Mini Pumpkin Mac & “Cheese” Bites

Back in “the day” when I was on the Standard American Diet, I developed a recipe for three-cheese Mac & Cheese hors d’oeuvres.  I baked them in advance and then stashed them in the freezer to be at the ready for dinner parties and last minute guests. Everyone loved them and it was so easy to just pop them in the oven to reheat!  Just ask Ed! I missed having delicious hors d’oeuvres ready to go. It’s almost Thanksgiving and we are abundant with squash, especially the delicious Cinderella Squash the French so much adore. That’s when it came to me to create a plant-based worthy mac & cheese using the left-over cooked squash.   Enjoy and please comment below and let us know what you think! 


2 Sweet Potatoes, 3 Recipes

I met this brilliant French Chef and spice master, Lior Lev Sercarz at his spice store in NYC called La Boȋte. He has spent many years studying spices from all over the world, and has created spice blends, and recipes, using only very high quality spices, including some very unusual ones you won’t find anywhere else. You’ll find yourself wanting to order from his store.  He is such a master at using and blending spices, that other renowned chefs depend on him for advice! These recipes are adapted from his book, Mastering Spices, which I highly recommend. Chef Lior will take one base recipe, change the spice blend and create at least 3 different dishes that will taste completely different. 

I took his Sweet Potato Puree recipe, Garden of Eydie’d it (took out the oil and salt) and created a dip for an hors d’oeuvre, the original sweet potato puree as a side dish, plus a Collard green wrap for an entree, all using 2 sweet potatoes and one spice blend!  Hence the name Two Sweet Potatoes—-3 Recipes!


Tunisian Braised White Beans With Charred Spinach

While traveling through NYC, I had the wonderful opportunity to meet Chef Lior Lev Sercarz at his amazing spice shop, La Boite on the far west side of town, (11th @ 51st st.). I have never met a chef who understands spices like Lior does. He taught me that we can take one recipe, spice it 3 different ways, and can experience that dish from 3 differnt cultures. I love it and plan to explore this way of cooking and provide recipes for all of you! One key element is that the spices must be fresh to make your dishes “sing”. Did you know that a spice from one country will taste completely different than the same spice from a different country? It’s like wine…it’s all about the terroir (the soil). Where our food comes from and how it is grown is tantamount to the taste of our food and its nutrients.


Chickpita Chips

I found a recipe on-line for Chickpea tortillas, from  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. 


Avocado Tomatillo Sweet Potato Toast

Avocado Toast is all the rage and tomatillos are in season, so let’s “fix ‘em up” and see how beautiful the flavors meld! We use sweet potato toast as a super nutritious and filling “toast” for the tart, creamy topping.

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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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