Almonds are chock-full of vitamin E, a potent antioxidant that protects against cognitive decline and several cancers.
With a lightly crunchy, granola-like layer on top and a doughy, coconut-saturated center, this baked oatmeal is hearty and comforting. Serve warm or at room temperature, either on its own or with a dollop of tangy yogurt. ...read more
Yellow Indian Woman beans turn a pale lentil-like brown when cooked, but their ultra-creamy texture still brightens up this autumn-inspired recipe. ...read more
A maple-sweetened berry compote is poured over lemon-flavored quinoa for a summer breakfast bowl. ...read more
Butter and brown sugar are cooked together to make a rich toffee for this decadent treat. Corn syrup helps prevent the caramel from crystallizing as it cooks. If you don’t want to use corn syrup, substitute Lyle’s Golden Syrup, which is made from cane sugar. ...read more
A pivotal moment for raw foods chef Cherie Soria came when she realized she could re-create a favorite food she’d given up long ago: cheese. “I devised a technique that allowed me to combine nuts and culture them in such a way as to create real cultured cheeses,” she says. The ...read more
All the strict raw food orthodoxy? Forget it. Chef and YouTube personality Jason Wrobel has set up camp at the corner where raw food meets fun. Wrobel isn’t preaching—in fact, he offers some cooked vegan fare along with his wondrous raw creations. “People don’t like to be ...read more
If you’ve never tried roasted radishes—or radish greens—here’s your chance. ...read more