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This Simple Chickpea Salad is not only delicious and easy, but will also wow everyone this Memorial Day, from omnivores to vegans to gluten-free diners. I will take this holiday prelude as an opportunity to remind my omnivorous readers how thoughtful it is to provide a vegan protein when you’re serving a group of partiers with diverse dietary needs.
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Today, I present you with a recipe for Baked Spaghetti Squash with Chickpeas & Veggies. Now that you may be starting to dine again with a few friends on occasion or meeting up with family you haven’t seen in more than a year, you might want a dish that impresses them with the delights of vegan cuisine. This entrée will wow them—even If I do say so myself!
Admittedly, this stuffed squash is a bit of a project. There is nothing difficult about it, but it has several steps, so plan to make this when you have a couple hours to relax and enjoy cooking.
This recipe takes advantage of my recently posted Asparagus & Sweet Potato Side, which becomes the filling of the scooped-out spaghetti squash boat.
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That’s the sum of it: organic asparagus spears are still available so I’m using them every which way, whether as an Asparagus & Sweet Potato Side, in a simple gluten-free Asparagus & Sweet Potato Pasta, or as a topping for Baked Spaghetti Squash with Chickpeas & Veggies (recipe coming soon on this blog). And of course, my now famed Asparagus Soup (Sacred & Delicious, page 92, made perfect with Easy Vegetable Soup Stock (Sacred & Delicious, page 90). After all, asparagus is the culinary herald of springtime, and it must be eaten with reverence!
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Happy spring, dear readers, and welcome again to the organic asparagus that can be found in abundance in March and April—in grocery stores, if not in your garden! My annual recipe addition to welcome spring always centers around asparagus, and this year’s installment includes a simple and delicious sauce for grilled or pan-seared asparagus. It’s perfect with any meal and ideal for Passover. The best part is that it’s fast, easy, and delicious! It’s also vegan and gluten-free.
I made the sauce with blanched almonds, as these are the preferred nuts, according to Ayurveda. They are lighter and easier
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At the end of 30 days of following the diet recommended by Dr. Mitchell, I had dropped 24 pounds. I continued to do a monthly detox week for four months to improve my overall health. Altogether, I’ve lost 40 to 45 pounds. My follow-up labs showed measurable improvement in cholesterol, triglycerides, and blood sugar/insulin resistance. It’s a confidence booster, for sure. As important, I feel so much better and my overall stamina has improved.
~ Drew Martin, financial analyst from Raleigh, NC
When I was in my early forties and started experiencing digestive problems and debilitating back pain, I thought this was simply a normal part of aging. My father had an ulcer by the time he was in his mid-thirties and severe arthritis and heart disease followed soon after. It seemed apparent to me that I was going to follow at least some of Dad’s DNA tracks.
But I had married Tom a few years earlier, who was in chiropractic school at the time, preparing to embark on a second career that would include becoming an Ayurvedic practitioner and registered herbalist. My husband pointed me toward a new paradigm
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In North Carolina, we’re catching the second winter storm to paralyze much of the country this week, but we have been blessed in my house to still have electric power—making it possible to invent this divinely inspired Chickpea Stew with Almond Butter. The first reviews to come in from my husband and friends who received a gift bowl are “Wow!” and “That was really delicious! Do you have a recipe?” Yes, dear ones, I do.
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Today I decided to try making a Vegan Dark Chocolate Pudding, in case my readers are looking for a new dessert on February 14—the joyful (if commercial) holiday of chocolate love. I had never tried making pudding from scratch, the exception being rice pudding (which is also divine). So, I asked Annapurna, the goddess of food and nourishment, to be my coach. The first try was oh so good and I’m happy to share the recipe with all of you!
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If you’ve embraced a resolution for healthy eating in 2021, you’ll surely want to try this recipe for Savory Spiced Carrots. Whether you are vegan, vegetarian, flexitarian, or omnivore, vegetable side dishes are a must to balance every meal!
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If you’re wondering about how to keep your new year’s resolution about healthier eating without adding extra time to your day, you’ll want to try this easy and flexible recipe for Red-Lentil Soup with Vegetables.
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Perhaps I’ve mentioned that I have a tendency to chase perfectionism. For this very reason, I’m updating my OMG Chocolate Chip Cookie recipe to make it easier for vegans and anyone who avoids eggs.
Just to be clear, this recipe is different from the one I first published during this blog’s infancy in February 2015. Ever since, I’ve played with the ingredients, revising it more than once. You’ll find a slightly different version in my 2018 book, Sacred & Delicious: A Modern Ayurvedic Cookbook. Then, just last week, I was baking and packing thank-you cookies for several amazing healthcare practitioners who are helping bring my injured hand back to life. I decided the recipe needed one more tweak to make it more accessible for readers.
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