Inge Jaffe MS, RD/N 

A zero-waste, nutty granola made with leftover pulp from homemade pistachio milk. 3 cups oats 1 cup pistachio pulp, well-drained ( from homemade pistachio milk — recipe below) ¼ - ½ cup honey or maple syrup ¼ cup avocado oil or  3 tbsp almond butter (if oil-free) 1 tsp ground cinnamon (optional) 2 tbsp chia seeds ¼ cup walnuts ¼ cup pistachios ¼ cup mulberries or golden raisins Preheat oven to 300F, and line a baking sheet with parchment paper. Press as much liquid as you ca

In recent years, the popularity of juicing and smoothies has surged as people increasingly look for convenient, nutrient-dense ways to improve their health. Both methods offer unique benefits and challenges, and while they share common elements—such as incorporating fruits and vegetables into the diet—there are key differences between them. What is Juicing? Juicing involves extracting the liquid from fruits and vegetables, typically using a juicer. This process separates the

1/3 cup tahini 1/2 cup extra virgin olive oil 1 cup coconut palm sugar 1/4 water 1 Tbs ground flax seeds or chia Seeds 2 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp fine sea salt 1/2 tsp baking soda 1 1/2 cups einkorn all-purpose flour (any all-purpose flour will work) 5.3 oz (150 g) dark chopped chocolate or chocolate chips Sea salt flakes for topping (optional) Preheat oven to 365 °F and line baking sheet with parchment paper. Mix ground flax seeds and water together. Se

2 Tbs avocado oil 1 medium red onion, diced 1 inch piece fresh ginger, minced 3 garlic cloves, crushed Sea salt and black pepper to taste 1/2 cup white miso 1 can unsweetened, full-fat coconut milk 2 -3 cups of vegetable broth 1 1/2 lbs wild salmon fillet, skinned and cut into 2-inch pieces 5 oz baby spinach (about 5 cups) 1/2 lime or lemon juice plus wedges for serving 1/4 cup chopped fresh basil 1/4 cup chopped fresh cilantro Serve with steamed jasmine or basmati rice Sta