I cut almost all meat out of my diet in 2019. A year and a half into this journey, I wanted to share why I did it, my experiences, and what surprised me. And if you’re going to give a plant-based diet a try, I’ve included some practical tips and plans to succeed.
In the tale of Jack and the beanstalk, Jack’s life changed when he traded his cow for a handful of magic beans. A few years ago, a handful of beans changed my life, too, and I didn’t even have a cow.
Pink lemonade? Forget about flavor crystals with artificial color and evil aspartame. This simple homemade version is so light and clean, so good and so good for you, you’ll want to have a pitcher in the fridge for the rest of the summer.
I take delicious pleasure in watching non-cleansing, non-vegan, non-healthy-eating peeps enjoy really really healthy food. This recipe is easy-shmeasy, uses simple ingredients, and has been tested on a tough crowd for taste-worthiness.
Ancient Aztec Indians believed that eating the fruit from the cacao tree brought wisdom and power. The legend, still alive today, if you ask any chocolate lover, was that cacao seeds had been brought from Paradise.
My favorite thing about southern California is not celebrities, or the weather, nor is it surfer boys, skateboard dogs, or even Urth’s sustainable shade-grown organic fair-trade coffee. No, my absolute favorite thing about southern California is the magnificent avocado. Creamy … dreamy … avocados!
Ever get a craving for something chocolatey chippy and oatmealy but not too sweet, fairly substantial and actually good for you? You can throw theses chocolate chip oat cookies together in ten minutes!
Drink in the mellow goodness of summer with this thick and creamy smoothie that refreshingly fills the gap between meals – or even replaces one. I had this before a workout and was fully energized without feeling full.
This is one of my all-time favorite winter soups. It’s rich and creamy and sweet and dense with sweet potatoes and coconut milk with a balance of brightness from ginger and lime.
I call it risotto because it’s more than just rice, I like the ring of “arugula pesto risotto”, and it has that creaminess and stickiness reminiscent of the traditional Italian dish.