There is one crucial component to this delicious and healthy soup — you must soak and boil your own beans and reserve the cooking liquid from the beans for your stock. This makes the soup creamy, delicious, and hearty. I've tried it several different ways and this is the way to go. Plus, it's economical and you avoid any nasty chemicals that may be present in canned beans and packaged broth (see my article in The Atlantic on obesogens for a bit on this and my book for all of the latest information).
Read MoreThis meal couldn't be simpler but it tastes gourmet. The egg yolks coat the sweet roasted asparagus and the Parmesan cheese provides a salty, nutty counterpart — all you need are some delicious pastured eggs, seasonal asparagus, and a bit of good Parmesan cheese and dinner is served in less than 20 minutes. A good crusty baguette wouldn't hurt either.
Read MoreI make variations of this soup all winter since cabbage and potatoes are some of the only vegetables we can get locally. This last batch was especially good and I think it has to do with the technique of layering flavors throughout the cooking process. This is an extremely economical and easy meal.
Read MoreThese veggie burgers are easy to make, have infinite variations, and are delicious — far superior than any store bought option and far more nutritious too. This is based on Mark Bittman's recipe from How to Cook Everything Vegetarian. He recommends either pan frying them or baking them but having tried both methods, I found baking them was easier, less messy, and helped with holding the burgers together. I highly recommend these! Best of all you can make a double batch and freeze half of the patties before cooking so you've prepped two dinners at once. Serve them with baked sweet potato wedges and a green salad.
Read MoreThis is an incredibly simple soup, but it tastes like you've been cooking it for hours. Truth is, you can make it from start to finish in less than an hour, so it makes a great weeknight meal. The most time consuming part of it is cleaning and chopping the leeks. People often tell me that they are intimidated by leeks and don't know what to do with them. Well, here is your answer! The easiest way to prep them is to chop off most of the green tops, slice them down the middle and rinse them well under cold water in the sink (save the green tops for your next Vegetable Mineral Broth).
Read MoreMaking refried beans from scratch is simple — no cans necessary! This is loosely based on Mark Bittman's recipe found in How to Cook Everything Vegetarian. If you must use canned beans, try Eden brand. They now makes cans without BPA lining, which has been shown to cause all sorts of problems. The great thing about this recipe is that it can be adjusted to accommodate any season. Right now, peppers are overflowing at the farmers markets as well as in our own garden. But in the winter, you can simply use onions instead. If you are lucky enough to live in a place where avocados are local and in season, they make a great addition to this meal. The recipe below is the bare bones version. Feel free to pep it up with some peppers, greens, zucchini or whatever else you can think of.
Read MoreI've made this potato salad for two BBQ's so far and both times it was a big hit. This is my grandfather's recipe that I modified only slightly by making my own mayonnaise. The recipe for homemade mayonnaise follows as well. It is so easy and much more healthful than any store-bought brand. Making your own potato salad is great way to indulge in one of summer's treats without having to worry about what exactly is in that white-ish goop covering the potatoes and other vegetables. This recipe is also nutrient-dense — full of hard boiled eggs, onions, parsley, celery and healthy fats from the homemade mayonnaise. This makes enough to feed a crowd!
This is another simple vegetable dish that is delicious. I like to marinate the garlic and chili flakes in the oil for at least 15 minutes. This is the first step that I’ll do before I start cooking anything for the meal — which guarantees the oil will sit for at least that long and usually a good deal longer. It really helps with flavoring the dish. By the way — this is spicy!
Read MoreThis is a 10 minute vegetable dish that is not the least bit boring. Adding different spices to your vegetables gives them a lift and gives you variety. Not only that but a little spice goes a long way both in flavor and in nutritional value. This is a great side dish for meat or fish and leftovers make a great lunch.
Read MoreThis really is the simplest sauerkraut recipe I have ever seen. I adapted it from Sally Fallon’s Nourishing Traditions cookbook and all you need are two ingredients. Once you try it and see how easy it is, the process of fermentation seems much less intimidating. You can make this in about 15 minutes and it is ready to eat in as little as three days (though the longer it ages the better). All you need is cabbage, sea salt, a mixing bowl and a mason jar and you can create and witness the process of fermentation.
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For starters, the more butter you use, the less vegetable oils you'll use. In addition, butter and animal fats have been used by humans for millennia and have helped us thrive and be healthy. Processed vegetable oils, on the other hand, are a relatively new addition to our diet.
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