roasted chick peas with lemon zest
I’ve just discovered a new option to satisfy my salty cravings and had to share. I love chick peas in salads but now I am enjoying them all on their own.
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raw vanilla cashew cream
This can be used not only as a topping for fruit but also for pancakes, french toast, muffins, ice cream/frozen yogurt or all by itself!!
simple hummus in the blender
This recipe is super easy and you’ll never want to buy store-bought hummus again! Not only will you save money, but you’ll save on added salt and fat. Give this a try – it will literally take less than 10 minutes of your time.
delicata squash: a sweet treat for fall
Also called Sweet Potato Squash or Bohemian Squash, I was turned on to this variety of squash a couple of years ago.
southwest quinoa salad
(Adapted from a recipe by my dear friend, Diane Hoch, of The Food Evolution)
carrot cornbread
Now that soup season is in full swing, enjoying a big bowl of hearty soup is always much better with a hunk of bread.
the food evolution: quinoa
I had the privilege and pleasure of shooting this cooking video on how to make quinoa,a hearty grain rich in protein which is a wonderful alternative to rice and pasta, with my dear friend and colleague, Diane Hoch, founder of The Food Evolution. Enjoy!
the food evolution: roasted carrots
I had the privilege and pleasure of shooting this cooking video on how to make roasted carrots,a delicious and healthy snack and side dish, with my dear friend and colleague, Diane Hoch, founder of The Food Evolution. Enjoy!
raw zucchini pasta
If you’re a pasta lover you’re going to love this recipe. One of my favorite foods in Spring is zucchini and with the help of my spiralizer, I can prepare my zucchini so that it looks like pasta, except zucchini pasta has much more nutritional benefit than traditional spaghetti AND it’s much more colorful.
whole wheat gemelli pasta with roasted butternut squash
I recently purchased a beautiful butternut squash from my farmer’s market and wanted to pair it with some fresh whole wheat gemelli pasta. I looked up some recipes online but they all called for butter, shallots, nutmeg and Parmesan. I only had butter, olive oil, fresh sage from my garden, and cinnamon. I decided to […]
quinoa fritters
I adore these versatile gluten-free, quinoa fritters…they are so simple to make. And, as you know, I’m all about simple! I serve them as an appetizer with hummus and also enjoy them all on their own. They can even be served as a main dish with some tomato sauce on the side.
raw cranberry relish
I blended this up in about five minutes…so simple, delicious, and chock full of vitamin C, fiber, and manganese.