Serving Healthy ®

Are you craving tacos, but don't want to eat chicken? These shredded oyster mushroom tacos will have your friends believing they are made from chicken, but no animal products are used. If you can't find king oyster mushrooms or trumpet mushrooms in your local grocery store, try looking in the nearest Asian market or just use standard oyster mushrooms and slice them into thin strips. [More]

Jicama is a wonderful root vegetable full of fiber, potassium, and calcium. It is a refreshing and juicy vegetable that adds crispness to salads or as simply as a snack. These raw jicama fries are simple and work great as an appetizer. [More]

Finally there is a plant-based whole food burger that is heart healthy and super easy to make. This burger has a great flavor while the oats, walnuts and mushrooms provide the perfect texture. [More]

We all know oats are heart healthy, but beets are heart healthy too! This steel cut oatmeal gets it's beautiful color from red beets. For a super heart healthy breakfast, try this oatmeal and you will be pleasantly surprised! [More]

Traditional Challah bread is enriched with eggs and oil, but this recipe replaces the fat with sweet potatoes or butternut squash to achieve a similar moist, slightly sweet, and light bread that is great on it's own or made into a vegan version of French toast. [More]

Healthy and satisfying enchiladas that provide a bounty of flavors. Filled with sweet potatoes, black beans, mushrooms, and kale. Top with your favorite enchilada sauce, hot sauce, or try our recipes for a red molé sauce and dairy-free "not-cho" sauce. These enchiladas are sure to please anyone who enjoys Mexican food, regardless of their position on eating meat and cheese. [More]

Oaxacan Molé sauce can be very intimidating because a true mole contains many different ingredients. This recipe is relatively simple yet it has a velvety, luxurious feel in your mouth and the flavor brings back memories of the many times I was fortunate enough to be a guest in the home of some fantastic cooks in central and southern Mexico. The final flavor and amount of heat will depend on the types of peppers used. You can use the dried peppers in the Mexican section of your favorite grocery store, or you can go to a Hispanic grocery store and pick up some dried Chile Negro, Chile Mulato, Guajillo, or other specialty varieties. [More]