Organic Lentil and Quinoa Soup
[Jan 31, 12 byIt’s things like this that we make fresh daily at Go Lightly. And here’s why:
Lentils are a great source of iron (1 cup gives 49 % RDA ) and B (90% RDA of folate).
Their fiber also helps to lower cholesterol, maintain blood sugar levels in the body, and reduces the risk of both coronary and prostate diseases.
Quinoa is one of the few vegetables that provides all the essential amino acids.
A cup of quinoa provides 5 1/2 g of protein. This is especially important for vegetarians and vegans who do not eat animal …
We Still Have Great Green Gifts for the Holidays!
[Dec 6, 11 by
I started Go Lightly because I wanted to support green manufacturing- so even with the addition of vegan and raw food, I could not give up that part of the business. We have some old favorite items back in for the holidays as well as some new finds. Come on in, get a bite, and take a bite out of that shopping list at the same time!
Here’s a smattering of what we have, to eat and to give! Peruse our website for more.
Sodastream Sodamakers
Assortment of Compost Pails
Assortment of Stainless Steel …
Lunch now being served… vegan and raw of course.
[Sep 15, 11 by
Eat-In or Take-Out*
*All take-out containers are compostable, but you are welcome to bring your own reusables!
HOURS:
Tuesday – Saturday 11- 5
(open at 10 – 6 for shopping)
Sunday 11 -4
MENU:
SANDWICHES
on choice of raw onion bread, multi-grain, or wrap
“Save the Tuna” Salad w/ cashew mayo
Raw Veggie Love Medley w/ Mango Basil Sauce
SOUP
Raw Gazpacho
SALAD
Kale Salad w/ Mango, Ginger, & Carrot
Bed of Greens with Save the Tuna Salad
JUICE AND SMOOTHIES
Kale, Apple, Carrot, Cuc Juice
Banana Date Smoothie
Secrets of a Package-hating Locavore to Survive the Winter
[Aug 5, 11 by
Eating local is easy to do in the summer with the bounty of fruits and vegetables available, but here are some ways to extend the harvest to last throughout the winter.
Freeze. Keep a bag or container in the freezer and throw in veggie scraps- like carrot tops, kale and broccoli stalks, tomato and onion ends, herbs etc. When the bag is full, cook up a big pot of stock by boiling the vegetables in a few quarts of water until they are colorless. Strain and divide broth in small jars …
