Chocolate Bean Cake, from Debbie in Portland
This is something Debbie made and brought for me to try, as we were driving all over the rainy greater Portland area last weekend. That’s “Chocolate is Non-Negotiable” Debbie. If you can’t beat the chocolate addiction, make it tons more nutritious! This cake is rich and yummy and it comes to you with love from [...]
31 Comments • Continue Reading →6 tips to make any baking recipe healthier, part 1 of 2
At the Zermatt in December, I taught these six tips for making a baking treat healthier. You don’t have to know anything about recipe development. These are no-brainers. Three tips today, three tomorrow. (All of this information is in Ch. 11 of 12 Steps to Whole Foods.) 1. Substitute finely [...]
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one of my favorite weekend breakfasts, pumpkin waffles
So my Breakfast class at the Zermatt Resort last week was great fun. Just one strange thing, I discovered after class when I went to sample the food: the chef apparently made my Pumpkin Waffles . . . without pumpkin! Weird. But my newsletter with these recipes went out, and one reader immediately went out [...]
13 Comments • Continue Reading →Expo West and “health food”
So Tif and I got back this week from Expo West in Anaheim, one of the biggest trade shows in the U.S. After three days, we were still seeing booths we hadn’t been to before. Everything and anything you can find in a health food store. A lot of stuff you’d find in the “organic” [...]
20 Comments • Continue Reading →2 cake recipe contributions from a reader
These recipes were submitted by RuLea Taggart when I blogged about my kids’ birthday cake last August. (I have made healthier ingredient substitutions for these two recipes. Note that I have not tested the recipes, and any comments are welcome!) If you don’t have Original Crystal Himalayan Salt, read my report on it here with [...]
5 Comments • Continue Reading →Need motivation to eat less meat and more plants? . . . part 7 of 12
Today, good stats about the fact that Americans need EDUCATING on the subject of a plant-based, whole-foods diet. (You know GSG.com has an agenda to get YOU to help spread the word–and many of you already do so, brilliantly.) 98 percent of the wheat eaten in the U.S. is eaten as white flour. [...]
4 Comments • Continue Reading →Quinoa cookies
Brigham Young University’s alumni magazine just ran a story on some researchers who are distributing quinoa cookies to starving populations. The idea is that quinoa is a very nutritious food that is high in protein, important for people in third-world countries. 12 Stepper Kris and I have altered the recipe that ran in that publication [...]
9 Comments • Continue Reading →Eating right, even at Disneyland
Hi, Ben here—GreenSmoothieGirl.com’s webmaster. Robyn’s on spring break in SoCal, seeing Wicked and doing the theme parks with her family. But she left me her list of what she packed, to give you some travel ideas. She keeps her family’s energy high and digestion strong on vacation, while saving money on restaurants, by packing this [...]
Leave a comment • Continue Reading →okay, okay! here’s the recipe!
To everyone emailing me wanting the recipe NOW, alright already! I was going to post it tonight, but I wouldn’t want to hold you back from beet heaven. Chocolate Beet Cake This cake is great for birthdays and parties. My kids beg for this decadent but [...]
2 Comments • Continue Reading →The zucchini recipes my daughter Libby bragged about
My zucchini hater Libby (age 10) apparently said I would tell you my zucchini fritter and zucchini bread recipes, so here they are (I also have my two very favorite zucchini recipes, whole-wheat zucchini pitas and zucchini carpaccio, in my $7.95 collection): ZUCCHINI BREAD 3 eggs, beaten – 1 Tbsp. vanilla — 1 cup coconut [...]
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