Recipes Archive

Turmeric Tofu Veggie Delight

1 package of extra firm organic tofu, rinsed and cubed 1 yellow onion, chopped 2 bell peppers, red and yellow or orange, chopped 1   8 oz. package of sliced baby bella mushrooms or cremini mushrooms 1 bunch of Lacinato Kale washed, de-stemmed and chopped ...Read More

Rosemary Roasted Veggies and Tempeh

Tenpeh is one of my favorite plant based proteins. One serving has 21 grams! It has a nutty flavor and does well with lots of savory seasonings, herbs and marinades. Best of all, given that it’s fermented,  it’s extremely good for you. Try it ...Read More

Quick and Easy Veggie Soup

This recipe is perfect for using up those veggies in the fridge! Keep a few of the staple ingredients (vegetable broth, petite, diced tomatoes, steamed lentils, canned beans) on hand and you will always have what you need. 2 cartons of organic low sodium ...Read More

Overnight Oats

Mix up these yummy oats before bedtime and you’ll have a delicious and healthy breakfast already to grab and go! 1 part oats to 1 part liquid of your choice (milk, kefir, almond milk, coconut milk, etc.) 1 tablespoon organic cacao powder 1 tablespoon ...Read More

Sauteed Red Cabbage

Nothing could be simpler than this! I love red cabbage (mostly because it’s actually purple…my favorite color!), using it in soups and salads all the time. This is a new twist and I am giving the credit for this recipe to my daughter, Jacqueline, ...Read More

The Best Veggie Roast Ever!

The Best Veggie Roast I am not listing any amounts. Just use whatever you have and go from there, depending on how much you want to end up with. I make a big batch that lasts for several days. Preheat the oven to 350 ...Read More

Oven Roasted Broccoli

Oven Roasted Broccoli 1 pound of broccoli, washed and trimmed (I love TJ’s organic broccoli in the bag) 1-2 tablespoons avocado oil or coconut oil Himalayan sea salt and ground pepper to taste Optional teaspoon of garlic powder and teaspoon of TJ’s 21 Season ...Read More

Lemon Braised Kale

Lemon Braised Kale—can be served as a warm salad or side dish 1 large bunch of Kale or Russian Kale (feel free to add spinach, arugula and other greens) 1 tablespoon coconut oil or avocado oil (better for cooking at higher temperatures) 1 medium ...Read More

Orange Fennel Salad

Orange Fennel Salad 1 large fennel bulb 1 large navel orange 3 tablespoons olive oil 2 teaspoons apple cider vinegar 2 teaspoons balsamic vinegar Sea salt and ground pepper to taste (Optional—add 2 teaspoons Raspberry Vinegar) Cut stems off and remove end of fennel ...Read More