healthy eating

Hummus is healthy, versatile, easy to make, delicious, and vegan. Although the exact origins of hummus are not certain, evidence indicates that it was probably developed somewhere in the Middle East. Today, it's popular throughout the world and can be found in most grocery stores in the United States and elsewhere.

This delicious, creamy dip is an easy way to get some healthy fats and other nutrients into your diet as well. Hummus is a good source of protein and fiber; vitamins like vitamin B6, vitamin C, and folate; and minerals like manganese, copper, iron, magnesium, and calcium. (The exact amounts of these nutrients will vary depending on the recipe you use or the brand you buy).

This carrot and pumpkin soup is the perfect cozy vegan meal for cool fall nights. The slight sweetness of the pumpkin and carrot pairs perfectly with the warm spiciness of cinnamon, nutmeg, ginger, and red pepper. Added cashew cream takes this vibrant soup to the next level of creamy deliciousness! This soup is also easy to make (just chop, simmer, and blend), and makes plenty for leftovers. Pair it with some toasty, crusty bread and curl up on the couch with a blanket for the ultimate fall comfort!

One of my favorite things in life is hosting parties, dinners, and gatherings at home. Cooking delicious, indulgent food that everyone loves is a big part of that. This vegan queso is so cheesy that no one ever believes it's vegan! But it is! Even better, it's healthy! The main ingredients for this dip are cashews and vegetables--much better than dairy-based dips.

This recipe uses a cashew cream base, and nutritional yeast, tomato paste, carrots, butternut squash, and powdered seasonings bring the flavor. For texture and flavor, I included chopped tomatoes, corn kernels, and a diced jalapeño pepper (but you can use any veggies you'd like for this, or leave them out for a smooth cheesy dip).

A "curry" dish is hard to define, since it can use many types of sauces (or no sauce), and many different spice blends. Many of the chickpea curry recipes on the internet are some form of the American version of channa masala, made with garam masala (a blend of cumin, coriander, and other spices), tomatoes, and a coconut milk base.

In this dish, I wanted to create something slightly different, so I used a spice blend that contains more turmeric (similar to Caribbean curries). I also used raw cashews as a base for the creamy sauce. Both turmeric and ginger have anti-inflammatory properties, so I love adding them to my dishes. As Hippocrates said, "let thy food be thy medicine."

Have you decided to go plant-based for the month of January, but don't know where to start? Knowing what to eat can be the hardest part of a new diet, but it can also be the most exciting part! If you approach it as an adventure, going vegan for a month (or longer) can be a great opportunity to try new foods you never knew you would love so much.

I called this chocolate-açaí smoothie a pudding smoothie, because that's what it tastes like. More accurately, it tastes like something of a cross between pudding and chocolate-raspberry cheesecake. Either way, it's absolutely delicious. I'm happy to use this to replace dessert, without feeling like I'm missing anything at all.

The flavors in this smoothie are so nicely balanced, as the cacao brings out the açaí's flavor, and the bananas and yogurt add creaminess. It's a little bit of an indulgence, but as indulgences go, this one's relatively healthy!

I was first introduced to açaí berries in 2011, when I visited Rio de Janeiro. It was a hot day on the beach in Ipanema, and my Brazilian friend led me to the vendor selling açaí cups along the beach walkway. She said most Americans don't like açaí, but I loved it. Later, it became more popular in the United States and now I can easily buy frozen acai packets at my local grocery store.

While acai bowls and cups are the "normal" way of consuming acai, I really like acai in smoothies as well. I've experimented a lot, and one of my favorite smoothies is "PB & Açaí", with, you guessed it, peanut butter. I also used homemade cashew milk in this recipe to make it even creamier, and frozen strawberries to balance the mellow flavor of the peanut butter.

This strawberry-açaí smoothie is my perfect summer smoothie recipe! It's light and refreshing, and oh-so-delicious. Strawberries and açaí create a classic flavor combination that's tart but sweet.

If you're unfamiliar with açaí (pronounced ah-sigh-EE), it's a fruit that grows in the Brazilian Amazon rainforest. Brazilians have been enjoying it in cups and bowls for a long time, but it only recently became more popular in the United States. Because the fruit doesn't last very long, the best way to get it here is either in frozen or powdered form.

I've changed my diet many times in my life. At the age of 10, I abruptly stopped eating meat. In my 20s, I switched over to a mainly organic diet and started cutting out most junk food and fast food. In my 30s, I gradually went vegan. Every time I made a change to my diet, I used different approaches and techniques. Some were better than others. But I didn't "go on a diet." Instead, I changed my eating habits. I've been able to sustain all these changes over the long term, without feeling like I'm missing out on anything. This is my ultimate guide to how I did it, with my most effective methods (and how you can too!)

Note: I personally am vegan and eat mostly organic foods, but these methods can be applied to any changes you want to make to your diet, whether it's cutting out sugar, eating whole foods, or any other diet change you want to make. I'm not here to tell you what you should or shouldn't be eating, because that's up to you!