Crisp veggies. Crunchy cashews. And tofu for the vegans or chicken for the meat-eaters. All in a savory-sweet, slightly spicy sauce. This recipe cooks up in two pans at the same time, so the process can be a bit hectic. But it’s well worth the effort!
Fall served up cold. A chilled coconut-milk-based pumpkin cream tops icy cold brew for the perfect bridge between summer and fall. Give yourself lead time with this one: The cream floats best when it’s refrigerated first.
Moist and lemony with flecks of zucchini and bursts of blueberry. These summery muffins are a new seasonal favorite around here!
Our absolute favorite green smoothie. This one’s sweet and tropical tasting. It’s only green in looks – you can’t taste the kale or spinach at all!