Cucumbers, tomatoes, avocado, mixed sweet herbs and red onion are bathed in a light balsamic vinaigrette.
This yummy, crunchy chopped, raw vegetable salad is full of super-nutrients and allows plenty of room for variations.
Light and easy, this vegan, gluten free whole foods recipe for Napa cabbage and vegetable coleslaw with tahini dressing is a perfect alternative to regular coleslaw.
Healthy French cooking? Yes! With a few tweaks and revisions, you can have the best of French cuisine without a heavy overload.
Celery root remoulade (celeri remoulade) is an iconic French salad, sort of a French version of coleslaw, with a creamy, mayonnaise based dressing.
This fat burning nopal cactus green cocktail smoothie recipe is a variation on a smoothie we see at our local farmer's market.
Crisp and crunchy, naturally sweet and popping with flavor, lobster and corn bruschetta is a fabulous dish for summer entertaining.
This ant-inflammatory coconut chlorophyll green smoothie recipe combines coconut water, liver cleansing greens and spices with chlorophyll rich green powder in a powerful healing drink.
This simple and versatile recipe for wild rice with pistachios and mint makes a lovely three season side dish for spring, summer or fall.
Chewy, gluten free and vegan, these fabulous oatmeal cookies will please the toughest of customers with their rich and delicious flavor and texture.