I love cucumber salad.  It is so refreshing and alkalizing, but not very filling.  I also love the taste of Romseco Sauce.  Smokey, tart, sweet and spicy – it satisfies all of our taste sensations.  Romesco is a tomato-based sauce that originates from Catalonia. Fishermen made it to be eaten with fish.  Garden of Eydie came up with a match made in heaven using this delicious and satisfying Catalan sauce with cucumber noodles! We add a bit of an Indonesian twist to this dish adding just a hint of toasted coconut. Your taste buds will love you!

Romesco Sauce is smokey, tart, sweet and spicy, it satisfies all of our taste sensations.  Romesco is a tomato-based sauce that originates from Catalonia. Fishermen made it to be eaten with fish.  Garden of Eydie loves it with veggie noodles:  steamed butternut squash noodles, zucchini noodles, cucumber noodles, you name it.  It’s a fabulous, easy to make sauce you can use for almost any plant based meal. Tip: make double or triple batch and freeze in ice cube trays or BPA-free zip top bags. It only takes a few minutes at room temperature to defrost or microwave for a few seconds.

Do we really need an excuse for this creation?  Peanut butter? Check. Chocolate? Check. Sweet, creamy goodness in every bite?  CHECK! What else is there? These are your healthy and easy alternatives to Reese’s Peanut Butter Cups.  You’re welcome!

–Ashley

This smoothie created by Kimberly Snyder, and listed in her book “The Beauty Detox Solution, is the first smoothie I ever had!  This is way before I became plant based, and I loved it. In fact, Kimberly was one of my first plant based mentors.

I changed her recipe, a bit by substituting kale for romaine lettuce, just because that’s what’s in my garden.  You can use any greens you desire, such as swiss chard, dandelion, collard greens…you name it, the banana and pear and lemon juice will make this high nutrient, antioxidant fiber rich, gorgeous green smoothie one of your faves!

After falling in love with a comforting savory millet pilaf I made from Amy Chaplin’s At Home in the Whole Food Kitchen, I was inspired to use millet as a morning porridge.  I included cinnamon which dramatically increases the antioxidant level and apple adds natural sweetness and texture. Partially blending the millet creates a creamier, smoother texture.  This warming, nutritious and satisfying breakfast has so many possibilities! 

Many people love the taste of polenta, but have concerns about GMOs.  This millet porridge is a great alternative as it has a similar consistency to polenta, as well as a slight natural sweetness.  Substitute your favorite plant-based milk for oat milk – and even for the water if you like. As far as toppings go, the only limit is your imagination!  This cozy breakfast was a fast favorite with the GOE team and I have a feeling we’ll be coming up with many more variations.