Category Archives: Recipes

Savory Oatmeal

Savory Oatmeal Who needs sweet oatmeal? Savory oats make a perfect breakfast, lunch, or dinner. To your bowl of cooked steel cut or rolled oats stir in mix-ins then top with toppings. Choose from the ideas below or use your imagination!

MIX-INS                                                                  TOPPINGS

extra virgin olive oil                                             nuts & seeds  

sesame oil                                                                chopped scallions

butter                                                                       sautéed greens

nutritional yeast                                                    sautéed mushrooms

grated parmesan cheese                                      peas/snow peas

pesto                                                                         sun dried tomatoes

low sodium tamari                                                poached egg

hot sauce                                                                  chick peas/lentils/black beans

marinara sauce                                                       avocado

natural peanut butter                                           kimchi/sauerkraut

chia jam                                                                   cacao nibs

herbs & spices                                                        tahini

kelp seasoning                                                       caramelized onions & garlic

miso                                                                         chopped tomatoes

   lemon/lime juice                                                                      olives


Roasted Eggplant Caponata

Looking for a healthy alternative to chips & dip? Try this delicious combination of flavors and textures!

Eggplant is technically a fruit, low in calories while high in fiber and antioxidants. Eggplant helps with digestion, lowers blood pressure, and may even help prevent cancer.

1 large eggplant

2 tablespoons extra virgin olive oil

1 celery stalk, chopped

2 cloves garlic, peeled and minced

4 oz jar roasted red peppers, drained and chopped

1/2 cup pitted green olives, chopped

2 tablespoons capers, drained

3 tablespoons raisins

2 tablespoons pine nuts

2 tablespoons tomato paste

1 tablespoon red wine vinegar

pinch crushed red pepper flakes

3 tablespoons minced parsley

sea salt & black pepper to taste

Preheat oven to 400 degrees. Pierce eggplant several times with a fork, place on a roasting pan lined with parchment paper for easy clean up. Roast eggplant for about 45 minutes or until soft and browned. Let cool, slice in half lengthwise, scoop out flesh (a bit of skin is ok), chop with a knife. Add oil to a large skillet over medium heat, add celery and garlic cooking for a couple minutes then add the remaining ingredients and cook for a few minutes until heated through. Serve warm, room temperature, or cold with whole grain crackers or as a condiment. Enjoy!

Pumpkin Coconut Custard

A delicious gluten free dairy free alternative to pumpkin pie for the holiday table or any time!

15 ounce can pumpkin puree (I like Farmers Market organic)

4 eggs

1 cup coconut milk or cream (not light)

1 teaspoon vanilla extract

2 teaspoons cinnamon

2 teaspoons ground ginger

pinch ground cloves

pinch sea salt

2 tablespoons coconut flour

1/4 cup pure maple syrup

shredded coconut, chopped candid ginger, cacao nibs (optional)

Preheat oven to 350 decrees. Combine all ingredients except optional toppings together in food processor or whisk together. Pour into an 8 inch square baking dish and bake for about 40 to 45 minutes. Serve warm or at room temperature sprinkled with toppings if desired. Enjoy!

makes 4 to 8 servings

Slow Cooker Turkey Pumpkin Chili

I love coming home after a long day to find a warm delicious meal waiting! Hint: keep bags of precooked turkey in the freezer for speedy assembly on busy mornings.

1 tablespoon extra virgin olive oil or ghee

1 lb lean grass fed ground or chopped turkey

1 onion, peeled and chopped

1 bell pepper, seeded and chopped

1 jalapeno pepper, seeded and minced (optional)

large can or jar diced tomatoes (I like Jovial in glass jar)

15 ounce can kidney beans (I like Eden organic)

15 ounce can pumpkin puree (I like Farmers Market organic)

12 ounce frozen organic corn kernels

3 tablespoons chili powder

1 tablespoon cumin

sea salt & pepper to taste

toppings of avocado, shredded cheese, plain yogurt, lime wedges (optional)

Over medium high heat cook turkey in oil or ghee, breaking up ground turkey into chunks (skip this step if using precooked turkey). Add turkey to the slow cooker with all ingredients except salt & pepper and optional toppings. Cook on low for 8 to 10 hours or high for 6 to 8 hours. Season with salt & pepper. Top with with avocado, cheese, yogurt, and lime if desired. Enjoy!

Makes 4 servings

Basic Overnight Oats

1/2 cup organic rolled oats

1/2 cup unsweetened milk of choice

1/2 cup plain full fat yogurt

1 tablespoon ground chia seeds and/or ground flax seeds

1/4 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

pinch cardamom or allspice

pinch sea salt

chopped fruit of choice

1 tablespoon nuts and/or seeds (walnuts, pumpkin seeds, sunflower seeds)

drizzle pure maple syrup or raw honey or a couple chopped candied ginger if desired

Mix together the oats through salt in a glass jar/container with lid. Top with remaining ingredients. Refrigerate for at least a few hours. Grab and go and enjoy! Makes 1 serving.

