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.
These seared black beans, broccoli and onion make a tasty and filling stir fry using vegan ingredients: avocado and olive oil, parsley, and ground pepper.
This broccoli kale salad in balsamic vinegar includes raspberries, pomegranate, olive oil and garlic, many nutrients featured in the book “How not to die”.
A variation from French potato fricassée, this sauteed beets recipe is made with fresh beets, yellow onion, herbs de Provence, avocado oil, and hot sauce.
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.