love your cookbooks! I’ve been gradually working towards a plant based diet since about 2012 and have used a few really good cookbooks – the happy herbivore books, the China Study Books, Engine 2 etc — which all gave me a great foundation for this approach. Your cookbooks have offered new ways of seeing some of the recipes . I’ve made a few of the deserts, some of the loafs, and breakfasts. Great use of herbs and spices, and I like the fact that the ingredients are very simple to use. ” Thanks again, Sue

Whole Food Goodness and Whole Food American Favorites contain a collection of my favorite high nutrient whole food plant based recipes. My recipes are unique in that they contain no extracted oils, minimal processed sugars, and limited processed grains. I use an abundance of leafy green vegetables, which are the healthiest foods on the planet and have the greatest power to cleanse, detoxify, and repair damaged cells and bring you greater health for life.

Along with the recipes, you will find quotes from some of my favorite nutrition experts and documented research studies that will tell you why it's important to eat a plant based diet. Knowledge is power and it is my hope and prayer that these books will help you gain the strength and determination to make the changes necessary that will bring you excellent health throughout your entire life!

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