Three Stress Free Ways to Becoming a Better Cook

From what I have observed in the past 10 years as a nutritionist advocating more home cooked meals, I’m thinking that spending more time in the kitchen, especially now while staying inside, is not a welcomed change. And, if it hasn’t happened yet, I’m sure boredom with either more take out or more cooking will […]

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The National Vegetarian Museum Has Traveled to Northbrook, IL

The National Vegetarian Museum has traveled to the Northbrook library! Join us for a tour and learn about the history of Vegetarianism in Chicago – who would have thought! Learn about the benefits of plant based nutrition for your personal health and also for sustaining the environment. Health Benefits of Plant-Based Nutrition | Carol D’Anca […]

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Olive Oil; A Small Part of a Much Larger Issue

The pros and cons about olive oil will likely continue to be a contentious and hotly debated issue for the foreseeable future. Even when seeking expert opinion in sources such as well-respected medical journals one encounters vigorous debate about every aspect of olive oil from the original source of the olives, to whether or not […]

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Medical Shcools Need Nutrition Training

As this article suggests, unless we are living in a cave and don’t read the news, we are in the midst of a global obesity epidemic.  I’ll also add the epidemic of diabetes and heart disease as well. This well written article from Pharma and Healthcare is well worth reading and points to the fact […]

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Summer Cooking Classes at The Academy for Plant Based Cooking!

The test kitchen is buzzing with the development of new recipes for summer cooking at “The Academy of Plant Based Nutrition and Cooking.”  Learning how to cook with new and exciting ingredients, meeting new friends, learning ways for improving your health and enjoying laughter and lunch after class in a beautiful setting are just a […]

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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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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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Roasted Butternut Squash Soup

An easy-to-make soup that is loaded with nutrients and great taste! Ingredients: 4 C. butternut squash cut in cubes 3 C. vegetable broth – I like Kitchen Basics Brand of broth. It has less sodium. Dash of red pepper flakes Freshly ground black pepper Pepitas or pumpkin seeds for garnish Directions: Preheat oven to 4250 […]

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