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.
This baked onion, natto and avocado fusion dish with chimichurri sauce and grapefruit combines delicious flavors of France, Italy, Japan, and South America.