Vegetarian Recipes: Sauteed Collard Greens

Here’s an easy recipe for Brazilian style collard greens.



– 2 bunches collard or kale greens, about 2 lbs.

– 3 Tbsp olive oil

– 4 garlic cloves

– 1 cup vegetable broth

– Kosher salt and freshly ground black pepper


To prepare the greens, cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove grit. Dry thoroughly. Stack up the leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Bring a large pot of lightly salted water to a boil and blanch them for 3 minutes until tender.

Heat a large skillet over medium flame and coat with oil. Add the garlic and sauté for 2 minutes to soften. Add the blanched greens and toss well with oil and garlic. Pour in the broth and cook for 5 minutes until the greens are wilted and tender. Do not overcook. Season with salt and pepper. Serve with black beans.

Makes 8 servings.

Posted in healthy diet, healthy meals, healthy plate, plant-based diet, plantpowered, recipes for vegetarians, vegan, vegetarian | Leave a comment

Vegetarian Recipes: Mango Avocado Rolls

mango avocado roll
– 4 sheets Nori
– 1 lb Happy Tuna (found at Good Greens)
– 1 ripe mango
– 1 ripe avocado
– 1 large carrot, thinly sliced
– fresh cilantro

Over a bamboo sushi rolling mat, lay each piece of nori and top with happy tuna, mango, avoacdo, caroot, and cilantro. Roll and enjoy! :)

Serves 4

Posted in dairy-free, healthy meals, meals for vegetarians, meatless, plant-based diet, recipes for vegetarians, vegan, vegetarian | Leave a comment

The Beauty Detox Foods is coming soon!

Kimberly Snyder’s new book “The Beauty Detox Foods” is going to be released on March, 26th, 2013. I can’t wait to read it!

I love her philosophy, her approach to food, to health and beauty. It’s a simple but very powerful message. It brings us back to healthy, unprocessed, natural, fresh, whole foods.

About the book:

“Most recipe books just teach you how to make food. This book will transform the way you live your life. Beauty Detox Foods will explain the top 50 beauty foods for every beauty issue (acne, undereye circles, limp hair, dull skin, plus more)— and then helps you combine and these beauty foods masterfully into delicious meals. If you eat how Kimberly and her clients eat, everything improves: Your mood lightens. Skin radiates. Your energy jumps. Weight melts away. And ultimately you reach your full health and beauty potential.”

You can pre-order by clicking the link below:

Posted in dairy-free, health, healthy diet, healthy meals, healthy snack, plant-based diet, vegan, vegetarian, Why vegetarian | Leave a comment

Meatless Recipes: Avocado Reuben Super Sandwich


– 2 slices rye or pumpernickel bread
– Mustard
– Thousand Island dressing (see recipe below)
– 1/2 avocado, pitted, peeled, and mashed
– 1/4 cup sauerkraut


• Spread one slice of bread with some mustard, the other slice with Thousand Island dressing.
• Place the bread slices, dry side down, in a lightly oiled skillet. Top one slice with avocado, and the other with sauerkraut.
• Over medium heat, grill the sandwich until lightly browned and hot, about 5 minutes. Put the sandwich halves together and enjoy!

Makes 1 sandwich

~ # ~

Thousand Island Dressing:

– 1 cup vegan mayonnaise
– 1/3 cup ketchup
– 1/2 tsp. onion powder
– 1/4 tsp. salt
– 1/8 tsp. garlic powder
– 3 Tbsp. sweet pickle relish
– 2 Tbsp. minced stuffed green olives

• Blend the ingredients thoroughly in a mixing bowl or blender.

Makes 2 cups


Posted in dairy-free, healthy meals, meals for vegetarians, meatless, plant-based diet, plantpowered, recipes for vegetarians, vegan, vegetarian | Leave a comment

Meatless Recipes: Wild Rice Pilaf with Squash and Herbs

A wonderful harvest-season recipe in which tender veggies, fresh herbs and lemon zest complement chewy, earthy wild rice. Leftovers are perfect over a green salad for lunch.


– 1 cup wild rice
– 2 1/4 cups low-sodium vegetable broth, divided
– 1 medium onion, diced
– 4 cloves garlic, minced
– 1 cup diced yellow squash
– 1 cup diced zucchini
– 1/4 chopped fresh parsley
– 2 Tbsp. nutritional yeast
– 1 Tbsp. finely chopped fresh oregano
– 2 tsp. freshly grated lemon zest
– 1/4 tsp.  ground black pepper

If possible, soak wild rice in cold water overnight to reduce cooking time.

