This Cranberry Almond Slaw is sweet, tangy, and crunchy. It’s all in there! Serves 4 Ingredients: 1/4 of a green cabbage, chopped 1 cup cilantro 1/2 red bell pepper, chopped 1 large carrot, chopped 1/4 C almonds 1/3 C dried cranberries Juice of 1 lime 2 T. flax oil 2 T. agave nectar 2 T. […]
Inspiration comes from many people and places always! Lately Facebook has been my haven of collecting and sharing thought provoking and inspirational information. A short time ago, I came across a link for an article called, “7 Reasons Kale is the new beef”. Just this week, deeply engrossed in conversation about putting kale into the diet, I was inspired by a couple of friends to create this Kale rich and versatile recipe… for anyone who may be struggling with creative Vegan dishes, or just making tasty options that even the most stubborn flesh eaters can enjoy this is for YOU!
CUCUMBER DILL SALAD SERVES 3-4 Thinly sliced field cucumbers, diced red onions, and fresh dill in a creamy lemon dressing. For the salad: 5 cucumbers, peeled and thinly sliced 1 diced red onion 2 bunch dill, stems removed and chopped For the dressing: ½ cup raw apple cider vinegar ½ cup olive oil ½ […]
Since Mother’s Day is in May, I decided to create this recipe in honor of her. She loves Indian curry food, although is not a fan of spice, so this is a mild dish. You can add as much or as little spice as you choose. Despite the fact that the recipe looks long, it’s really simple. A zap in the food processor, a quick mix in the blender, and a bit of chopping here and there. Allow at least 2 hours for the eggplant to sit in the dehydrator, but for best results, about 4-6 hours. Enjoy!
Happy Earth Day!!! For my raw dessert submission I made a Chocolate-Mint cheesecake, the chocolate resembling “dirt” and the Mint resembling “grass”. The food coloring I used to dye the mint topping green with is actually liquid mint-flavored chlorophyll. Chlorophyll is our #1 source of oxygen. Without oxygen, humans could not exist. So what better way to say “Happy Birthday” to Mother Earth than with a chlorophyll-rich cake?
Serves 4 Ingredients: 5 cups romaine lettuce, chopped 2 cups croutons Blissed Caesar Dressing: 2 tablespoons shallot 1/3 cup sliced almonds 1 tablespoon nutritional yeast 1 tablespoon tamari 1 tablespoon Dijon mustard 2 tablespoons caper brine 1 tablespoon capers 2 tablespoons lemon juice 1 teaspoon maple syrup 1/3 cup unsweetened non-dairy milk Directions: Blend dressing […]
This is Chef Adam Graham with a nostalgic smoothie inspired by fond memories from my youth. March is the time of year that the Shamrock Shake makes its appearance on billboards around the country. No longer do I cue up at the Un-Happy Meal trough to stuff my belly with industrial waste (watch the video). That’s not to say that I don’t miss drinking a Shamrock Shake… I do.
Cauliflower is one of my favorite vegetables, and it was abundant at the farmers’ market today. So, I picked up a big, beautiful head to whip up my mash for dinner. Cauliflower comes in white, green, and purple varieties, and works wonderfully processed into a mash. This is my version of mashed potatoes. Cauliflower has a kick to it, which I love.
Apple Filling 7 medium-sized apples, peeled, cored and cut into 1/4 inch thick slices 1 tsp vanilla extract (non- alcohol) 1 tsp ginger juice 2 Tbs lemon juice 1 cup apple juice Crust 1 cup walnuts, raw unsoaked 1/2 cup raisins or currants 5 whole medjool dates, pitted 1/8 tsp Himalayan pink salt 1/4 tsp […]
This is one YUMMILICIOUS pie! You’ll feel cozy, cheerful and warm all over with just one simple bite of this amazing creation. The sweet from the coconut and the warmth from the ginger play perfectly together on your tongue, while the creaminess of the filling takes you back to memories of the past.
This is a delicious autumn soup. It’s creamy, warm and filled with amazing aromas! Perfect for those chilly days when something filling is calling your name.
I was born in 1938, and guess what, I feel like I’m in my 20’s.
We age, that’s all there is too it, but the way we age is something we have control over. Yes, control. It’s up to us if the food on our plate, and in our mouth for a few seconds is worth consuming. After eating, does the food make you feel alive, or does it make you tired and ready for a nap? Does the food move quickly through your body, or does it sit there in your stomach trying to digest?
Makes 4 servings Ingredients 4 cups jicama, peel, dice 1/2 cup onion, yellow, chop 1 cup corn kernels 1 cup red bell pepper, dice 1/2 cup cilantro, chop 1/2 jalapeno pepper, chop, to taste (about 1 tablespoon) 1/8 teaspoon sea salt 2 tablespoons olive or hemp oil, optional Preparation Place jicama in food processor, process […]
Many parents, when they begin to improve their own diets, are uncertain about whether they can ‘impose’ the healthier eating regime on their children. They act as if denying their children candies and burgers and cholesterol packed ice cream would be cruel. The opposite is true. It is cruel to impose a lifetime of illnesses on children who are looking to YOU for the example and the knowledge of how to live.
This Independence Day, how about celebrating not only the independence of your country, but the independence of you? So often we tend to feel insecure about the future. What will happen to us? Will we get sick? Heaven forbid we get a suspicious lump or bump, or start to feel our thoughts and memories slipping as we get older. These uncomfortable thoughts may become more uncomfortable as we start to reach ages where there is more likelihood of this occurring.