A wonderful collection of superfoods that can clean out toxins from the body and leave the mind full of positive energy.
The bright green of this creamy spinach potato soup makes me very happy. I can eat a big bowl of this for dinner on its own, but you could also have it as a side dish for something else.
In Britain this baked cauliflower alfredo is called “cauliflower cheese”, and wherever you are it’s a tasty way to get your veggies.
We love the creamy curry-ness of a good chicken tikka, but now we’re eating more of a plant-based diet. What to do? Fortunately Jamie came to the rescue with the inspiration for this cauliflower tikka masala recipe.
Since I went gluten-free, I’ve been missing a good, hearty loaf of bread. I grew up eating bread every day, and this oatmeal soda bread is saving me!
These oatmeal raisin bites are plant-based, gluten-free, with no refined sugar, and they’re a wonderfully delicious treat to keep in the freezer and grab anytime.
I call these banana carob brownie muffins because whenever my husband Mark eats one, he asks me “are you SURE there’s no chocolate in this?”
Minestrone is one of my favorite meals from when I was little. My mom made this about once a week, and the full pot was well depleted by the time we all had second and third bowls.
This balsamic maple glazed tempeh recipe is a slow marinating, slow cooking feast, with balsamic vinegar, maple syrup, garlic, soy sauce, and olive oil blending to delight the senses.
Bananas and chocolate in a convenient portable (vegan) muffin cup. What could be better? Thanks to Megan for this recipe. I was skeptical about using 4 bananas for one dozen muffins, but it really makes them so moist. They’re definitely the best banana chocolate chip muffins I’ve ever tasted!