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Chickpea Penne With Arugula Pesto

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Arugula can help cool your body down while giving you a good dose of calcium!
chickpea penne with arugula pesto

Is there anything more comforting than a big bowl of pasta? Nope. There’s not. At least not in my book. And this chickpea penne with arugula pesto doesn’t disappoint.

This recipe is great on 2 different fronts. First, there’s the pesto. OMG — this is sooooooooo good! And, it takes only 5 minutes to make. Next, there’s the beauty and deliciousness of the grain-free pasta made from chickpeas. Well, this is nothing short of genius!

I would serve this to a crowd of eve the pickiest eaters. But, truth be told, the last time I made this, it was all for me. Yes, it’s a really big bowl, I know, but I was home all by myself and I felt like I deserved the queen’s treatment. And this did the trick. And no, I didn’t eat the whole bowl. Well, at least not in one sitting… This was a totally decadent treat for me. A night home alone. A hot bath. A big bowl of this chickpea penne with arugula pesto. A nice glass of Sauvignon Blanc. Yup, certainly queen-like!

Basil pesto has always been a go-to for me. But recently, I started experimenting with pestos made from different herbs and greens and other interesting veggies. I can honestly say that this arugula pesto is amazing. I have started to like it even better than my traditional beloved basil pesto.

As soon as I admitted my love for all things pesto, I started seeing recipes all over the place. I just want to give a shout-out to Emily at A Nutritionist Eats for opening my eyes to arugula pesto.

chickpea penne with arugula pesto

chickpea penne with arugula pesto

Here are some of the great healing ingredients in this chickpea penne with arugula pesto:

Arugula has a good amount of calcium and it also contains vitamins A, C and K. It is rich in potassium and it’s extra beneficial in the summer because it actually cools the body down. This delicious peppery green is also believed to be a libido booster. One of the first things I learned when I started really taking care of my health through proper nutrition, was to substitute dark greens for lighter greens whenever possible. One of the easiest, tastiest, and healthiest switches you can make is to swap out some of your lighter salad greens for peppery, dark arugula.

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe uses zested lemon peel and lemon juice.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice.

chickpea penne with arugula pesto

Chickpea Penne With Arugula Pesto
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Recipe type: simple, pasta, comfort food, pesto
Cuisine: pasta, American, Italian, grain-free, dairy-free
Author:
Prep time:
Cook time:
Total time:
Serves: 3
Arugula pesto is even better than basil pesto! This is awesome. And it takes only 5 minutes to make it. Use grain-free pasta like I did, or substitute your own favorite pasta!
Ingredients
  • ½ lb grain-free chickpea pasta (or use your favorite pasta), cooked al dente, and drained (SAVE ABOUT ⅓ CUP OF THE PASTA COOKING WATER FOR THE PESTO!!!)
  • 2 cups arugula
  • 3 Tbs extra-virgin olive oil
  • Juice and zest from one lemon
  • ½ cup raw cashews
  • 2 garlic cloves, chopped
  • 2 Tbs vegan Parmesan (or whatever Parmesan makes you smile)
  • Sea salt to taste
  • pinch of dried red pepper flakes, or to taste
Instructions
  1. Put the cooked pasta in a large bowl. (Be sure to reserve about ⅓ cup of the pasta cooking water, and set that on the side in case you need it for the pesto.)
  2. Put all remaining ingredients in a food processor and process until finely minced. Add as much of the reserved pasta cooking water as you need to make it a creamy pesto-y consistency.
  3. Toss the pesto with the pasta.
  4. Enjoy!

chickpea penne with arugula pesto

Beet Hummus

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                           Beets are good for endurance and digestion!
beet hummus

I used to make homemade hummus all the time. I don’t know why I stopped, but stop I did. I think I forgot how easy it is to make it and how much better it tastes than those store-bought containers. But, let me tell you, it is easier to make homemade hummus than it is to go out to the store and buy it! And when you can add in your own flavors, there’s no need to ever buy it. Hmmmm…. I hope I remember this next time. Anyway, this Beet Hummus is delicious! And, look how pretty!

Long, long ago, when I would be preparing for a dinner party, I fixated on the appetizers. I would put out pretty platters of way too many finger foods and dips. I loved to make them and I loved the idea of eating all of my creations with awesome cocktails before dinner.

And everyone would be full before dinner.

Then I got smart. Nobody needs a boatload of appetizers if you are serving a delicious dinner. They may need the cocktails, but not all of that pre-dinner food.

