Roasted Eggplant and Tofu Salad with Miso-Ginger-Lime Dressing A patient once asked me whether she should stop eating tofu. She’d had breast cancer, she was five years out and doing well, and someone at her gym had told her soy was “basically estrogen.” She’d been avoiding it for two years. She missed it. I get […]

A peach, pea, blueberry salad to savor! There is a two-week stretch at the end of August when the fruit bowl needs a little more exploration. The peaches are at their best and about to be gone. The first pears have come in, still hard, not ready for anything. Nobody knows quite what to do […]

Artichoke Stew with Lemon And Dill: A Summer Tradition This week, we’re making artichoke stew with lemon and dill, inspired by Paula Wolfert. Our first step is to take a dozen or so baby artichokes, remove the outer tough leaves, and remove the inner choke or thistle with a spoon or melon baller. An important […]

A Valentine’s Day Salad Worth Savoring This radicchio, beet, and white bean salad (with extra plant pigments, as you will see) embodies a plant-rich approach to nourishing our hearts in ways we might not think of for Valentine’s Day. The slightly bitter radicchio is rich in anthocyanins, jewel-toned beets are packed with betalains, and protein-rich […]

Let’s Try This Vegan Pot Pie with Oyster Mushrooms Comfort Food, Reimagined Through Culinary Medicine Some dishes endure because they do more than feed us. Pot pie is one of those meals. It carries the memory of easy-to-cook meals of my childhood. Just pop them in the oven when I get home from school, and […]

Try this kale chopped salad with winter vegetables Food as Medicine Contiues With How You Cook, Not Just What You Choose Most people who find their way to my blog are not looking for another recipe. They are seeking kitchen exploration that will support their long-term vitality. They want to eat well without feeling overwhelmed, […]

Try these Spinach Ginger Tortilla with Turmeric Cauliflower In the world of home cooking, few things are as satisfying as creating a meal that offers color, flavor, and functional nourishment. These Spinach Ginger Tortilla with Turmeric Cauliflower and topped with a Watermelon Radish Slaw are a complete plant-powered plate wrapped in love. Each element of this dish is chosen […]

Vegan Green Risotto with Chanterelle Bacon for Lunch ( & Dinner) There’s something magical about cooking with ingredients that only appear for a brief moment each year. Chanterelle mushrooms, fresh garden peas, and tender asparagus are among spring’s most fleeting treasures and when paired with a creamy vegan risotto, they create a meal that’s not […]