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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Spaghetti Squash with Crispy Sage & Garlic

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Greetings! I know it’s been a
while since the last post. To be honest, my creativity took a brief leave of
absence. I also became fixated on creating the perfect homemade vegan ice
cream, that also stores well. That sort of consumed me for a few weeks. No
ice cream recipe to post yet, and now it is becoming irrelevant, as summer is
going away. So, on to one of my favorite subjects: Quality kitchen time
during the fall season. Let’s kick it off with a very simple, and
surprisingly filling dish using just five key ingredients. Fresh sage, garlic
and winter squashes are good friends in my book. This recipe sort of takes
the traditional squash ravioli with sage, and sort of deconstructs it and
puts a yummy vegan spin on it. Don’t be afraid to ramp up the garlic and the
sage. Enjoy! Read More

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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Stuffed Chard with Fennel & Spring Onions

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It
seems like chard just wants to be a regular part of my life. It is all over
the Farmers Market, and manages to find its way into the  occasional box
of Farm
Fresh to You that comes to my house. I have been getting nice, big
leaves in bunches, which makes me want to do one thing– see what I can roll
those big leaves around. Here is a straightforward idea for stuffed chard
that doesn’t require anything more than your basic staple vegetables and some
tomato sauce. And the cooking time shouldn’t be too long
either.

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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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High Alkaline Foods For Everyday Diets

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Alkalizing has become a well
known word in the nutrition world. If you do a little research, you will
soon discover that there are many different versions of theories as to why a
person might want to add more high alkaline foods to their diet. So what’s
the deal with alkalizing? Is it just another fad, or is there some good
science behind it?

If you want the simplified answer, here it is: Yes the
general consensus is that putting more high alkaline foods into your diet is
a good idea, if for no other reason than the fact that most high alkaline
foods are very nutritious and efficient for your body to digest and to use,
and generally free from any controversy of being allergenic, hard to digest,
or cause for any major health concerns.

But there is more to alkalizing than that. Having balanced
pH, a pH reading of 7.365, is essential Read More

Lime & Sea Salted Watermelon & Avocado Salad

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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

Oil Free Red Lentil Pasta Salad T.B.G.A.

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I am enjoying the new red lentil
pasta varieties that have been popping up at the store. If you are going to
have pasta, these are a good way to go, with just lentils, quinoa and water
as ingredients, and packed with protein and other nutrients.

This recipe is a cold salad twist on linguine with tomato,
basil & garlic. And it takes the nutrition density even a step
further by eliminating the refined oil and instead getting it from whole
foods like avocado. You can add other veggies to the asparagus or eliminate
the asparagus for a more traditional version of a tomato, basil, garlic
“TBG” pasta salad.

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