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
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!
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!
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!
Dapple Cookie Sandwich, Please!
Garden of Eydie is always imagining a world filled with the most delicious, fun, and health promoting meals and snacks. Boy oh boy do these no-bake snacks have it all. I call them Dapples because they are made with dates and apples and it’s a name kids will love and adore – and ask for more and more!
Dates are amazing for the digestive system, great for a better night’s sleep, ideal for diabetes as they deliver vital glucose to the liver. They’re high potassium to refuel the brain and muscles for super active people! Apples are anti-inflammatory. A true brain food, colon cleanser, and so much more. Oats are grain free and super satisfying!
Vegan Sushi Rolls with Asian Dipping Sauce
Developing recipes is a lot of fun. I get ideas from all different sources. Whether it be from cookbooks, doctors, famous chefs, cooking shows, or just in my mind, there is no shortage of inspiration! This time I received an idea from “spirit!”…i.e., Medical Medium’s “download!” He uses dates and cauliflower rice for one of his salads. I tweaked the recipe to make it a “sticky” cauliflower rice for this sushi recipe. The sweetness, not to mention the healthy benefits, will make you and your kids super happy!