Let’s discuss the humble yet powerful herb today: Thyme. Known for its earthy, slightly minty and lemony flavor, thyme can elevate your meals with minimal effort. This versatile herb works well in savory dishes, transforming the ordinary into the extraordinary—and it’s a must-have in any plant-based kitchen!
Why I Love Thyme:
- Anti-inflammatory & antioxidant properties
- Supports immune function—great during flu season
- A natural flavor enhancer—perfect for reducing salt intake
Tips for Using Thyme in Everyday Cooking:
- Roasted Vegetables: Toss zucchini, potatoes, or carrots in a little veggie broth (or water for oil-free cooking) with thyme, garlic, and black pepper for an aromatic side dish.
- Tofu Scramble: A pinch of thyme adds a subtle, savory edge—pair with turmeric and black salt to mimic the flavor of eggs.
- Soups & Stews: Add thyme toward the end of cooking your vegetable soups, lentil stews, or chili for depth of flavor. This way is my fave!
- Herbal Tea: Brew fresh or dried thyme with lemon and a touch of agave for a soothing, immune-boosting tea.
- Homemade Plant-Based Butter Substitute: Mix thyme with nutritional yeast, garlic powder and mashed avocado or blended cashews—perfect as a spread for toast or veggies.
📘 Pro Tip:
Fresh thyme can be stored in the fridge for up to a week, but dried thyme lasts months in your spice rack. Use 1/3 the amount of dried thyme if substituting it for fresh.
I hope today’s herb spotlight inspires you to experiment with thyme in your plant-based dishes. Let me know how you’ve used it—I’d love to hear your favorite creations!
Until next time, stay savory and stay plant-powered!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
