RECIPES

Featured

Spicy Immune Boosting Vegetable Stock with Ginger and Mushrooms

I made this spicy, gingery, garlicky veggie stock for my best friend Gigi. Born in Texas, we both love spicy foods and she asked me for something to give her dishes a “kick”! Here it is! Not only does this stock tickle your tastebuds, it’s full of nutrients to make you feel great. Use this stock whenever a recipe calls for vegetable stock, or add vegetables to the stock and simmer until cooked through for a delicious, spicy vegetable soup. You can also use it in a salad dressing instead of oil or when making hummus!

SEE RECIPE
Featured

Post Holiday, or anytime, Reset Day

SEE RECIPE
Featured

The Best Pressure Cooker Butternut Squash Soup Amuse Bouche

SEE RECIPE
Featured

Roasted Kale, Persimmon & Beet Salad

SEE RECIPE
Featured

Beet Balls With Spicy Tomato Sauce

SEE RECIPE

This recipe is inspired by French Women Don’t Get Fat by Mirelle Guiliano. She teaches us how to live the French way… to enjoy life and delicious food and drink, the healthy way. I added cinnamon, cloves and swapped out milk for almond milk to increase the nutrients for an even more delicious and nutritious breakfast. This is a great way to start your day.

SEE RECIPE

French Herb Salad with Citrus Dressing

French Women don’t get fat!  They say it’s their Mediterranean diet, rich in fruit, vegetables, leafy greens, herbs, legumes and grains. This herb salad is a regular.  Filled with the fines herbs, such as parsley, chives, tarragon and chervil (not easily found).  We substituted dill and carrot greens which are all part of the same family as chervil, easily found. The citrus dressing is the perfect complement to the nutty French Arugula and herbs.

SEE RECIPE

Pea Spread with Smoky Marinated Tofu

This is a super special St. Patrick’s Day, or anytime spread. I love taking fabulous chef’s recipes and making them plant based, SOS free. The original recipe is Yotum Ottolenghi’s Pea Spread with Smoky Marinated Feta, which called for 2,400 calories worth of oil. I substituted chickpea liquid and the marinade still had tons of delicious flavor. Admittedly, a little oil would help a bit with blooming the spices for the marinade, but no need for an entire cup, maybe just 1 TB, and some liquid from a can of no-sodium chickpeas.

SEE RECIPE

House Vegetable Stock

I’ve made a lot of different veggie stocks in my day; some are a little sweet, some are spicy, some are herbal. I use different combinations of vegetables in my stocks to add a certain je ne sais quoi to what I’m making. This stock is the perfect one to play a supporting role! It is very clean, bright, flavorful, and will only enhance, as opposed to overpower your recipe. Be sure to cut the vegetables on the bias; the greater surface area means that more of the vegetable’s flavor infuses the liquid.

SEE RECIPE

Smoky Collard Greens with Poblano

Produce is at its best when it’s eaten just after harvesting. Very fresh and still “alive!” When the garden gifted me fennel, carrots and a bunch of collard green leaves, this special recipe spontaneously appeared in my mind. Smoky, garlicky and fresh, all at the same time, makes for a satisfying side dish. Add cooked beans, sweet potatoes and make it an entrée!

SEE RECIPE
1 2 3 34

Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.

 

 

READ MORE

SIGN UP FOR A DOSE OF EYDIE!

Get Eydie’s recipes, recommendations, and more sent straight to your inbox!

Thank you for signing up!
Error