RECIPES

Watermelon Margherita Pizza

It’s National Watermelon Day and most people on the web make a beautiful watermelon pizza with coconut cream sauce and lots of berries on top.  I love Trompe l’oeil (a visual illusion in art).  So I wanted to make this raw fruit pizza look like a real Margherita pizza.  We used mashed banana for the crust, blended strawberries for the tomato sauce, whipped coconut cream for the mozzarella cheese and mint.  Easy to make and such a delightful surprise for your guests! 

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Spinach Soup

This is an ideal chilled soup to drink for health on a daily basis and even serve to guests, in a shooter for an hors d’oeuvre.  I wish I would have been the creator of this recipe, it’s that delicious.  The ratio of ingredients are perfectly balanced, no tweaking is necessary.  Quick and easy, this has become one of the staples in my diet.  Try it, you’ll fall in love with it!

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Nori Hand Roll

Matthew Kenney is one of my raw food chef heroes, and I’ve always wanted to take his raw food culinary program.  But it is expensive and super time consuming.  Because of our “safe at home” time, he and his team offered the course online, for a fraction of the cost.  So I jumped at the opportunity!  And you’re one of the beneficiaries!  Here is an easy recipe to put together, so healthy and really delicious.  You may ask what is Furikake? It’s a dry Japanese seasoning made to be sprinkled on rice and vegetables.  Also fish, but we don’t do that here!  I tweaked it just a bit to be Garden of Eydie healthy, without detriment to the taste -I promise!

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Tricolore Cauliflower Tabbouleh

This is a fun, vibrant, healthier take on the Lebanese Tabbouleh everyone loves.  I switched out the bulgar with colorful cauliflower because you just can’t beat cruciferous for health!  I also omitted the oil, while allowing for just the tiniest bit of salt at the very end.  Adding extra lemon juice and a little garlic elevates the flavor, wonderfully.  Serve with these beautiful Radicchio di Treviso, or Romaine and let your guests eat as a pick up appetizer.

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Grilled Fava Bean Hummus

I was “blessed” this year with two large beautiful Fava Bean plants, which produced about 12 lbs of fava beans. Thank goodness, not all at the same time!  This way I could pick a few at a time, shell them, and use them in a variety of ways: cooking them and adding to salads, or mix with baked mushrooms and other steamed veggies, make fava bean crostini, and grill them for this delicious hummus!  You’ll get just a hint!

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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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