My friend Jake was unable to obtain a standard life insurance policy because he was overweight, and at a high risk for a heart attack, diabetes and other health problems. He read my book Life in Balance Cookbook, lost over... Read more
imcKimchi is a fermented condiment made froKm any number of vegetables. In this recipe, I like to use a very spicy cabbage kimchi, and I recommend you do, too. Taste your kimchi first and use less of it if you... Read more
There is so much more to vegan sushi than cucumber rolls! This recipe is a creative twist on a classic veggie roll, complete with a homemade teriyaki sauce. Instructions: Roast Japanese yam at 375°F for 45 minutes, or until soft.... Read more
When I gave up processed and refined sweeteners I never thought I would be able to enjoy a caramel apple again, until I created this recipe. Even without caramel, they look just like the real thing and people of all... Read more
This quick and flavorful dish can be made quicker still by using frozen veggies in place of the fresh. Chow mein or lo mein Asian noodles are good here, but it’s great with any other noodles, even spaghetti. From Forks... Read more
When I make fajitas I always feel like I’ve won a prize. They taste “special” without taking all day in the kitchen. Cooking the vegetables in a dry pan over high heat really brings out the grilled flavor of the... Read more
While this is a great recipe to make with leftover cranberry relish, it’s also a great reason to make your own cranberry relish! With no added sugar, it’s just fruit and oats … so you could eat it for breakfast... Read more
Make this salad when your favorite apples are in season. Honey crisp and gala apples contrast well with the tart cranberry vinaigrette. Cut the apples just before serving to maintain their color, or store them in water with a little... Read more
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