Curry Crackers

I forgot to take prep pictures, but will add next time I make them, which is about weekly. These crackers are my favorite way to use the nut pulp left over from making nut milk (recipe to come soon, but essentially 2 cups water to 1 cups nuts, 3-4 dates and 1/4-1/2 tsp of salt;... Continue Reading →

Warm Lentil Salad

Lentils, in the legume family, come in a variety of (small) sizes and colors, including green, brown, red, yellow.  With their good protein, fiber and iron content, they are an essential part of any plant-based diet. You can get them with husk and without. With husk they hold their shape with cooking, without husk they... Continue Reading →

Blueberry, Beet, Fennel Salad

This salad has anti-oxidant rich blueberries and beets, and protein with almonds and/or walnuts, and a touch of sweetness so is great as a meal of its own accord, especially if you prefer something a little sweet for breakfast. It also pairs nicely with the Rosemary Venison or my take on Chicken Marbella. Ingredients: Equal... Continue Reading →

Tofu Scramble

Many say breakfast is the most important meal. It is the foundation of your day, and can be key to getting your metabolism and energy going. And it should account for a good portion of your daily calories (about 30% or so). Having a good mix of protein to nourish and healthy fat to keep... Continue Reading →

Anti-inflammatory Adventure

Taking care of people in Boulder, I have a lot of patients who have gone gluten free or dairy free or something-else-free, not because they are allergic but because they just feel better. It makes sense...a lot of what causes disease, asthma, allergies, chronic pain, gastrointestinal disease, is related to an overactive inflammatory response, and... Continue Reading →

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