You’ve seen the incredible prizes from our generous sponsors for The Big Kale Contest and you want to join in, but where do you start? Well, take a look at this YU Roundup of all the tasty sweet and savory recipes you can make with kale. I think it should inspire some creativity and if nothing else, show you that the possibilities are endless for this nutrient powerhouse. Read more…
This recipe had my “Top 5” vote for the YumUniverse 1st Birthday Recipe Contest at the first bite. The judges all agreed unanimously, and so Complicatarian’s Basil, Coconut & Lime Pops made it into the Top 5 Finalists for the big contest. There are only 3 days left to vote, have you picked your favorite? Read more…
Go ahead and make the omnivores envious at all the 4th of July parties and picnics this weekend with these meat-free, whole food sliders. I came up with this recipe a few weeks ago and have made them twice for my sweetheart, once for my pal Marta, once for my brother and sister-in-law and once for pals on a camping trip—they are getting rave reviews from burger-lovers and herbivores alike. Read more…
Chocolate is either friend or foe for many people, but with these plant-based, (mostly) gluten-free recipes, you never have to experience the latter. It’s all besties, all the time. Read more…
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…
The other day I was taking my sweet time perusing the aisles at Whole Foods (walk-dancing a bit to the crazy 80’s music they had playing) and I came across a new product in the Asian foods aisle. 20-grams-of-protein-per-serving-organic-gluten-free Mung Bean Noodles! Just two ingredients: mung beans and water. I may have gasped out loud. I probably did.
It was one of those shopping days where I had no plan. I was just buying a few things because I thought they were pretty or I wanted to try them out. So when I got home, I had miso, purple kale, an onion and my new noodles. Happy to report, the experimentation was a successful one. This dish tastes quite a bit like beef stroganoff, without the beef. Read more…
This is one of the tasty snacks that I mention in the recent recipe post for Impossibly Delicious Raw BBQ Sauce. It’s an easy, vegan, plant-based recipe to prepare either dehydrated or roasted at a lower temp in the oven. Customize the time or ingredients to make them just the way you like—even gluten-free.
They will taste way better than many of the raw snacks that you can shell out $9-$18 a bag for at the store. You will get so much more for your money if you make them yourself. Read more…
This creamy, gluten-free and dairy-free Macaroni & Cheese recipe is first from the YumUniverse video series, YU REMIX—where my favorite, and your favorite, recipes get REMIXed into impossibly delicious plant-based options. Bring on your cheesy lasagnas and egg-dipped french toasts. My goal is to transform the ingredients into the taste that you love with the nutrition that your body craves.
This summer, on a Michigan lake trip with the gals, I made this recipe. My pal Maya has been encouraging me to post it since then, so this one is for her, and of course YU. I have to give more credit where credit is due, however. This recipe is inspired by the amazing Heidi Swanson’s book Super Natural Cooking.
