Recent Recipes

Crunchy Apple Almond Slaw

This perfect-for-summer recipe was designed by nutrition student Lindsay Aragon in the Whole Foods Cooking Lab. The star of the dish is cabbage, which has strong cholesterol-reducing effects, and is assisted by vitamin C-rich lemon juice and nutrient-dense almonds. Serve alongside her Lentil Maitake Burgers with Sundried Tomatoes and Thyme for a for a healthy and satisfying meal.

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Season’s Bounty Salad

This Mediterranean-influenced dish was created by nutrition students Eva El-Khatib, Becky Mears, and Megan Ántoni Placa in their Whole Foods Cooking Lab focused on raw food. A masterpiece that nourishes on all levels, the flavor is tangy without being bitter and includes the best of what the spring season has to offer…a true medley!

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Berry Beet Smoothie

Although all the seasons are important, we’d be lying if we said we didn’t revel in all the benefits of spring! This recipe from Nutrition & Integrative Health student Jessica Waller will help you kick off the season with a smoothie that has that “spring” feeling. Nutrient-rich beet juice is blended with bright, energizing ingredients like carrots, blueberries, pineapple, and baby greens, to help you feel refreshed and revitalized!

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Spring Basket Salad

As winter ends, we eagerly anticipate the return of fresh spring flavors straight from the farmer’s market or garden. This colorful salad features unique flavors such as violet vinegar, golden beets, and burdock root, and is sure to liven up your table with a bright welcome to the spring season.

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Sweet Pea Guacamole

There are many ultimate appetizers to delight in for just about every season of a sport or event. But not every food receives its own national day and leaves the world captivated like this green goodness. While the trick to making perfect guacamole will always be using good, ripe avocados, adding green peas makes it low-fat, equally delicious and the brightest hue of green! When you need a healthy alternative to fatty dips and cheeses, check out this twist by MUIH Nutrition student Ruth Abate, MS.

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