I was recently wrote an article on whole food healthful snacks for Cafe Quill, a website for office workers. I thought I would share the link with my readers and members because easy to make healthful snacks are important whether you are working at your desk, at a picnic or just want to curb your […]
Attendees at class at United Health Systems this past week experienced the taste and the beauty of whole plant based foods. The group was deliciously surprised! Pictured here is Sally Berzinsky, Director of Dietetics, with a pan of slow roasted peppers, kalamata olives and capers, just out of the oven.
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 […]
Have you ever seen fresh chestnuts that have fallen from their trees? The outer shell looks something like a porcupine with a “spikey” outer shell. Take a look in the photo. The chestnut is inside under what we normally see – a brown outer shell. They are being sold everywhere and roasted as a delicacy. […]
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 […]
Words can’t describe the experience of visiting this magnificent coastline of Italy, or it’s warm people, and definitely not the exquisite food that grows here. It’s all beyond expression for me. At cooking class today we made artichokes (carciofi), potato and fennel dishes. The produce was as beautiful to look at as it was delicious!
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 […]
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 […]
One of the most asked questions posed to vegans is “where do you get your protein?” When I get asked this question I like to ask back, “where do you get your fiber, antioxidants, vitamins and minerals?” because these nutrients are missing in animal products. I’ve come to just accept that we are fixated on […]
With the change of seasons we will soon have an abundance of wonderful spring vegetables and new flavors to wake up our winter tasted buds. Forget the root vegetables and turn to the spring asparagus, artichokes and fresh cauliflower. Here’s a great article on the benefits of cauliflower. I love covering it with the anti-inflammatory […]