So, now I pick one dip and maybe one finger food and I’m done… OK, so now I feel I have carte blanche to make way too many courses for the actual dinner… but it’s still better…

Last week, when I had some of my favorite people to dinner, I made 2 bowls of this beet hummus and served it with some divine breadsticks, some gluten-free chips, and some fresh carrots and radishes. Yum. That’s all I can say. Just yum.

And if you want a recipe for the best beet side dish ever, you have to try my Pomegranate Glazed Beets!

beet hummus

beet hummus

Here are some of the awesome healing ingredients in this beet hummus recipe:

Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way.

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

Sesame seeds have many great nutritional benefits. This recipe is made with tahini (sesame seed paste). They are an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. For this recipe, you can use store-bought tahini.

Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels.

beet hummus

Beet Hummus
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Recipe type: appetizer, dip, hummus
Cuisine: vegan, vegetarian, simple
Author:
Prep time:
Total time:
Serves: 8
This amazing beet hummus is so easy to make! You just toss everything in the food processor and it's done!
Ingredients
  • 3 medium red beets, peeled, quartered, and roasted until softened or 3 pre-cooked medium beets
  • 1 can chickpeas, rinsed and drained
  • sea salt to taste
  • juice of 1 large lemon
  • 3 Tbs tahini
  • 3 Tbs water
Instructions
  1. Put all of the ingredients in the food processor and whiz it up until smooth!
  2. That's it! Enjoy!

beet hummus

Kale With Tomatoes And White Beans

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kale with tomatoes and white beans

A few nights ago I was rummaging through my fridge trying to figure out what to make for dinner. Nothing caught my eye. I opened all of my cabinets, hoping that something would jump out at me there. That’s when I realized that I have so many cans of different kinds of beans, it’s a little embarrassing. My embarrassment was the start of this kale with tomatoes and white beans side dish.

Usually, when I cook with beans, I end up with something very warming and better suited to a cold winter night than one than a warm summer night. My daughter was flying in for a visit and I knew she’d be hot and starving and there was no way I would be able to sell a hot chili or Mexican-y dish… ugh… I was just drawing a blank.

So, I started looking through recipes on some of my favorite food blogs. A big thank you goes to Miryam at Eat Good 4 Life — she posted an awesome recipe and it was just perfect. My lack of inspiration fed on her great recipe…

If you want to learn more about the benefits of kale, and why you should make this hearty green one of your go-to greens in salads and other dishes, read this article from HealthyLine. This article lists 26 benefits you can get from kale… 26!

I served this kale with tomatoes and white beans as a side to a nice bowl of soup, and a new favorite meal was born. The next time I make salmon, this definitely will be my go-to side — it will look great next to the orange fish and… yum!

If you want another great side dish that’s perfect for summer, try my Zoodles With Raw Tomato Sauce recipe.

kale with tomatoes and white beans

kale with tomatoes and white beans

Here are some of the reasons this kale with tomatoes and white beans dish is so good for you:

Kale is everywhere these days. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. Make sure you clean the kale leaves thoroughly and remove the center thick stems if they bother you (I don’t like to eat these think stems). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections. This recipe uses both fresh and sun-dried tomatoes.

White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.

kale with tomatoes and white beans

Kale With Tomatoes And White Beans
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Recipe type: side dish, kale, simple
Cuisine: recipe adapted from Eat Good 4 Life
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is a great, simple side-dish for everyone. Even people who think they don't like kale will love this!
Ingredients
  • 1 pint grape tomatoes
  • 2 Tbs extra-virgin olive oil, divided
  • sea salt and black pepper
  • 2 bunches of Lacinto (black) kale, thick center ribs removed and discarded, and leaves cut into 2 inch slices.
  • 3 Tbs balsamic vinegar
  • 1 15-oz can white beans, rinsed and drained
  • ½ cup vegan Parmesan cheese shreds
Instructions
  1. Heat 1-Tbs of the oil over medium heat in a large skillet.
  2. Add the tomatoes and cook, stirring occasionally, until they are blistered and start to blacken a bit, about 10 minutes.
  3. Add the vinegar and the kale.
  4. Stir just until the kale wilts.
  5. Transfer the mixture to a large bowl and stir in the beans.
  6. Taste, and add salt and pepper.
  7. Stir in the Parmesan.
  8. Enjoy!

kale with tomatoes and white beans

Turmeric Chia Pudding

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Chia seeds are great for your heart, digestion, and skin!
turmeric chia pudding

Breakfast is my favorite meal of the day. I absolutely love to go out for breakfast. I also love to cook breakfast. I love breakfast for dinner… and lunch. But, I’m human, and sometimes there’s just not enough time in the morning to have an elaborate breakfast. OK, most days there’s not enough time. Except Sundays. Sundays are made for HUGE breakfasts. Anyway, this turmeric chia pudding is the perfect solution to those I-have-no-time-for-a-good-breakfast days.

