These crisp, sweet-savory fritters are a great way to get even the pickiest anti-veggie eaters to eat colorful winter vegetables.
The fritters can be made up to 3 hours in advance, and left at room temperature. Warm on a rimmed baking sheet in a preheated 350° oven until crisp and hot, about 15 minutes.View Recipe >
Dr. Steven Gundry, author of the book Plant Paradox, brings us this fabulous veggie burger that "bleeds!" We are a big fan of his book,
and his recipes. Use a large beet about the size of a baseball. And, you can use any kind of mushroom, but portabella or cremini have the meatiest
To make your veggie burger "protein style," wrap it in a giant lettuce leaf. The leafy green wrap stands in for the bun!View Recipe >
The combination of tart vinegar and sparkling water packs a punch, while the fruit infusion and herbs are interesting for your palate. Peach and rosemary are a favorite combination, but you can also try berries or mango and mint, or substitute apricots or nectarines in this recipe. Feel free to garnish with any fruit you like!View Recipe >