Lunch or Dinner

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Cauliflower Chia Pizza Crust!

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Love Your Body Kale Salad

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Thai Summer Rolls

Thai Summer Rolls

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For the Summer Rolls:

  1. 8 rice paper wrappers
  2. A few torn leafy greens like rainbow chard
  3. 1 medium cucumber
  4. 1 medium bell pepper
  5. 2 medium carrots
  6. A handful of fresh mint
  7. A handful of fresh cilantro
  8. 1 avocado

For the ‘Peanut’ Sauce:

  1. 2 T. tamari/coconut aminos
  2. 1-2 T. sunflower butter
  3. 1 T. water
  4. 1 T. apple cider vinegar
  5. 1 T. maple syrup
  6. A big squeeze of lime juice


  1. Place the ingredients for the peanut sauce in a food processor or blender. Pulse or blend until smooth.
  2. Slice the cucumber, pepper, and carrots into thin strips about 3 inches long. Slice the avocado into pieces.
  3. Soak one rice paper wrapper at a time into a bowl of warm-ish water for about 5 second. Set it on the cutting board to add the vegetables.
  4. Arrange a few of the vegetables and herbs in the center of the wrapper horizontally, starting with the leafy greens and ending with the avocado. Fold the left and right sides towards the middle; fold the top flap over the vegetables, tuck everything in, and tightly roll it all up. The wrapper will be sticky and delicate so work carefully.
  5. Cut the rolls in half and place on a serving platter (because if you’re like me, they’ll look better when they’re cut in half and you’re looking at the pretty vegetables inside instead of the wrap job). Drizzle with the sauce or dip in the sauce or both.
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Food Swap! Cauliflower Mashed ‘Potatoes’

Food Swap! Cauliflower Mashed ‘Potatoes’

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One of my favorite things to eat for lunch is steamed cauliflower that I then blend with an immersion blender, adding a dash of salt and thyme for a little more zing. Thats it! Super potato-ey but lower in starch and higher in nutrients. It feels light but also very satisfying.

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FEAST ON THIS: Enlightened Pumpkin Pasta (GF/Vegan/Low-fat) 😍 🍝

FEAST ON THIS: Enlightened Pumpkin Pasta (GF/Vegan/Low-fat) 😍 🍝

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I happen to absolutely love corn, brown rice and quinoa pastas with a low fat sauce. They digest easily, don’t contribute to weight gain (they are less acidic than wheat pasta and with no fat the starches don’t stick around in the digestive tract long). I also love the seasonings and vegetables of fall and winter that are hearty and satisfying in cold weather. This is a fall pasta that is scrumptious and guilt-free for those of us who need a little warmth and comfort on cold days without the seasonal weight gain and digestive issues that come along with complex & mis-combined acidic winter meals.


  1. Gluten-free pasta of your choice, made according to instructions and set aside
  2. 4 cloves garlic, sliced or minced
  3. 1 15-oz can (or home-canned) pumpkin puree
  4. 1 tsp. vegetable bouillon + 1 cup water OR 1 cup vegetable broth
  5. 2 cups diced tomato
  6. 1 T. tomato paste
  7. 1/2 tsp. nutmeg
  8. 1 tsp. Thyme
  9. 1 tsp. chili flakes (optional)
  10. Pinch cayenne pepper


  1. Heat garlic cloves in a pan on medium-high heat for a minute or two.
  2. Add pumpkin and vegetable bouillon or broth and stir until well mixed.
  3. Add diced tomatoes, pearl onions, tomato paste, nutmeg, thyme, chili flakes and cayenne pepper.
  4. Let simmer for 5 minutes on medium heat
  5. Mix sauce into pasta and serve.

OPTIONAL: Add vegan cheese on top and put in the oven at 425 degrees for 10-15 minutes.

For more information on alkalinity and other important elements of detoxification like living foods, food combining, skin brushing and colon cleansing, please feel free to try The Enlighten Plan.