Chia seeds are like magic beans. You take the sand-like substance out of the bag, add liquid, and you get a velvety, rice-pudding-like creamy pudding. Magic.

I have made chia pudding in every flavor imaginable. And, I’ve also experimented with some flavors that most sane people wouldn’t want to imagine… This turmeric chia pudding was a great experiment! It has a slight Chai flavor. And the goji berries in it give it great extra flavor and texture.

Have you made chia pudding before?

It’s the easiest! Put the ingredients in a jar, shake it up, put the jar in the fridge overnight. Eat it in the morning. Done. Cue smile on face. And, it’s sooooooo good for you!

If you don’t like the texture of rice pudding, or tapioca, feel free to put it in the blender in the morning to get a smoother pudding. But, I like mine with all the chia texture.

If you want to try another flavor of chia pudding, try my recipe for Matcha Chia Pudding.

turmeric chia pudding

turmeric chia pudding

Here are some of the amazing healing ingredients in this turmeric chia pudding:

Chia seeds are ancient seeds that got their name from the Mayan word for “strength”. These tiny seeds have the unique ability to turn liquid into a gel-like substance when making puddings and they are great added to smoothies and shakes. They are rich in omega-3 fatty acids,and fiber. And, because they are so high in antioxidants, they help keep your skin looking younger. They help optimize both your digestive system and your cardiovascular system.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. For this chia pudding, I used cashew milk.

Pure maple syrup contains antioxidants that help reduce inflammation in the body (think inflammatory bowel syndrome or heart disease). It also contains zinc, calcium, and magnesium. It’s much lower on the glycemic scale than traditional sugar. Whenever possible, use a darker (grade B) syrup because the nutritional composition is better than that of lighter syrups.

Cinnamon is one of the best herbs to warm the body. It’s great if you have a cold. If you are nauseous or have diarrhea, go for the cinnamon. It also gives you energy and helps with menstrual pain. Cinnamon is a Chinese herb: “gui zhi” is the cinnamon twig and “rou gui” is the cinnamon bark. Both are warming and are used for a variety of ailments. In the winter I add cinnamon to all sorts of foods. It helps with the common cold, swelling, various menstrual issues and some aches and pains. Be careful with it if you have a fever because it is so warming. Here’s an article about the benefits of cinnamon from Well-Being Secrets.

Goji berries are also a Chinese herb (Gou Qi Zi). They are great for your blood. I prescribe them to some people with chronic pain in the legs and lower back. They are also good for men experiencing impotence and can be used to treat some eye problems. Women who are pregnant and people with intestinal issues should be careful not to eat too many gojis, but the amount in this bark should be fine for anyone.

turmeric chia pudding

Turmeric Chia Pudding
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Recipe type: paleo, vegan, vegetarian, simple, overnight
Cuisine: breakfast
Author:
Prep time:
Total time:
Serves: 4-6
Put all of the ingredients in a jar and shake it up. Let it sit in the refrigerator overnight. Done. Awesome.
Ingredients
  • 2 cups cashew milk (or another non-dairy milk of your choice)
  • ¼ cup plus 3-Tbs chia seeds (you can buy them here)
  • 3 Tbs pure maple syrup (you can try this one)
  • 1-1/4 tsp cinnamon
  • about 1 tsp turmeric powder (use a little more or less depending on your taste) (here's one)
  • 6 grinds of black pepper (don't leave this out -- it helps with the absorption of turmeric)
  • ½ tsp vanilla extract
  • 1-1/2 Tbs goji berries
Instructions
  1. Put all of the ingredients into a mason jar.
  2. Put the lid on.
  3. Shake it up.
  4. Let sit in the refrigerator overnight.
  5. Enjoy in the morning.

turmeric chia pudding

Strawberry Cauliflower Smoothie

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Are you having problems with memory loss? Try some cauliflower!

strawberry cauliflower smoothie

Cauliflower in a smoothie? Yes! You can stop rolling your eyes and scrunching up your nose. This is delicious. And creamy. And healthy. And easy. It’s true, and this strawberry cauliflower smoothie is now my new favorite. But, don’t just take my word for it — after I posted a video for this smoothie on Facebook, many people felt the same need I did (to make it NOW) and the result was unanimous — it’s awesome!

