embodied eating, skillful nutrition + transforming your relationship with food
This light, creamy soup makes a simple, elegant lunch or first course for dinner; it”s topped with bright green pistou (like pesto, but without the pine nuts). Some pistou versions add finely grated mimolette, gruyere, or other hard cheese—I’m keeping this one vegan. I also …
This vegan ice cream is a natural alternative to commercial ice creams. Substitute light coconut milk if that’s more to your liking; you can also use coconut sugar instead of evaporated cane juice. Yacon syrup, from a South American tuber, adds a caramel-butterscotch flavor; you …
Late summer. Too much zucchini. What to do? Try this clean, simple recipe for an abundance of our favorite summer harvest. Serve it alongside Grilled Shiitake and White Bean Burgers with Watercress Pesto or a simple grilled white fish, with Watermelon-Lime Sorbet or Honey-Orange Sherbet for dessert. …
Gluten-free? Paleo? Piece of cake. This amazing take on almond torte is as dense and rich as the sugar- and gluten-loaded original. You can grind whole almonds into flour just before making this torte, for fresher and more flavorful results, but you’ll need a food processor …
Best way to sneak kale (or spinach, or any green) into your diet: enrobed it in olive oil, lace it with garlic and basil, and pretend it’s pesto. Macadamia nuts make a rich, indulgent pesto; or use cashews for a less-pricey option. This recipe uses Parmesan …
Filling, nourishing and packed with vegetables and lean protein, a well-designed noodle bowl is the perfect one-dish meal. Start with a noodle you love; traditionally, noodle bowls are Asian in influence, but any long, narrow pasta will work. Next, add a flavorful broth that’s based …
This classic omelet is the fastest, easiest lunch ever. I made it with pasture-raised eggs, organic butter and herbs snipped from the garden. The recipe below was developed for a single-serving, a la Julia Child, but you can easily double (or quadruple) it; make the …
This light, fresh sorbet makes good use of summer’s abundant mint and sweet, juicy watermelon. Serve as sorbet, or pour the mixture into ice cube trays and freeze, then serve in glasses of sparkling water. If you’re the cocktail type, add rum instead of flavoring, for …
It’s the end (some say thankfully) of zucchini season. If you don’t think you can stand the sight of one more of them, try this fresh, simple recipe. It’s best with smaller zucchini–save the last of those giant ones for quick pickles or zucchini muffins. …
Makes 4 tacos 1 cup cooked or canned and rinsed black beans 1/2 cup prepared salsa 2 minced garlic cloves 2 1/2 teaspoons cumin 1 tablespoon olive oil 2 cups thawed frozen corn, drained and patted dry 1/4 teaspoon coarsely ground black pepper Dash cayenne …