I’m having a lot of fun with the Vega #OneChange campaign. Last week I made some protein-packed Chai Oatmeal for those of YU who tend to skip breakfast, and this week, I’m sharing a fun, guilt-free recipe for YU Weekend Splurgers. Girl Scout cookie time is a few months away, but you can get your […]
Tag Archives: Kids
The Ultimate Plant-Powerful Dairy-Free Milk Guide
There truly are infinite possibilities when it comes to a plant-based diet and milk is no exception. I show YU all the options with pretty step-by-step photo help…
Sweet Potato & Kale Fusilli
Here’s another fun way to make a nutritious, gluten-free, dairy-free version of mac and cheese—with curly fusilli noodles and sweet potatoes (yes, sweet potatoes) as the “cheese” sauce. It’s a new favorite at my house. Serves 2-4 Tools: Steamer with lid Chef’s knife Large pot Small skillet Large glass bowl Strainer Ingredients: Try to buy […]
Gluten-Free & Naturally Dyed Holiday Shortbread Cookies
Colorful cookies are just part of the holidays, and for folks who want to steer clear of the dangers of artificial dyes, this Gluten-Free & Naturally Dyed Holiday Shortbread Cookie recipe is for YU. I use cocoa powder for brown, liquid chlorophyll for green and fresh beet juice for red. You can prepare these cookies either with […]
Black Bean Soup with Sunflower Seed Cashew Cream
I’m on a soup kick lately, mainly because they are so easy—and a great way to get a ton of veggies together in one simple meal. I’ll be honest, most weeks, I don’t have a master plan about what I am going to eat. But I do I reach into the pantry on Sunday night […]
Gluten-Free Dairy-Free Popped Amaranth Bread
This post is dedicated to my cousin Richard, who has been kindly begging me for this recipe since he tried it a few weeks ago. This gluten-free, dairy-free bread goes perfectly well with Hearty Multi-Bean & Chia Seed Chili—I almost never make one recipe without the other and you can even bake the two together to create a casserole (see below). Amaranth is a nutritional powerhouse—high in lysine, calcium, protein, fiber and has a nutty, almost malty flavor. Popping the amaranth is fun and really adds a subtle popcorn-like taste to this unique, earthy bread which can be prepared in a pie pan, mini muffin tins, as drop biscuits or as muffins. Versatile and delish.
Raspberry & Cardamom Cream Chia Pudding
I think that if you love someone, whether it’s a family member, a friend, or your sweetheart, you should serve them healthy treats for Valentine’s Day. Nothing says “I care” like recipes that promote a long, vibrant life. This delicious Whole Food of the Month recipe takes no time at all to make (love that), but thanks to the exotic flavor of cardamom and the almost heart-shaped and juicy red raspberries, your recipients will be feeling well taken care of this Valentine’s Day.
Almond Crunch Kale Chips: Raw and Dehydrated or Baked
This is a video for my favorite Almond Crunch Kale Chips recipe. Thought I’d share it since it has a few extra tips included. If you haven’t made these yet, now is the time!
Creamy Millet and Kale Salad
I eat this salad once a week, and when I’m not eating it, I’m craving it. Who knew that a girl who ate her first salad at 19 years old would be loving kale one day? As much as I want to say that it’s the kale itself, I have to admit that it is […]
Chocolate Crunch Bars
To my private (now public) horror, my sweetie is crazy for KitKat bars. Well, actually I do get it—that chocolate, that crunch, that childhood nostalgia—it’s a powerful combo. Thankfully, he is open to trying almost anything, and as my official taste-tester of all things vegan and raw in my household, it brings me great joy when I get the happy mouthful of feedback like “mmmwowwww, thwwwis is wwwwreawy ggwwwreat” instead of the deflating “this tastes vegan.” Well folks, these Vegan Chocolate Crunch Bars passed the test, receiving one of the greatest reviews yet—the whole tray gone in less than one day.