Smoky Lentils With Cinnamon

Being from Texas I love all things grilled, with just a hint of smoke (not overly smoky).  When it’s raining or very, very cold, to satisfy my taste buds, we use smoked paprika and a tiny bit of liquid smoke.  If you’re like me and you like that warm, umami flavored foods, you’ll love these lentils. I used a spice mixture I learned from Chef Lior Lev Sercasz from his book, Mastering Spices. 


Brown Rice, Mushrooms & Kale

I came up with the idea for this dish when creating a veggie burger.  The combination of brown rice, sauteed mushrooms and kale ended up being so delicious and with a big bonus—-so very nutritious.  You get your cruciferous greens, grains and mushrooms all in one side dish! Then I decided to make it part of my Fairy-Tale Stuffed Pumpkin.  Add some roasted butternut squash for a colorful entree and serve with a crispy salad and you have a wonderful meal.


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!


Forbidden Rice with Pomegranates, Persimmons and Pistachios

If you love cookbooks like I do but think you can’t use them anymore because they aren’t plant based or have too much oil, salt or sugar in the recipe, think again.  I get a ton of inspiration from talented chefs, and just tweak the recipe by substituting the meat, chicken or fish with vegetables and change the oily and fat laden sauces and dressings by substituting creamy fruit or nut butters, or vegetables.

I did just that with this gorgeous black rice recipe.  It is a stunner and will delight your guests. It’s perfect for a buffet dinner in the fall and winter, so you might want to make a double batch!


Roasted Eggplants, Tomatoes, and Potatoes with herbs

This is a rustic dish that is so comforting and quick to make.  The earthiness of the potato, the richness of the eggplant and the sweet tartness of the tomatoes delights all of the senses.  This can be used as a main entrée served over braised greens, or a side dish. Tarragon, chives, parsley, basil—all good choices for enhancing the dish to suit your taste buds.

1 2

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.





Get Eydie’s recipes, recommendations, and more sent straight to your inbox!

Thank you for signing up!