Nut-Free
Overnight Oats w/ Vanilla
Many of us are too busy to whip up a nutritious breakfast early in the morning and rely on unhealthy convenience food or even skipping it altogether. This amazing recipe is super versatile and couldn’t be easier – simply combine milk and oats in a container, refrigerate overnight and you’ll have breakfast ready to go the next day!
Exfoliating Sugar Scrub
Exfoliating – removing dead skin cells and making room for new ones – is said to be one of the most important things you can do for fresh, healthy skin. The gentle and slightly abrasive quality of the sugar (or salt) is a time-honored method. Sugar also produces glycolic acid, a natural alpha hydroxy acid that exfoliates the skin.
Homemade Sauerkraut
Rich in probiotics, this fermented food is easy to make. The recipe is for a basic kraut, but all kinds of vegetables can be fermented like this – please experiment!
Baked Butternut Squash Risotto
We know you’ve got a marathon of cooking ahead of you this season so why not try this mostly hands-off risotto that’ll cook itself while you prepare all your other holiday dishes? Check out our YouTube Channel to see this recipe in action!
Kachumber Salad
This fresh tomato, onion and cucumber salad is full of complex flavors and wonderful as a side dish to a heavier curry. It won’t last long in the fridge – so you might want to make it just before you are ready to eat.
Ratatouille
This is Julia Child’s time-honored, exquisitely balanced, extremely delicious recipe. It retains the individual flavors of each vegetable and avoids soupiness. Definitely worth the little extra trouble.
Vegetarian Pho
Revitalizing, hearty, and capable of hundreds of different variations, it’s easy to see why Vietnam's famous noodle dish endears the masses. Many Vietnamese restaurants offer a vegetarian pho but it is often offered only in one gigantic size and can be pricey compared to their meaty counterparts. Homemade pho does need a commitment of time but the flavor and ease of the dish will prove to be worthwhile. A big batch of the broth can be made and refrigerated for up to a week or frozen for up to a month. Cook the noodles and prepare the garnishes only when ready to serve.
Tofu Sashimi w/ Spicy Chili Sauce
Simple ingredients and simple preparation make for a simply delicious and light dish with a spicy kick. This recipe is adapted from the cookbook “Kansa: Celebrating Japan’s Vegan and Vegetarian Traditions.”