Pear & Red Kuri Squash Soup

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The feeling of fall has moved in
right on schedule here in Los Angeles. So red kuri squash soup is where my
mind went when I saw some beautiful red kuris at the Farmers market. This
soup is super simple and can be made in a matter of minutes while you are
multi-tasking and doing other stuff. I love doing recipes that don’t require
a lot of measuring. Many people don’t realize how easy cooking is, and how it
often doesn’t have to be perfectly exact. Getting fresh, nutrient dense foods
into your body while also enjoying the flavors, shouldn’t be a daunting
project! In retrospect, I think it would have been nice to garnish this with
some pomegranate seeds. Perhaps there is an update in this recipe’s
future! Read More

Spinach Persimmon Salad with Chickpea Miso Dressing

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I am such a lucky guy, because
my neighbor gave me a nice bag of Fuyu persimmons! And I picked up a
container of chickpea miso, all in the same week. I saw this as a cosmic
directive to whip up this Spinach Persimmon Salad; a Japanese-inspired salad
that will blend well with the traditional holiday table. Unlike their
counterpart, the Hachiya persimmon, the Fuyu can be enjoyed in various stages
of ripeness, making them a great addition to your holiday salad! You can
easily tell them apart because Fuyus are shaped more like a tomato, while
Hachiya persimmons are acorn–shaped. If you try to eat a Hachiya before it
gets completely soft, you will be left with a mouthful of astringent icky.
This recipe uses firm, crunchy-yet ripe Fuyu persimmons as the star
ingredient. Read More

Stuffed Ronde De Nice Squash with Tuscan Kale & Cannellini Bean Salad

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Each year I like to try a
different kind of squash in the food garden. And I am extremely pleased that
ronde de nice squash made its way onto my list this year! It has the
consistency of a summer squash like zucchini, yet it is hearty, with a soft
center and tender seeds that can be eaten, similar to a winter squash. And
it’s spherical shape lends itself to awesome stuffing potential! So it’s
extremely versatile. This healthy vegan recipe for stuffed ronde de nice
squash is a great summertime meal, as a warm-ish dinner entree or cold salad,
or even at brunch. Read More

Tuscan Kale Soup with Sausage

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Many of my recent clients are
following a Paleo-leaning or AIP (Autoimmune Paleo) diet, part of which
requires obtaining high nutrient density per calorie. So, I have been delving
into meals that fit that profile. I am finding that this style of cooking
does not have to be complicated at all. I love it when something really
simple comes out delicious and nutritionally complex. Enter this quick, rainy
day soup. Not only is it Paleo, but it’s clean, weight management friendly,
and can be converted to vegan very easily. If you want to go vegan and are
not concerned about avoiding certain plant based foods, you can replace the
sausage with cannellini beans, but since the sausage brings some flavor to
the soup, you may need to ramp up the herbs and garlic to compensate.
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Spiced Sweet Potato & Pear Soup

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Here’s a perfect, Autumn comfort soup without any unhealthy ingredients- this Sweet Potato & Pear Soup does the trick with sweet potatoes, fresh seasonal pears, and some unique spices and fats from sesame tahini. And, it’s super easy to make, requiring only one pot and a Vitamix or high-speed blender. Enjoy this on your next chilly autumn evening, with some toasted rustic bread.

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Sicilian Eggplant Wraps with Cherry Tomato Vinaigrette

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> These Sicilian Eggplant
Wraps are a perfect example of how the slightest ingredient hacks can make a
big impact on the quality of nutrition you consume per calorie. Eggplants
have some surprising health benefits and are rich in essential nutrients like
manganese, folate, potassium, vitamin K, vitamin C, and fiber. And they are
particularly rich in essential fatty acids. In this recipe we are simply
replacing wraps or flatbread made from flour with grilled eggplant slices,
making this a simple healthy solution for any busy schedule.

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Baked Ratatouille with Fresh Basil

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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.

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Brussels Sprouts with Hempseed & Lemon Zest

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Brussels sprouts, you either
love them, or you hate them. I have both prepared, and eaten Brussels sprouts
many different ways: steamed, sautéed, braised in oatmeal stout, grated raw
in salads; some preparations good, some not so good. So who knew that the
quick and easy, clean and vegan preparation would turn out to be so
delightful? Well, not me, but now I am sold. This dish provides the
devout vegan with essential B12 from the nooch, essential fats, and a
complete amino acid protein profile from the hempseed. But don’t let the word
“vegan” put you off. This is absolutely delicious, light, and
satiating and can be enjoyed on just about any diet or lack
thereof.

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Sunflower Basil Hummus Soup

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Have you ever wondered what your
hummus would taste like heated with the pita chips crumbled on top? No? Okay,
well maybe you aren’t as weird as I am. But now that I have you thinking
about it, I’ll bet you’re curious, aren’t you? Well, here is a recipe for
hummus soup that may help you satisfy that curiosity, and any appetite! The
chickpeas and sunflower seed butter give this some nice, nutritious calorie
density, making it a great cool evening dinner or lunch.
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