Warm spaghetti squash right out of your oven, stuffed with chunky tomato sauce, carrots, onions, peppers, white beans, and celery, and garnished with whole garlic cloves. It can all be yours tonight.
Our savory Beta Burger is 100% plant-based and made from mushrooms and oats, two of the highest sources of immune-boosting beta glucans.
This recipe is from my new book BEAT CANCER KITCHEN: Deliciously Simple Plant-Based Anticancer Recipes, in stores now! Pear and Pomegranate Salad with Maple Ginger
This recipe is from my new book BEAT CANCER KITCHEN: Deliciously Simple Plant-Based Anticancer Recipes, in stores November 16th and available for pre-order now! (Links
This dish combines many of the flavors of a traditional Ethiopian vegetable platter all into one salad. The unique combination of rosemary, jalapeño, and garlic adds serious wow factor. Enjoy!
This recipe is from my new book BEAT CANCER KITCHEN: Deliciously Simple Plant-Based Anticancer Recipes, in stores November 16th, 2021 and available for pre-order now!
You asked for it. You got it. I put together a quick video showing one day’s worth of whole food, plant-based meals for me.
I’ve been eating a lot of pomegranates lately because they’re cheap and in season right now.
Every time I mention eating pomegranates on my facebook page, someone asks,
“What’s is the best way to open them?”
So I shot a quick video to show how I deseed a pomegranate fast without water,
and without making a mess. Enjoy!
I’m throwing down the gauntlet with this oatmeal recipe.
Step aside Wheaties, THIS is the Breakfast of Champions.
Block out the flashbacks of being force fed boiled brussels sprouts as a kid.
This an absolutely delicious way to prepare one of the healthiest vegetables around.
Prepare to be amazed.
