For the vegan nachos today I made my first ever dairy-free sour cream. I added a little water to make it like a crema here. It’s creamy, delicious and not grainy at all. Your non-vegan friends will love it. . It’s made with cashews- NO SOAKING necessary. . Then you add some lemon & lime juice and water. The juices add acidity and a little … Continue reading How to make Dairy-Free Sour Cream | Vegan and Gluten-free
Vegan nachos anyone? Who said vegans can’t enjoy the classics? This Veganized version of nachos is thanks to Blue Zone Loma Linda, where they call them “haystacks” or ‘taco salad’. You can call it what you like, but it’s a delicious and perfect no-cook summer recipe. . This was our wellness Wednesday with #childrenshospitalofphiladelphia . Thank you for hosting me! . This is a freeform … Continue reading Vegan Nachos | Blue Zones Loma Linda | Gluten-free
If you love Miso soup and think you have to go to a restaurant to get it, think again. It is so easy to make once you have the 3 ingredients. Its not only delicious but so good for you because the properties of the seaweed and miso paste have been enjoyed for centuries in places where people live long, healthy lives. This recipe is from … Continue reading How to make miso soup at home | Blue Zones Japan
This is a student favorite. It’s easy to make and it tastes like restaurant quality Italian food. I recommend pairing it with a simple side salad for a nice meal. I teach this in my Blue Zones class. You can either serve the pesto with homemade zoodles (which I teach you how to do in the class, or spaghetti … Continue reading Sardinian Walnut Pesto with Spinach and Cherry Tomatoes | Blue Zones
This edition of Wellness Wednesday at CHOP features this beautiful Gumbo and Cornbread. Thank you Minal and Mimi for inviting me again to make a Blue Zones dish with you and your staff. It is a highlight of my week! . Gumbo is traditionally served with lots of sausage, meats and seafoods but this one is 100% plant based. I was happy we choose to … Continue reading Vegan Gumbo | Blue Zones Loma Linda
Gallo Pinto or “spotted rooster” in Spanish gets its name for the speckled appearance of the black beans against the white rice. This is what Jose Guevara, a healthy 105-year old in Costa Rica eats nearly every day and many other Costa Ricans too. This is his recipe. I made this dish with the wonderful staff at Children’s Hospital of Philadelphia for our 4th Wellness … Continue reading Jose Guevara’s Gallo Pinto (Costa Rican Rice and Beans) | Blue Zones Recipe
Thank you Mimi and Minal for another wonderful Wellness Wednesday with your team at Children’s Hospital of Philadelphia Today, I’m sharing the recipe we did together from the Blue Zone Okinawa, Japan! It’s called the Three-Minute Okinawan Bowl so maybe you already like it 😄 it also requires only 5 ingredients. This recipe is adapted from The Blue Zones Kitchen: 100 Recipes … Continue reading 5 Ingredient Okinawan Bowl 🇯🇵🌱 (vegan) | Blue Zones Recipes
New scene today! Eating my delicious pickled veg in the garden on my rubbermaid chair circa 1990’s. Thank you @connor.cooks for teaching me such a simple way to pickle vegetables- a no cook, no fuss method. Below is Connor’s method- I just added some spices. They are so delicious and are only going to get better in time. I paired it with roast chicken for … Continue reading No Cook Pickled Vegetables 🌱 by Connor.cooks
