Full body health begins with the little things we do every day. Did you know that incorporating fresh herbs and spices into your meals adds thousands of flavonoid compounds that benefit your health and the health of your microbiome? Flavonoids from plant foods have been found to possess antioxidant and anti-inflammatory properties, are protective against neuroinflammation and neurodegeneration, and help prevent a wide range of cancers. Fresh basil, cilantro, mint, parsley, rosemary, thyme garlic, turmeric, and ginger are herbs and spices that can easily be incorporated into your daily meals. Not only do these herbs brighten the flavors of the final dish, but they add an abundance of phytonutrients that reduce inflammation and prevent disease! 

Panang curry is one of my favorite types of Thai curries. It is deeply flavored with spicy chili paste, hints of lime, and a nutty richness from the peanut butter. It is best to find a good quality panang curry paste for this recipe. Look for one at your local food co-op or health food store. Panang curry paste is typically made from Thai red chilies, shallots, lemongrass, garlic, coriander, galangal (Thai ginger), kaffir lime peel, cumin, and sea salt. If you would like more protein, feel free to add some cubed tofu, cooked chickpeas, or cubed halibut to the curry. If adding fish, add it when you add the broccoli and zucchini as it only takes a few minutes to cook.

You are going to love this vibrant, nutrient-dense kale slaw. It’s full of detoxification and antioxidant compounds, and absolutely bursting with the fresh, bright flavors of basil, mint, and cilantro. Everything is tossed in a slightly spicy, gingery, creamy almond butter dressing that ties it all together. One of the things I love most about this salad is how well it keeps—up to five days in the refrigerator! Once it’s made, you can take out portions as needed throughout the week to easily meet your daily raw veggie needs. Lately, I’ve been serving a large plateful of this slaw with fried eggs for breakfast, or tossing it with leftover rice and garbanzo beans for a quick lunch. It also pairs beautifully with Thai-inspired dinners like Thai Coconut Fish Sticks, Thai Fish Curry with Garden Vegetables, or a Vegan Thai Green Curry.

We have a garden full of vibrant, tender collard greens right now—lush, green leaves that inspired me to create these nourishing raw wraps filled with pumpkin seed pâté and served with a gingery cashew butter dipping sauce. These wraps are a refreshing, plant-powered meal that’s naturally grain-free, gluten-free, and full of flavor and texture. Even my children enjoy them! Well—my 8-year-old thinks they're just okay, and the littlest one prefers to nibble on the pâté and cucumber strips, but the rest of the gang devours them with delight.

We love anything curry here. Thai curries, Indian curries, curry roasted potatoes, you name it. Our kids love curry too. Those flavors are passed through breastmilk, so they became addicted quite young. One of my favorite things about making a curried dish is the fact that it is fast, easy, and of course, a one-pot meal.

Yesterday I was standing in my kitchen at 5pm, with four hungry children underfoot, wondering what to make for dinner. I made the usual rounds to the pantry, fridge, and garden. Something spicy, green, and with noodles was brewing in my mind. A green curry sauce, over noodles, with tempeh, broccoli, spinach and zucchini.