Blog Archives

buckwheat bowl with roasted veggies.

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.

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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roasted mushroom quinoa risotto with baby beets.

This spring, I conquered my fear of risotto [read about it here]. This is a continuation of my adventures in overcoming kitchen-terror… I’ve been teaching classes for the last few weeks at Suite ThreeOhSix, a vegan supperclub and cooking academy in

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why raw veganism isn’t doing you any favors (at this time of year).

I have had several clients apologize lately for not wanting salads and wanted to share something in this larger forum to touch one this. 1. Don’t apologize for your food choices. To me, or anyone. Chances are, your choices aren’t

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5 warming foods for winter.

Every time we eat, we receive a number of things from our food. In addition to nutrients and energy – and hopefully joy! – food provides the body with certain more subtle qualities: that is, food can warm or cool

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tomato stew with butternut squash and lentils.

Squash might just be the best veggie ever. Okay, I can’t say that. All veggies are awesome and wonderful in their own way!  But really: squash is incredibly delicious and makes any meal feel a little luxurious. They’re packed with

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plant-based kitchen essentials: oven-roasted brussels sprouts.

Brussels Sprouts are in season. Hallelujah. I can remember detesting these with a fiery passion as a child. Only when they were coated in a good 1/2″ of butter and brown sugar would I even consider eating them, and even

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pie-less pumpkin pie.

Can you feel it?! Autumn is in the air! That means three things: it’s time to pull out all of your cardigans! things are about to become gloriously colorful! PUMPKINS AND SQUASH ARE IN SEASON! That last bit is in

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Posted in breakfast, dessert, health coaching info, homepage featured, kid-friendly recipes, recipes, side dishes

best ever kale chips.

I am thrilled that the hearty leafy greens are coming into season, full-force. The farmers market was OVERRUN with great options this past week, and I had big plans for the bunches of kale we picked up.  Kale chips were

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vegan pumpkin alfredo ‘noodles’.

If you’ve never tried kelp noodles, I highly recommend. They are a seaweed-based  raw alternative to regular pasta (read: gluten-free, non-starchy, all delicious). While many people get their daily intake of iodine from eating dairy or processed, refined foods containing iodized

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eggplant luxury boat.

 I love this time of year for the massive variety available at the farmers market. We are lucky to have an NYC Greenmarket in a park close by, and being able to visit every Saturday to stock up for the

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raw veggie pasta with green leafy pesto [vegan mofo].

Happy almost end to the first full week of Vegan Mofo! Have you been exploring other blogs? I am a huge fan of Lisa’s Project: Vegan and The Vegan Cookbook Aficionado. In addition to consuming inspiring foodie blog after inspiring

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one week of west coast food [plant-based, gluten-free, and darn delicious].

We just returned home from a fabulous trip to San Francisco and Vancouver — the latter being my most favourite place in the world, and the former now occupying a pretty close second. We were in California to partake in

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Posted in homepage featured, musings

raw zucchguine with walnut-basil pesto.

Cook along with me! Let’s make this together on YouTube! I first discovered raw food in 2009 in the middle of my quest to be my healthiest (fittest) self. I loved how I felt when I ate it: truly nourished

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nutty sweet potato bake.

The challenge: combining a handful of different seasonal produce into a dish that could bake alongside the other food prep I had put together for the week.The ingredients: sweet potato, onion, eggplant, green beans.The household request: more cashew cheese in

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grilled tofu with walnut-‘parmesan’ pesto.

It is HOT! (Don’t you love it?! I am pretty positive I could live somewhere tropical year round and feel okay about it. All this sunshine! I am one happy camper these days.) I hope you’re staying cool where you

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zucchini pizza.

It’s finally here! Zucchini season! These little boats of goodness are perfect for all kinds of creative recipes. (I tweeted last week about my adventures in making Oh My Veggies’ peanut-quinoa stuffed zucchini, which was just the start of the

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healthy fridge feature #4 [lesia].

This week’s healthy at-home fridge is courtesy of the inspirational Lesia in Toronto! It’s particularly fitting that her feature goes up today: it’s Earth Day and Lesia is one of the most eco-conscious people I know! She is an eco-pastry

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amanda’s split pea soup.

Due to popular demand, here’s the split pea soup recipe Amanda mentioned in yesterday’s Fridge Feature [thanks for sharing, lady!]. Perfect timing with this sudden glorious spring weather! Peas are a great balancing food: because of their ability to cleanse

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healthy fridge feature #2 [amanda].

It’s Fridge Feature Monday! I am so happy about this situation. Fabulous Amanda is our featured guest this week. We’ve been friends since the beginning of primary school (crazy, right?) and I’ve always been inspired by her healthy habits and head-on tackling

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Posted in health coaching info, musings

springtime soup.

In the spirit of spring, this soup incorporates ingredients that help balance and detoxify. If you’re in the Northern Hempishere, many of the vegetables are available at the farmers’ market from the autumn harvest; herbs are just coming into season.

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macrobiotics for spring [5 easy ideas].

The Japanese principles of balance – or Macrobiotics – provide a wonderful framework for incorporating seasonal, local food into diet. According to Macrobiotics, when the body is in balance, we have good health; an imbalance – in any area –

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ayurveda for spring [5 easy ideas].

Ayurveda [the ancient Hindu art of medicine and prolonging life] has many practical applications for our daily lives, especially when it comes to eating in accordance with the seasons. In addition to the categorizing of body types by constitution [vata

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de-cluttering for spring.

It’s a balmy 44 degrees in NYC today, bright and sunny: one of those days where I feel like nature has given us a beautiful gift (and one where the city seems extra-excellent). Yesterday’s torrential downpour has done a number

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sweet potato cabbage soup.

It’s hovering around freezing in NYC tonight and both Michael and I are laying low, determined to fight off what feels like the first tickles of a cold. The best remedy [at least, according to my not-so-stoked-about-meds self]? Vegetables! And

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