This is an original recipe.  I would like to tweak the seasoning some but I will throw it out there to the masses and you can report back to me on the adjustments that you would make. Ingredients: 1 lb white navy beans (pre-soaked), rinsed and drained. 8 c. chopped fresh kale 1 c. (1 large) red potato, cubed 1 c. (1 medium) onion, chopped 2 t. (2 cloves) garlic, pressed 1 t of anise or fennel 1 T Miso

1 large sweet potato (about 1.5-2 c.) (I usually cook on the ‘potato’ setting in microwave) 1/4 c. walnuts (optional) 2 T cocoa 1 t vanilla extract 1/4 c. dates 1/4c-1 c. of unsweetened coconut milk (I use Silk brand) Mix in a high speed blender until smooth.  Serve warm or chilled.

I think we make a big mistake and underestimate our beautiful children when we jump to the conclusion that they will not be ‘on-board’ with this diet change.  For starters, we need to remember that we are the parents and just as we would likely not feed our children marshmallows for breakfast on a daily basis, once we know that foods are not healthy and safe for our children we need to make changes.  As a parent, I do not

In recent weeks I have been fielding questions from curious friends on what we are doing, how it works and where to find information.  On the surface, it can seem as though you are delving into unchartered territory.  However, once you break through the psychological, cultural and tradition barriers you will find a thriving community of people just like you in exactly the same place as you thriving on a plant-based lifestyle. Three months ago, I didn’t even know where

I have never been one for ‘diets’ unless you are talking about diet in the truest sense of the word to mean the foods that we consume.  Since changing to plant-based living three months ago I have never felt I have been on a ‘fad diet’ but the idea of bucking the system, going against the majority of information and traditions I have come to know and limiting my food options from the mainstream has made me feel a little

I make preparing meals easier by cooking some things during the week while I am home such as rice or beans.  Also, I prepare the cereal mix we use for the week by multiplying the recipe by 8, I then store it in an air tight container.  Our snacks are things like popcorn, cut up carrots, cut up apples, oranges, trail mix, peanut butter power balls, etc that we can prepare quickly or just grab from the fridge or pantry.

Sunday     Breakfast: Cereal Bowl     Dinner: Black Bean Burritos w/ Kale & Mashed Sweet Potatoes Monday     Breakfast: Peanut Oatmeal     Dinner: Stir Fry w/ Rice and Carrot Salad Tuesday     Breakfast: Oatmeal Bars & Fruit Smoothie     Dinner: Meatloaf, Roasted Potatoes, Broccoli Wednesday     Breakfast: Cereal Bowl     Dinner: Broccoli Soup & Muffins Thursday     Breakfast: Cereal Bowl     Dinner: Sloppy Lentil Joes, Salad, Cut Up Veggies Friday     Breakfast: Brown Rice Breakfast Pudding     Dinner: Chili &

This is a kid favorite and with no added sugar it is a big winner in our house. Peanut Butter Oatmeal 4 c. water1/2 c. chopped dates2 c. old fashioned oats1 c. chopped peanuts1/4 c. wheat germ1 t. cinnamon1 apple – chopped Bring the water to boil in a medium sauce pan.  Add the dates and oats.  Cook oats at a just boil for 3 minutes.   Add peanuts, wheat germ, cinnamon and apple.  Cook to desired thickness. Serve with

This is my creation.  I am typing this not while I am cooking so I hope I remember everything!  I’ve made this version three times now but it isn’t so different from the black bean burritos I used to make prior to starting down the path of plant-based.  What I love about this meal is that you can get everything you need in one meal, in one dish.  If you are cooking for kids they can put the pieces together