Breakfast Fresh From The Garden

“Start where you are, use what you have, do what you can.” – Arthur Ashe   I first heard this quote applied to horse training.  But it’s a beautiful statement that can be applied to all areas of life.  Especially when we want to start down a healing path.  It can feel overwhelming, but simply…

Why Eat More Vegetables?

You don’t have to become a vegetarian or go vegan, but adding more vegetables to your daily plates can make a big impact on your health.  People who eat diets high in vegetables are likely to a have a reduced risk of chronic diseases, like diabetes, heart disease and cancer. Vegetables contain nutrients like vitamin…

Fully Loaded, Plant-Based Nachos

Delicious, plant-based, fully loaded nachos with a “cheese” sauce that my husband, who is definitely not vegetarian, prefers over real cheese!  These are just a nice, light, fiber and antioxidant-packed alternative to traditional nachos. The sauce is really what makes these so special.  It is a cashew-based sauce with smoked paprika and chili powder to…

Ultimate Kale Caesar

Kale can have a flavor that is…intense.  It can be a little bit bitter and definitely “green” tasting.  Here is a delicious recipe to try that makes kale sexy and decadent! I think kale is such a great vegetable. It grows easily and abundantly in my garden.  It is a leafy green, a great source…

Peanut and Sweet Potato Soup

Dairy-free, grain-free and vegan, this creamy, warming soup is a cinch to throw together.  Peanut butter and coconut milk deliver healthy, filling fats.  The sweet potatoes are a great source of complex carbs, vitamin A and antioxidants.  A bell pepper and sauteed onion add sweetness.                    …

Miso and Matcha Noodle Salad

This is a gluten-free, Asian-inspired salad with plenty of vegetables to usher in the late Spring season.  Superfood matcha boosts the power of this dish while miso adds beneficial probiotics.  Ginger aids digestion.  Simple and delicious, this noodle salad comes together quickly. I use a spiralizer to make noodles of zucchini and carrots.  I toss…

Roasted Carrot and Quinoa Southwest Salad

A warming, southwestern style dish with plenty of plant-based protein.  Carrots add natural sweetness, quinoa and black beans deliver amino acids and lime adds zing! Start with cooked quinoa. Add some black beans.  Canned (and rinsed) is fine. Roast a few carrots with chopped garlic. Fold the carrots and garlic into the quinoa/black bean mixture. …

Warm Kale and Sweet Potato Salad

Delightfully savory and filling with caramelized sweet potatoes, warm wilted kale and a salty-citrus dressing. Easy and quick to prepare, this salad makes a great lunch idea. Miso is full of umami flavor, and if you avoid soy, a chickpea miso is now available in most health foods stores. Lime adds brightness and a wonderful…

Orange-Scented Quinoa Protein Granola

Does granola have to contain oats?  I say no, and with no problem.  My body struggles with gluten and oats are a gray area for me.  This quinoa granola is a perfect alternative, as it is richer in protein and lower in sugar.  It sticks with me much longer into my morning. Start with quinoa…

Vegetable Stir Fry With Spicy Peanut Sauce Over Rice Noodles

Comfort food on a cold day.  This spicy peanut sauce wakes up an ordinary plate of miscellaneous veggies and plain rice noodles.  It’s not uncomfortably hot, but it does a pleasant job of warming your lips and opening your airways. Use whatever vegetables you have hanging around in your refrigerator.  Here, I used green cabbage,…