Press

In my family it's always grilling season and this is one of the best ways I have found to lock the flavors in if you're grilling in or out! Mix up the herbs and spices however you'd like - I love the boldness of this Cajun seasoning with with the brightness of the lemon!

I love this woman and so will you! Long time media personality, Jill Devine and I finally crossed paths in 2019 as I was opening the Center for Plant-based Living and now we can't stop getting in each other's business. Her podcast, Two Kids and a Career, may seem like it wouldn't line up with my kid-free, kale driven business, but as we are emerging from COVID, I think you'll see a lot of parallels with similar gripes and also celebrations, in this chaotic world.

Sure green beer on St. Paddy's Day is festive, but how about we even the playing field with some real greens! Skewer up your favorite green vegetables and dip in my new edamame hummus!

Last year we featured Caryn Dugan’s Big Bold Chili recipe, a vegan chili with two kinds of beans, good-for-you vegetables, tomatoes, herbs, mushrooms and bulgur as one of the comfort foods chefs loved in the early stages of the COVID-19 pandemic. We went back to Dugan at the Center for Plant-Based Living in Kirkwood to see what kind of vegan or vegetarian soup she might have. Her twist on a hearty vegetable soup introduces the Asian flavors of ginger and miso in a soup that’s low in calories and high in nutrient density.

Chef and I riff off of each other and have a great time in this show! I hate eggplant- except for this one dish! I made Eggplant Manicotti with Spinach Tofu Ricotta and a Cashew Bechamel. Sounds fancy, looks fancy, so dang easy.