Cabbage Soup Du Jour

I learned this amazing recipe through my Rouxbe Plant Based cooking class. As usual, we “Garden of Eydie’d” it by taking out the salt and oil.  It’s still so delicious. Dijon adds the kick and the salt, and apple cider vinegar gives the soup a little tartness. Tomatoes round out this soup to an oh so delicious, make again and again, soup.


Blood Orange Cheesecake

Did you know that one medium blood orange can provide you with more than 100% percent of your daily vitamin C needs?  If that doesn’t sell you on this cake, then perhaps the luscious colors and scrumptious taste will. The creamy almond butter blends with the banana for a smooth consistency while the blood orange and maple syrup make you want to pucker and smile at the same time.  –Ashley


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.


Fairy Tale Stuffed Pumpkin

Every year for Thanksgiving I make the much anticipated Hickory Smoked Turkey for my turkey loving family and friends, even though I am plant-based.  I treated myself as an after-thought–I just quickly microwaved vegetables and a large potato, portioned off some salad without the dressing, and had fruit for dessert.  That was my Thanksgiving feast. Not anymore! Now that I have two sisters-in-law who have become plant-based, and all of you to cook for, I decided to add a very special entree, so that our Thanksgiving dinner will be just as special and delicious, and cooked with love, as a traditional Thanksgiving feast, but oh so much healthier!!!   I saw a gorgeous Cinderella pumpkin at the market and decided to create a piece of “art” using the pumpkin as the canvas. It includes 3 “dishes” to make this one large entree, and it takes some time, but all the elements should be cooked ahead and then just assembled for last minute heating the day of the big event. The recipe ends up being really easy, and very impressive!  Added benefit: you can use the Lentils and Rice, Kale and mushroom recipes as side dishes for other occasions!

Fairy Tales do come true for a memorable Thanksgiving feast

1 2 3 4 16

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!