October 20, 2017
Lemon Spring Herb Bean Soup Spicy Lentil Soup Tomato Curry Soup Potato Kale Soup Moringa Vegetable Soup Savory Vegan Mushroom Soup Creamy Tempeh Tomato Soup Savory Green Pea Soup Asian-Style Chicken Soup
September 6, 2017
If you love ginger, this one’s for you, especially if you use the greater amount. Ingredient tip: Look for high-fiber coconut flour in the baking section of your natural market. To make the crust gluten free, use an all-purpose gluten free flour blend, such as Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour. *Yogurt Cream Blend: 1/2 cup plain low-fat yogurt, 1 tsp. vanilla extract, and 2 Tbs. honey. Makes 1/2 cup. **Citrus Glaze: Combine 3/4 cup fresh orange juice, 1/4 cup fresh lemon juice, and 3/4 cup honey in a small saucepan. Bring to a boil, stirring constantly. Reduce […]
August 30, 2017
Los Angeles is not just the City of Angels, it’s the City of Food Angels who were out in force on Sunday (July 30) to support the Los Angeles Mission and to offer the over 1,700 people attending the event sample tastings. Angeleno Magazine’s annual Live & Dine LA event, which was held at the Fairmont Miramar in Santa Monica, honors the city’s most distinguished chefs and restaurants that help shape and evolve Los Angeles’ culinary scene, and the dishes they served were delicious proof of it. FoodTrients, the cookbooks and website created by Grace O and dedicated to the […]
August 29, 2017
This staff-favorite dessert is warm, comforting and full of delicious fruit flavors. Venting the slow cooker while
August 8, 2017
Serve this recipe as a creative salad course, or serve open-faced as appetizers. If serving as appetizers, top beet rounds and cheese with a few arugula leaves and drizzle with dressing. This recipe makes more vegan cheese than you’ll use. Store extra in the refrigerator up to 2 weeks. If your beet rounds are especially large, add another teaspoon of vegan cheese per round. It’s Gluten Free and Vegan! Ingredients: 2 large red or yellow beets, scrubbed FOR THE RAW VEGAN CHEESE: 1½ cups raw cashews, soaked at least 2 hours and up to 12 hours 1 Tbs. raw apple […]
May 10, 2017
You can enjoy a classic steak salad that’s lighter on the steak but just as satisfying, with the smart addition of rich and hearty portobello mushrooms. The recipe is Gluten Free and grain free. Ingredients: ¼ cup balsamic vinegar ⅓ cup plus 1 tablespoon extra-virgin olive oil, divided 1 tsp. Dijon mustard 1 Tbs. maple syrup 1 garlic clove, grated ¼ tsp. salt ¼ tsp. ground black pepper 4 large portobello mushroom caps (5–6 inches in diameter) 8 ounces flank steak 2 heads romaine lettuce, chopped 2 cups halved cherry tomatoes 4 ounces crumbled blue cheese Directions: In a small […]
January 21, 2017
Lentil soup is a nutritional powerhouse! When combined with other vegetables and spices, lentils will leave you feeling full longer than other types of soups. Part of the legume (bean) family, lentils contain high levels of both soluble and insoluble fiber, making them a satiating and low calorie choice, helpful for weight management. Soluble fiber absorbs water and creates a gel consistency that is known for binding cholesterol-containing bile and escorting it out of the body, helping you detox. Insoluble fiber consists of plant-compounds that the body cannot digest, helping contribute to healthy bowels. Together, this high fiber content can […]
December 18, 2016
After I finished The Age GRACEfully Cookbook, I had so many more ideas for age-defying recipes that I immediately started working on a new cookbook. It’s The AGE BEAUTIFULLY Cookbook: Easy and Exotic Longevity Secrets from Around the World. Both cookbooks have won gold awards in the Independent Publisher’s Living Now Awards. The Awards celebrate the innovation and creativity of newly published books that enhance the quality of people’s lives. It makes me proud and happy that the cookbooks have been recognized for the very reason I wrote them – to help people live more vital and healthy lives. I dedicated […]
December 13, 2016
This tart will be the centerpiece of your dessert table: a crunchy, gluten-free walnut crust with a creamy maple-custard filling,