SOME OF OUR FAVORITES

April 2, 2019

Atchara Pickle

When I was a teenager, my mom and I would make atchara together. Atchara is a sweet-and-sour pickle made with green, unripe papayas and other vegetables. My mom would make florets out of a few carrots because they added beauty and color to the pickle. Eaten with grilled pork or fried fish, it’s considered a national dish of the Philippines. In America, I eat it with BBQ, grilled meat, and smoked fish. Papayas contain papain, an enzyme that helps break down proteins. This is why I sometimes use green papaya as a meat tenderizer. (There is less papain in ripe […]

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July 2, 2021

Pico de Gallo

I like to prepare this condiment in different ways: chunky when scattering over my Mexican Lettuce Wraps, and smooth as a dip for my Flaxseed Tortillas. In addition to all of the age-defying and healthy benefits of tomatoes, the indoles (sulfur compounds) in onions help neutralize carcinogens. Cilantro is a good source of vitamin K, which helps keep your bones strong. BENEFITS: Tomatoes contain lycopene, which lowers cancer risk and aids cognitive function. The indoles (sulfur compounds) in onions help neutralize carcinogens. Cilantro is a good source of vitamin K, which helps keep your bones strong. Yields 2 cups Ingredients […]
January 26, 2021

Macadamia Cream and Mock Sour Cream

Macadamia Cream Enjoy these vegan version cream and sour cream using macadamia nuts in place of dairy products. Macadamia nuts are very heart healthy thanks to their monounsaturated fats and choline, which help prevent cholesterol accumulation. The vitamin E in the nuts also reduces your risk of heart disease. These nuts are also a good source of iron, which delivers oxygen to cells and muscles and keeps you energized. YIELDS 2 CUPS Ingredients 1 cup raw, organic macadamia nuts 1 cup warm water Instructions 1. Soak the nuts in the water for 1 hour. 2. Blend in a powerful blender […]
January 26, 2021

Homemade Vegetable Stock

Vegetable stock is a flavorful, fat-free, vegan base for healthy cooking. I like to use it for my soups and sauces, especially if I’m feeding vegetarian friends or trying to avoid animal fats (see my White Bean Soup). Making the stock myself gives me lots of room to use seasonal vegetables. And since the stock is strained after cooking, I can use the stems and stalks of the vegetables, reserving the best parts for other dishes. You can add other vegetables, too, such as carrots, fennel, or kale. Most colorful vegetables are packed with antioxidants and disease-preventing foodtrients. YIELDS 3 […]
January 20, 2021

Flaxseed and Squash Tortillas

  These tortillas are soft enough to wrap around fish but durable enough to hold fajitas. I spent weeks perfecting them! Everyone who tries them loves them. This recipe makes reddish-colored tortillas using red bell peppers, but for tortillas with green flecks use green bell peppers. I use golden flaxseeds because I prefer their color. Flaxseed contains fiber and Omega-3 fatty acids, which can lower cholesterol and reduce your risk of heart disease, and vitamin E, which protects the heart and the skin from the sun’s aging effects. The carotenoids in squash and peppers are precursors to vitamin A, which […]
October 6, 2020

Homemade Stir-Fry Sauce

Have you ever read the ingredients on a bottle of prepared sauce?  Full of corn syrup, caramel color and artificial flavoring, these products can irritate the body leading to inflammation and sluggish energy. If you need a simple clean-eating stir-fry sauce that is quick to make at home, create your own sauce rather than ingesting all that sugar and preservatives in a bottled product. Home-made sauce provides brighter flavors to your dish and gut-healthy properties thanks to the fermented soy sauce and vinegar. Choose fresh herbs and spices for added vitamins, minerals, antioxidants in your sauce. Ingredients 1/3 cup low […]
April 26, 2020

Refreshing Papaya Relish

This refreshing relish will help boost your immune system and keep your skin young and elastic. Papaya is rich in vitamin C and beta-carotene, which your body converts to vitamin A. It’s also high in potassium. Certain enzymes in papaya aid digestion. I use this salsa on grilled meats and fish, such as my Grilled Swordfish in Secret Marinade, and it’s also delicious as an appetizer with whole-grain chips. YIELDS about 4 cups Ingredients 2 cups cubed papaya, ripe but still firm ¼ cup seeded and chopped red bell pepper ¼ cup chopped red onion 1 tsp. minced garlic ½ […]