Here’s a simple meal for when you are in the mood for something fresh, quick, and light. Arugula makes such a fantastic base for a salad containing fruit.
A plant-based version of ice cream made by blending frozen peaches into a soft-serve consistency. It satisfies a craving for ice cream but is a super-healthy alternative.
Fonio is an ancient grain that is gluten-free and easy to digest. It makes a perfect substitute for traditional couscous for celiacs and those with gluten intolerance. This salad combines fonio with apricots, fresh veggies, and herbs for a perfect light meal for the summertime.
This salad recipe offers a healthy and nourishing way to usher in the early days of spring. It contains foods that support liver function to gently aid in detoxification and cleansing the body.
This asian style coleslaw salad offers a twist on a classic slaw recipe by adding a sweet and spicy dressing and fresh Thai herbs.
This plant-based version still has many of the elements that make Caesar salad so great. Crunchy romaine leaves are tossed with a creamy, garlicky dressing using avocado and cashews, while offering up heart-healthy monounsaturated fats with additional health benefits.
This recipe is super-easy to prepare and perfect for the holidays. It includes a secret ingredient that tastes just like coffee without any stimulating effect.
This recipe is so fast and simple to prepare. It makes a great evening meal to support better sleep because it contains nutritional components that help promote the production of serotonin and melatonin in the brain.
This is a summer raw vegan recipe, featuring zucchini noodles, juicy mango, grape tomatoes and crunchy fennel with lots of fresh herbs tossed with a creamy curry dressing.
During our trip to Bali, I fell in love with smoothie bowls. I know they’ve been a big trend for…