Sometimes, when I see whole
turmeric root at the market, I like to grab a handful to see what I can
create with it, and this Cashew Cream of Turmeric Cauliflower Soup is my
latest turmeric root adventure! Be sure to use a Vitamix or other high powered
blender to get the most awesome taste explosion and creamy texture ever!
You’ll want to keep this recipe handy for cold nights in front of the
fireplace. Read More
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.
> 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.
Have you ever passed the tapioca
starch at the grocery store and wondered what in the world people use it for?
Well, as it turns out, it can lend a key hand at making an awesome, meltable
vegan cheese that can be made on the stovetop, literally in minutes. The
cheese sort of resembles burrata, and has a great stretchy consistency,
thanks to the tapioca starch. Tapioca comes from cassava root, so it is
basically nothing more than a clean, plant-based stabilizer. I put it to the
test with some paquillo peppers, and came up with this healthful version of
the ubiquitous jalapeño popper. You can use paquillos, baby bells, jalapeños,
or other stuff-able small chile, just make sure you are ready for whatever
heat comes with whatever chile you choose. For example, a habanero would be
adorable, but so hot you might not enjoy the cheese part. Have fun!
Read More
The other day I picked up a bag
of “riced cauliflower” at the market, for the first time. I have
been playing around with it, both hot and as a raw salad, with delightful
results. In fact, the other day I posted a candid quickie of a raw riced
cauliflower salad I had created for lunch, that invoked such a positive
response in the social media world, I have decided to do two “riced
cauliflower” recipes in a row on here. First though, I want to share
this extremely simple recipe that brings saffron into the picture. The
cruciferous personality of cauliflower, both in taste and smell, seems to
blend extremely well with the distinctive flavor and aroma of saffron. I
enjoyed this with some seared wild tuna but you could easily add in some
legumes, sprouts, and-or vegetables for a vegan entree.
Sometimes the best meals come
out of just throwing a few (or several) things in the kitchen together. The
coconut milk and cashew butter in this make it an awesome vegan comfort
dinner that can satiate and warm up a kitchen against any full dairy
meal.
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.
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.
I love it when something is so
ridiculously simple it almost doesn’t make sense. I have been extremely busy
developing some new flex foods to compliment a new cleanse product that
I have been offering on my Whole, Clean
& Green Challenge. The cleanse protocol specifies a very
short list of flex foods, so I was limited to basically just citrus juice and
sea salt for any kind of dressing. I was delighted to discover how flawless
and wonderful just watermelon, avocado, lime, and sea salt taste when
combined together. And therefore I had to share it on the blog! You can
make this in about three minutes. Drizzle some avocado oil on top if you
must, but it really isn’t necessary. Read More
I’m having a
“mini-series” of riced cauliflower in my kitchen! Riced cauliflower
is great as a raw salad, because cauliflower florets are already slightly
tender and porous to start with, so, when mixed with other salad ingredients
it makes a great base! So, a while, back, I tried using it as you would pasta
in a classic “TBG” (tomato, basil, garlic) salad, and the results
were delicious.
