Ingredients: 1 winter squash, such as acorn or butternut 1 tsp cumin seeds (or ½ tsp powdered) ½ tsp paprika ¼ tsp chili powder ½ tsp oregano, powdered (or 1 tsp fresh) 1 tsp garlic, minced ¼ tsp salt ¼ cup corn, fresh (if using frozen, thaw completely) ¼ cup red onion, thinly sliced (optional) […]

Ingredients: ½ cup yellow mung dahl beans, uncooked 1½ cups water (or homemade sodium-free vegetable broth) 15 oz can tomatoes, crushed 1 tsp cumin seeds (or ½ tsp powdered) 1 tsp oregano, dried 1 tsp garlic, minced ¼ cup onion, diced ½ tsp paprika 1 pinch cayenne ¼ cup guacamole ½ cup cilantro, freshly chopped […]

Recipe and photo by Emma Frisch Prep Time: 20 minutes Cook time: 60 minutes Yield: About 6-8 side servings Allergens: dairy Ingredients: Leek – 1 leek Root vegetables – 6 cups thinly sliced and evenly sized root vegetables, such as: carrots, potatoes, turnips, parsnips, kohlrabi, beets, daikon radishes, and even broccoli or cauliflower. Thyme – […]

Recipe and photo by Emma Frisch Ingredients: Delicata squash – 1 delicata squash Butter or Ghee – 1 tbs. for sauteing + 3 tbs. melted for brushing Onion – 1 small onion, sliced Kale – 2 cups shredded kale Whole wheat phyllo dough – 4 sheets of whole wheat phyllo dough, or 6 for a […]

Recipe and photo by Emma Frisch Ingredients: Lemon – Zest of 3 lemons Lemon Juice – Juice of 3 lemons Ginger – 1 teaspoon, grated fresh ginger Maple Syrup – 3/4 cup Ghee – 1/2 cup (melted) Vanilla extract – 1 teaspoon Oats – 5 cups rolled oats Golden flax seeds – 2/3 cups golden […]

Recipe and photo by Emma Frisch Prep Time: 5 minutes Cook time: 30 minutes Yield: 2 cups Ingredients: Mixed nuts – 2.5 cups Maple syrup – 2 tablespoons Rosemary – 1 tablespoon dried, crushed rosemary Sea salt – 1 teaspoon Instructions: Preheat the oven to 300 degrees. Toss the nuts with the maple syrup, rosemary […]

Recipe and photo by Emma Frisch Prep Time: 15 minutes Cook time: 15 minutes Yield: 4-6 servings Allergens: dairy, eggs Ingredients: Olive oil – 3 tablespoons Garlic – 3 tablespoons, minced Summer squash – 4.5 cups summer squash, cut into quarter-inch cubes Parsley leaves – 3/4 cup, chopped Sea salt – 1/2 teaspoon Eggs – […]

Ingredients: 1 cup split yellow mung dahl beans 2 cups water (or sodium-free vegetable stock) ½ cup onion, diced 2 tsp garlic, minced 1 tsp rosemary, dried (or 2 tsp fresh) 1 tsp oregano, dried (or 2 tsp fresh) 1 tsp paprika 2 tsp lemon juice ½ tsp salt Pinch black pepper, freshly ground 1 […]

Ingredients: 6–7 cups water (or sodium-free vegetable stock) 4 sweet potatoes, diced 4 carrots, sliced 1 bay leaf 1 cardamom pod, crushed (or ¼ tsp cardamom powder) ½ tsp salt ¼ tsp white pepper Instructions: In a large saucepan, combine all the ingredients. Cover. Bring to a boil. Reduce heat to low and simmer for […]

Ingredients: 1 zucchini, chopped ⅓ cup lime or lemon juice ¼ – ½ cup cilantro, freshly chopped ¼ cup water ½ tsp coriander ½ tsp salt ¼ tsp black pepper, freshly ground Instructions: Blend all ingredients in a blender or food processor until smooth. Drizzle over grains, vegetables and salads. Non-Cleansing Option: Add ½–1 tsp […]

This recipe is modified from The Yoga Body Diet by Kristen Schultz Dollard and John Douillard, DC. Ingredients: Zucchini – 1 cup, cubed Cumin – 2 tsp. ground Mild Chili Powder – ½ tsp. Paprika – ¼ tsp. Salt – 1 tsp. Coconut Oil – 3 tsp. Onion – ½ cup, chopped Cauliflower – 2 […]