This cucumber and tomato salad provides a full plate of fresh vegetables, olive oil with spicy flavors of black pepper, red onions, lemon and hot sauce.
As I am writing these lines, I am in the middle of a fasting-mimicking cycle. The exercise targets a total calorie intake of a little under 1,000 calories per day, mostly from plant sources. As a result, I am making lunch the biggest meal in terms of energy supply, while keeping breakfast and dinner light. […]
This grapefruit (with skin), kiwi and banana fruit salad shines by the slightly bitter citrus skin, adding new nutrients to your breakfasts and snacks.
A variation from the traditional aioli by hand or using a blender, this vegan aioli sauce uses no egg, using aquafaba, and tastes as good as the original.
I love to combine ingredients which are not conventionally used together, and yet make an excellent combination. We’re entering the winter season in Seattle, and it feels comforting to make hot drinks. Squeezing fresh grapefruit is easy to do, and what if we made this a hot drink? And if we do this, why not […]
This quick and tasty sweet potato and kale salad provides a full meal with vitamins and nutrients, using tomato, olive oil, lemon juice and an avocado.