raw carrot avocado ginger soup.

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I’ve been noticing lately that similar themes have been popping up in my life, my sessions with clients and my conversations with strangers. Perhaps the universe has plans, or perhaps the energy of the whole world is converging in funny

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split pea sliders.

split pea sliders

I love potlucks. I really do. I think they’re such a fun way to explore new foods and get a sense of what other people cook on a regular basis… or at least, what they cook for parties. There’s this

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dining out: locally, sustainably, organically + ethically (the app to make it happen).

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How many times have you tried to plan dinner out with a group of friends and had a conversation like this: “I just need someplace that has vegan options.”“Yeah, and it also has to be gluten-free.”“And if Jamie is coming,

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vegan thanksgiving recipe roundup.

pumpkin pie whole

I’ve been experimenting with some different recipes in the last few weeks to figure out what we’ll contribute to the Height family Thanksgiving dinner this year. Here’s a sneak peek at a Vegan Pumpkin Pie (with grain-free, gluten-free, insane-o delicious

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roasted squash pizza with gluten-free quinoa cauliflower crust.

squash pizza table

In the spirit of fall – and in the spirit of pizza – here’s a delicious way to start the week!  We whipped this up a couple of weeks back for a dinner gathering with our lovely neighbor, and as

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100 glorious gluten-free recipes from the lagasse girls (and gluten-free pumpkin cheesecake!).

LGCookbook Cover

Pumpkin Cheesecake. Oatmeal Banana Pancakes with Caramelized Apple Syrup. Homestyle Chili with Gluten-free Beer. Socca Bread. Smoky Pea and Truffle Crostini. It’s hardly a surprise I found myself practically drooling over the newest release from the Lagasse Girls: Big Flavor,

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curried butternut squash soup.

squash soup 1

It’s that magical time of year where squash of all shapes and sizes is everywhere: it’s in coffee, it’s on doorsteps, and most importantly, it’s overflowing at the farmers market for less than sixty cents a pound. I am obsessed.

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unfried cauliflower rice in ginger miso sauce.

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If eating rice ever makes you feel kind of blergh, but you still totally love the experience of eating it, cauliflower rice might be your new best friend. I discovered this crazy trick several years ago when I cut most

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gluten-free coconut cocoa macaroons.

coconut mac tower right

When I was a kid, my favorite dessert was my mom’s Chocolate Coconut Drop Cookies. If you’re familiar with Haystacks, they’re kind of like those, but made with some kind of Momma P magic and a whole pile of coconut

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vegan eggplant roll-ups with hemp-basil pesto.

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I love pesto. I think we should put some kind of law in place that requires pesto to make an appearance at all meals. Or maybe we don’t need a law. Maybe we just need to make pesto at home

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vegan lentil meatloaf.

lentil meatloaf

Comfort food at its finest – and honestly, one of the things I liked least as a kid – meatloaf is a wintery staple. Dip it in ketchup and serve with buttery mashed potatoes, and you have the perfect 1950s

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carrot pumpkin bites.

Pumpkin Carrot Balls angle

Happy Halloween, all! I love any excuse to celebrate, especially when it involves dressing up, and particularly when there are goodies involved. While today’s festivities tend not to be the most conducive to reducing sugar – or dairy – there

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a smorgasbord of decadent food narrative: Best Food Writing 2014.

Best Food Writing 2014 Cover

Alrighty, team. Here’s what I’ve been reading (devouring?) – and loving – this week. I am such a sucker for stories, both true and untrue, about food: this book is a must-share. If you’re looking to up your appreciation for

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mediterranean cauliflower rice.

Mediterranean Caul Rice

One of my favorite things about cooking with veggies is that they are often more than they appear. Kale can become chips, leafy greens can swap in for bread, squash can become the base for pizza crust, and perhaps my

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Here’s why you should work spirulina into your life. Right now. (PLUS a giveaway!)

Photo from EnergyBITS PInterest

Spirulina – that magical blue green algae that pops up in smoothies or the famous, delicious millet dish at Jivamuktea Café in Union Square – is a tricky food to work with. It has a very pronounced flavor (think grass and

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buckwheat bowl with roasted veggies.

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It’s 6:00pm. You’re done at work and heading home, dreading the task of making dinner that lies ahead of you. You’re exhausted, you’re a little irritated (traffic/transit/the weather is just irksome today!), and you’re famished.  The last thing that sounds

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sweet potato spring rolls.

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In September, I taught a fun class at the Westside YMCA on plant-based lunch ideas that would be appealing to both kids and parents, namely so that mom and dad don’t have to eat white bread and cheese at every

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The Way of the Salad: Why You Must Read Terry Hope Romero’s ‘Salad Samurai’.

Buffalo Caesar Salad

Have you ever picked up a cookbook and thought, ‘Everything in here looks amazing! How did this author get inside my brain and put all of my favorite foods – and favorite way to eat them [a salad bowl!] –

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Yogi Surprise – and how to get a 20% discount.

yogi surprise diagram

Yogi Surprise might be my new favorite thing.  You know that feeling of receiving a gift from someone you like – someone who really gets you, knows what you like, understands how you think, and gives a lot of careful consideration to

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vegan gluten-free plantain pancakes with protein.

protein pancakes zoom

In August, I experimented with a great protein powder to create a homemade energy bar – see that recipe here – and decided to see what else I could amp up with it. Today’s featured yumminess is another simple breakfast-inspired recipe that’s

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Vegan Foodie Travels: Where to Eat Plants in Munich, Zurich and Venice

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You may read this and think, “Eating this way is ridiculous. You’re on vacation. You’re missing out (and overcomplicating things) by not just eating what’s there. A little gluten/ a little meat/ a little dairy won’t kill you.” And I

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what to do with leftovers: green chickpea + squash soup.

green soup w topping

The eternal leftover dilemma: what to do with all of that stuff you’ve made in your fridge when you’re darn sick of eating the same thing over and over and just can’t take it anymore. My favorite solution? The blender.

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vegan no-mayo potato salad.

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There’s a funny relationship between hunger and deservingness. It comes up all the time in meetings with my nutrition clients: this feeling that “I shouldn’t feel hungry [yet]”, or “I didn’t do enough today to be hungry”, or even “I

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vegan eating in the real world: air travel.

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Have you ever found yourself frustrated by the experience of traveling, particularly when you’re conscious of what you eat (or when you’re making a concerted effort to do so)? The airport – for many of its modern conveniences – is

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vegan ‘chicken’ salad with chickpeas.

meal del chickpea salad

We all have foods that take us back to specific moments in our childhood.  I have very specific memories of Jos Louis (a treat I only had at a friend’s house), orange pop (camping!), Viva Puffs (wrapped in waxed paper

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peanut butter carrot cake (for pups)!

brixton cake side cut overexp

Last week, Michael and I celebrated the second annual Brixton Height Appreciation Day to commemorate the day our sweet little terrier mutt adopted us in 2012. We totally lucked out with this dog. Not only is he super cuddly and

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vegan love bean drop cookies.

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It’s been a dessert-y month over here in the From the Ground Up kitchen! Surprising, and also so so so good. I’ve been experimenting with some gentle sweeteners like maple syrup and coconut sugar to see how we can work

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