Broccoli Ceviche is a salad made from uncooked broccoli, marinated in a flavorful garlic, sesame, chile and cumin-seed vinaigrette. The acid “cooks” the florets a little like a traditional fish ceviche. The…
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Japanese Vegetable Pancakes are a delightful dish you can enjoy for breakfast, lunch or a light dinner. It’s a speedy recipe with lots of vegetables to alkalize your body and protein to boost your…
In this simple recipe the piquant spices infuse the tempeh with “meaty” flavors making it so yummy everyone will love it, even if they’re not vegan. Last week I wrote…
This sweet-tart, gluten free, paleo Strawberry Rhubarb Cobbler is a scrumptious dessert to make right now while rhubarb is in season. Cobbler is one of my favorite desserts and I make…
This Spring Vegetable Medley with White Beans is a light, bright, satisfying dish to enjoy as we transition into spring. Every year I get excited when spring arrives. I begin…
Mastering the Basics of Soup Get flavor and comfort from a great soup, no recipe needed. Today I will be your guide. Most soups follow a similar road to their…
This Mushroom Spinach with Middle Eastern Spices has a rich, meaty taste that comes from the umami taste of mushrooms (no meat). Spinach gives it a silky texture. It’s a…
I think of this recipe as apple pie in a bowl. You get the pleasurable taste of apple pie but it’s so much easier; no pie dough, no cobbler topping,…
Each day I aim to eat 7-9 cups of vegetables. That might sound like a lot but it’s actually not as hard as you think. If you are up for…
Our ancestors compared saffron to gold. It is now the most expensive spice in the world. The value of the spice is its wealth of health benefits including reduced cravings,…
