Nori Hand Roll

Matthew Kenney is one of my raw food chef heroes, and I’ve always wanted to take his raw food culinary program.  But it is expensive and super time consuming.  Because of our “safe at home” time, he and his team offered the course online, for a fraction of the cost.  So I jumped at the opportunity!  And you’re one of the beneficiaries!  Here is an easy recipe to put together, so healthy and really delicious.  You may ask what is Furikake? It’s a dry Japanese seasoning made to be sprinkled on rice and vegetables.  Also fish, but we don’t do that here!  I tweaked it just a bit to be Garden of Eydie healthy, without detriment to the taste -I promise!


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! 


Blood Orange Salad with Young Basil and Microgreens

Blood oranges are like the sunset to me!  The colors go from bright orange, to reddish orange and then to a super dark red color…sometimes all in the same orange!  The dark flesh color is due to the presence of anthocyanins, a family of polyphenol pigments, usually uncommon in citrus fruits.  Anthocyanins are anti-inflammatory and help prevent cancer, bacterial infections, diabetes and reduce the risk of heart disease.

This not only is a super healthy age defying salad with the addition of sprouts (here we used broccoli sprouts), it is so easy and quick to make!  Both delicious and refreshing– a perfect summer party salad, for sure; one you’ll crave again and again!  


Tricolore Cauliflower Tabbouleh

This is a fun, vibrant, healthier take on the Lebanese Tabbouleh everyone loves.  I switched out the bulgar with colorful cauliflower because you just can’t beat cruciferous for health!  I also omitted the oil, while allowing for just the tiniest bit of salt at the very end.  Adding extra lemon juice and a little garlic elevates the flavor, wonderfully.  Serve with these beautiful Radicchio di Treviso, or Romaine and let your guests eat as a pick up appetizer.


Red Beet Sangria

Sangria’s humble roots come from Spain, and is a hugely popular refreshing party drink around the world. This fruity punch usually calls for red wine but can leave you feeling like you want to recline!  We substituted the red wine with refreshing red beet juice, and it’s so delicious and energizing that you’ll feel like partying all night long!

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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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