Topic: Video

About a year ago I was on Dr. Oz cooking up these Portobello Steaks.


I still had all the video shots I took for Dr. Oz on my computer and I've been meaning to put them on Youtube for... well.. a year. (Oops). 

(I'm terrible about never getting around to things when I have the mentality "when I get around to it." I find setting due dates not only keeps me accountable, it spurs me into action!)

Anyway ...

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Another quick video teaser leading up to the Happy Herbivore Cooking Show! (deets of the show here).

I'm still in the filming stages of the new show but in the meantime I've been plowing through all the old videos I taped last winter. :) 


(image source)

Here's the latest: how to prep and cook collard greens! 

Here's a list of HH recipes that utilize collards: 

Gingered Collard Greens — EHH, page 219

Rainbow Greens — EHH, page 235

Spicy ...
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If you've been reading this blog for awhile (or cooking from my cookbooks!), this probably won't surprise you, but — I love biscuits.

They're great for breakfast, packed into your lunch, on the table with dinner, or slathered with a little jam for a snack. 

American-style biscuits are just so easy and they always add a little something extra to any meal. (The biscuit is also my primary vehicle for getting gravy — which I also LOVE! — into my ...

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Happy Nat'l Taco Day! 

Mexican food was one of those things I found a deep love for much later in life. Growing up, I didn't eat a lot of Mexican cuisine, except for bean burritos at Taco Bell during high school. (All the cool kids skipped their lunch hour to go to Taco Bell, didn't you know ;) lol).

I'm pretty sure I never had chips and salsa, guacamole, or fajitas until I met my husband in ...

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I love nachos and I love (love!) salsa. Really, the corn chip is just my vehicle for getting salsa and HH nacho cheese into my mouth. (Who am I trying to kid?) 

What I don't love, however, is that all the corn chips at the store — even the "baked" ones — are loaded with oil. Many more are so salty that after eating a few chips, my lips start to hurt. 

I knew there had to be a better way ...

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