Whole Food Chocolate Hazelnut Granola Recipe

This plant-based granola is made using dates and hazelnuts in place of refined sugar and oil. It’s also chocolatey, crunchy, and works equally well as a stand-alone snack, or as a topping for your favorite chia pudding/smoothie bowl/yogurt. Let’s talk about carbs for a minute. As a die-hard, lifelong carb lover, I’m here to tell… Continue reading Whole Food Chocolate Hazelnut Granola Recipe

Vegan Peanut Butter Chocolate Chip Ice Cream

Use dates and a few pantry staples to make this whole food, plant based ice cream and avoid a perilous trip to the bodega Creamy vegan peanut butter ice cream, sweetened only with dates and studded with bittersweet chocolate chips. Need I say more? I let it be known in the Christmas gift exchange this… Continue reading Vegan Peanut Butter Chocolate Chip Ice Cream

Doing Shots is Healthy

A Cheap, Easy way to Boost Your Immune System Shots? This used to be what I said at the bar, rounding up a group for Jameson chased with PBR. Now, it’s what I say to Tim every afternoon before our daily swig of blended turmeric, ginger, and citrus, chased with a spritz of raspberry flavored… Continue reading Doing Shots is Healthy

Zongzi, or How to Stay Busy During Quarantine

A Whole Grain, Plant Based Alternative to the Dim Sum Classic Are you quarantined due to the increasing spread of COVID-19? Are you looking for a project that will challenge your motor skills and intellect, pass a few hours, and expand your cultural horizons without leaving your kitchen? Look no further. Growing up, my mom,… Continue reading Zongzi, or How to Stay Busy During Quarantine

Quarantine Cooking, Part II

Japanese-Inspired Dinner with Creamy Tofu Sauce and Whole-Grain, Plant-Based Sushi The situation is getting more dire by the day, with talk of a shelter in place mandate in New York, but that’s basically what we’re already doing. Both of the restaurants where I was working have shut down for now, and as of today, my… Continue reading Quarantine Cooking, Part II