I created this recipe in an Iron Chef competition at TrueNorth Health Center. The secret ingredients we had to use were mango, cashews, and oats. I had only 20 minutes, and I won! Crust Ingredients: 2 cups gluten-free oats (or 1 cup raw cashews and 1 cup oats) 2 cups packed, pitted dates (about 12 ounces) […]

Fall in love with salads again with this easy, delicious dressing. (If you add the balsamic, try my favorite brand, California Balsamic.) ¼ cup tahini (sesame seed paste) 1 cup lemon juice (add zest if using fresh) ¾ cup water ¾ ounce pitted dates (1 Medjool or 3 Deglet Noor) 1 tablespoon dried dill For […]

This is the ultimate sauce! Blending it with a high-powered blender will warm the sauce for serving over veggies or grain and veggie bowls. When you refrigerate the sauce, it will become thicker and make a great dipping sauce for oven-roasted french fries or sweet potato fries. 1 15-ounce can salt-free garbanzo beans, rinsed and […]

This recipe is from my new ebook, A Date with Dessert. Pudding Ingredients: 1 cup dry millet 3 cups unsweetened nondairy milk 1 teaspoon cinnamon ½ teaspoon ground cardamom 1 teaspoon vanilla powder (optional but good) 6 tablespoons date syrup (optional, for a sweeter pudding) 1. Place all ingredients in an Instant Pot electric pressure […]

This salad, which has been adapted from a terrific recipe from the Annual Forks Over Knives Meal Planner, uses one of my very favorite, easy dressing recipes. Salad Ingredients: 1 pound wild rice (about 2½ cups), cooked and chilled 4 cups peeled and chopped sweet potato 2 very large sweet apples (Envy preferred) 1½ cups […]

This is a variation of the Broccoli Bisque adapted from and inspired by Mary McDougall. One day I was making it at TrueNorth Health, and all they had was unsweetened vanilla almond milk, and believe it or not, it was delicious! 1 head cauliflower (about 2 pounds) 2 pounds Hannah yams (white sweet potatoes) 6 […]

With only four ingredients, you’ll love these cookies! (This recipe calls for a food dehydrator.) For key-lime shortbread cookies, add ½ cup lime juice and the zest from the limes. 1 pound pitted dates (about 2½ cups) 8 ounces unsweetened coconut (about 2½ cups) 8 ounces chopped pecans (about 2 cups) 1 pound gluten-free oats (about […]

This recipe reminds us that we never have to eat plain, steamed vegetables, unless we want to. Dr. Caldwell Esselstyn recommends his cardiac patients eat greens six times a day; this dish may make a kale-lover out of you yet! 10 ounces chopped onions (approximately 3 cups) 10 ounces sliced mushrooms (approximately 5 cups) 10 […]

This recipe was inspired by the High-fiber Salad served at The Oaks Spa in Ojai, California. Millet is a delicious, hearty and, in my opinion, underused, whole grain that I would like to see go mainstream. (You may substitute cooked brown rice or cooked quinoa for the millet, if you like.) 8 cups cooked millet […]

This dish was served for lunch at the recent NHA Conference and is delicious over a baked potato or brown rice. Enjoy it with a sprinkle of Enlightened Faux Parmesan (recipe below). (This recipe calls for a pressure cooker.) 3 cups chopped onion (about 10 ounces) 8 cloves garlic, minced or pressed through a garlic […]