During the winter months, I eat soup almost every day and one of my favorite vegetables to eat in the winter is squash, so I share with you my winter green Kabocha squash soup with cinnamon, nut meg, and coconut milk, which keeps me warm during these cold winter days.
Food & Food Related Tips
To battle cold or flu or just to stay warm in the winter, I drink this Cinnamon Ginger Date tea as a natural cold remedy! INGREDIENTS: Fresh Ginger Dried Dates Cinnamon Sticks Lemon Honey Pine Nuts
Due to health issues, I have to avoid as much as possible desserts with refined sugar, conventional dairy and gluten flour. So as I was enjoying figs with cashew nuts recently, I was inspired to make a cookie out of this combination, so I share my all natural healthy holiday cookie
For this Thanksgiving, I share with you my vegan casserole made with sweet potatoes and kale cooked in coconut milk and topped with chick pea crumbs. Vegans and vegetarians will love this dish, which also makes for a wonderful side dish to your Thanksgiving turkey. INGREDIENTS: Sweet Potato (3 large
One of my favorite Indian dishes is their Potato Samosa, so here I made my own healthier version using oversized Egg Roll Wrappers with potato, peas, and carrot filling! Rather than deep frying, the Samosas are baked in the oven so they are lower calorie. To pair with the Samosas,
One of my favorite fermented foods is miso, which is so healthy for our digestion and immune system, so I show you how to make my spinach in a miso sesame and garlic marinade. Healthy and Delicious! INGREDIENTS Spinach (approx. 24 ounces) Garlic (3 cloves) Scallion (2 stalks) Soy Sauce
When I’m out all day, I like to carry healthy and nutritious snacks on me, so I share with you my favorite portable snacks like nuts, fruits and roasted seaweed that are both healthy and tasty.
Because I eat so much fruits and vegetables daily, I share with you how I wash and store my produce so it can stay as fresh as long as possible.
My hearty and healthy quinoa salad with beets, arugula, spinach, carrot and cashew nuts in a garlic lemon vinaigrette dressing. INGREDIENTS: Quinoa (2 cups) Beets (3) Baby Arugula (can use regular) Baby Spinach (can use regular) Carrot (1) Unsalted Roasted Cashew Nuts (1.5 – 2 cups) Dressing: Lemon (juice of
Because organic foods are expensive, I am choosy about which foods I buy organic because I’m on a budget, so I review meats, dairy, fruits, vegetables and grain food groups and where I choose to buy organic.
I eat a lot of ginger because of its medicinal benefits, so now that it’s summer, I’m looking for a cool refreshing drink, so I share with you my Ginger Mint Sparkler with Lime. It not only cools me down, but also refreshes me. INGREDIENTS: • Water (14 cups) •
Normally, in Korean barbecue, sake, along with soy sauce, is used to marinade the beef. In my recipe, I replaced sake with delicious Chinese plum wine. The meat comes out with a perfect balance of a little sweet and savory. Paired with refreshing red lettuce and shredded carrot, your summer
When I’m feeling unbalanced in my Chi Energy, I like to eat Asian turnips which help me to balance my Chi. For Spring and Summer months, I like to eat Asian turnips raw, so I make my Asian turnip salad with apple vinegar, honey and black sesame seeds. INGREDIENTS: Asian