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.
This is one chocolate pudding recipe that will satisfy your sweet tooth and make you feel good! The avocado acts as the creamy base of the pudding, providing both thickness and nutrients, while the cocoa powder and coconut milk give it that signature pudding flavor. Subtle notes of cinnamon and vanilla combine with the sweetener to round out this unexpected dessert.
Chocolate Avocado Pudding (Vegan)
*Serves 4
Supplies:
Blender
Ingredients:
2 large avocados
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.
Easy Mushroom Gravy (Vegan)
*Makes about 4 servings
This easy mushroom gravy is quick and only requires a few simple ingredients to make it! Any mushroom can be used, though I recommend Cremini mushrooms. The mushrooms, red wine and soy sauce blend together to create a deliciously complex and savory flavor profile. This gravy is creamy, earthy and well-balanced, making it the perfect complement to your mashed potatoes, biscuits or another main dish.
Ingredients:
1 cup chopped mushrooms
¼ cup vegetable oil
Even though summer has come to an end, farmer’s markets across the country are still stocked with this season’s bounty of tomatoes, cucumbers and fresh herbs like parsley. This cucumber and garbanzo bean salad is the perfect end-of-summer dish, as it combines all of these farm-fresh ingredients into a healthy, tasty treat.
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.
Vegan Pie Crust
*Yields 2 crusts
Treat yourself or some party guests to a homemade vegan pie (or two) this season. With the holidays in sight, colder weather is the perfect excuse to stay inside and bake! Whether you prefer the classic apple pie, a fruity berry blend, or creamy key lime, the options for delicious vegan pie fillings are endless. Pro tip: to achieve the creaminess of key lime, or zest up your pumpkin pie, try adding some silken tofu to the filling!
Ingredients:
2 cups Flour
¼ teaspoon Salt
Mashed Sweet Potatoes with Cauliflower
*Serves about 4
Most everyone has heard now that omega-3 fatty acids are beneficial, especially since researchers at Harvard University in 2009 reported omega-3 fatty acid deficiency as one of the top 10 causes of death in America. While, of course, eating a diet high in fish is the most natural way to balance out that deficiency, those who are vegetarian, or simply don’t like seafood can also take fish oil supplements.