Popular Posts

What Are the Benefits of Using Whole Nuts vs. Nut Oils?

Do nut oils have the same benefit as whole nuts? We recently had the privilege of attending the 6th International Congress on Vegetarian Nutrition (ICVN) at Loma Linda University. There we spoke…

Should My Children Take Vitamins?

Should my child be taking a vitamin? As a pediatrician I’m asked this question frequently—and for good reason. The vitamin industry is now a multi-million dollar business with need-creating advertisements splashed all…

Massage and Digestion

Can massage benefit or aid in digestion? We recently had the privilege of attending the 6th International Congress on Vegetarian Nutrition (ICVN) at Loma Linda University. There we met Carola Janiak, the…

Popular Recipes

Chipped Mushroom

Peruvian cuisine is well known throughout the world for its quality and flavors. This simple vegetarian version of “Sautéed Loin” does not need meat to give it an exquisite taste and texture. It can be served with brown rice or with any other accompaniment.

​Roasted Tomato, Spinach and Basil Pasta

I truly cannot imagine a more perfect pasta dish, especially when it comes to warm summer evenings.  This is about as fresh, comforting, and bright as pasta dishes get.

Basic Cream Sauce

The most versatile of our cream sauces, cashew cream is the result of blending soaked cashews with water. Depending on how much water you add, it can be quite thick (like the texture of ricotta), or thin enough to resemble heavy cream. You can dress it to be sweet or savory. In the following recipe, basic cashew cream meets rich, savory ingredients that turn it into a luscious sauce for any number of your favorite dinners.

Mango-Lime Salsa

We love this sweet and tangy salsa best with the Caribbean burritos but it would be just as good with a simple handful of tortilla chips or on top of an enchilada for a tropical spin.

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