Recipes

Quinoa Loaded with Herbs & Veggies

May 11, 2011

I’ve been absolutely addicted to this happy bowl of explosive flavor bliss. It has been the perfect lunch and body fuel after my morning workouts, so I wanted to share it with you. Especially if you might think veggies and quinoa equates to boring and more boring. Contrary to popular belief, quinoa is not actually [...]

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Greek Style Peppers Stuffed With Quinoa, Herbs, & Feta

March 24, 2011

My Greek husband is not a fan of stuffed peppers – in the traditional Greek, or otherwise method. Honestly, rice or meat stuffed peppers have never appealed to me either, so I took the liberty to try something much more fresh and flavorful. These did not disappoint. As far as the family guinea pigs were [...]

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Spaghetti Squash & Slow Roasted Tomato Confit

March 14, 2011

Spaghetti squash is one of those wonderous, versatile things that can be dressed up a thousand different ways. If you’ve never tried it, wait no longer. It’s a dieter’s best friend, no matter what the diet – gluten-free, few calories, little carbs, and as satisfying (well, almost) as a bowl of the real stuff. On [...]

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Fennel, Green Apple, & Pistachio Salad

March 11, 2011

This is a VERY addicting salad that will definitely get you into the spring season spirit. Until today, we in Central Florida have lately been spoiled with temperatures that are more like early summer than late February or early March! So this has been a wonderful light-weight but satisfying salad that I’ve been grazing off [...]

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Juicing Before Stuffing

November 16, 2010

Thanksgiving’s just around the corner, and this year I’m hosting the biggest gathering ever. Eighteen are confirmed, maybe a few more, and it would be but a dream to say that every one of them would be down for a non-traditional, raw vegan Thanksgiving. Yet the guests are well aware they won’t expect to find [...]

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Spinach, “Raw”cotta, & Squash Involtini with Marinara

March 16, 2010

Yellow straight-neck squash replace eggplant in this involtini, also known as “rollatini”. This raw-vegan version is perfect comfort food, filled with spinach and macadamia “raw”cotta, finished with overnight tomato marinara.

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