Cottage Pie with Sweet Potato Mash One of my favorite comfort foods. This warm, savory dish is just as flavorful with mashed cauliflower instead of the sweet potato topping, so mix it up if the mood strikes. 2 pounds...
Szechuan Tempeh and Broccoli In the United States, Chinese takeout is often loaded with oil and sodium, but this version lets you enjoy the classic Szechuan stir-fry at home without all that grease and salt. Customize this recipe with...
Tart and Tangy Cran-Chocolate Pomegranate BROL Bowl Prebiotic goodness for breakfast to keep your microbiome happy all day long. 1 cup BROL*3/4 cup pomegranate seeds3/4 cup cranberries1 tablespoon unsweetened cocoa powder 1 tablespoon ground flaxseed1 tablespoon raw pumpkin seeds...
Cauliflower Alfredo Linguine with Roasted Asparagus Cauliflower is so versatile, delicious whether roasted, riced, pureed, steamed, water-sautéed or enjoyed raw. This amazing-for-you crucifer works its magic to make this creamy Alfredo sauce that tastes so decadent. Alfredo Sauce1/2 cup...
Baked Apples with Walnuts and Goji Berries These luscious baked apples taste like apple pie, but aren't bogged down with added sugar, flour, and fat. Another bonus is how great your house will smell while they're baking. 3 tablespoons...
Corn Chowder This chowder can be as thick and creamy as you like, depending on how much of the soup you puree. Don't forget to put the Salt-Free Hot Sauce on the table for those who want to add...
Ribollita with White Beans and Kale Ribollita is a rustic Italia soup that, like most soups, tastes even better when reheated and served the next day, as the flavors are allowed to develop even more- hence the name ribollita,...
Umami Sauce Redux Umami is one of the five basic tastes, though many people are only learning about it now. Te word was created by a Japanese chemist named Kikunae Ikeda from umai, which means "delicious," and mi, which...
Roasted Kabocha with Kale-Cranberry Stuffing Rather than starchy, boring bread cubes, the stuffing for this dish is made with my Basic BROL, combined with onion, celery, kale, and cranberries. To mix it up, try swapping in any combination of...
BROL Bowl with Sautéed Greens Savory breakfast lovers, rejoice! This BROL Bowl with Sautéed Greens is a great way to check off Daily Dozen servings first thing in your day. This dish reheats well, so consider making extra portions...
Light Vegetable Broth Use this light, all-purpose, salt-free broth in any recipe calling for any kind of broth. Properly stored, the broth will keep for up to 5 days in the fridge or up to 3 months in the...
Basic BROL (Barley, Rye, Oats, and Lentils) BROL stands for barley, rye, oats, and lentils. Barley groats, sold as hulled or hull-less barley, rye berries, and oat groats are available in well-stocked markets or online. Use purple barley if...
