Blog Archives

cookbook review: The New Greenmarket Cookbook.

If you’ve ever walked through a farmers market and thought, “I’d absolutely buy that… and that… and that… and that… but I have no idea what I’d do with it”, the New Greenmarket Cookbook is about to become your new

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gluten-free scallion pancakes.

Lately, if you’ve noticed, the carbohydrate content of many of the recipes I’ve shared has been higher than usual. I think this has everything to do with being 7000% more famished than usual, on account of all the training for

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baked plantain fritters.

For those times when you just need a little treat – but don’t want to dive back into old habits, old foods, foods that make you feel icky, or things that don’t support your new habits – it’s nice to

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vegan curry aioli.

Switching to a plant-based diet can sometimes mean parting ways with foods we used to love… but perhaps foods that weren’t doing us a whole lot of good. Mayonnaise is one of those things. It’s not that I have so

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fresh + green quinoa tabbouleh [and so much gratitude].

Can we just talk about gratitude for a second? I am awash with it today.  Last night, we held the launch party for the Vive Detox, a new collaborative venture between my business partner Paige and I. It. Was. Wonderful. 

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sweet basil ponzu dipping sauce.

Adding another dip/ dressing to repertoire this week with a little sweet basil sauce. Inspired by ponzu, a sauce typically made with lime juice, vinegar, soy sauce, and fish flakes, this version is adapted to be vegan, sugar-free and gluten-free.  Super

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canada day red curry cauliflower soup.

Happy Canada Day [she says from below the 49th parallel]! If you’re Canadian, I hope you’re having a glorious day celebrating all things Canuck; if you’re not Canadian, I would encourage you to do something traditional like drinking maple syrup,

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red curry tofu with mushrooms + forbidden black rice.

A couple of weeks ago, I stumbled across this post from Snixy Kitchen, a super sassy food blog deliciously compiled by the vibrant Sarah in California. I love love love her stuff, and when I saw this veggie and tofu

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what to do with the first CSA of the year: SALAD.

We’ve joined our first Community Supported Agriculture (CSA) in Harlem! We belong to the Project Harmony CSA, which operates out of a lovely community garden on 122nd Street in Manhattan. Tucked between two buildings, this hidden treasure is one of the

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summertime soup: chilled avocado bisque from the I Quit Sugar Cookbook.

Chilled summertime soup is one of those things that I think can sometimes feel a little pretentious or a little 1990s-y. But I implore you to make this. Please. I beg of you. It’s SO good. It’s packed with beautiful

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chickpea toasties.

These little toasties are officially my new favorite way to use chickpeas! They’re featured in the Eat Deliciously, Live Vibrantly eCookbook (but they’ve been popping up so much in our food rotation the last couple of weeks, I thought I’d share

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rainbow chard wraps.

I was out for dinner with a friend last week at Gobo, one of my favorite vegan places in NYC. Their menu is a beautifully eclectic selection of Asian-inspired vegan dishes, which changes subtly with the seasons. It’s also a

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homemade babaganoush for cheaters.

I love a good dip, don’t you? :)  A super quick post today to share the simplest babaganoush recipe ever — so simple [and untraditional, in fact] that I worry a little about what the babaganoush purists might say. But here

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quinoa “fried rice” with bok choy + tempeh.

It’s Wednesday night. You’re seriously craving Chinese takeout. Something about that greasy, saucy fried rice calls your name. You order it. You wait 45 minutes. It arrives. You eat it. All of it. You feel good for about 10 minutes,

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buttery spinach salad with crumbled tempeh + crispy shallots.

Who says salads have to be cold, limp veggies in boring dressing out of a plastic container? Not this lady! I figure: if we’re going to work more veggies into everyday (which, let’s be serious, we could all be trying

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Make-Me-Over Mojito Smoothie from the I Quit Sugar Cookbook.

[This recipe is one in a series of posts I’ll be sharing from the I Quit Sugar Cookbook. If you’d like to be kept up to speed with all of them, please join our week mailing list — recipes and

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how to build the perfect veggie burger {video cooking class}.

Join me in the kitchen as we learn how to build the best plant-based, meat-free burgers. These are a great alternative to store-bought, and you can use the ‘batter’ for everything from cookouts to meatballs to falafels. If you’re not

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the 6 best juices to hydrate, detoxify & energize.

With the summer so terrifically imminent (yay!), I’ve had lots of lovely folks ask about juicing: specifically, which combinations of fruit and veggies are best for skin, for energy, for hydrating, and probably most of all, for nourishing on-the-run liquid

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vegan spaghetti squash bolognese.

Spaghetti nights were a hit in my house growing up (although, in my personal opinion, rotini was always the superior noodle). Not only was it a quick meal for my busy mama to make, but it was filling and fun

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bake your own crackers: chia sunflower crackers from the I Quit Sugar Cookbook.

Who would have thought you could make crackers at home? I started making my own a couple of years ago when I dabbled in a long-term flirtation with raw foods and found myself dehydrating everything. I loved that it was

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coconut curry broccoli.

Crisper Guilt [noun]: the feeling you get when you realize there are veggies slowly withering away in the fridge, thanks to a busy week, few nights at home, and even fewer occasions to prepare produce, even though you bought it all

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cool arame salad with sweet potatoes & tahini.

By the end of this post, you will know how to make arame. Yes, that crazy-looking seaweed mess. And you will be pretty darn proud of yourself! Seaweeds are an incredible source of nutrients. They’re also a little bit obscure,

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Pea, Herb and Almond Crush from the I Quit Sugar Cookbook.

If you grew up detesting peas, this might be the dish that starts a new love. The ingredients are tremendously springy, too! This is my next foray into the I Quit Sugar Cookbook – quite possibly my new favorite thing, and

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Fluffy Squash and Chia Muffins from the I Quit Sugar Cookbook.

 Quick breakfast, easy snack, savory dessert, terrific soup accessory. These muffins have it all going on. The bonus? They’re packed with whole nutrients and a pile of decadently healthful ingredients: chia, squash, almond meal, basil…  Not to mention they’re incredibly

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cracked pepper + mint quinoa.

In springtime, a selection of specific foods offers detoxifying, energizing benefits to the body. Naturally, we undergo a detox as the weather starts to warm up. After many cold months of moving less and eating fewer fresh foods, the body

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sesame tofu with peanut butter tahini sauce.

Tell me I’m not alone in this: having peanut butter in the house can be a dangerous situation. Is this true for you, too? I’m not sure why it’s such a highly addictive substance, but it sure has a hold

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curried coconut lentils {video cooking class}.

Join me in the kitchen as we learn how to make a quick + easy vegan lentil dish, great served on its own, on a salad, or in baked squash medallions (like in this recipe).  The sauce might be the

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