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!
Post Holiday, or anytime, Reset DaySEE RECIPE
The Best Pressure Cooker Butternut Squash Soup Amuse BoucheSEE RECIPE
Roasted Kale, Persimmon & Beet SaladSEE RECIPE
Fresh Corn Tortillas
I’m one of those people that likes to make everything from scratch, like homemade mayonnaise, I learned to make in culinary school. I love to make homemade bbq sauce, mustard, tomato sauce, you name it. If it can be homemade I want to do it! And so it is with these tortillas from one of my favorite Plant Based Chefs, Chad Sarno. I found it in his epic book: The Wicked Healthy Cookbook!
Baked Ezekiel ChipsSEE RECIPE
Mexican Black Bean Sweet Potato Tortilla
Hola Amigos! In honor of Cinco de Mayo, we wanted to make a Mexican meal to remember – ensuring it’s good and healthy too. Sweet and savory, this is an elevated version of what you might typically find in a stuffed taco or tortilla. Filled with satiating fiber, it will convert you to the plant based version, no doubt! Two ingredient sweet potato tortillas and seasoned beans make all the difference. A su salud (to your health)!
Spinach Tortilla Topped with Cauliflower & Tomatillo with Mango-Red Pepper Relish
Being from Texas, I just adore Southwestern cuisine, where you’ll usually find deep fried tortillas, sour cream and fat-laden sauces as part of every delicious dish. It doesn’t have to be that way!!! You can get all of the exciting flavors, spices, and sauces without all of the trouble they cause, by “Garden of Eydie-ing” it!
I found a recipe on-line for Chickpea tortillas, from Powerhungry.com. There are many renditions of this recipe from lots of bloggers. I decided to turn these into flavorful chips which work perfectly with all of the dips we’ve developed. These are the “healthy alternative to very salty and fat laden pita chips you find in the grocery aisle. They are made out of Chickpea flour so we coined them: “Chickpita chips!” and they are so easy to make, you won’t have to make a run to the store. Chickpita chips can be flavored anyway you like. We used garlic powder, but turmeric, cumin seed, curry powder, smoked paprika, or other salt free seasonings are great.