AdventHealth Whole Health Institute
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.
Make this simple plant-based condiment and keep it on hand in the refrigerator for a ready-to-go topping.
Cream soups are so inviting, whether served hot or cold, and this one comes close to being a 15-minute meal!
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.
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.
These crepes can be used for sweet or savory dishes. They are a little labor-intensive but worth the effort.
Mazidra is a Middle Eastern/Mediterranean dish made with lentils, a small legume that’s a nutritional powerhouse.
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