Coconut, Sweet Potato, and Red Lentil Soup

I got a version of this coconut and red lentil soup from my friend Steven Acuff, and I've been serving it up with gratitude ever since. Steven is an American nutritional consultant who changed my thinking about health during a series of consultations. He introduced me the concept of bio-individuality, the health benefits of coconut, soaking raw nuts and seeds, alkalinity, and so much more. Steven offered me this soup as an alternative to the more traditional macrobiotic soups I was…

Mind-blowing Cauliflower Soup from The Blender Girl cookbook

This is my most requested recipe. I've been making this soup for over 20 years, and it never gets old. For a simple, impressive, and downright delicious soup, you just can’t go past this creamy cauliflower blend. Since The Blender Girl cookbook was released, I receive over 500 emails a week from people who are addicted to it, and now make it every single week. This soup even gets raves from cauli-phobes. I never tell people what's in it, cause it's so much fun listening to all of the…

Roasted Garlic and Potato Soup

Hearty, nourishing, delicious, nutritious, and dead easy to make. This garlic and potato soup which I affectionately refer to as my “Happy Peasant Soup” is incredible. When I travel I always seek out the local peasant food to get an authentic taste of the local culture. It's also typically the best food on offer. I fell in love with a hearty potato and garlic soup on a family trip to Ireland many years ago, and this is my homage to that fabulous memory. This phytochemical-rich…

Gluten-Free Quinoa Tabouli

Tabouli is my favorite salad, and this gluten-free version using cooked quinoa in place of cracked wheat is delicious. Traditional Lebanese varieties always add allspice, and this addition does add an extra dimension of flavor. But, you can omit it, and this salad still tastes yummy. I'm not a fan of curly parsley, even as a garnish. I find it bitter and less flavorful than the flat-leaf variety, so stick to that in this recipe. I eat a ton of parsley in juices, smoothies, salads,…

Balsamic Vinaigrette

I have to admit, I'm not a huge fan of balsamic dressing. So, I called in reinforcements and asked my friend Melanie, aka resident balsamic dressing aficionado to come over and taste test so my version would be be up to snuff. We settled on a mild version of this classic favorite. For those of you balsamic beaters, you can always kick up the acid a notch until you find your perfect blend. Thanks Melly!

Raw Berry Breakfast Parfaits

The combination of fruits and nuts never gets old for me. Throw in some cashew cream, seeds, and coconut, and you've got an antioxidant-rich, mineral-dense, protein-powerhouse breakfast that's mighty tasty. Breakfast parfaits are nothing new. You see different versions at breakfast buffets far and wide. My mouth waters, my tummy grumbles, and my eyes bug out as they longingly follow those sublime spoonfuls of heaven to someone else’s table. It would be helpful if the restaurant gods…

Vanilla Cashew Cream

I am a devout cream dreamer. But, when I discovered my intolerance to dairy and became a vegan, I thought I'd be left longing for the rest of my life. Enter the buttery cashew, and problem solved. In the plant-based world, the cashew is our cow, and she yields rich milk and cream. This basic vanilla cashew cream is super easy, and is a fantastic staple to serve with desserts or use as a base for puddings, cakes, and other sweet treats. Soak your cashews for the smoothest texture and…

Fabulous French Dressing

Today I continue my crusade against commercial salad dressings. Today, my war is with the French! Well, not exactly. It's with the French inspired dressings that grace the shelves of most fridges, and which I'm sure make any self-respecting French chef cringe! By the time you drive up to the store and buy a bottle of shelf-stable dressing, you could have blended up this recipe, chopped the veggies for a salad, eaten it, and have moved onto dessert. Well, maybe I'm overstating my claim…

Brown Rice Milk

I'm not a fan of commercial rice milk, as it's watery and lacks flavor. If you're going for rice milk, homemade milk made with soaked brown rice is the better option. Rice milk is not my first port of call. I prefer to use more nutrient-dense plant milks like almond milk or hemp milk. But for those people dealing with food allergies, rice milk is a winner. The Chinese have given us many culinary gifts, and rice may be the greatest. The Chinese have been cultivating rice for about…

Vegan Basil Pesto

Before I became vegan and discovered I had an intolerance to dairy, I clung to the firm belief that the key ingredient in a really great pesto was an awesome aged parmesan. I've since discovered that you can create pesto perfection without getting cheesy. The secret is a mixture of fresh lemon juice and sweet white miso paste. If you're avoiding soy, chickpea miso works great, too. If you're on a paleo diet or avoiding legumes and soy for other reasons, this pesto tastes fantastic…

Vegan Mixed Berry Pudding

This mixed berry pudding can be thrown together in less than 10 minutes and is absolutely delicious. This quick easy dessert is a sensational dessert or after-school snack. You can throw in any combination of berries you like. I made a phenomenal sweet cherry version last summer that rocked! This basic principle works s'blendedly with fresh ripe mango or pineapple, too. But I always return to my beloved berries. If you have soy allergies, are avoiding soy, or are on a paleo diet…

Awesome Italian Dressing

I almost wasn’t going to post this Italian dressing as I thought it was just too simple even for a site where basic is the name of the game. But I was eating a salad at work the other day and none of my co-workers had ever made their own homemade salad dressing before, so I thought it was worth sharing my go-to recipe. I drove home determined to change the salad-dressing-world one homemade recipe at a time. Yes, there are some fantastic commercial salad dressings on the market, but…

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