A Life Well Planted

Where you can grown your own health

Holistic Health Practitioner, Plant-Based Coach, Supplement Discounts, inspired by Anthony William

Tomatillo Salsa Verde


Tomatillos are also called husk tomatoes because they grow wrapped in a thin paper-like husk, and they look like small green tomatoes. Let’s be clear though – they are not tomatoes. They are denser, and have a unique bright, tart and fruity flavor which is well suited for making salsa. This recipe calls for roasting them – which deepens their flavor and lessens their tang, Tomatillos can also be eaten raw, grilled, or simmered. They are very prolific when grown in the garden.

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Cream of Vegetable Soup


Who said you can’t make a rich and creamy soup without butter or dairy cream? This recipe proves otherwise! The secret is the addition of cashew cream. Tasty, yet healthy, comfort food.

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Sauteed Mustard Greens


My husband recently started growing yokatta-na, in our greenhouse. It’s a mild mustard green, and my new favorite. This recipe is delicious with any variety. I’m always surprised at how much greens reduce in volume once cooked!

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White Bean Dressing


Cannellini beans give this dressing a luscious creamy texture. Enjoy on garden salads, potato or pasta salad, on wraps, veggie burgers, and more.

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Stuffed Red Peppers


This recipe involves making marinara sauce, cooking rice, preparing the peppers and filling, stuffing the peppers, and baking. But don’t be put off – all steps are quick and easy – I promise!

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Lasagna's Gone Spiral


I married into a family of Italian heritage so as Italian dishes have graced our table for many years. Creating plant-based versions of these family favorites has been one of my culinary priorities. I’m delighted to share my updated version of 5-layer lasagna which I fondly call “Lasagna’s Gone Spiral”.

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Hearty Minestrone


Minestrone is a classic vegetable soup of Italian origin which typically includes pasta and beans. Feel free to add additional seasonal vegetables such as zucchini, string beans, cabbage, broccoli, asparagus, and peas.

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Forbidden Rice Bowl with Creamy Raspberry Dressing


In ancient China, black rice was revered and reserved for the emperor and his royal family. Hence, it became known as Emperor’s Rice and Forbidden Rice. It is an excellent source of anthocyanin, a powerful antioxidant. Delicious drizzled with my Creamy Raspberry Dressing or another dressing of your choice. This salad is a visual delight with all of the colors and textures.

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Colorful Pasta Salad


Colorful Pasta Salad is dressed with pesto and brightened with sun shiny vegetables. Perfect as a summertime main or side dish. Serve either room temperature or chilled.

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Stuffed Cabbage


This recipe involves cooking rice, par cooking a head of cabbage, preparing the filling, making tomato sauce, stuffing the cabbage leaves, and then baking them in a casserole dish. It sounds like a lot of work, but don’t worry –– each step is easy. However, this isn’t a quick meal since the finished casserole bakes for 45 minutes.

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Easy Mushroom Risotto


Risotto recipes typically stipulate constant stirring while adding hot broth a half cup at a time. But a forward thinking chef, J. Kenji López-Alt, challenged that assertion and realized stirring is actually unnecessary as is the slow process of adding broth a bit at a time. Heating the broth isn’t even necessary. I’m sorry if I’m challenging long held beliefs and blowing your mind, but the truth is delightfully simple. Risotto becomes creamy because certain varieties of rice, such as arborio, contain a high amount of a starch molecule called amylopectin which is released when submerged in liquid –– period. So get ready to learn a new risotto recipe and method, one that is dairy-free and easy, but just as delicious. The goal is to create a creamy, saucy, flowing dish –– while still keeping the rice al dente. Per chef J. Kenji López-Alt, the best rice varieties to achieve this result include Carnaroli, Vialone Nano, Bomba, and Arborio.

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Zoodles with Mushroom Marinara Sauce


Zoodles are zucchini transformed into noodles by “spiralizing” them . This recipe involves making a quick marinara sauce, sautéing onions and mushrooms, spiralizing zucchini, and combining this deliciousness together. The marinara sauce can be made in advance.

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Baked Chili Rellenos


I’ve loved Chile Rellenos ever since working at a Mexican restaurant out west back in 1979. This is a much different version but I think you’ll be pleasantly surprised at how delicious it is. Per my friend, Andy, from New Mexico — if you make this dish with Hatch chile peppers or serve it with authentic Hatch green chile sauce, all the better!

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Stuffed Acorn Squash


This is a recipe for sweet and savory comfort food! Don’t be put off by the lengthy instructions. Making this meal is actually very easy! When choosing an acorn squash, the rind should be dark green, smooth and dry, without cracks or soft spots.

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Quinoa Garbanzo Burgers


This veggie burger recipe was inspired by my friend Jenny, and is a wonderful alternative to black bean burgers. Serve them on your choice of healthy buns. Or simply serve on a thick slab of tomato, slather with your favorite dressing, and top with baby greens or sprouts.

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Miso Soup


Miso is a traditional soup served with Japanese cuisine. Miso paste is what flavors miso soup, and is customarily made from fermented soybeans. This recipe uses adzuki bean miso paste instead, which is soy-free and gluten-free, yet flavor full. Miso soup pairs perfectly with my sweet potato sushi or avocado sushi recipes.

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Thai Red Curry


I was initially unsuccessful at duplicating the red curry recipe served at one of my favorite, local restaurants, Thai Bowl. Then the owners graciously shared their secrets with me so that I can share them with you! The best part –– Thai curry is super fast and easy to prepare.

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Mom's Pineapple Fried Rice


Sweet and spicy pineapple fried rice is my mom’s favorite Thai dish; I created this recipe in her honor. Feel free to vary the vegetables, and adjust the level of heat to suit your personal preferences.

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Avocado Sushi and Sweet Potato Sushi


I learned to roll sushi by watching chefs at Japanese restaurants; it’s very easy once you get the hang of it. Sushi pairs well with my miso soup recipe.

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