Bring 1 3/4 cups of broth to a boil in a medium pot. Stir in rice. Reduce the heat to low, cover and cook for 15 to 20 minutes or until tender. (If rice is not pre-soaked, add 3/4 cup water to broth and increase cooking time to about 40 minutes.)

Heat a large skillet over medium heat until hot. Add onion and garlic and cook for 3 to 4 minutes or until beginning to stick to skillet. Stir in 1/4 cup broth and continue to cook 3 to 4 minutes or until onion is translucent. Stir in remaining broth, squash and zucchini and cook about 8 minutes longer or ntil vegetables are tender. Stir in parsley, nutritional yeast, oregano, lemon zest, pepper and cooked rice until evenly blended. Remove from heat and server warm or cold.


Servings: 4 to 6

Posted in dairy-free, low-fat, low-sodium, meals for vegetarians, meatless, vegan, vegetarian | Leave a comment

Why Vegetarian: The Beauty Detox Solution

beauty detox


Just bought this book from Amazon the other day: The Beauty Detox Solution. I’m halfway through it and already learning a lot.

It’s fascinating how combining the right foods in the right order can make a huge difference on how much energy our body spends trying to digest food.

The idea is to rechannel part of that energy into our daily activities instead! Highly recommended! :)

Posted in health, healthy diet, healthy meals, meals for vegetarians, plant-based diet, recipes for vegetarians, vegan, vegetarian, Why vegetarian | Leave a comment

Recipes for Vegetarians: Tahini Miso Dressing

tahini miso dressing


This versatile sauce can be drizzled over raw or cooked vegetables, as well as grains.


– 1/4 cup water, plus more to taste
– 1 Tbsp light miso
– 1/3 cup tahini
– 1 clove garlic, finely chopped
– 1 tsp. grated orange zest
– 1 tsp. lemon juice

Servings: 4

Posted in dairy-free, health, recipes for vegetarians, vegan, vegetarian | Leave a comment

Why Vegetarian? Listen to Dr. Barnard’s advice! ;)

Neal D. Barnard, M.D., is an American physician, author, clinical researcher, and founding president of the Physicians Committee for Responsible Medicine (PCRM), an international network of physicians, scientists, and laypeople who promote preventive medicine, conduct clinical research, and promote higher standards in research.

An advocate of low-fat vegan diets, he has also conducted research into alternatives to animal experimentation and has been active in the animal protection movement.

As of 2012, he is an adjunct associate professor of medicine at the George Washington University School of Medicine and Health Sciences, serves as president of The Cancer Project, and heads the Washington Center for Clinical Research, a PCRM subsidiary.[1]

Barnard is the author of more than 50 published research papers on nutrition and its impact on human health, and several books, including The 21-Day Weight Loss Kickstart (2011), Dr. Neal Barnard’s Program for Reversing Diabetes (2007), and Breaking the Food Seduction (2003).

Posted in anticancer, health, healthy diet, plant-based diet, vegan, vegetarianism | Leave a comment

Recipes for Vegetarians: Easy Breezy Trail Mix



– 1/4 cup almonds (or walnuts)
– 1/4 cup cashews
– 1/4 cup pumpkin seeds
– 1/4 cup dried cranberries (or raisins)
– 1/4 cup dark chocolate pieces

Prep time: 5 minutes
Difficulty level: easy

Makes 5 servings:
1 serving = 1/4 cup


Combine all ingredients into a large bowl and mix.
Separate the mixture into individual containers or bags.

Posted in dairy-free, healthy diet, healthy meals, healthy snack, recipes for vegetarians | Leave a comment

Why vegetarian? Wise words from Dr Esselstyn on Plant-Strong Diets

Caldwell Blakeman Esselstyn Jr., M.D., (born December 12, 1933) is an American physician, author, and former Olympic rowing champion. He is the author of the 2007 text Prevent and Reverse Heart Disease which influenced President Bill Clinton and starred in the 2011 American documentary, Forks Over Knives.
extreme diet

Note: Forks over Knives is available on Netflix. I urge you to see this documentary. It’s an eye-opener!

What do you think it’s extreme?

Posted in anticancer, heart disease, plant-based diet, Why vegetarian | Leave a comment