Get the latest Nutritional recipes from Group Recipes. http://www.grouprecipes.com/tag/nutritional Pleasing to the senses...to look at and the grilling flavours of garlic,wine and herbs http://www.grouprecipes.com/100225/grilled-loin-lamb-chops-provencal.html This Greek , traditional , authentic , mouthwatering , hungerhealing dish , is one you must definately try !! "Kokkinisto" means "Red coloured" reffering to the colour of tomatoe based stews . Its origen is from Smyrni , a city on the east shores of the Aegean Sea , today being called Izmir by the Turks , after burning the city , occupying it and forcing the Greek population to flee as refugees . Those derooted people brought their cuisine to mainland Greece and many of these recipes are among the best Greek recipes of today !! This dish , just as many others from Smyrni , were enjoyed as appetizers . The one reason was that they never only cooked one dish . They prepared several dishes just as the Chinese do , enjoying different flavours . The other reason was that these dish are somewhat "heavy" to digest , so they ate little of many dishes ... You choose how you consume it , either way you will enjoy it !! It's even more tasty if you use mutton or lambs' front leg !! http://www.grouprecipes.com/99860/kokkinisto-me-araka-beef-casserole-gravy-with-peas.html Adapted from an AMAZING recipe by Lindsay @ Happy Herbivore: http://happyherbivore.com/2009/06/soy-free-mac-n-cheese/. Sometimes I add a little salsa for zip or ketchup for a kid-like meal! http://www.grouprecipes.com/97734/lindsays-awesome-cheezy-pasta.html Great spring salad. Leave off the chicken when serving full course meal. Add things like mushrooms. boiled egg, mandarin orange to make a full meal salad. http://www.grouprecipes.com/91422/grilled-chicken-spinach-cranberry-salad.html Another recipe for infant cereal http://www.grouprecipes.com/84315/infant-cereal-oatmeal-crunchies.html These are smokey spicy vegan sausages. Now having made these at least 1/2 dozen times, I can vary the seasonings etc. These freeze well, great on pizza, with spaghetti, on a vegan cheese tray, grinders, baked beans, with cooked cabbage etc. etc. Blew my mind away- best vegan sausage I ever had and I tried so many. I have substituted vegan grated cheese ( Parmesan flavor ) since nutritional yeast may be hard to find. Wheat gluten is easier to find and my supermarker caries it in the flours section. If you find them to spicey, next time cut down on the paprika . Really not hard to make, I use an old pasta pot with steaming rack. http://www.grouprecipes.com/61603/spicey-vegan-sausages.html Specialty Authentic Kimchi What Scotch is for Scotland and pizza for Italy, so is Kimchi for Korea. Way back in 1936, Soon Kee Chung a Gold Medal Winner in Olympics marathon attributed his gold medal winning performance to the miraculous powers of kimchi. People believed that Chung had gained extraordinary strength and power from the kimchi and rice he consumed while training for marathon. Such is the popularity of ‘kimchi’. The origin of Kimchi dates back to 7th century. Koreans realized that fresh vegetables become scarce during the long, cold winters. As a substitute to fresh vegetables, they decided to store vegetables by preserving the vitamins and minerals. This perpetuated healthy eating habits even with changing seasons. Kimchi refers to the process of preserving vegetables through fermentation. Hot and spicy Kimchi appears as a side dish at nearly every Korean meal and is an essential part of kimchi stew and kimchi pancakes. http://www.grouprecipes.com/54668/korean--gut-churi-kimchi.html These are very dense crackers, totally gluten-free, and the all-chickpea flour version is especially high in protein and low in carbs. They're sturdy enough to hold up under the thickest of dips. Adapted from Fatfree Vegan. http://www.grouprecipes.com/40591/herbed-chickpea-crackers.html This is my latest idea for my Christmas Eve dinner while the family is feasting on some festive dishes I can’t eat. If you like, add cheese, nuts and olive oil to your pesto, they’re on my no-no list, so I use pasta water and nutritional yeast. http://www.grouprecipes.com/30551/sarahs-scallops-arugula.html This is a kid approved, vegan recipe for spreads, sauces, and popcorn http://www.grouprecipes.com/26612/simple-melty-cheeze-sauce.html