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
Beet Balls With Spicy Tomato SauceSEE RECIPE
Watermelon Mini Flag Cakes
These are the perfect little super healthy and adorable flag cakes you can make for your next July 4th Celebration. Get your kids to help! It’s so much fun and they can create their own flag decorations to their heart’s content.
Special Occasion Raw Blackberry Cheesecake
I’m taking a wonderful raw food culinary course developed by Matthew Kenney called “Crafting the Future of Food.” Plant based meals are our future and this raw food course is an amazing education on elevating the taste and the beauty of raw food recipes. Although many of these recipes are not Garden of Eydie super healthy, they are plant based, incredibly delicious and just perfect for the “once in a while” special treat. I just had to share this super easy cheesecake recipe you’ll most definitely want to make and serve. The wow factor is off the chart!