Plant Based 411

July 2015
Salads were made for summer. Crisp, fresh, colorful, light, delicious, and nutritious, salads are Mother Nature’s way of saying “I love you so much that I’ve arranged for an abundant plethora of ingredients for you to enjoy”.

June 2015
As we get ready to say goodbye to Spring, and hello to Summer, recipe inspirations are at new fresh and light heights. Whipping up something delicious, and slightly exotic, that doesn’t require turning on a burner or oven, is starting to look very appealing.

May 2015
This month we’re celebrating Cinco de Mayo, to honor a victory by the Mexican army in the Battle of Puebla. So I’m putting the food focus on tacos and all their versatility, variety, simplicity, or complexity – the choices are yours to make.

April 2015
A big misconception of plant-based eating, held primarily by those who equate feeling full with large amounts of heavy food, is that it’s not filling or satisfying.

March 2015
A combo of fresh, raw and lightly cooked vegetables in a creamy and zesty peanut dressing, the name of this Indonesian vegetable salad literally translates to “mix-mix”.

February 2015
China’s most important, colorful, and symbolic holiday, Chinese New Year 2015, begins on February 19 and ends March 5.

January 2015
In order to dispel the belief that plant-based meals are missing something, it’s essential that the food is delicious and satisfying.

December 2014
Comfort and joy are priorities during the holiday season, offered in the gifts we give and the food we serve our family and friends.

November 2014
For a standing ovation at your Fall Harvest table, this Autumn’s Seasonal Best Salad, featuring an array of vividly colored, fresh, healthy ingredients, is sure to be a show stopper.