The idea for this recipe came from Laney at Life Is But A Dish. As soon as I saw her post, I knew I had to try cauliflower in a smoothie. I mean I had to… I went immediately to the store and bought a bag of frozen cauliflower. I don’t think I’ve ever bought frozen cauliflower. But I bought a big bag and it’s amazing in this strawberry cauliflower smoothie.

What does it taste like? I know you are wondering… it tastes like strawberry ice cream. Yup. It does. Okay — slight disclaimer — I haven’t had real ice cream in probably about 15 years… but to me it tastes like that.

I used some of my favorite superfoods and healing ingredients in this recipe, so feel free to customize yours however you like.

I know you are going to love this one!

And, if you are looking for another great smoothie recipe, try my Pineapple Turmeric Smoothie.

strawberry cauliflower smoothie

Here’s what makes this strawberry cauliflower smoothie so healing:

Strawberries help get rid of excess alcohol in your body and they are good for your heart. They even help reduce plaque in your mouth and can make you feel better if you have an annoying dry cough or if you feel bloated from eating too much. So, if you’ve overindulged, strawberries are great for you.

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation.

Collagen strengthens bones and muscles, keeps your joints healthy, improves flexibility and concentration, and helps heal your digestive system. It also keeps you looking youthful.

In eastern medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. This smoothie contains coconut oil.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. For this smoothie I used store-bought cashew milk, but sometimes I make it myself… but I lazed out a bit here.

Bee pollen is considered one of the most nutritious substances you can put in your body. It is higher in protein than anything animal-based and it contains an amazing amount of amino acids. It’s good for your energy, your skin, your breathing and your allergies. Add a spoonful to whatever you can. I know there are differing opinions as to whether bee pollen is vegan; so if you would prefer to leave it out, that’s just fine.

I love to add bananas to smoothies; they give it a great natural sweetness and a nice creamy texture. Bananas are good for your intestines (an old Asian remedy was to eat a banana every day to relieve hemorrhoids) and your lungs, and they even help relieve the effects of overindulging in alcohol.

strawberry cauliflower smoothie

Strawberry Cauliflower Smoothie
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Recipe type: paleo, whole30, vegetarian, smoothie, snack, breakfast, superfoods
Cuisine: recipe inspired by: Life Is But A Dish
Author:
Prep time:
Total time:
Serves: 2
Don't let the cauliflower fool you -- this smoothie tastes like strawberry ice cream!
Ingredients
  • 1 cup frozen cauliflower
  • 1 cup frozen strawberries
  • 1 Tbs collagen powder
  • 1 scoop Vital Reds powder (This is optional, but I used it and it's a little sweet, so if you are not using it I would add 2 pitted dates to the blender for sweetness.)
  • ½ a banana
  • 1 Tbs coconut oil
  • 1-1/2 cups cashew milk (or non-dairy milk of your choice)
  • 2 tsp bee pollen (I use this one)
Instructions
  1. Put all ingredients in a blender.
  2. Whiz it up til smooth.
  3. Enjoy!

strawberry cauliflower smoothie

Zoodles With Raw Tomato Basil Sauce

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These zoodles with raw tomato basil sauce can actually help calm your mind…

noodles with raw tomato basil sauce

Honesty time. I don’t love zucchini noodles. I really want to, but I just don’t. I know everyone, everywhere, is saying that noodles are a great substitute for spaghetti. Yeah, right. Not so much for me. BUT, they are so good for you — especially these zoodles with raw tomato basil sauce — that I made it my mission to figure out why I don’t love noodles as much as everyone else seems to.

This is what I figured out: I just don’t love them when I think of them as spaghetti. When I’m expecting a big heaping bowl of satisfying pasta, any kind of vegetable, no matter how good it is, just isn’t going to cut it. So, here’s my trick. I serve them with a cold sauce (and this one is delicious), so that it seems more like a salad-y dish than a pasta dish. This way I’m not disappointed. And, let me tell you, the flavor is so good, it’s the best salad ever!

I guess it’s a mental thing. A mind over matter thing.

But, I can honestly say, I love these zoodles with raw tomato basil sauce as a side dish for my grilled fish. Or with my collard wrap for lunch. And I used the sauce as a salsa for some grain-free chips too! Ah, a multitasking dish… you gotta love it!

