The mineral iodine is essential for good health, and because our bodies cannot manufacture it, it is critical that we eat foods that contain it. A common criticism of both vegetarian and vegan diets is[…]
I created this recipe for VegFestColorado 2018 for SunMilk brand sunflower milk. Pesto Alfredo with mushrooms & spinach over whole grain Rotini. This is a very rich, creamy, vibrant sauce. Typical pine nuts used for[…]
This salad is nutritionally balanced to be eaten as a meal or served as a side. Extremely nutritionally dense and very flavorful. Kidney beans, northern white beans, hominy/corn, cucumber, grated carrots, lots of garlic, minced[…]
Raw versus Cooked? Can we still get the same benefits from these cruciferous vegetables when we cook them?
Studies by the National Cancer Institute believe some cancers may be related to Acrylamide such as Oral, pharynx, larynx, esophagus, kidney, breast and overy. As so many foods contain this potentially toxic substance, I was[…]
Sauteed fresh jackfruit simmered in a garlic, lemon & caper sauce with multi-colored quinoa cooked in a veg broth & sage and a garlic balsamic vinegar asparagus side. With jackfruit being a big topic on[…]
Delicious, healthy baked polenta fries! I love these as a snack or a side when I want french fries.
These super healthy, gluten-free & added oil-free tortillas are a great way to get in your daily intake of flax. I infused these with turmeric and spices. Great to eat on their own or make[…]
This super simple savory sauce goes great cold over salads, wraps or heated and poured over whole-grain pasta, tubers or grains. While working on recipes I decided to make a snack using this white savory[…]
Baked Zucchini, Mushroom & Chickpea Patties topped with a cool sweet mango & cucumber sauce on a bed of kale leaves. Dressed with fresh organic sprigs of thyme from my garden. This is by far,[…]