Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and creamy—all in one dish. 2 cups strawberries, sliced lengthwise 1/2 pound arugula, cleaned and dried 1 avocado, cubed 1/4 cup red onion, thinly [...]
The spicy Sichuanese flavors of a kung pao stir-fry are normally associated with chicken, but it works well with vegetables, too—especially cauliflower, which soaks up the flavor of the spicy sauce. Traditional recipes call for [...]
Tempeh is a firm, chewy cake made from fermented soybeans, and its dense texture makes it a hearty stand-in for meat. Tempeh does well marinated—it really soaks up the flavors. Butternut squash adds even more [...]
... creator of the NOURISH Evolution, which is what I call the journey we take when making a shift from processed food to real food. I've distilled 15 years of my own experience--both as a busy mom healing myself through real food after a harrowing health crisis and as a professional food writer and recipe developer--into the NOURISH Evolution to give you all the inspiration, tools and recipes you need to make real food ... in real life.