If you are a zucchini lover, you should also try my recipe for Vegan Skillet Zucchini Parmesan!

noodles with raw tomato basil sauce

noodles with raw tomato basil sauce

Here are some of the awesome healing ingredients in this recipe for zoodles with raw tomato basil sauce:

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections. This recipe uses both fresh and sun-dried tomatoes.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations and hot flashes due to menopause.

Oregano is a powerful antioxidant and it is great at fighting bacteria. It’s also known as an herb that brings joy and happiness to people. I even just bought a bottle of oregano essential oil and I put a drop in our smoothies or water when anyone has a cold… it works great!

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

noodles with raw tomato basil sauce

Zoodles With Raw Tomato Basil Sauce
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Recipe type: paleo, whole30, vegan, vegetarian, vegetables, sauce, zucchini noodles, vegetables, zoodles
Cuisine: recipe adapted from: The Fully Raw Diet cookbook
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Zucchini that eats like pasta... the perfect easy side dish. And, everyone should add a few raw dishes to their diet...
Ingredients
  • 1-1/2 lb. zucchini noodles (pre-made or spiralized yourself)
  • 2 Tbs extra-virgin olive oil
  • 6 garlic cloves, smashed
  • sea salt, to taste
  • 1-1/2 lb fresh tomatoes
  • 2 celery ribs, cut into pieces
  • juice of ½ a small lemon
  • ¾ cup packed fresh basil leaves
  • 1 Tbs fresh oregano leaves
  • ½ an avocado, cubed
  • 3 sun-dried tomato pieces, packed in oil
Instructions
  1. Heat the oil in a large saute pan over medium heat.
  2. Add the garlic and saute, stirring, until in starts to brown.
  3. Add the zucchini and some sea salt and toss with a tongs just until the zucchini begins to soften a little bit.
  4. In a food processor, combine the fresh tomatoes, celery, lemon juice, basil, oregano, sun-dried tomato, and avocado. Pulse until the consistency of salsa (not completely smooth).
  5. Serve the noodles with sauce on top and pass the extra sauce on the side.
  6. Enjoy!

noodles with raw tomato basil sauce

Buckwheat Sweet Potato Arugula Salad

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Sweet potatoes are great for your digestive system!

buckwheat sweet potato arugula salad

In my mind, the best salads have 5 components: fresh greens, something chewy and substantial, something sweet, something tangy, and something unexpected. This Buckwheat Sweet Potato Arugula Salad has got ’em all!

When I lived in the suburbs for many years, I would go to the supermarket and stock up for the week. I was always a pretty good planner and I would have some idea of what I would need for the whole week and I would make a list and go buy those very things. That kind of planning was a necessity then. I mean, I had kids, a full-time stressful job, a long commute… it was the only way to get it done.

Oh, how things have changed. Now, I live in the very city I used to spend hours commuting to. I have a small kitchen, and, my kids are out of the house. Now, when I go to the market, I like to buy just what I feel like cooking and eating in that moment. Well, plus whatever unnecessary items catch my eye… This feels like such a luxury to me and I love it!

I very rarely crave salad for dinner. I just don’t think most salads are satisfying enough to be a good dinner. But, one day last week, I was craving salad. But I knew that I wanted some of it to be warm. My fav salad of all times is from an Italian restaurant that puts steaming hot veggies on top of ice cold greens… that’s what I wanted. But, I also wanted it to be vegan and to be filling at the same time. Oh, and I didn’t feel like eating too many beans. Wow, I can really be difficult at times…

Let me tell you, rather immodestly at that, that this salad is incredible. It hit all it’s marks. The buckwheat is chewy. The sweet potatoes are warm and sweet. The tempeh tastes like unexpected little pieces of smoky bacon. The spinach and arugula are refreshing.  The cherries are tart. The dressing is tangy. The pecans are crunchy. Okay, enough praises. But you’ve got to make this!

And, if you are looking for another great salad, try my recipe for Paleo Vegan Caesar Salad.

buckwheat sweet potato arugula salad

buckwheat sweet potato arugula salad

Here are some great reasons to make this buckwheat sweet potato arugula salad:

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Buckwheat is a seed, not a grain. It is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E, and has antioxidants that can help fight cancer and heart disease.

