There’s plenty to be thankful for in this classic holiday dessert, now updated with lots of health-promoting ingredients, less sugar, and no saturated fat or cholesterol. A slice of this robustly flavorful pie is rich in antioxidants, omega 3s, and phytonutrients, making it a perfect ending to a meal full of gratitude for good health and happiness. Want to take the stress out of your holiday dessert preparations? Make this pie two to three days in advance and store it in the refrigerator until needed.
The original recipe appears here: https://www.ornish.com/spectrum-recipes/pumpkin-pie/
Looking for warm winter comfort food that’s a little more exciting than plain old mashed potatoes? Scented with nutmeg and thyme, this creamy cauliflower puree offers a generous dose of cell-protective antioxidants and powerful phytochemicals, including cancer-protective isothiocyanates and indoles. If you can find golden cauliflower (sometimes called “cheddar” cauliflower), it will make a beautifully tinted mash. For a cheese-like accent, try garnishing the puree with a sprinkle of nutritional yeast.
The original recipe can be found here: https://www.ornish.com/spectrum-recipes/mashed-cauliflower/
No need to fire up the smokehouse for this recipe—our savory baked tofu gets its flavor from a mixture of soy sauce, maple syrup, and a bit of all-natural liquid smoke. Like a zestier taste? Add a sprinkle of onion or garlic powder, a dash of cayenne or a drizzle of spicy sriracha sauce. This is delicious tossed with thinly sliced vegetables in an Asian-style stir-fry, or crumbled into chili. We also like it as a sandwich filling topped with Smoky Chipotle Sauce
The original recipe can be found here: https://www.ornish.com/spectrum-recipes/smoky-baked-tofu/
Warm up with this colorful, easy combination of roasted root vegetables. Feel free to experiment with other similar vegetables, such as sweet potatoes, turnips, rutabagas, and/or winter squash. It’s important to cut all the roasting vegetables into uniformly sized pieces so that the cooking time will be the same for all. Aim for small, bite-sized chunks or cubes about 3/4 inch in size.
The original recipe appears at www.ornish.com/spectrum-recipes/roasted-roots/
Poke is a beloved Hawaiian dish made with raw fish – to be precise, sashimi-grade ahi tuna. Our vegan spin on traditional poke uses ruby-red beets to give tofu a lovely pink “ahi” color. Beets are an excellent source of a type of phytonutrient called betalains, which have an antioxidant and anti-inflammatory effect. The shorter cooking time of the beets in this recipe helps preserve these colorful phytonutrients, which are vulnerable to heat. Beets are also an excellent source of folate and a number of essential minerals, including manganese, potassium, and magnesium.
Original recipe appears on the Ornish Kitchen https://www.ornish.com/spectrum-recipes/tofu-poke/ and was developed in collaboration with Island Heart Care.
Description: Move over, Texas and Cincinnati. The Hawaiian take on America’s favorite stew brings pineapple and Maui onion into the mix for an unforgettable sweet counterpoint to the chili’s heat. Already packed with lots of fiber from the pineapple and plant protein from the kidney beans, island-style chili gets an additional healthy twist in the Ornish test kitchen, when we replace the greasy ground beef and bacon with heart-protective veggie crumbles. With so many delicious flavors mingling in one bowl, you’ll never miss the meat! Don’t just take our word for it. Invite some carnivorous friends over to share and see if they detect the swap.
Original recipe appears on the Ornish Kitchen and was developed in collaboration with Island Heart Care.
Serving Size: 1 1/4 cup chili over 2/3 cup rice
Summer’s here and it’s time to fire up the grill for these satisfying portobello-mushroom burgers, topped with grilled onions and peppers and a lively, vibrant green Basil Mayonnaise. Made from silken tofu, this mayonnaise makes a great sandwich spread or vegetable dip. It’s best used within a day of being made.