Registered Holistic Nutritionist & Fitness Consultant

  This Spanish-inspired main-dish risotto is studded with plenty of shrimp, broccoli and lentils. If you happen to have sprouted lentils on hand, feel free to use them in place of the pre-cooked lentils. This is a once-in a while meal that I love to serve on a special occasion, along with a large leafy green salad. Simply omit the shrimp to make this a wonderful and complete vegetarian meal!...

  Good, whole grain tortillas are a thing of beauty. Once you know the taste of fresh handmade tortillas, you’ll never want to go back to the grocery store variety. Before I started making them myself, it was always a hassle finding good, whole grain tortilla wraps that weren’t full of preservatives, stabilizers and mold inhibitors.  Now you can make the best of the best! Yo...

  These quinoa sushi rolls are super easy and quick to make. They’re a nice twist on the traditional sushi and great for those who don’t particular favor rice. Image taken from Veggie Kitchen Ingredients: 1 ½ cup quinoa 3 cups purified water 1-2 tbsp lemon juice 2 tbsp pure maple syrup 2-3 tablespoons of tamari 2 tbsp nutritional yeast (B-vitamins) 2 gloves of...

This is a simple, yet classic ceasar salad dressing that is great as a starter.  Add the dressing to your crunchy romaine lettuce and top with homemade whole grain croutons, some sprouts, hempseeds and a touch of parmesan cheese for the perfect ceasar salad.     Ingredients: 1 free-range, very soft egg (boiled 1 minute) 2 cloves garlic, crushed ½ tsp unrefined sea salt...