Arugula has a good amount of calcium and it also contains vitamins A, C and K. It is rich in potassium and it’s extra beneficial in the summer because it actually cools the body down. This delicious peppery green is also believed to be a libido booster. One of the first things I learned when I started really taking care of my health through proper nutrition, was to substitute dark greens for lighter greens whenever possible. One of the easiest, tastiest, and healthiest switches you can make is to swap out some of your lighter salad greens for peppery, dark arugula.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. Pecans are good for energy and they can also help you get rid of a cough. They are also good to help combat constipation, lower back pain, low libido, and erectile dysfunction.

Cherries are one of the best foods to combat many types of arthritis and joint pain. Also, because cherries help improve circulation, they can be helpful for post-stroke patients. In Chinese medicine, we also believe that cherries help to maintain the body’s “essence” or life-force. I always keep a bottle of organic black cherry juice in the fridge and I often drink a few ounces before bedtime or put a little in my smoothies. I also keep bags of frozen cherries in the freezer. And when fresh cherries are in season, you can always find a big bowl in my kitchen. This recipe uses tart dried cherries — I love them and use them as a substitute for raisins in many recipes.

buckwheat sweet potato arugula salad

Buckwheat Sweet Potato Arugula Salad
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Recipe type: salad, buckwheat, sweet potatoes
Cuisine: vegan, vegetarian, salad, side dish, main course
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This salad has everything you could ever want. It's filling and tangy and sweet and just so delicious! And it has so many healing ingredients!
Ingredients
  • 1 cup raw buckwheat, cooked according to package directions, then drained and rinsed with cold water (you should end up with about 2 cups of cooked buckwheat), and then immediately tossed with 2 Tbs extra virgin olive oil
  • 1 medium sweet potato (I used a purple one), washed and cut into 1-inch pieces
  • 1 Tbs coconut oil, melted
  • sea salt and black pepper
  • 1-1/2 cups fresh arugula, chopped
  • 1-1/2 cups fresh baby spinach, chopped
  • ⅓ cup pecans, chopped
  • 2 Tbs dried tart cherries
  • 3 oz Facon Bacon tempeh, cut into pieces (or substitute another cooked flavor of tempeh or whatever other meat substitute you like)
  • For the dressing:
  • ¼ cup extra virgin olive oil
  • 2 Tbs balsamic vinegar
  • sea salt and black pepper, to taste
  • 2 tsp Dijon mustard
  • 2 tsp coconut sugar
Instructions
  1. Preheat the oven to 450 degrees.
  2. Line a baking sheet with parchment paper.
  3. Spread the sweet potatoes onto the sheet and toss them with the coconut oil and some salt and pepper.
  4. Roast in the oven for about 20 minutes, or until the sweet potatoes are done.
  5. Meanwhile, make the dressing by whisking all of the ingredients together. Set aside.
  6. In a large bowl, combine the buckwheat, pecans, arugula, spinach, Facon Bacon, and cherries.
  7. Gently stir in the cooked sweet potatoes.
  8. Add as much dressing as you like and gently toss.
  9. Enjoy!

buckwheat sweet potato arugula salad

4 Ingredient Vegan Potato Salad

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Potatoes can actually be great for your digestion…

4 ingredient vegan potato salad

I have a fickle relationship with potatoes. Sometimes I love them and sometimes I hate them. Well, really, I always love the taste of them, but I don’t always love the way my body reacts to them. That being said, when I use really good quality organic potatoes, I’m usually a happy camper. And, in my book, there is nothing better than a good potato salad as a side dish. For everything. And this 4 ingredient vegan potato salad is the easiest side dish ever. And just to sweeten the pot — it stays delicious for many days in the fridge…

My favorite food of all times is french fries smothered in brown gravy. Yes, I really said that out loud. I don’t know why, but it feels kind of cathartic to release that info…

So, when I say sometimes I’m afraid potatoes won’t agree with me, maybe that has something to do with it… hmmmm…

“What makes this potato salad vegan”, you ask? It’s made with an aquafaba-based mayonnaise. Aquafaba is a creamy blend of chickpeas and kombu and it’s awesome (way better than it sounds)! You can buy aquafaba based jars of mayo now in some markets. This condiment is truly the work of a genius.

When I made this 4 ingredient vegan potato salad last week, I served it several times. To several different people. Not even one of them knew it wasn’t made with a full-fat creamy regular mayonnaise. Even better, nobody could tell that I was serving 3-day-old potato salad. I know, it makes you a little scared of receiving a dinner invitation from me, doesn’t it?

