Dr. John Day, Cardiologist

Tomatoes, yellow squash, onion, carrot....a great soup for the end of summer harvest.  The blended red lentils make it creamy and add additional protein and fiber.

This recipe is inspired by the delicious soup our friend Liz Warner made for our family last week. It is quick and easy to make and can stand alone as a flavorful and hearty vegetarian main dish. We've paired it with Ezekiel sprouted corn tortillas, toasted and cut into chips for dipping. Enjoy!

Creamy Butternut Sweet Potato Soup

This soup was a random concoction of the vegetables we earned for helping at the community garden.  The shapes and sizes of the veggies were also random, as the kids all helped chop.  Use whatever you have on hand or follow this recipe, as works for you. Use organic or local when possible. It will turn out to be a nourishing and delicious soup.

Our friend Sara in China shared this simple and tasty recipe of sautéed greens with chili peppers. It takes us back to the Longevity Village and the many amazing vegetables we ate there.  You can really use any greens you'd like--broccolini, bok choy, swiss chard, etc. We hope you enjoy this dish from China!

Whenever I am asked what my favorite food is, I often think of Kale.  Kale gets 1000 on the Aggregate Nutrient Density Index (ANDI)--a which rates foods on a scale from 1 to 1000 based on nutrient content. I especially love Kale in warm dishes. I had some leftover tangy chili and decided to add in a bunch of Kale.  It is delicious. I hope you enjoy this organic kale chili with a super food boost of nutrition!

This vegetable soup is light yet satisfying with the beans and quinoa.  It is also versatile; you can throw in a handful of whatever vegetables you have on hand.  In this recipe, we used onion, celery, cauliflower, carrot and broccoli. It is easy to make on the stove or in a crockpot.Enjoy!

This dish offers a warm comfort food that is quick and healthy--sauteed tomatoes, zucchini and mushrooms in an asian-inspired sauce of amino acids, rice vinegar and sesame oil, served over whole grain basmati rice.Enjoy!

"You can slather your salad with this dressing and feel great about it," were John's words of delight when he tried this recipe.And it is so simple to make.Enjoy!

My mom remembered this veggie chili from a previous gathering and requested it for our Thanksgiving lunch.So, I put a menu together around this chili: veggie chili, split pea soup, spaghetti squash, fresh chopped salad with homemade tahini dressing, fresh cranberries, whole grain crusty bread with walnut and raisin and pumpkin coconut pie with coconut flour crust.I started the bread the night before and the rest came together in about an hour and a half because I wanted to go…

Fresh cranberries and sprouted beans make this seasonal salad a super food.Cranberries provide powerful antioxidants found to help protect against cellular and DNA damage, cardiovascular and liver disease, urinary tract infections and even cancer.Cook your own cranberries to enjoy these tart little delights without the excessive sugars found in most prepared cranberries. Adding a dash of lemon juice is the secret to these delicious low-sugar cranberries.Sprouted beans can provide increased vitamins and micronutirents and be easier to digest. You can buy beans already…

After a good workout Saturday morning, I asked myself what I felt like eating.  Inspired by our Iraqi exchange student Sara's ethnic dish, combined with our Chinese friend, (also named) Sara's local dish, the ingredients for this warm, comfort-food breakfast came to mind.  I ran to the market to get the extras I needed, organic where possible, and threw the ingredients together.  It was worth the extra effort.  I can't remember a breakfast I've enjoyed more.  I quickly wrote down…

I threw this hearty salad together last night and we enjoyed it with baked halibut. It is also substantial enough to be served as a meal on its own. It is highly versatile--you can add practically any veggies and fruits you have on hand, as I did. It tastes even better as left overs the next day, which gives the dressing time to mellow the kale. I went to bed last night looking forward to this salad and enjoyed it…

Complete with measurements and instructions! Courtesy of our friend, Jennifer Burns, Fox 13 Cafe.