Thrive Kitchen

Even if you know what to eat, and why it can help you feel better, navigating your kitchen as you start eating plant-based can feel a little scary. Brendan Brazier's FREE online program Thrive Forward, has helped thousands of people transform their health through plant-based nutrition. When Thrive Forward Kitchen Edition launches in September, you'll have the tools you need to make plant-based nutrition easy and delicious, every day. With world-renowned culinary experts—including Chef Susan Feniger and Chef Matthew Kenney—as special guests you'll discover how to transform classic comfort foods into nutrition powerhouses, transform basic staples into world cuisine-inspired go-to meals on the fly, and even dabble in raw food cuisine. With over 25 recipes, video tutorials and tips and tricks resource sheets, Kitchen Edition of Thrive Forward will give you the comfort level you need to take charge in your kitchen. More…
Personal Favorite Recipes by RenoVegans
Quinoa Pomegranate salad with Asparagus and nuts

2 c. cooked quinoa, drained and cooled off
⅔ (2/3) lb lightly steamed asparagus, cooled off
1 c. shredded carrot
½ c. chopped mint
½ c. chopped dill
½ c. chopped cilantro
½ c. scallions chopped
1 c. pomegranate seeds

Add all these ingredients together in large bowl.

2tbls. or so of olive oil
½ c. of lemon juice. Can also add some orange juice (optional).
Pinch salt
Mix dressing and add to salad.
Add ¼ c. chopped walnuts or more to taste.
Can also add dried cranberries as an optional item.

—Susan Johnson
Potato Salad
This is something that I grew up on, I call it "My Mom's Potato Salad", and in my opinion, the best potato salad you'll ever have!! It's simple, yummy, and vegan friendly :)

Ingredients: rose potatoes, vegetable oil, lemon juice, white onion (or yellow), salt and pepper.

Directions: wash and cut potatoes into bite size pieces (no need to peel, the red skin adds flavor), put in pot with just enough water to cover. Place on stove on high heat, as soon as water begins to boil, monitor for 5 minutes, then turn off heat. Drain water, keep potatoes in same pot. The onion should be cut in half, and sliced paper thin, when I say paper thin, I mean extremely super duper as thin as humanly possible to cut. Once cut, spread over warm, drained potatoes. Use equal parts of oil and lemon juice to dress the potatoes and onions, and salt and pepper. Don't be shy with the salt and pepper! Mix it all up, cover and let sit for about 5-7 minutes before serving. I don't use measuring cups, and have made this since I was tall enough to look over the counter, but I would suggest for one sack of potatoes (7-8 cups), use 1 to 3/4 of a large onion, 3-4 tablespoons of oil and lemon juice.

This recepie is incredibly easy, healthy and freakin delicious!! —Rachelle G.

~   Billy's 2012 Thanksgiving Menu   ~
(Click for recipes.)

In Honor & Celebration Of Animals
No animals will be harmed in the making of this meal…
Including humans!

Field Roast's Celebration Roast Solar Oven-Brazed with Root Vegetables
beets, potatoes, carrots, herbs from the garden
in local spring water & apple cider vinegar

Garnet Yam and Apple Baked "French Fries"
dusted with cayenne from the garden, cumin and spritzed with walnut oil

Oyster Mushroom Savory Pudding *
with lemon thyme, summer savory, marjoram and 4 kinds of sage from the garden
and homegrown oyster mushrooms

Sun Chokes From the Garden, Steamed
lightly mashed with roasted garlic from the garden, finished with a white truffle oil drizzle

Brussel Sprouts From The Garden
homemade pomegranate and kaffir lime syrup
sweetened with lucuma and thickened with arrowroot
with local pine nuts

Mushroom Gravy

Cranberry Relish
with whole tangerines, yuzu, kitchen grown kaffir limes & leaves
Custom Gardens (local) Hawaiian baby ginger
walnuts and filberts

homemade with mojave sage and calendula blossoms, lavender and elderberries from the garden
evaporated cane juice sugar
spring water from Boca Spring

Salad of Organic Golden Beats, Mesclun, Lettuce, Carrots, Radishes
Mutsu Apple and Basil Flowers
from the garden

Pumpkin Pie
with Billy's Best™ Nut Tree Spice Blend
topped with whipped coconut cream.

Hot Maca Cocoa
rice, almond and coconut milks infused with
chocolate mint, peppermint, spearmint and stevia from the garden,
shaved Hawaiian Red Turmeric (Ole'na) root
Custom Gardens (local) Hawaiian baby ginger and galengal.
organic/fair trade/raw maca and cacao powders
Billy's Best ™ Nut Tree Spice Blend and Hot Spice Blend

100% organic.

* Often called "stuffing," a term this chef finds objectionable.
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Nutritional information contained on this site is not intended to replace medical advice from a physician or nutritionist. If you are experiencing an emergent medical situation contact a doctor, urgent care facility or hospital emergency room. Talk over any major lifestyle changes with your trusted medical professional.
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