Blog Archives

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

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 ‘chicken’ salad with chickpeas.

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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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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vegan gluten-free crab cakes.

Some foods that don’t come up often in a whole food, gluten-free, plant-based diet: seafood. breading. fried things. Luckily, recipes like this exist where we can recreate a similar deliciousness while being kind to the planet (and kind to our

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moroccan chickpea stew

Have you ever noticed that you crave different foods in winter than you do in summer? Or that certain foods taste better depending on the time of year? (Bowls of fresh fruit in winter aren’t nearly as appealing as they

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jolly green giant burgers.

I heard a story on the CBC last week about people’s reactions to sporting events and how they specifically use food to enhance or distract from their mood. Apparently we, as a sports-watching species, eat 16% more saturated fat and 10% more

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gluten-free mung bean pasta with homemade tomato sauce.

We so rarely have pasta at home. I tend to associate it with feeling quite icky, so it just doesn’t occur to me to buy it. (Plus, I prefer whole grains in general. A bowl of quinoa usually fills the

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way-too-good veggie burgers.

Vegetarian Times Magazine has been running a 30-Day Vegetarian Challenge since the beginning of October. It’s a really cool idea: engaging otherwise omnivores to try on plant-based eating, just for a short bit, to see just how easy (and beneficial)

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warm beet-and-apricot quinoa salad.

Alright. Confession time. I don’t always follow recipes. In fact, most of what comes out of our kitchen is improvised… it starts with some kind of ingredient inspiration (which I ask dinner guests to suggest before they arrive), a vague

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baked pistachio chickpeas with mushroom-avocado quinoa.

I pride myself on being inventive in the kitchen. A little untraditional? Absolutely.  I am by no means a gourmet chef – and I think for that reason, I end up with a number of interesting/ surprisingly delightful healthy goodies

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smorgasbord salad.

It’s that time of year: salads are coming out in full force, replacing many of the heavier dishes we’re used to in winter. I’ve had several conversations with people in the last few weeks where they mentioned they enjoy salads,

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staples and spice day 5: caribbean jerk spice.

Spices: Allspice, black pepper, chili pepper, cinnamon, paprika, parsley, thyme. Staples: White beans, chickpeas, brown rice. It’s a little taste of the beach, easily packed into one quick meal: just six spices and three staples, and you’re good to go!  If you

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staples and spice day 1: indian.

Spices: Allspice, coriander, cumin, turmeric Staples: Chickpeas, brown rice, kale So you’re all set! You’ve picked up your spices and staples, pre-made the staples for the week [brown rice and quinoa cooked; beans and chickpeas soaked, rinsed, and cooked; kale

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happy herbivore’s gandhi bowl.

This super-simple, super-filling dinner is courtesy of Lindsay at Happy Herbivore! Her cookbook is amazing: we received a copy as a wedding gift and it gets a lot of use at home.  Often, when I’m not sure what to make and when

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creamy cashew kale chickpea extravaganza.

It’s a beautiful [not as frigid] day in NYC. I am working from home and spending time with the sweet dog — completely famished from a great run this morning and one of Lisa Bennett’s signature kick-you-in-the-face yoga classes right afterwards.

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