Nothing beats the simplicity of the cucumber! This soup stands alone or pair it with a grilled piece of tofu, fish or poultry. It lasts in the fridge for nearly a week. Yum!
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A few summers ago I took part in an artists retreat. As the culinary resident I was able to devote hours to researching and developing recipes. As a working mother of two, I don’t often get time to freely play in the kitchen (unless it’s for a specific job) so this opportunity was a gift. And this cashew “cheese” recipe was one of my creations! I hope you enjoy…
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Salmon is literally one of my all time favorites. Though you will never catch me consuming the farmed sort (you can read about this in my book). I buy my salmon from Vital Choice where I can rest assured that wild and clean are #1.
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Smoothie bowls are a delicious nutrient rich start to the day. With a base of probiotic-rich yogurt (dairy-free if you fancy), this dish helps nourish your microbiome. Top it with some of your favorite fruits, nuts and seeds for edible perfection.
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This is a recipe from my book What The Fork Are You Eating. Super simple to make with canned beans, a great no-stress, packed with nutrition go-to! Eat as is or toss some sardines on top. I love this salad either way.
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Buddha Bowls are one of my all time favorites. It’s a detox meal at its best with tons of high fiber and nutrient dense plant based ingredients. I love mine topped with a special tahini dressing (recipe below of course). All in all, it’s one of my perfect meals.
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I am not a huge lover of sweets so when I make something in this genre (which is rare) it typically includes tons of nuts and seeds. This creation was inspired by a recipe that I happened across and has the perfect combo of sweet, salty, crispy and chewy.
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Admittedly, cauliflower is an acquired taste for many. So getting creative is a must. This dish is a spin on my Roasted Cabbage Steaks with Garlic Aioli and it’s definitely a hit amongst family and friends! Feel free to use whichever color cauliflower you fancy. And don’t forget that this cruciferous is rich in nutrients, especially the anti-cancer sort!
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There is nothing like a bowl of miso soup. I always make a pot of sushi rice alongside as I just love the combo—a large scoop of warm rice in the soup. So nourishing. It’s pretty simple to make but is somewhat of an art…
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I love traditional hummus but am always looking for new ways to spin it even using different beans! Pairing herbs and spices with the white version never disappoints. It’s great for sandwiches or wraps, and of course with crackers or veggies straight up!
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This recipe is inspired by Sarah Britton’s, My New Roots. Gratitude! Super easy to make and absolutely delicious, this dish pairs perfectly with rice alongside tofu, fish or poultry. The eggplant becomes super tender and the miso mixture adds a salty but sweet tone to the recipe. Enjoy!
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The love for this dish is in the dressing! A perfect match for slightly spicy arugula, serve this up with a veggie main or opt into fish, poultry or meat. These greens pair with mostly everything. You can also top your salad with a can of beans, tuna or salmon for a quick lunch!
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I am not a lover of sweets, particularly chocolate, but…this dish literally blows my mind. With avocado as the base, it’s super rich and creamy yet not heavy like its dairy filled counterpart. I can appreciate if the “green cream” is off-putting, but I urge you to rise above and give it a try!
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I created this recipe for a collaboration with Cornell Cooperative Extension’s Marine Program Choose Local F.I.S.H. Project. I urge you to check out this “how-to” video as well as the 10 others that we created during the height of COVID. Learning how to cook with Fresh Indigenous Sustainable + Healthy seafood is the way to go. When it comes to scallops, make sure to ask for “dry scallops” vs. ““wet”. The latter are soaked in chemicals…
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If you haven’t tried black rice, I highly recommend it! Not only is it high in fiber and nutrients, but it’s unique texture and flavor make it one of my all time favorites. I love solo with some avocado or paired with tofu or fish.
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I am a tomato lover whether fresh, canned or jarred. This cold soup is written with the canned version but surely use fresh if you have a flavorful option on hand. I find that this recipe can have a dual purpose—as a delish salsa!
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This spicy herb mixture is great to slather on fish, poultry or meat but it’s also delish mixed with pasta or rice and even solo with a good cracker or slice of bread.
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This recipe, from my book, What The Fork are You Eating, is a family favorite. Get creative and use whatever greens you have access to. I love the kale, spinach combo but chard, collards, dandelion greens and anything dark and leafy can work!
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My cabbage of choice for any slaw is Napa. It’s light and airy, holds flavor well and is rich in nutrients (believe it or not!). I often make this slaw instead of the more traditional sort…
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This is a recipe from my book, What the Fork Are You Eating. Why “Golicious”? Cause when Jack, my oldest son, was little he couldn’t say “delicious”. I make this about every two weeks and keep back stock in the fridge as my little guy, Hunter, loves to have it in his morning acai bowl (the only breakfast he will really eat!!!).
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