I know I have been posting a lot
of soups lately! I love soups because they are a simple way to get complex,
nutrient density from whole foods into your life. October is a good time to
start giving your immune system a little TLC. And this immune support soup
recipe contains some of the best sources for key immune supporting nutrients.
And, it is free of any inflammatory foods that might bog your body down or
tamper with your digestion. Read More
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
Who loves that nuanced taste of
ricotta cheese blended with herbs, tomatoes, and garlic? Who doesn’t
actually? This recipe for vegan zucchini lasagna rolls delivers on the nuance
while providing a more refreshing, more nutrient dense, clean version, that
highlights the awesome natural flavors found in some of our favorite herbs
and vegetables. These rolls are better suited for a lunch, brunch, or
appetizer, but you could also have them for dinner along with some cooked
grains, cannellini beans, and-or a green salad. Don’t let the small size fool
you. The almond ricotta in these makes them quite rich and energy dense, and
one can fill up on just a few. Get ready for a fantastic blend of fresh
flavors! Read More
Whenever I encourage my clients
to eat more plant based foods, the most popular response is, “but what
about the protein?” That’s where awesomely magical ingredients like chia
seeds come in handy. Nature’s miraculous formula of essential fatty acids,
protein, and fiber give chia seeds the unique ability to act like a binder
similar to an egg, helping to hold these burgers together, while also provide
a complete protein, in addition to the protein found in the beans and the
zucchini. When a plant provides a complete protein, it means it delivers all
the essential amino acids that your body can’t produce and therefore need to
be consumed in meals. So, whip up a batch of these babies and take them on
your next summer picnic! Read More
Every once in a while, I love to
treat myself to a delicious sticky coconut brown rice dish. There are many
variations that can explored, like this version using fresh squash blossoms
from the garden. I actually created this by accident, when I had picked
a bunch of squash blossoms with the intention of doing a stuffed squash
blossom dish. But then, I got busy and forgot to make time to do the dish,
and the squash blossoms no longer had the perfect constitution for
stuffing. Read More
> 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.
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.
Okay,
admit it. I’ll bet that more times than not, when you glance at the delicata
squash at the market you think, “Wow that would make a lovely table
decoration.” Don’t feel in the dark. It is a cool looking squash. And I
am sure you are not alone. Here is the great news though. It tastes better
than it looks, and you can eat the whole thing, skin and all. I guess that’s
why they call it “Delicata,” although I have done no research to
back this notion– just a hunch. This recipe is extremely easy, bringing
delicata squash and fennel together like soul mates. Add this to your
Thanksgiving menu or serve it as a quick and easy weeknight vegan meal. I
recently featured winter squash on my nutrition blog in an article titled 10
Superfoods for your Autumn Grocery List. So dig in, and know you
are getting some awesome nutrition. Oh, and you can serve this right out of
the oven, or make it a couple hours ahead and enjoy it at room
temperature.
Yesterday
I attended a seminar given by Australian herbalist Lee Carroll on
the subject of integrative herbal and whole food nutrition. If you are
thinking that I walked away with a recipe for sprouted brown rice
pudding, you are oddly correct. At one point, while discussing Dysbiosis and
how to support healthy microbiota, he shared cacao’s benefits, then proceeded
to rattle off a rice pudding recipe that he sometimes shares with his
patients in Australia. It sounded so intriguing I jotted down the rough
concept, and decided to give it or something similar a try. The key
ingredients that caught my attention were brown rice, tahini, cacao, and
Manuka honey. This recipe uses a cacao-maca powder blend, but you can use all
cacao powder if you want. Manuka honey is considered to have all sorts
of nutritional benefits.
But getting pure, unadulterated Manuka honey can be a bit pricey. Having said
that, a little bit goes a long way. So if you want this pudding to be packed
with more nutrition, try to keep it pure. The tahini provides the fat
component that gives this pudding a creamier consistency, along with the way
the rice is cooked. Altogether, this pudding packs some substantial nutrition
for a sweet treat. I can see this as a dessert, evening chocolate craving fix
(that is gradiently healthier than many alternatives), or even a quick
breakfast. Read More
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!
