This wonderful egg-free omelet is easy to make and is good for breakfast, lunch, or dinner. From The Prevent and Reverse Heart Disease Cookbook Instructions: 1. Combine the chickpea flour, onion powder, garlic powder, white pepper, black pepper, nutritional yeast,… Read more
This brown rice salad recipe has been my favorite for a long time. It is filling yet refreshing, especially in the summer, and doesn’t even need a dressing!
This is a vegan version of Ben and Jerry’s Cherry Garcia ice cream. It’s a delicious, refreshing, and guilt-free soft-serve dessert. From The Abundance Diet Instructions: 1. In a food processor, combine the frozen banana pieces, cherries, and vanilla extract…. Read more
These garlic and ‘Parmesan’-crusted asparagus spears make a tasty side dish, snack, or party appetizer. Easy and elegant! From Naked Food Magazine. Instructions: 1. Preheat the oven to 300°F. In a food processor, blend garlic cloves, hemp, and tamari for… Read more
Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite.
Serve this cannellini bean sauce over kale, greens, salads, grains, or veggies, or use as a spread for sandwiches or as a topping on pizza.
We adore kale bruschetta as an appetizer, and so does everyone else. It is always the first empty platter at our holiday party!
I like a pizza that kicks with flavor, and this one does it for me. The creamy sauce is rich without the added fat in most cream sauces, and the sun-dried tomatoes and olives add a perfect tangy-salty punch.