Iron up with this black lentil salad recipe. A plant-based protein packed salad filled with beluga lentils, celery, fresh mint, feta and pomegranates. PLANT BASED PROTEIN PACKED SALAD Black lentils are perfect for salads as they retain their texture when you cook them. Reach for ... Read More
Topped with Toasted Coconut Flakes and Roasted Cashews I make this dish frequently for my clients who reach for nourishing, anti-inflammatory and health supportive meals. The coconut kale is so savory and compliments the pop of color from the turmeric rice. The toasted coconut flakes add ... Read More
A hydrating and detoxifying soup with celery, chickpeas (garbanzo beans), fresh lemon, cilantro and a dollop of yogurt (Greek style or plant based). DETOX SOUP This soup recipe is extra hydrating. Delicious year round, it’s flavorful with a simple ingredient list. Choose the broth ... Read More
This creamy dairy-free wilted kale is one of my favorite vegetable side dishes. It’s an easy week night side to prepare in less then 20 minutes. I make it frequently for my clients and each time we double the kale, using 4 large bunches. Remember, when kale wilts it turns into a much ... Read More
There are so many ways to enjoy traditional tahini sauce. This recipe adds turmeric and ginger to ramp up the antioxidant and anti-inflammatory health benefits. Follow the directions to enjoy as a light tahini dressing, or use less water for a thick dipping sauce. Your choice. This Turmeric ... Read More
