Cauliflower Spinach Saag Curry

This is one of my favorite meals of all time.  I used to get it at the Indian Restaurant down the street from my home, but sadly – seriously, sadly – they closed.  They wouldn’t share the recipe and I’ve been trying to reinvent it ever since. This is the closest I’ve come! They may have used many more varieties of spices, and sauteed everything in oil and added salt. But….this really is delicious, flavorful, fat and salt free and super satisfying.  Definitely add a squeeze lemon juice on just before serving, as acid dulls the bright green of the spinach.


Slow Cooked Chickpeas with Lemon, Celery and Dijon

I was cleaning out my pantry and saw that I had a lot of dried chickpeas that needed to be cooked, before they got too old.  Oh, how the delicious memory came over me of this dish I made over 17 years ago. It’s a Greek recipe I found in one of my favorite magazines, Intermezzo, a travel and food publication.  The original recipe calls for 2/3 cup of oil and some salt. Garden of Eydie always omits these calorie dense and inflammatory ingredients, and guess what, there was absolutely no difference in taste! Soaked chickpeas are braised in vegetable stock with carrots and celery for several hours.  Dijon and lemon juice are added just before serving. Serve with a side of steamed vegetables, and this is a meal you soon won’t forget.


Hawaiian Cucumber Noodle Salad with Romesco Sauce

I love cucumber salad.  It is so refreshing and alkalizing, but not very filling.  I also love the taste of Romseco Sauce.  Smokey, tart, sweet and spicy – it satisfies all of our taste sensations.  Romesco is a tomato-based sauce that originates from Catalonia. Fishermen made it to be eaten with fish.  Garden of Eydie came up with this “match made in heaven” using this delicious and satisfying Catalan sauce with cucumber noodles! We add a bit of an Indonesian twist to this dish adding just a hint of toasted coconut. Your taste buds will love you!


Stuffed Brussels Sprout Enchiladas

When I was harvesting veggies in the garden, I was checking on the brussels sprouts plants.  The little tiny baby brussels sprouts weren’t ready but there were some beautiful brussels sprouts leaves…the perfect size for a wrap.  It’s chilly in Santa Monica so I decided I wanted to make something warm and comforting, so we came up with this savory enchilada dish. I added chipotle water in with the black beans when blending them, lending such a nice smoky, spicy note to the spread.  Butternut squash and red onions get the royal treatment with tart and smoky seasonings, and brown rice adds such a nice texture. Topped with tomato sauce and you can honestly say, you ate the “whole enchilada”! 


Smoked Chipotle Goat Cheese Mac & Cheese

On certain Fridays, Garden of Eydie reaches out and asks everyone what favorite recipe they want us to Plant Base for them.  Our very first friday, we got a request to create a recipe for Mac & Cheese with no gluten, no nuts and no nutritional yeast.   I said “No problem, just one question, can you have seeds?”

She said “yes”.  So I was able to use my secret weapon—Spero foods plant based smoked chipotle goat cheese, made out of sunflower seeds.  I used gluten-free brown rice pasta. Seriously…this is so good!

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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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