Valentines, Hearts—and Vegetables?

If you are new to plant based eating (and maybe even if you aren’t so new) and still wondering how to handle special occasion dinners, read on for an inspiring story from Joan Davis. She shares her insights on how she and her husband are enjoying the benefits of their new way of eating. Thank […]

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Eating Plant Based on the Holiday’s – An Excellent Article from Joan Davis, New Plant Based Advocate

I first met Joan and her husband at our meet up in Grayslake IL  last summer.  It was a lovely outdoor pot luck dinner and Joan brought the fruit basket that she is pictured with here.   She and her husband had recently returned from Dr. Esselstyn’s workshop and are following the dietary guidelines for […]

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You are Invited to An Evening at The Infinity Foundation – A Short Course on Plant Based Nutrition

You Are Invited to An Evening at The Infinity Foundation A Short Course With Big Benefits! “Clean Eating” and a Plant Based Diet Wednesday, November 11th 7:00 – 9:00 PM 1282 Old Skokie Road, Highland Park IL This course explores the details of how our diet has changed over the last 100 years and the […]

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Cooking Demo – Ancient Spices and Fall’s Bounty – September 30th at Love That Spice in Highland Park!

Summer salads are no longer as appealing and the bounty of fall appears in every market that we visit.  This class shows you how to prepare delicious healthful squashes, root vegetables and soups in ways you may have never thought possible.  Learn how to prepare common fall vegetables (and in some cases not so common […]

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Learning, Enjoying and Meeting New Friends at The Academy Cooking Class Yesterday

Classes at “The Academy” are a special time and I continue to be honored by the people that grace my door – always a wonderful group of amazing students. Our recipes yesterday included Moroccan style quinoa, fava bean salad, black bean and mango wraps, berry tart and almond and orange snacks – all naturally gluten […]

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Zucchini Boats

Ingredients: 4 large zucchini – washed ¼ c. finely chopped vegan mozzarella cheese (if preferred, you could omit the “cheese” option if not preferred) 2 T. bread crumbs 16 cherry tomatoes 2 cloves garlic, finely chopped Fresh chopped basil Salt and pepper to taste Directions: Preheat the oven to 350 degrees. Slice the zucchini vertically […]

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Quinoa-Stuffed Delicata Squash

Ingredients: 2 delicata squash, cut in half length-wise, seeds removed 1 teaspoon maple syrup 3 cups water 1 ½ cups quinoa 5 oz. baby arugula (I’ve also used spinach) 1/3 cup dried figs, chopped 1/3 cup dried currants (optional) 1/3 cup dates, pitted and chopped ½ cup pumpkin seeds, roasted ½ teaspoon salt Fresh ground […]

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Ingredients: 4 pound spaghetti squash, halved lengthwise and seeds scraped 3 oz. baby spinach 1/3 cup pitted black olives, chopped 1 tablespoon capers, chopped ½ cup almonds, chopped 1/3 cup fresh parsley, chopped roughly Sea salt + pepper Procedure: Bring a large pot of water to a bowl. Add spaghetti squash and cook for 10-12 […]

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Roasted Chickpeas with Grilled Vegetables

The flavors of roasted vegetables and chickpeas come together nicely and the “pop” of flavor at the end from the Sicilian Lemon balsamic vinegar is a great combination. Ingredients: 12 small mushrooms – sliced 2 ripe tomatoes – cut in quarters 1 red bell pepper and 1 yellow pepper, cut in strips 1 red onion […]

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