AdventHealth Whole Health Institute
Aquafaba is just a fancy word for the liquid from a can of chickpeas. It’s easy, inexpensive, has a neutral flavor, and makes stiff peaks that are swoon worthy.
These fun and tasty zucchini fritters will be a guilt-free delight to your family and friends. They don’t require deep frying but bake easily in the oven.
Packed with a nutritious trio of beans, colorful and sweet corn, and a generous addition of spices, here’s a chili that will sustain a crowd.
This light and tender pie crust is made from simple ingredients that include no refined fats.
Winter squash cooks perfectly in a slow cooker, either baked whole or cut into pieces. Clean-up is quick and easy, and leftovers freeze well.
When you think of leafy greens, you might envision a crispy salad, but greens are also delicious in soup.
This recipe is a great way to celebrate the abundance of summer.
Pumpkin pie is the perfect plant-based dessert: full of nutrition, easy to make, and delicious to eat when paired with a great pie crust.
The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.
Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lifts the entire dish.
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