Bieler’s Broth is a traditional healing, cleansing broth that is very popular among holistic and alternative medical professionals. The only bummer thing about Bieler’s Broth is that it doesn’t have much to offer from a culinary perspective. It’s just pretty freakin’ blah as far as I can tell. Since I’m all about making healthy eating not only simple, but also delicious– so that you can enjoy healthful foods the way nature intended– I came up with this modified version.
Read MoreTuscan Cold Zoodles with Tomato, Basil & Garlic
With gluten free this, avoid that, and whatever else we are adding to the “avoid list” lately, it’s easy to fall into a pattern of calling something what it actually isn’t. For example, a “cauliflower” is commonly being called a “steak,” and no one seems to mind at all. Are we finally losing it as a society? Well, I guess, keeping it all in perspective, it’s cool to get creative with naming some healthy substitutes. It’s just a word anyway, right? I just want whatever I am eating to satiate and hit the spot on whatever my mind and my appetite have conspired to enjoy together. Whenever that happens to be cold tomato basil noodles, this recipe does the trick. For the sake of avoiding the faux food naming pattern, we’re going to call these babies “zoodles”. Whatever you do call it, get ready for “yummy” sounding words and noises when you serve it. Oh, and it’s raw too!
Read MoreGreen Glaze Collard Green Wraps with Shrimp, Coconut-Curry Rice & Kimchi
I have been growing a particular variety of collards in my garden called Green Glaze Collard Greens. I acquired the seedling from a fantastic local edible gardener, Loretta Allison. Unlike the collards we are used to, this plant produces tender leaves that are a perfect round shape for making collard green wraps or rolling up any number of ingredients. They have a delicate, well balanced, slightly sweet flavor that complements their filling without overwhelming the dish.
I have also been on a fermented food kick lately, and I had some kimchi calling out to me from the refrigerator. This got me thinking of Korean bbq and how good it would be to use those collards to hug some Asian-ispired flavors and textures. And this is what I ended up with…
Baked Ratatouille with Fresh Basil
Baked ratatouille is super easy, delicious, and this recipe comes just in time for your summer vegetable harvest. It makes a great whole-food plant-based meal served with wild rice, pasta or polenta. It can also be used as a vegetable side dish. One recipe makes enough to enjoy a dinner and a couple easy lunches on the go. I used a handmade ceramic oven dish, which fills the air with a really nice aroma when baking, but a simple Pyrex will also do the trick.
Read MoreGreen Garlic Almond Cheese
Nothing says Spring like fresh green garlic at the farmer’s market. I grabbed a bunch the other day, and before I could put it into my bag this idea to make fresh raw almond cheese with green garlic popped into my head. This is a fresh, quick cheese that slightly resembles the consistency of a ricotta, and offers a nice, nutritious, dairy-free creaminess. The green garlic made it heavenly. You can use it on a sandwich with vine tomatoes, as an hors d’oeuvre filling or topping- as pictured, or try it in layers of lasagna. Enjoy!
Avocado & Pear Salad with Basil Lime Dressing
I love it when a random “grab two things and see what happens” move in the kitchen turns out to be so yummy. This avocado & pear salad is an extremely easy recipe that mixes pears with avocados, and finishes it off with some fresh lime and basil. Add this to your list of simple raw fruit and vegetable go-to’s. It’s perfectly refreshing for hot summer days. Enjoy!
Superfood Veggie Frittata
Try this superfood veggie frittata for an easy way to seriously kick-up your breakfast nutrition. One recipe makes enough frittata for 4 breakfasts or any other meal on the go! Add this to your weekly healthy meal prep.
Read MorePea & Avocado dip with Pepitas & Cilantro
Fresh peas are in season! And I’m going to show you a way to enjoy them while making your healthy snacking easier with this pea & avocado dip recipe. Sometimes it can be a challenge finding a healthful dip that is not loaded with empty calories from refined oils, sugars, fillers, or commercial dairy products. This dip is a great solution to this challenge, and it seriously only takes about 10 minutes to make. Due to the lemon juice in the ingredients, it keeps for several days and has a lot of versatility in how it can be used. And, if enjoyed with fresh vegetables, this dip proves to be a very nutrient-dense snack—my favorite kind!
Read MoreCauliflower Bhaji with Spinach
Have you ever heard of cauliflower bhaji? Sometimes weekdays can be tricky for preparing fresh whole food dinners. This probably isn’t news to most readers. But then, sometimes, those rushed days, when all you have are some bits and pieces of vegetables and random bags of beans and grains, end up producing the most memorable dinners. This cauliflower bhaji with spinach is a perfect example. It is extremely simple to make and it tastes great!
Vegan Cream of Mushroom Soup
Looking for a quick comfort food to whip up after a stressful day at work? This Vegan Cream of Mushroom soup delivers creamy, delicious comfort the right way- with clean, wholesome plant-based nutrition. Check out the instructional video below for step by step instructions!
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