Recipe

As the days grow colder, I love a good bowl of soul-warming soup. This one will do the trick in a jiffy and is perfect to make when you feel a cold coming on. It does require some time to make, so make sure you start preparing and cooking it at least an hour or two before dinnertime. This recipe should make anywhere from 6-10 servings, so be prepared for leftovers (no worries, they'll taste just as yummy).

Ingredients:

1 large can of vegetable broth

5-7 large carrots (peeled and chopped)

3-4 cups of water

Tofu scrambles are a staple in many vegan diets because of their versatile nature and high protein content. This recipe stands out with the nutritional yeast and spinach which add essential vitamins and minerals such as iron, calcium, B12 and more. The onion, garlic and bell pepper add some rich flavors and color without overpowering the dish, making it the perfect way to start your morning. Try it as the filling for a delicious breakfast burrito with the simple addition of some vegan cheese and a tortilla!

Tofu Scramble (Vegan)

One of my favorite things about fall is buying Brussels sprouts on a stalk. The first time I saw the giant stalk, I couldn't wait to get home and experiment with recipes. After trying different soups, salads, and roasted pairings, this is one recipe that has become a staple in my home.

Drinking juice is a pleasant way to keep your diet packed with nutrients. If you use organic ingredients, you can also avoid absorbing pesticides, herbicides, and other chemicals that are unfortunately often found in many contemporary food products. A juicer processes the fruits and vegetables you need into an easily digestible and tasty form.

Japanese Yams are worlds above plain old potatoes in both taste and nutrition. Pop one in the oven and you’ve got an instant fall lunch that will warm you up in seconds flat.

Sweet potatoes have gained a reputation of being healthier for you than white potatoes, and this is 100% true. Although both kinds of potatoes have similar profiles when it comes to carbohydrates and protein, their nutrient profile is very different.

Have you ever had an amazing stir-fry or rice-dominant dinner and then didn't know what to do with the leftover rice? Here's how to make an amazing and soothing rice pudding recipe, Ayurvedic style, for breakfast out of last night's dinner. This recipe will not only support your physical body and satisfy your hunger, but will boost you emotionally as well. You'll never waste rice again!

What you will need:

Pre-cooked brown or white rice (2-3 cups or more)

Almond, coconut or other nut milk (3-4 cups or to cover rice)

Kale has been a buzz-word superfood for several years now, but I won’t blame you if you still haven’t taken the plunge to eat the leafy green in a raw salad. In a previous life, I worked for many years at a natural foods co-op. Their attention to organics, quality, and local foods informed much of my nutrition knowledge today, and thanks to my foodie-job, I learned a lot about scary vegetables. Kale, naturally, was a terrifying green upon first glance. Its leaves so hardy, its stems so woody, and its color so….green. How in the world can kale be delicious?

It may have originated in the Middle East, but once the Persians brought it to India, it was quickly adapted to the Indian palate in spicy, indubitable style…

The season is changing, and so are the recipes. Fall brings a bounty of pumpkins, cranberries, apples, and a whole variety of new flavors. Soon the days of ripe red tomatoes, corn roasting on the grill, and juicy watermelon will turn to comforting, hearty meals. Before you embrace the new bounty of nature, give summer a bon voyage with this panzanella salad.