You have to taste these to believe how delicious a healthy snack can be! Full of #fibre, #plantbasedprotein, #vitamins and #minerals, and last but not least, #lowfat ! These are #dairyfree and can be made #glutenfree as well. #Kidfriendly , great for school lunches and parties! Keep this recipe aside for the festive season ahead 🙂
Healthy and Kid-friendly vegan Pumpkin Mac and Cheese! Read More »
Here is one cheese we made that tastes like a cross between pate and cheese. It has that smokey gouda nose to it, yet has a meaty paté-type mouth feel. The ingredients for this cheese are many, however, once you have them all arranged, it really is about mixing it all together in the blender.
Paté-like (vegan) Cheese Read More »
Transcript: Hello! Hi, I’m Ajoy Prabhu and I am Dr. Jenny Prabhu and today we’ll be talking to you about intermittent fasting and a whole food plant-based diet lifestyle. Like we said we’ll be talking to you about intermittent fasting and whole food plant-based diet and by way of introduction like I said I’m Dr.
Q & A on Intermittent Fasting vs Whole Food Plant Based Read More »
Doctors are the worst patients! Anyone that has tried to ask a doctor they know, to help themselves know exactly what I am talking about. They know they need to do certain things, but often times, they wait till the last minute, or keep postponing the inevitable. Dr. Jenny, my wife, has been a vegetarian for as
Doctors are the worst patients! Read More »
We’ve already given many examples of ways to cook healthier at home, and have even discouraged eating out. But, let’s be realistic- you can’t stay in your perfect plant based home forever. Some days, you’ll want to go to a restaurant to meet friends. Other days, you’ll want to meet family at a catered function.
Be Social and Be Healthy? (Or, how to party while staying whole food plant-based!) Read More »
Ingredients: 9 lasagna noodles 2 15 oz can black beans, rinsed and drained 1/2 cup chopped onion 6-8 cloves garlic, minced 2 15 oz can of tomato sauce 1/2 cup chopped cilantro 1 12 oz package of cashew ricotta “cheese” [rml_read_more] 1 8 ounce package cream cheese 1/4 cup sour cream Method: Cook noodles until ‘al-dente’. Mash one can
Black Bean Lasagna Read More »
Ingredients: 12 sheets of pre-made (frozen) phyllo dough, thawed 2 frozen packs (~600g) frozen spinach leaves, preferably organic 2 small leeks, white and pale green part only, finely sliced 6 large spring onions, white and pale green parts only, finely sliced 1/2-3/4 cup fresh dill, finely chopped 300 g feta cheese 1/4 cup extra-virgin
This dish is our favorite sweet breakfast item. One of our friend travels from her city to ours as long as we promise her this breakfast! 🙂 Ingredients: – 3/4C brown sugar – 3C mixed berries (you can easily use frozen berries) – 2T rum (optional) – 1T butter, unsalted – Loaf of Challah (or in a
French Toast with Fresh berry preserves Read More »
This post is more about the sauce than the final product. Uses only 4 ingredients and the final result is wonderful when used with stuffed pasta (like ravioli and tortellini) as well as potato-based pasta such as gnocchi. Ingredients: – 4T softened vegan butter – 2T cold vegan butter – 2T sage, chopped –
Browned-butter sage sauce Read More »
For the ‘meat’balls: Ingredients 1/4 cup plain bread crumbs 1/4 cup chopped fresh flat-leaf (italian) parsley 2 eggs, beaten 1 tablespoon milk 1 tablespoon ketchup 3/4 cup grated Romano cheese 3/4 teaspoon kosher or sea-salt 3/4 teaspoon freshly ground black pepper 1 pound ground chik’n or veggie meat substitute —> I use the Lightlife
Handcut pasta with meatballs and quinoa salad Read More »
