Plant Based 411

June 2019
You are what you eat, and drink, so here are two beverage ideas for maximum nutrition and enjoyment. The first is a take on V8 juice, but using a different array of veggies...

May 2019
Traditionally a mixture of ground meat, onions, garlic, peppers, and tomatoes, picadillo is used as a filling for tacos (Mexico) or served over rice with black beans (Cuba). 

December 2018
Originating from the Indian subcontinent, many varieties of pakoras are naturally plant-based, pretty simple to make, and crowd pleasing.

June 2018
While I love the flavors and fragrance of Indian food, the heat/spiciness is often too hot for my tongue to handle.

May 2018
This is a perfect recipe for Cinco de Mayo or any celebration where you want your guests to shout “Ole!”.

September 2017
Ceviche (suh-vee-chay) is much more than just another excuse to eat tortilla chips with something zesty. It’s a refreshing and colorful mélange of fresh ingredients...

July 2017
The sun usually shines bright here in Southern California, but coastal fog occasionally rears its gloomy head. On days like this I like to lighten things up by combining colorful, seasonal fruits and vegetables into a sensational salad.

May 2017
A variety of special occasions are celebrated during the month of May, starting with Cinco de Mayo on May 5th. It’s the perfect day for enjoying your favorite Mexican foods...

April 2017
From beautifully arranged, grown-up ingredients, to whimsical shapes and flavors especially for kids, the modern bento box lunch contains all the components of a complete and satisfying meal.