Ah, chickpeas, aka garbanzo beans. What a versatile little legume. Perfect in hummus, pasta (yes, pasta made of chickpeas exists and it’s delicious), salads, curries, and more! Recently, I’ve been enjoying using them as the base for “chicken” or “tuna” salad. This recipe is perfect…
What do almond butter, ginger, and turmeric have in common? They just so happen to be some of my favorite foods that’s what AND the ingredients in this delicious dressing. The inspiration for this recipe comes from the almond butter turmeric salad dressing from Trader…
Ingredients: 3-4 servings of your favorite pasta* Arugula Walnut Pesto 1 packed cup of fresh arugula 1/3 cup walnuts 1/4 cup pine nuts 1 tsp lemon juice 1/4 tsp dried basil (or a few fresh basil leaves) 1/4 tsp salt 1/3 cup water Directions: Cook…
Servings: 8-10 patties Overall Prep/Cook Time: 30-40 minutes Ingredients: 1 large beet (about 1.5 cups when diced) 1 15 oz can black beans, rinsed 1/2 of a medium onion, diced small 1/2 c of mushrooms, diced small 1/2 c oat flour* 1/4 c brown rice…
This is one of my favorite recipes and not just because it’s utterly divine! Dark leafy greens, such as collards and kale, are some of the most nutritious foods on the planet. One reason is because they contain glutathione – the mother of all antioxidants!…
I recently received a cookbook by the Minimalist Baker, an amazing cook and often a source of inspiration for me. Inside was a delicious cashew soba noodle recipe that I modified and turned into my own. Soba noodles are one of my favorite noodles! They’re…
Brazil nuts are often considered a superfood and are a great addition to your everyday diet. They’re the highest food source of selenium which creates a plethora of health benefits. Brazil nuts come from the Amazon. The trees grow to be extremely large, reaching 200…
Happy New Year! We’re a full week in to 2019! One year away from 2020, but let’s not get ahead of ourselves. This year we will live in the present like never before! However, we must have goals and aspirations for the coming year, right?!…
Clearly pumpkin is a recurring theme these days (hence my last post with pumpkin pie). I’ve just been obsessed with incorporating it somehow each week. This particular pumpkin recipe is creamy and perfect for those on the go. It doesn’t require roasting an actual pumpkin…
Vegan Gluten-free Pecan Crust Pumpkin Pie Crust: 1 cup pecans 1/2 cup almond flour 1/2 cup medjool dates, pitted and chopped 1 tbsp coconut sugar 2 tbsp ground flax seeds 3 tbsp water 1 tbsp coconut oil 1/4 tsp salt Filling: 1 can (15 oz)…
