No Oil Home Fried PotatoesBy chef-Julia.comThese potatoes are crispy on the outside, soft on the inside, seasoned well with spices and go perfectly with the oil-free tofu scramble. You can use already baked potatoes if you have some on hand.
Plant-Based Oil Free Pumpkin BreadBy chef-Julia.comLooking for a delicious, yet oil free pumpkin bread? Look no further. This whole grain version with walnuts, cranberries, and golden raisins is a taste of fall.
Super SmoothieBy chef-Julia.comThis is my basic every day smoothie recipe for now. I generally keep all the ingredients on hand at all times. Sometimes I'll add leftover fruit not listed if it's available. For example, during peach season I had an abundance of peaches, froze some and added them. One day I added orange slices and decided I loved the addition of citrus as it tended to soften the flavors of some of the stronger ingredients. Since it's summer and I have a big garden, I always have lots of grape and cherry tomatoes on hand. I throw a handful of the small tomatoes into the smoothie. I buy a large bag of frozen wild organic blueberries, walnuts, and matcha powder at Costco. I buy the fruit, flax seeds, pumpkin seeds, goji berries, and chia seeds at Central Market or a local grocery store. For the hemp seeds, I have only been able to find them at Whole Foods. I ordered the Amla Powder on Amazon.
Everyday SmoothieBy chef-Julia.comAt a recent Fort Worth Blue Zones Project cooking demo I mentioned my daily smoothie and had several requests for the recipe. It has several of the daily checklist items from the book, How Not To Die, by Michael Greger, and is very filling. I drink one every morning with my breakfast of oatmeal, cereal, or toast.