How to Enjoy Eating Your Sunflowers and Grow Them

By | 2017-10-29T15:39:10+00:00 August 8th, 2017|Recipes, Vegetables|

Vibrant smiling sunflowers are so beautiful that they bring a smile to our face.  They are a food in more ways than the simple sunflower seed.  So much of the sunflower plant is a delicious edible food during its growing life from seedling to full growth of seeds. Also, it is a very nutritious food to grow and add to our meals.

Grow a big patch of sunflowers so you can eat the various edible tasty bits of the plants all summer long.  […]

Roasted Brussels Sprouts with Pecans and Cranberries

By | 2017-11-29T16:38:25+00:00 December 14th, 2015|Recipes, Vegetables|

This is an exceptionally tasty dish fit for a celebration meal. Roasting the Brussel Sprouts till crisp takes away the sulfur odor and taste.


2 cups fresh Brussels sprouts
1/4 cup fresh cranberries
4 Tbsp coconut oil or Ghee
1/2 teaspoon Himalayan salt
1/4 cup pecans
1 Tbsp Lemon Juice
Few sprigs of rosemary (optional)


1. Preheat oven to 375° F.
2. Wash and trim the ends from the Brussels sprouts. Remove dark outer leaves and cut them in half.
3. Melt coconut oil, putting half in baking dish.
4. Place the Brussels sprouts in a baking dish and sprinkle coconut oil and salt.
5. Bake the them, cut side down, for 18 minutes.
6. Remove them from oven, mix in cranberries.
7. Top with pecans and a few sprigs of rosemary.
8. Bake for an additional 12 minutes.
9. Place the roasted Brussels sprouts mixture in a bowl, top with lemon juice.
10. Serve.

Makes 2- 3 Servings

More Recipes and Information

Brussels Sprouts SaladEasy and delicious!
Brussels Sprouts, Not Just For the Holidays

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You can also learn how to plan and prepare super healthy meals with my
2-5-30 Healthy Diet Online Courses.

Baked Sweet Potatoes with Pecans

By | 2017-10-29T15:39:33+00:00 December 10th, 2015|Main Courses - Vegan Gluten Free, Recipes, Vegetables|

Wow baked sweet potatoes with coconut oil and pecans are a delicious combination!  Everyone knows sweet potatoes are yummy.  Did you also know how healthy and nutritious they are for you?

Read all about the 13 Surprising Benefits of Sweet Potatoes and Tips How to Cook Them Just Right.


3 – 5 fresh sweet potatoes
2 Tbsp maple syrup or 1/2 tsp light stevia
1/3 cup coconut oil or ghee, melted
3 Tbsp of water from steaming the sweet potatoes
1 cup pecan halves
1 tsp Himalayan salt
Large baking dish, 12 x 10 inches

uncooked sweet potato and pecans


1. Wash sweet potatoes and cut into quarters.
2. Steam for 5 minutes then put into a large baking pan.
3. Peel sweet potatoes and cut into 1 inch cubes.
4. Measure out 6 cups of sweet potatoes into the baking dish.
5. Mix oil, salt, maple syrup or stevia together.
6. Pour this mixture on top and sprinkle pecans.
7. Mix together.
8. Bake at 400 degrees for 30 to 35 minutes, until soft. Stir a couple of times.

More Sweet Potato Recipes and Information: 

Quick Healthy Pickles

By | 2017-10-29T15:39:59+00:00 July 27th, 2014|Recipes, Vegetables|

Quick pickles are done for immediate use rather than preserving. They also have a simpler flavour than the preserved kind.

The reward of making quick pickles is that with very little effort you could be enjoying pickles today.

Quick Pickles


3/4 cup Cider Vinegar
1/3 cup Water
1/2 tsp Himalayan salt
1 1/2 cups sliced Cucumber
3 drop Stevia
1 small Onion, sliced
1/3 cup chopped fresh Red Pepper
1/2 tsp Dill Seed
Black Pepper


1. Combine cider vinegar with 1/2-cup of water, salt and dill seed in a small glass container with lid.
2. Place vegetables in with the liquid mixture.
3. Make sure they submerged, add cold water to cover.
4. Cover; refrigerate at least 1 hour.
Salt draws moisture out of the vegetables, and encourages the growth of useful bacteria so do not skimp on it.

These Quick Pickles will keep for about 10 – 20 days.

Steamed Winter Vegetables

By | 2017-10-29T15:41:13+00:00 November 19th, 2012|Meatless Monday, Recipes, Vegetables|

steamed winter vegetables

It is important to get a variety of vegetables into our bodies every day and here are some great winter vegetables.


1 zucchini, cut into slices

1 small onion, cut quarters

1 cup kabocha or acorn squash or butternut squash cut into 1 inch pieces

3 – 4  pieces kale, cut into small pieces

Nori or dulse seaweed flakes optional


1. Place all the vegetables except the kale in a steamer or a pot with a tight fitting lid and ½ inch water.

2. Steam until almost tender.

3. Add kale.

4. Steam till tender.

5. Serve with Tahini Cream Sauce  on top.

6. And sprinkle seaweed on top if desired.

Try these Squash recipes: 

                                 Baked Squash with Vegetables

Baked Squash with Vegetables


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You can also learn how to plan and prepare super healthy meals with my 2-5-30 Healthy Diet Online Courses.

Crunchy Salad

By | 2017-10-29T15:41:20+00:00 September 18th, 2012|Meatless Monday, Recipes, Salad, Vegetables|



Here is a fun crunchy salad for any time when you would like a more filling salad.


4 medium carrots
1 fennel
4 radishes
pieces of celery
1/2 cup of pumpkin seeds, soaked or roasted


  1. Roast the pumpkin seeds in a hot pan (no oil)
  2. When they are golden remove from the heat
  3. Drizzle Braggs Seasoning or tamari on them
  4. Coarsely grate carrots
  5. Slice radishes into half moons
  6. Slice celery
  7. Cut the fennel into quarters and then slice thinly (also use the fennel greens)
  8. Serve with a healthy salad dressings; there are a couple in the chapter: ‘Real Food Recipes’ and ‘Greens for You Recipes’

Note:    This recipe is specific for our 2-5-30 Healthy Diets.  We use it mostly in our winter and fall.
Check it out here by clicking on this link:   2-5-30 Healthy Diet.

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