Oil-Free Savory Korean Pancakes
Hey friends, This week’s Friday Fave is a crispy, savory and totally plant-based treat! These Savory Korean Pancakes are light yet satisfying and packed with veggies and flavor. Bonus: they're made with protein-rich chickpea flour for a nourishing boost! Recipe...
The Colorful World of Bell Peppers
Happy Thankful Thursday! Today, we're celebrating the vibrant, versatile bell pepper – a staple in plant-based kitchens around the world. The Rainbow of Bell Peppers Did you know that all bell peppers start out green? At this stage, they are immature, less sweet and...
Crisp, Cool & Nourishing — Jicama
This Wellness Wednesday, let’s highlight a crunchy root vegetable that’s as refreshing as it is nourishing — Jicama. Sometimes called the “Mexican turnip,” this mildly sweet, juicy veggie is a hydration hero and gut-friendly standout, perfect for plant-based...
The Crisp, Cool Charm of Bok Choy
Hey there, Looking to add more greens to your meals without sacrificing flavor or texture? Let us introduce (or reintroduce) you to bok choy—a crunchy, mild-flavored leafy green that’s ready to take your stir-fries, soups and sides to the next level. Why Bok Choy...
You’re Not Falling Apart —You’re Rising Into Something New
Somewhere along the way, menopause got labeled as a "problem" to be "fixed." Hot flashes? Mood swings? Slower metabolism? Doctors, ads and wellness gurus are quick to offer pills, patches and promises — all in the name of "fixing" you. But here’s what often gets left...
Watermelon – Juicy, Refreshing & Summer-Ready
Happy Seasonal Sunday! This week, we’re spotlighting the ultimate warm-weather fruit—Watermelon! Bursting with sweet juice and vibrant color, watermelon is in peak season across the U.S. from May through September, making now the perfect time to enjoy it. Whether...
Mexican Street Corn
Mexican Street Corn 1 1/2 cups frozen corn (thawed)1/2 cup raw cashews (either soaked overnight or soaked for 10 minutes in boiling water)1 tbsp nutritional yeast2 tbsp lime juice1/2 tsp chili powder1/4 tsp smoked paprikaSalt to taste1/4 cup water (more if...
Spice Things Up with Horseradish
Happy Savory Saturday! If you’re in the mood for something bold, bright and totally underrated—horseradish is your root of the day. When I was growing up, my mom used to grind her own fresh horseradish and mix it with red beets. We’d have it alongside Polish sausage...
Mexican Street Corn – A Plant-Based Twist
Hey friends, This week’s Friday Fave is a creamy, spicy twist on a classic — inspired by Mexican street corn, but totally plant-based and made with frozen corn (since fresh isn’t quite in season yet!). Recipe Ingredients: 1 1/2 cups frozen corn, thawed 1/2 cup raw...
Cheers to Tomatoes!
This Thankful Thursday, let’s show some love to tomatoes—the juicy, vibrant fruit that brings flavor and nutrition to so many of our favorite dishes. Whether fresh, roasted or sauced, tomatoes are packed with nutrients and versatility. Why We’re Thankful for Tomatoes:...
