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!
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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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.
Banana Split Breakfast
Who doesn’t love dessert for breakfast? Here’s a healthy way to have your “cake and eat it too”! This banana split breakfast made with oatmeal “ice cream” scoops covered in healthy delicious toppings. We use black mission figs for the “chocolate,” strawberries for the strawberry, and coconut for the “vanilla”. I found red bananas* which are smaller, sweeter, have more antioxidants, vitamin C, and have a lower GI score than their yellow counterparts. This is the perfect breakfast to delight your kids, give them energy and keep them focused and satiated all the way til lunch! Guess what, parents? You’ll like it too!
All day long I get inspired by learning from Plant Based doctors who teach us how to be super healthy. The idea for this power breakfast came from 3 of my favorite doctors. Dr. Klaper says it’s not necessary to eat breakfast. You can wait until lunch, which is actually good for us. But, if you’re hungry in the morning, eat a lot of fruit and some oatmeal. Dr. Furhman says to add a mixture of ground chia, hemp and ground flaxseed to your meals for omega-3s. Dr. Greger says if you add 1 tsp.,or more cinnamon and a pinch of ground cloves to your oatmeal, the antioxidant level increases over 2000%. These healthy recommendations are how Garden of Eydie power breakfast was born. It’s so delicious and keeps you satisfied for many hours.
Tropical Frozen Fruit Smoothie in a Bowl
I call this super immune boosting smoothie, “sunshine in a bowl”! It’s so pretty and is sure to brighten up your day. I created this tropical fruit smoothie to help all of us increase the strength of our immune system during times of stress and viruses surrounding us. Since most of us are sequestered at home this March 2020, we don’t have to carry our smoothie in a jar and drink it on the way to work. Why not turn it into your breakfast in a bowl, adding berries for more fiber. Now you can take your time and savor every spoonful knowing you are treating your body very well! Every ingredient is beneficial, so it’s worth having all throughout the year.
Luck of the Irish Green “Eggs” and Naan
Garden of Eydie loves to celebrate holidays! It’s especially exciting to come up with fun and delicious, plant based twists on the usual holiday fare. St. Patrick’s day is coming soon and we decided to start the day celebrating Dr. Seuss style, with an ode to the book “ Green Eggs and Ham”, but we made Green “Eggs” and Naan! A pinch of Black Salt, which has a slight sulfur smell makes the scrambled tofu “eggs” taste like the real thing! It’s really good!