Plant Based 411

September 2017
Ceviche (suh-vee-chay) is much more than just another excuse to eat tortilla chips with something zesty. It’s a refreshing and colorful mélange of fresh ingredients...

August 2017
August is that special month when end-of-summer vacations are taken, families are getting kids ready to go back to school, and more tomato sandwiches are made and enjoyed than at any other time of year.

July 2017
The sun usually shines bright here in Southern California, but coastal fog occasionally rears its gloomy head. On days like this I like to lighten things up by combining colorful, seasonal fruits and vegetables into a sensational salad.

June 2017
Did you know that cooked quinoa, served piping hot, is a delicious answer to the question “what’s for breakfast”?

May 2017
A variety of special occasions are celebrated during the month of May, starting with Cinco de Mayo on May 5th. It’s the perfect day for enjoying your favorite Mexican foods...

April 2017
From beautifully arranged, grown-up ingredients, to whimsical shapes and flavors especially for kids, the modern bento box lunch contains all the components of a complete and satisfying meal.

March 2017
Paella, pronounced pie-aye-ah, is a Valencian dish built around saffron-infused rice. Onions, garlic, peppers, peas, artichokes and tomatoes are classic add-ins...

February 2017
In honor of American Heart Month, National Wear Red Day, and of course Valentine’s Day, I’d like to shine the light on both love of self and love of others.

January 2017
I don’t know about you, but it’s one of my 3 favorite meals of the day and my vocation offers lots of options on what to have for my noontime fix.