This healthy and delicious take on ginger ale will help heal the digestive tract and support liver function, as it warms your body from the inside out. From Skinny Juices by Danielle Omar, MS, RD. Reprinted with permission from Da Capo Lifelong, © 2014. more→
Make these strawberry-filled vegan pancakes in late spring and early summer, when strawberries are at their best. Perfect for a relaxing Sunday brunch. Serve with some pan-sautéed vegan sausages on the side, if you’d like, and consider adding a few blueberries to the sliced strawberries reserved for garnish. Photos by Rachael Braun. more→
Maca powder, which has so many notable health benefits, has a caramel-y flavor that blends well into smoothies of all sorts. Here, it teams well with the strawberry, banana, and vanilla flavors. If you’re new to maca, use the lesser quantity; if you’ve been using it, allow for 2 teaspoons per serving. This makes about two 12-ounce servings. Photos by Ollzha.
I was a huge fan of milkshakes growing up (who wasn’t?). My all-time favorite ice cream flavor has always been mint chocolate chip, and today, it’s my son’s favorite as well. I thought of combining these two delicious childhood favorites into one leaner, greener dairy-free drink. The beautiful green color comes from healthy baby spinach. The flavor has the perfect amount of mint, and you can top your milkshake with chocolate chips like I did, or cacao nibs for a bittersweet flavor. This makes 1 large or 2 smaller servings. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils.
I think this juice tastes a little bit like a toasted marshmallow. It’s a mellow combination of nutritious carrots, energizing maca powder, and tasty cashews. Reprinted with permission from Superfood Juices: 100 Delicious, Energizing & Nutrient-Dense Recipes* © 2014 by Julie Morris, Sterling Publishing Co., Inc. Photography by Julie Morris and Oliver Barth.
I think I have had apricots in just about every recipe imaginable. One all time favorite is chevre stuffed apricots as an antipasto. Since this busy-bee does not indulge in animal cheese like this but once or twice a year, I decided to create a cashew chevre to stuff them with. It still has the smooth texture and tanginess that we all crave in an artisan chevre, but is made with raw cashews instead. more→
Back when I made this dessert for the first time, pomegranate juice was not yet widely available, so I had to juice the pomegranates myself. It was a true labor of love, involving twelve large pomegranates, a lot of pressing, and red-stained hands. These days, with bottled pomegranate juice easily accessible, it’s quick work to get this project going. You can use any type of pear for this, but Bosc pears are best because they take longer to cook, which gives them more time to absorb the aromatic pomegranate juice, and they hold their shape well after poaching. Recipe and photos from Extraordinary Vegan* by Alan Roettinger ©2013, reprinted by Book Publishing Company, by permission. Photo by Andrew Schmidt.