Recipes that are free of sugar, salt, oil and refined foods, or or contain low or no salt/sugar/oil options.
Be it Shakespeare in the Park or sunset on the terrace, this unbelievably simple salad of fresh green beans, yellow tomatoes, and red onions makes the perfect accompaniment to your next enchanted evening. As a side dish or on a bed of lettuce as an entree, there is no better way to celebrate the sights…
Green juice saved my life. Literally. I am committed to consuming green juice every day. That commitment includes one head of kale (about 0.8 to 1 lb) and other vegetables. With a desire to give my body a quick cleanse, I decided instead of juicing, I would “deconstruct” the recipe and eat all my juice…
Everyone loves noodle-based soups. How about noodles that are made from thinly sliced vegetables instead of overly-processed refined flour? Yes! Broccoli and creamy coconut milk make the base and sauteed onions and peppers are perfect noodles. I was making this soup to serve at another time but couldn’t help myself – I had to sit…
Try rolling up your salad for a fun, colorful twist. Collard Rolls are a great way to get your greens. A cool dish for a hot night. 2 large collard leaves 2 carrots, grated 1/2 cucumber, peeled and sliced in thin circles 1 tomato, sliced in thin circles 1/2 cup Sunflower Seed Cheese 2 tablespoons…
Say goodbye to cheese made from animal milk and say hello to the wonderful world of nut and seed cheeses. This recipe makes a creamy, mild cheese that goes well with so many things. Use your imagination! Try it on crackers, with crudités or inside our REAL Collard Rolls. 1 cup hulled sunflower seeds 2…
Hot, hot, hot! When the weather is hot, you don’t want to be slaving over a hot stove. Stir fry dishes are quick and make good use of the wonderful vegetables that are in season. I love the colorful, sweet bell peppers. They can be expensive, because it takes a while for them to ripen.…
RRRRRRRRatatouille! This is one of those dishes that says summer to me. It’s easy to make and delicious served hot or cold. I made a lot of ratatouille when I lived in the south of France. Everyone has their own way to make it, some more complicated than others, too often drenched in olive oil.…
Yesterday, on the way to my nephew’s preschool graduation in upstate New York, my mom and I stopped at an out of the way deli restaurant because she was hungry and we were early. She ordered a vegetable patty. The patty looked nice, probably not vegan, so I didn’t try it but I couldn’t help…
I love my dark leafy green vegetables prepared in a variety of ways. When I would sauté them I typically used garlic and onions. But I could never make them at home to taste like they do at one of my favorite restaurants, Buddha Bodai in Flushing and Manhattan. The Flushing restaurant recently moved and…