Fruit & Chia Jam

Chia is my jam! The tiny chia seed is big on fiber, protein, and omega-3’s. This jam is super easy to make and delicious on oatmeal, yogurt, cottage cheese, toast, pb&j, or anything else you might think of.

strawberry rhubarb mint chia jam

2 cups chopped fresh or frozen fruit

2 tablespoons chia seeds

1 to 2 tablespoons lemon juice or lime juice or orange juice

zest of a lemon or lime or orange

1 to 2 tablespoons maple syrup

1/4 cup finely chopped fresh herbs and/or a pinch of cinnamon, ginger, cardamom, nutmeg, cayenne pepper

Heat the fruit in a small saucepan over high heat to start then turn to low and simmer for about 5 minutes or until it starts to break down. Mash with a fork or a potato masher. Remove from heat then stir in remaining ingredients. Place in a covered container and refrigerate for a few hours. Enjoy!

Crispy Tofu

1 block extra firm organic tofu

3 tablespoons cornstarch

a few shakes spices such as 5 spice powder, ground ginger (optional)

2 tablespoons sesame oil

1 tablespoon nutritional yeast

2 tablespoons low sodium soy sauce

few drops siracha and a sprinkle sesame seeds (optional but wicked good)

Press tofu:

Remove the tofu from the package and drain any liquid. Line a plate with paper towels or clean dish cloths. Place the tofu on the towel lined plate then put more towels on top of the tofu. Place another plate on top of the towels and place something heavy on the plate such as a few more plates. Press for 30 minutes. Remove the weight and drain any excess liquid.

Cook tofu:

Cut the tofu into pieces. Mix the cornstarch and spices (if using) together in a shallow dish. Toss the tofu in the cornstarch until evenly coated. Heat the oil over medium high to high heat. Shake off any extra cornstarch. Add the tofu to the oil and pan fry until golden. Flip the tofu and brown the other side. Take off the heat, add soy sauce and nutritional yeast, stir gently. Drizzle with siracha and sprinkle with sesame seeds if desired. Enjoy!


A tasty aromatic spread of fruits, nuts, spices, and wine. A ritual food, one of six items on the Passover Seder plate. Haroset symbolizes the morter used by slaves to build pyramids. Yes, a food that mimics cement.

I love how the symbolism of food helps us share our stories and heritage. Every year the same story of liberation is told by Jews around the world, with the Seder plate a focal point.

Since my family and our Seder is a bit untraditional so is my version of haroset, inspired by recipes from around the world.

Not only tasty and symbolic but great for digestion and healthy too! Full of fiber, antioxidants, healthy fats, warming spices, and all 6 digestive building flavors (Shadrasatmaka Ahara).

Good any time of year on oatmeal or plain yogurt.

1 cup pitted dates

1 cup dried apples

1/2 cup walnuts

1 whole lemon including the rind, seeds removed

1/2 cup unsweetened flaked coconut

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/8 teaspoon cayenne pepper

1/2 cup sweet red wine

juice of 1 orange

1 tablespoon honey

Chop the dates, apples, walnuts, and lemon by hand or with food processor. In a large bowl combine together with remaining ingredients. Enjoy!

Detox Salad

My version of Whole Foods delicious detox salad. It’s packed with naturally detoxifying cruciferous veggies and herbs and loaded with a powerhouse of cancer fighting phytonutrients! This flavorful light and refreshing salad is a welcome addition to any holiday feast, served alongside “heavy” dishes. And a nice change from coleslaw at summer parties.

1 bunch broccoli

1 head cauliflower

a few or more carrots

1 bunch cilantro

1/2 cup sunflower seeds

1 1/2 cups currants

juice of 5 limes

1/2 cup extra virgin olive oil

sea salt and black pepper to taste

a drizzle raw honey

cumin to taste, optional

In several batches using a food processor chop very fine the broccoli, cauliflower, carrots, and cilantro. Toss with remaining ingredients. Makes about 10 cups. Enjoy!

Quick Black Beans & Rice

Super quick! This yummy meal is ready in less than 10 minutes. The trick is to keep well stocked pantry and fridge.

2 tablespoons olive oil

10 oz bag frozen onions & peppers

2 cups cooked brown rice

15 oz can black beans (I like Eden organic)

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon oregano

few dashes Worcestershire sauce

salt & pepper to taste

In a large skillet heat oil over high heat. Add onions & peers and heat until defrosted. Add remaining ingredients and cook over medium heat, stirring for a few minutes until heated through. Enjoy! Makes 2 to 4 servings depending on how hungry you are.

Optional toppings include plain full fat yogurt, shredded cheese, avocado slices, cilantro, black olives, chopped tomatoes, hot sauce.