Anyway, this recipe couldn’t be easier. It almost seems silly to post the recipe. But, I will.

And, if you are looking for another great easy potato recipe, try my recipe for Crispy Spicy Roasted Potatoes.

4 ingredient vegan potato salad

Here are the great ingredients in these every-so-simple 4 ingredient potato salad:

Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutritious sister, regular old potatoes can be just what the doctor ordered.

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular… The mayonnaise I love for this recipe is made from aquafaba (chickpeas).

Dill is considered a chemoprotective in that it can help neutralize some carcinogens. It also helps fight bacteria in the body.

Sea salt contains magnesium, calcium, potassium, zinc, iron, and iodine — all minerals that are necessary for a healthy body. Himalayan sea salt is good for your bones, sleep, libido, muscles, and heart. Be aware, sea salt is not the same thing as traditional table salt…

4 ingredient vegan potato salad

4 Ingredient Vegan Potato Salad
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Recipe type: potatoes, side dish, salad, simple
Cuisine: American, traditional
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This is the easiest, most delicious side dish ever! You need to make this... and it keeps well in the refrigerator for days!
Ingredients
  • 1-1/2 lb small red potatoes, unpeeled, quartered or cut into 1-inch pieces if potatoes are large
  • ½ of a red onion, minced
  • 3- to 4- Tbs vegan mayonnaise (I used this one)
  • ½ tsp dried dill or 2 tsp fresh dill, minced
  • sea salt, to taste
Instructions
  1. Boil the potatoes just until they are tender; do not overcook them!
  2. Drain and rinse under cold water.
  3. In a large bowl, gently toss the potatoes with the onion, mayonnaise, dill, and salt.
  4. Serve alongside everything and enjoy!

4 ingredient vegan potato salad

Cauliflower Chickpea Soup

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Chickpeas can soothe irritability and boost your mood!

cauliflower chickpea soup

This is one of my most-requested soup recipes (especially from my daughter — it’s her favorite). I first published this cauliflower chickpea soup recipe many years ago when I first started blogging. In fact, this soup is one of the reasons I started blogging — so many people wanted this recipe, that I figured I would post it on-line… and the rest is history.

Now, years later, my daughter came to visit this week and it still put a big smile on her face when she called me on her way here and said she was hungry and I was able to tell her that this soup was waiting for her. You just gotta love a kid who can be made happy by the little things in life…   It makes me especially happy that she loves food and I love to cook!

The creaminess of this soup is unparalleled. Yet, there’s no cream — it’s completely vegan. There’s not even any non-dairy milk in it. The base of this soup is entirely made from cauliflower, onion, and garlic. It gets whizzed up in the blender and the result is like a bowl of chowder that tastes like it’s made with heavy cream.

This cauliflower chick pea soup recipe can be whipped up on a busy week night. It’s also impressive enough to serve when you are entertaining.

I can’t say enough good things about this soup.

It’s really creamy and decadent tasting.

It’s really easy to make.

It works perfectly as leftovers — so, if you make a big pot and put it in the fridge, you will be able to eat healthy all week long.

It really is perfection in its simplicity.

If you want another great recipe with mood-lifting chickpeas, try my recipe for Vegetable Hummus Dip.

cauliflower chickpea soup

cauliflower chickpea soup

This soup is simple, but it has great healing ingredients:

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier. And, as in this soup, it makes an awesome substitute for cream!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

cauliflower chickpea soup

Cauliflower Chickpea Soup
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Recipe type: soup, comfort food
Cuisine: vegan, vegetarian, simple
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This simple soup is vegan, decadent, and just perfect in it's simplicity!
Ingredients
  • 2 Tbs extra-virgin olive oil
  • 2 med yellow onion, roughly chopped
  • 1 head cauliflower, roughly chopped
  • sea salt and fresh ground pepper, to taste
  • ½ tsp hot red pepper flakes, or to taste
  • 5 garlic cloves, smashed
  • 2 16-oz cans chickpeas, drained and rinsed
  • white truffle oil, to drizzle on soup when serving
Instructions
  1. Heat the oil in a large pot over medium heat.
  2. Add the onions and garlic and cook, stirring, about 3 minutes.
  3. Add cauliflower, red pepper flakes, about 2 tsp salt (or to taste), and about 20 grinds of black pepper.
  4. Pour in 6 cups of water.
  5. Bring to a boil, then reduce the heat, cover partially, and simmer for 40 minutes.
  6. Pour the soup, in 3 batches, into the blender and whiz it up until completely creamy and smooth. (I used my Vitamix and it worked great.) *NOTE: when pureeing hot liquid in blender, cover the top tightly with a clean dish towel so that the steam can release and you can stay safe!
  7. As the batches are pureed, pour them into a large bowl. When all are done, transfer the soup back into the pot and add the chickpeas to the soup in the pot, and simmer for 15 minutes.
  8. Ladle into bowls and drizzle a little bit of white truffle oil on top of each bowl.
  9. Enjoy!

