Plant Based Recipes

I had planned to post a recipe for this veggie stack and decided to tell you what I did, instead. This give you the freedom to be the architect of the ingredients. Take some grains, cooked vegetables and protein. Layer them into a stackable container.…

Tart and tangy lemony spring spinach soup brings out the delicate flavor of baby spinach in this quick and super easy soup. If you’re able to find sorrel, even better! Substitute it out for the lemon and spinach. Clean and creamy, this bright soup is…

Satisfy your hunger instantly with these delicious Goji Berry Bites. This antioxidant rich recipe is full of protein and healthy fats and take less than 5 minutes to make in your food processor. Perfect for a quick and nutritious snack or after dinner treat. Store…

This oil-free, nut-free spicy heirloom gazpacho has a lot of kick thanks to delicious and smoky chipotle powder. It’s the perfect soup for the summer/fall intersection when juicy tomatoes give way to luscious corn. Ingredients Base: 1 cup sun-dried tomatoes soaked 1 cup celery, chopped…

Tasty vegan sushi rolls complete with cauliflower rice, avocado, veggie fixings of your choice and a delectable pistachio miso dipping sauce. Many don’t realize that the dark greenish paper wrapping around traditional sushi is actually a variety of seaweed called nori. High in trace minerals…

Add a pop of freshness to your life with this crisp and vibrant salad featuring cauliflower and pine nut rice, a bed of fresh arugula, shelled sugar snap peas, diced avocado, and a bright pop of invigorating citrus with hints of earthy cumin and spicy…

Warm summer nights call for savory garden noodles. This dish is all about summer gardens bursting with zucchini, tomatoes, kale, garlic and savory herbs. Simple, satisfying and sophisticated – this one is sure to please and comes together in less than ten minutes. Bon appétit!…

This recipe is ALL about the chocolate! Orange zest is the “secret ingredient,” adding a sweet burst of citrus flavor without raising the glycemic index of the recipe. Using four-ounce mason jars is the perfect way to grab and go when you’re hankering for a…

Chia pudding is a breakfast life-savor. When I taught living foods at the Tree of Life, my mantra to students when a creation didn’t go as planned was ‘It’s always edible.’ That’s beauty of a plant-based foods. It’s hard to ruin minimally process, wholesome ingredients.…

One of my favorite childhood cartoons was a propaganda piece that taught kids how to make healthy food choices. A squatty, smart aleck named Ol’ Timer proselytized “you are what you eat from head down to your feet!” The tune was catchy and I’d find…