Hi Reader, It might be cold (and maybe even snowy) where you are right now, but my lunch is pretending it’s summer. This lemony hearts of palm salad tastes like sunshine in a bowl. It’s light, refreshing, and comes together in about 15 minutes with creamy avocado, crisp cucumber, juicy cherry tomatoes, and a zippy lemon vinaigrette. Bonus: avocados are in season right now, so this is the perfect excuse to grab a couple and put them to delicious use. Get the recipe for Hearts of Palm Salad...
1 day ago • 1 min read
Hi Reader, If you’re craving something cozy that’s still simple to make, my new Rosemary White Bean and Potato Soup is a great choice. It’s hearty and chunky, made on the stove, and dried rosemary brings that savory, comforting flavor. If you’re lucky enough to have leftovers, it tastes even better the next day. Get the recipe for Rosemary White Bean and Potato Soup Love and Veggies, Amy P.S. Did you watch The World's Best Longevity Summit last week? There’s a surprise free replay weekend...
3 days ago • 1 min read
Hi Reader, The world has felt particularly heavy lately. When I’m tempted to order takeout, I remember that what my heart really needs is to cook. Over the weekend I made a big pot of Minnesota-inspired, creamy vegan chickpea wild rice soup. It’s warm, steadying, and simple to pull together. I like to use my Instant Pot, and I’ve included easy stovetop instructions too so you can make it whichever way feels best. Get the recipe for Vegan Chickpea Wild Rice Soup Love and Veggies, Amy
6 days ago • 1 min read
Hi Reader, A few weeks ago I was heartbroken to learn my cousin passed away from cancer. I don't have the perfect words for something like that, but I do want to share a free docuseries starting February 9 that felt worth passing along. It’s called Cancer Unraveled, and it features 43 oncology and functional medicine experts, plus real stories from people who have been through it. A big theme is the “terrain,” meaning internal factors that can affect how your body holds up during prevention,...
8 days ago • 1 min read
Hi Reader, If you’ve never tried whole grain millet, you’re in for a treat. My Mediterranean orange millet salad is citrusy and herby with orange segments, shredded carrots, and fresh basil, all tossed in a sweet-tangy maple Dijon vinaigrette. Cook the millet in your Instant Pot or on the stove, let it cool, then stir everything together and dig in. It’s perfect as a light meal or a colorful side dish any time of year. Get the recipe for Orange Millet Salad Love and Veggies, Amy
10 days ago • 1 min read
Hi Reader, If you’re in the mood for tofu with big flavor and very little effort, this skillet maple Dijon tofu is for you. It’s sweet, tangy, and ready in about 30 minutes with just 4 ingredients. The trick is browning the tofu cubes first so they get lightly crisp, then pouring in the maple Dijon sauce and cooking for a minute or two until it turns into a glossy glaze that coats the tofu. No marinating required. Get the recipe for Maple Dijon Tofu Love and Veggies, Amy
13 days ago • 1 min read
Hi Reader, Want an easy side dish that makes dinner feel a little more special? This Moroccan carrot and orange salad is bursting with citrusy, herby flavor with a touch of warm spice. It comes together in about 15 minutes with shredded carrots, juicy orange segments, fresh cilantro and mint, and a quick orange-spiced dressing. It’s perfect alongside soups, stews, or simple weeknight mains, and it travels well for potlucks too. Get the recipe for Moroccan Carrot and Orange Salad Love and...
15 days ago • 1 min read
Hi Reader, If you enjoy a hearty bowl of pasta and love the flavors of Mexican food, this vegan taco pasta is for you. It’s cheesy and meaty, thanks to vegan cheese shreds and soy chorizo. Load it up with your favorite toppings like avocado, green onions, or cilantro for an easy vegan meal that’s omnivore-approved. Get the recipe for Vegan Taco Pasta Love and Veggies, Amy
17 days ago • 1 min read
Hi Reader, If you’re craving a cozy bowl of soup with a little Mediterranean sunshine, this one’s for you. Creamy vegan lemon chickpea orzo soup is an avgolemono-inspired stovetop soup made with chickpeas, tender orzo, and fresh lemon juice and zest. Blended cashews make it ultra creamy, and it’s ready in about 30 minutes. "This was delicious! I wouldn't change a thing, except to double it next time. 🙂" -- MaryEllen G. Get the recipe for Creamy Lemon Chickpea Orzo Soup Love and Veggies, Amy
20 days ago • 1 min read