RECIPES

Featured

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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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!

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Post Holiday, or anytime, Reset Day

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Featured

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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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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The Best Pressure Cooker Butternut Squash Soup Amuse Bouche

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Almond Butter and Jelly Sandwich

I came up with the idea of this sandwich when I was at a Culinary conference workshop on how to present a recipe on television.  The producer asked us to teach how to make a PB&J sandwich in 2 minutes, using our own ideas and point of view.

Since Garen of Eydie is all about elevating the nutritional content of our recipes, and making it elegant to eat, I came up with this idea to make an elegant hors d’oeuvre.  Using almond butter, no oil or salt, and a quick homemade strawberry balsamic jelly, the old fashioned PB&J turned into an adult amuse bouche! It’s a great way to make PB&J healthier and delicious for the kids too! 

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Creamy Yellow Tomato Corn Soup with Basil Cream

When my garden gifts me beautiful yellow tomatoes, it’s time to create something delicious to highlight them.  This yellow tomato corn soup tastes of the bounty of summer, perfect to serve as an appetizer or entree.  Corn is pureed and pressed to remove the juice, then simmered for about 1 minute making a sweet corn cream!  Adults and kids alike will love it!

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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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