Written by: Heather Crosby
There’s a really yummy comfort-food vegan restaurant in Chicago that has a version of this wrap, only it’s filled with tofu, a soy-based dressing and wrapped in wheat. It was my “junk-food” vegan fix until I finally kicked soy and gluten (almost) for good. I have missed that little wrap so much. The cooling ranch dressing paired with the spicy kickbutt Jamaican Jerk tofu. I decided that it was high-time that I come up with a nutrient-rich, soy-free version for myself, and I have to say that this recipe is better than my old flame. You can use lightly steamed (or raw) collard greens for a wrap instead of the sprouted grain tortilla that I use, and you can also dump all of the fixins in a large bowl and have yourself one of the tastiest salads around. All options are delish. Read more…
Tags: Blender, Dinner, Gluten-Free, Jamaican, Lunch, Salads, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This soy-free and dairy-free ranch dressing is part of another recipe I’ll be sharing soon, but I had to get this to you as soon as possible because it is easy to prepare and so deeelicious! I’ve been making ginormous salads with toasted walnuts, hemp seeds, lentil sprouts (if you haven’t made these yet get to it…they couldn’t be easier), chickpeas, buckwheat and steamed sweet potato or butternut squash—a little dressing goes a long way. It stores well in a glass container in the fridge so make a fresh batch and use it all week long. Fresh, homemade dressing is always better than store-bought. Read more…
Tags: Blender, Family, Gluten-Free, Kids, Lunch, Salads, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Blender,
Dinner,
Family,
Gluten-Free,
Lunch,
Salads,
Sea Veggies,
Sides,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
I found some kelp noodles at a raw foods store in Chicago recently and thought I’d give them a go since I’m trying to eat more sea veggies these days. And since they are the Whole Food of the Month, I know you are too. The texture of these raw noodles is pretty interesting—they are soft yet wirey and have a bit of a snap to them when you bite them, kinda like cabbage. Mixed with the pad-thai-like sauce and soft, chewy kale “noodles”, I think this could be a new favorite dish. Kelp noodles have an incredibly neutral taste and they are a fantastic source of trace minerals like iodine. Give them a try. Read more…
Tags: Blender, Dinner, Family, Gluten-Free, Lunch, Salads, Sea Veggies, Sides, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Written by: Heather Crosby
This is one of those dressings that you could almost enjoy as a soup, or drink, it’s so scrumptious. It‘s full of antioxidant-rich berries, very low in oil and keeps in the fridge for up to 2 weeks. I like to make a big salad of fresh greens, toasted sunflower seeds, toasted walnuts or pecans and this dressing as often as possible. Add some sprouted or cooked quinoa, or chickpeas, for extra heartiness in your salad. Cooked lentils are great as well. Read more…
Tags: Blender, Gluten-Free, Lunch, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
My dear friend Marta Sasinowska and I were having some fun IMing, laughing/goofing off as usual, and she started to tell me all about a recipe that she came up with that she wanted to share with YU. At first I thought she was joking. See, Marta has always said that she doesn’t cook, so this was a big deal. We picked a day and she came over, made some tea and we got to work, or not-work, since it was so easy to prepare. Did I mention Marta is a super-talented photographer? She gave me a break and documented the day for us. Read more…
Tags: Dinner, Family, Gluten-Free, Lunch, Vegan Food, Vegetarian Food, Wheat-Free
There’s nothing I love more than a refreshing summer salad, but sometimes I don’t feel like eating yet another romaine or spinach concoction. Luckily, I stumbled upon a version of this simple, flavorful salad when dining at Marché in Nashville last week, a delectable little French bistro known for its innovative and fresh food. On a hot summer day, this salad cooled me right off. Read more…
Tags: Gluten-Free, Lunch, Raw Food, Rea Frey Holguin, Salads, Sides, Snacks, Vegan Food, Vegetarian Food, Wheat-Free
Chinese,
Coffee Grinder,
Dehydrator,
Gluten-Free,
Salads,
Sauces Condiments and Toppings,
Snacks,
Spices,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
These Chinese Spiced Pecans make salads truly incredible. This recipe calls for baking them, but you can prepare them in a dehydrator, too. Don’t have a dehydrator but really want one? Enter our Party-Themed Recipe Contest with your best plant-based recipe—the grand prize winner takes home a 5-tray Excalibur dehydrator!
Dehydrated or roasted, try Chinese Spiced Pecans with mixed greens, sunflower sprouts, dried cherries, dried blueberries and a simple balsamic vinaigrette. Wow. Read more…
Tags: Chinese, Coffee Grinder, Dehydrator, Gluten-Free, Salads, Sauces Condiments and Toppings, Snacks, Spices, Vegan Food, Vegetarian Food, Wheat-Free
Anti-Candida,
Blender,
Body Ecology,
Detox,
Fermented Foods,
Food Processor,
Gluten-Free,
Lunch,
Raw Food,
Salads,
SuperFoods,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
Raw cultured veggies are one of the tastiest ways to heal, build your immunity, balance your inner ecosystem, enhance digestion and nourish your body. Making them is not only incredibly easy, but you can experiment over and over with different combinations of veggies—the possibilities are endless.
While I am a fan of kimchi, it can sometimes be prepared without fermenting the vegetables, and fermentation is where it’s at. Beneficial bacteria and active enzymes are one of the keys to optimal health. Culturing vegetables is a tasty and, yes, fun way to get that fiber-rich, active goodness into your body. Read more…
Tags: Anti-Candida, Blender, Body Ecology, Detox, Fermented Foods, Food Processor, Gluten-Free, Lunch, Raw Food, Salads, SuperFoods, Vegan Food, Vegetarian Food, Wheat-Free
