And, now… Back to the Phyte!
So many phytonutrients and only three meals and three snacks per day to fit them into. What?! You’re not eating six times a day?
by Chef Tina Martini, The Medicine Chef Read more →
Archive for category: Recipes
Jicama Broccoli Coleslaw
This twist on traditional coleslaw is a powerhouse of phytonutrients. Crisp Jicama is is a refreshing change and is great on a crudite platter as well as in our slaw. Try to get the fresh horseradish root, but prepared in the jar will work as well. You decide how spicy you want your dressing to be. Use it on baked potatoes, and roasted Asparagus.
by Tina Martini, The Medicine Chef Read more →
Balsamic Glazed Portobellos with Sautéed Spinach, Arugula & Pine Nuts
This recipe was developed for a black tie vegetarian event. I paired the stuffed portobello with a tofu sweet corn souffle, and an oregano crostini. This concept is easy to dress up or down. Fill the glazed mushroom cap with crumbled bbq tempeh. Top with carmelized onions. It’s like a vegan sloppy joe!
by Tina Martini, The Medicine Chef Read more →
Southwest Caviar
Let this recipe inspire your imagination. In the south, this recipe is recreated with “secret family ingredients” at almost every gathering. It sometimes is called “Cowboy Caviar.” All types of beans can be used. Fresh or canned work equally well. Any veggies you may need to use up can be finely chopped and added to create your special caviar.
by Tina Martini, The Medicine Chef Read more →
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