Quick Nourishing Soup We are having another snow day here and it’s time for soup! I kept it simple and used what I had and it really hit the spot! . Here’s the recipe – A few leaves of kale, including the stems, chopped fine – 5 carrots, thick slices – 1 Japanese potato thick […]

Cinnamon Scented Custard serves 6- 8 Even though I’m calling it custard, there isn’t any cream or eggs in it- or even milk. Or sugar for that matter. Ha! It features cashews which create the creamy body and medjool dates or maple syrup for the sweetener. Ingredients 1 1/4 C raw cashews soaked in warm […]

Carrot Ginger Soup Yield: 5 servings This soup is a variation on a recipe in my Nourishing Soups Cookbook. It comes immediately to your inbox when you order it. Chef’s Notes: The key is to use only enough stock to go about an inch above the chopped carrots. Use freshly opened spices. If you have […]

This Asparagus Soup is a wonderful way to celebrate Spring. It’s quick to prepare, tastes delicious and it’s healthy. Serve it warm or cool. I’ve made it with and without the coconut milk and it’s delish both ways. The nutmeg adds a lovely, unexpected flavor. Don’t have white pepper? No worries, use black. Cream of […]

Thai Butternut Squash Soup     Serves 4-6The beauty of this soup is that you can use any sized squash or purchase the pre-cut and peeled squash pieces. Use just enough stock to almost cover the squash- not more. This soup is from my Nourishing Soups Cookbook. It’s an ebook and comes immediately to your inbox when […]

A few years ago, I stopped at the salad bar at Whole Foods Market in Union Square in NYC and scooped some of the Detox Salad into my brown paper box. Thankfully, I took a photo of the ingredient list because it was amazing. It was the most perfect salad! Crunchy, finely chopped, filled with […]

There is so much contradicting information about which oils are best to cook with. Today, I’m here to set the record straight. Ideally, you are using oils sparingly in your cooking. There is no need to have your food soaked in oil. It is also super important to not overheat your pan and let the […]

Green Velvet Soup 4 servings Ingredients 1 onion chopped 5 garlic cloves, sliced 2 large yukon gold potatoes chopped 5 Cups vegetable broth or water. If using water, add 1 Tablespoon rosemary + 1 teaspoon garlic powder 1 large bunch kale, stems removed, leaves chopped 4 Cups baby spinach 2 bunches parsley leaves washed and […]

    This is one of my favorite desserts. Chef’s Notes: Follow the recipe to make a wonderful vanilla creamy custard that’s dairy and sugar free. Add some lemon juice instead of cardamom/cinnamon and you have your own breakfast yogurt. To make a chocolate custard, add 1/4 Cup of cocoa powder plus 3 more dates. […]

Cauliflower can often be a forgotten vegetable since so much time is spent on making sure we eat our greens. Cauliflower is a great one to add into your diet when you aren’t eating many grains. This recipe is sure to please all palettes- vegetarians and carnivores alike. This one finishes with a blast of […]