This steamed leek and carrot salad with avocado includes an olive oil and lemon dressing. It will nourish you with vitamins, antioxidants and low proteins.
Broccoli kale salad in balsamic vinegar
This broccoli kale salad in balsamic vinegar includes raspberries, pomegranate, olive oil and garlic, many nutrients featured in the book “How not to die”.
Sauteed beets {beet fricassee}
A variation from French potato fricassée, this sauteed beets recipe is made with fresh beets, yellow onion, herbs de Provence, avocado oil, and hot sauce.
Vegan aioli without egg
A variation from the traditional aioli by hand or using a blender, this vegan aioli sauce uses no egg, using aquafaba, and tastes as good as the original.
Sweet potato fricassee
Quick, easy and vegan, this sweet potato fricassee includes onions, garlic, herbs de provence, avocado oil, and optionally a tomato for a complete entree.
Beet and kale salad
This beet and kale salad is easy to make and packs natural flavors and nutrients. It is paired with a French lemon dressing using garlic and olive oil.