Black Beluga Lentil Stew

Black Beluga Lentil Stew/

Black Beluga lentils are so beautiful, they look like little pearls to me. I bought mine from the bulk section at Whole Foods. You should be able to find them also prepackaged at your local grocery store. These will cook up firmer than the green, brown and red variety. For that reason they are also great in salads.  This stew is so simple, yet hearty. Eat it the next day at room temperature with your fork! Continue reading

Broccoli Rabe Pasta


Broccoli Rabe Pasta/

Whenever I see a beautiful bunch of broccoli rabe or rapini, I cannot resist. I am a big fan of this slightly bitter, cruciferous green vegetable. Italians have many different names for this vegetable. In southern Italy in Puglia, where I was so fortunate to visit, it’s called cime de rape (“turnip tops”, which makes sense once you know that rapini is in the same subspecies as the turnip). It’s most often prepared with LOTS of garlic and hot pepper. Here’s my version, sans the olive oil! Guten Appetit! Continue reading

Crunchy Quinoa Bowl


Crunchy Quinoa Bowl/

This quinoa bowl  has great texture and delivers major flavor. The corn, red pepper, carrots and jicama give it a hint of sweetness,  the cornichons and the olives add a touch of salty  to this recipe. If you like a bit of crunch and bite, this bowl does not disappoint. Kick up the heat to your liking by adjusting the amount of tabasco used. Continue reading

Creamy Kale Salad with Avocado Dressing


Creamy Kale Salad with Avocado Dressing/

Have you ever been told not to play with your food? Well, here’s your opportunity. In this recipe  creamy, rich avocado becomes the dressing by “massaging” it into the kale. In addition, adding the lemon juice and a tiny bit of salt will wilt the kale, making it nice and soft. Vary the vegetables and add fresh herbs to your liking. Creamy, yummy, oh so good!

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Creamy Rice with Roasted Cauliflower Crema

Creamy Rice with Cauliflower Crema/

I was listening to an interview with Jennifer Marano, DC, co-founder of TrueNorth Health Center in Santa Rosa when she was asked by interviewer Chef AJ what her favorite food was. Ms. Marano answered: “a bowl of just cooked brown rice”. I have to admit, I can sooo relate to this. I, too, love a bowl of just cooked brown rice (basmati is my favorite). Just plain brown rice, nothing on it. Oh, it’s so nutty and yummy. Although my absolute favorite food is a freshly baked Japanese sweet potato.

Are you wondering, if I am going to get to the point, or better yet , the recipe? OK, here it is is. After posting the recipe for the Roasted Cauliflower Crema, I heard from several of you, how much you liked it. So, this got me thinking: brown rice AND  roasted cauliflower crema put together in one dish! I tried and really liked it and wanted to share it here.
Very simple and simply delicious.  Enjoy! Continue reading

Super Easy Beans

Super Easy Beans/

At first I didn’t think this bean recipe was blog-worthy, but then I got thinking: this is how I eat every day. These beans  are so quick and super easy to prepare and taste delicious, too.  Beans are part of my daily meals in some form or other; they are so nourishing and filling and satisfying, that I wanted to share this with you. Most of the time I eat these beans  for lunch , maybe over a few slices of baked sweet potatoes.  I recommend using  this recipe as a template and choose the beans you like, perhaps kidney or pinto beans instead. Make a big batch, and you are all set for a few days, whether you eat these beans by themselves, over baked (sweet) potatoes or in a wrap. Enjoy!

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This recipe brings me back to my baking days, when I had a small bakery and café, called A Piece of Cake. (Believe me, it was nothing close to what the name implies).We are talking a LONG time ago, way before I became a whole-foods, plant-based eater. These days , I am always trying to work with as minimally processed ingredients as possible. So where before I would get out the sugar and flour to make raised donuts (gasp! can you believe it!), I now reach for date paste and whole grains instead. I like this corn bread for its dense consistency, where I can literally sink my teeth into. Enjoy! Continue reading