cauliflower chickpea soup

Simple Fresh Vegetable Soup

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This soup has lots of garlic and scallions to keep your immune system strong!
simple fresh vegetable soup

This soup is dedicated to all of my over-40-women-friends… those of you who want all that you deserve: inner health, outer beauty, youthful insides and outsides, a healthy immune system, balanced hormones, weight loss, radiant skin… I know, it sounds like a tall order, but this soup really does have ingredients to heal you inside and out and make you feel and look younger. It’s not magic. Well, actually, it kind of is a little like magic… This simple fresh vegetable soup is the complete package for every woman over 40.

And, it’s really easy to make, so it won’t mess with your work schedule or your busy life.

And, it can be made with whatever fresh veggies you have in your fridge.

And, the base is made with packaged broth.

And, you can just put the whole pot in your fridge and eat it all week long.

One of the things that I tell my clients is that if you make a big pot of healthy soup at the beginning of the week, you will have no reason to grab unhealthy snacks when you come home famished.

OMG, I sound like a commercial for soup! Haha… I’m not selling this soup — I promise —  but I do love it!

Okay, back to this simple fresh vegetable soup. This is so good. The veggies are cooked perfectly — you know what I mean — not mushy but not too crunchy. And the garlic infuses the broth so it has just the right amount of flavor. And there are some non-traditional vegetable soup ingredients like capers and chipotles so that you really feel like a gourmet when you try it.

I topped my soup with some vegan Parmesan, but feel free to use some croutons (preferably grain-free), or some crumbled crackers.

Right about now, I’m getting really sad that there’s no more soup left in my pot…

If you are looking for another easy soup recipe, try my Slow Cooker Vegan Split Pea Soup.

simple fresh vegetable soup

simple fresh vegetable soup

Here are some of the awesome healing ingredients in this simple fresh vegetable soup:

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around.1 However, I was taught to stay away from the plain white button shrooms that are so readily available. Recently, however, I learned that I was doing myself a disservice by avoiding these mushrooms. It turns out, if you make sure they are organic, there are lots of benefits in button mushrooms! They are detoxifying, can help get rid of phlegm, ease diarrhea, are good for circulation, and new research has shown that if you eat them often enough, they can reduce cancer cells in the body.

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Capers, although small in size, are a big source of anti-oxidants, and they actually can make you feel better emotionally because they activate the “happiness” center of your brain.

simple fresh vegetable soup

Simple Fresh Vegetable Soup
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Recipe type: soup, paleo, whole30, vegan, vegetarian, simple
Cuisine: American, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This is the easiest veggie soup recipe, yet it tastes gourmet! It makes the perfect leftovers all week long!
Ingredients
  • 1 qt vegetable broth
  • 6 garlic cloves, smashed
  • 4 scallions, sliced (including the root end)
  • 1 green bell pepper, diced
  • 1 14.5 oz can diced tomatoes
  • 2 carrots, peeled and sliced
  • 2 celery ribs, chopped
  • 1 med zucchini, diced
  • 1 head broccoli, crowns cut into florets, stems sliced
  • 8 oz white button mushrooms, chopped
  • ¼ lb sun-dried tomatoes, rehydrated in some hot water, sliced
  • ½ cup fresh parsley, roughly chopped
  • sea salt and black pepper
  • ½ tsp dried hot red pepper flakes
  • 1 tsp chipotle pepper with adobo (either just use the sauce or mince the peppers)
  • 3 tsp capers, drained
  • vegan Parmesan cheese shreds, for garnish (optional)
Instructions
  1. Pour the broth and tomatoes into a large pot. Bring to a simmer.
  2. Add the garlic, bell peppers, carrots, celery, and broccoli.
  3. Simmer 5 mins.
  4. Now add the rest of the ingredients. Stir and cook 20 minutes, or until the veggies are cooked al dente.
  5. Ladle into bowls and top with Parmesan.
  6. Enjoy!

simple fresh vegetable soup