Archives: Recipes

Replace your bread with nutrient-dense sweet potato and add even more super nutritious foods like avocado, radish, onion, arugula, lemon, and oregano. Does it get any more healthful than this? The fact that this Avocado Sweet Potato Toast is also ridiculously yummy and fun to eat makes it a perfect breakfast. Let us know how many veggies you can pile on top!

This tasty take on a “BLT” has all the flavor, crunch, AND nutrition without the environmental impact of traditional bacon. What’s more, it’s so simple! Pile it high with lettuce and tomato or add your own spin by adding other veggies like radish, sprouts, or roasted sliced beets! This sandwich is a fun and delicious way to use your garden carrots.

They should start calling the fifth taste “YUMami” because it satisfies every taste bud. The rich flavor is why mushrooms often replace meat in plant-based diets, not to mention they’re so much healthier. Mushrooms have zero cholesterol, trans-fatty acids, or saturated fat, and they have tons of nutrition such as B vitamins, selenium, copper, and vitamin D (if sun-exposed). They also have phytonutrients that may boost immunity. This sandwich may feel indulgent because it’s bursting with flavor, but feel good knowing that you’re feeding your body well.

This simple vegan take on mayo is more than just mayo. Not only can it be your go-to spread for plant-based burgers, bowls, and sandwiches, but you can also make this your base to create other flavored sauces. Add garlic to make an aioli, jalapeno to make a spicy spread, or curry to make an Indian-inspired spread. The options are endless!

All the flavors in this dish work wonderfully together, especially if you give the tofu skewers a little time to marinate before baking. The umami flavor of the mushrooms combined with the sweet pineapple and savory tofu will satisfy all of your tastebuds!

Refreshing, nourishing, and perfect for warm summer evenings, this cooling soup does not disappoint. If your cucumbers are unwaxed, use the skin to maximize the nutrition. Otherwise, go ahead and peel them; either option is great. The lime keeps the avocado from turning brown, but it’s best to enjoy this within 3–5 days while it’s fresh.

Blueberry gets its beautiful color from the phytonutrient, anthocyanin, which has been shown to improve cognitive function, decrease blood pressure, lower cholesterol, and improve gut health. Add a splash of vitamin-C packed lemon and you have yourself a nutrient-powered alternative to water!

If you’re new to adding pomegranate arils to salads then you’re in for a treat! In this kale pomegranate salad, the arils' sweet and tart flavor complements the earthy kale and sweet apples nicely. Plus, they’re so light and refreshing — especially next to a hardy green like kale! This salad can be enjoyed year-round, from a refreshing meal on a summer evening to a colorful dish for a winter holiday party.

Really, this is the simplest plant-based “cheese” you’ll ever make. It’s made with only five ingredients and requires no soaking or baking. The nutritional yeast gives it a cheesy taste while miso lends an umami flavor and hemp offers an extra boost in nutrition. You could probably rename this “plant-based protein, omega-3, probiotic-rich cheese spread!” The nutrition analysis for this cheesy topper is pretty impressive — it’s off the charts for B vitamins (including B 12!), a good source of zinc and selenium and has 5 grams of fiber per 2 tablespoon serving.

Trying to get your kids (or your partner) to eat more sprouts? Use this chocolate-banana- peanut butter delivery system to sneak in the nutrient-dense ingredient. As long as you’re doing that, go ahead and make it a super sprout smoothie by adding a teaspoon of your favorite nutritional boosts like mushroom powder or spirulina!