RECIPES

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Cinco de Mayo Fiesta Salad with Creamy Chili Lime Dressing SOS Free

I was inspired to make this Mexican fiesta salad/hors d’oeuvre after attending the Food Revolution Summit, this year.  One of the best goals for eating we can have is to try to count the number of plants in each dish.  Here we have over nine.  This means we are getting tons of nutrition in every bite!

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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!

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Post Holiday, or anytime, Reset Day

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The Best Pressure Cooker Butternut Squash Soup Amuse Bouche

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Roasted Kale, Persimmon & Beet Salad

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Cinco de Mayo Fiesta Salad with Creamy Chili Lime Dressing SOS Free

I was inspired to make this Mexican fiesta salad/hors d’oeuvre after attending the Food Revolution Summit, this year.  One of the best goals for eating we can have is to try to count the number of plants in each dish.  Here we have over nine.  This means we are getting tons of nutrition in every bite!

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Lentil Salad with Vinegar Mushrooms Inspired by Alain Ducasse “Nature”

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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.

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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.

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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.

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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.

 

 

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