PREMIER

Zucchini Marinara
By Debbie Adler

Serves 3

Must Have
2 large zucchini 
2 tablespoons coconut aminos (or soy sauce)
1 small yellow onion, diced
3 cups chopped dino kale
1 cup chopped shiitake mushrooms
3 cups marinara sauce (from a jar is okay)

Must Do
1) To make the zucchini noodles; Use a spiralizer (I use Wonderesque brand) to make thin zucchini noodles. Set aside.
2) To make the primavera; Add the coconut aminos to a medium saute pan over medium heat. Add the onions and cook until fragrant, about 2 minutes.
3) Add the kale and mushrooms and stir until the kale turns a brigjt green, about 1 minute.
4) Add the marinara sauce and let simmer for about 5 minutes.
5) Add the zucchini noodles and toss to combine.

Serve immediately.

Sweet Potato Noodles With Kale, Mushrooms & Sriracha Pesto
By Debbie Adler

Serves 2

Must Have
1 large Sweet Potato, Spiralized (I use Wonderesque Compact Spiralizer)
2 cups sliced Cremini Mushrooms
9 leaves Kale, destemmed and chopped

Sriracha Pesto
½ cup basil leaves
1/3 cup hemp seeds
¼ cup freshly squeezed lemon juice
3 tablespoons Sriracha 
¼ teaspoon sea salt
¼ cup water

Must Do
1.To make the pesto; Add the basil, hemp seeds, lemon juice, sriracha and salt to a food processor. With the machine still running, drizzle in the water until the pesto comes together and is relatively smooth.
2. To make the saute; Add the spiralized noodels mushrooms and kale to a saute pan over medium heat. Add 1/4 cup of water, close the likd, and cook until the kale turns bright green, about 3 minutes.
3. Add the pesto sauce and continue to cook until the noddles soften a little, about 7 minutes.
Serve immediately.

Serving size: 1 cup CALORIES 250; TOTAL FAT 5.2g; PROTEIN...

Shiitake Bolognese

By Debbie Adler

Serves 4

Must have

¼ cup coconut aminos (or gluten-free tamari)

1 shallot, diced

2 medium carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 bag (1-ounce) dried shiitake mushroom, reconstituted in ¼ cup boiling water

2 cups chopped fresh shiitake mushrooms

1 (28-ounce) can fire-roasted tomatoes

2 tablespoons tomato paste

 2 cups chopped kale

1 (10 ounce) box gluten-free spaghetti

Must do

1)   Heat the coconut aminos in a medium pan over medium heat.

2)   Add the shallots, carrots, celery, and garlic and cook until the vegetables are tender and fragrant, about 5 minutes.

3)   Drain the mushrooms and save the soaking water. Add the reconstituted mushrooms, chopped fresh mushrooms, fire-roasted tomatoes and cook until the sauce thickens, about 7 minutes.

4)   Add the kale and cook until the kale turns dark green, about 2 minutes.

5)   Cook the spaghetti according...

My son requested I make him some veggie hot dogs the other night, so the first thing I did was panic.

See, my son has severe and life-threatening food allergies, so to buy a pack of veggie dogs is not an option for me. Even just a nefarious spice in the seasoning can send him into anaphylactic shock.

So I did what any mother would do, I wracked my brain to come up with a creative way to safely and convincingly recreate a hot dog in a healthy and oh so tasty way.

I thought, "What vegetable is vaguely the same shape as a hot dog?" You got it - a big, fat carrot. So the trick was to come up with a marinade that infused the smokey flavor of a frankfurter into the innocent carrot. Boy was this a challenge. But eventually I found success. Now I can't stop eating these dogs. Oh, and my son loves them too.

To make it even more fun, I made some of my "fakiin bacon" to put on top along with a creamy macaroni salad. My love, you are in for a real feast with this one.

You'll find the recipe...

SALTED APPLE CARAMEL PUMPKIN OAT BARS

By Debbie Adler

Makes 16 bars

MUST HAVE

10 Medjool Dates, soaked for 20 minutes and drained

¼ cup sunflower seed butter

2 medium (about 5.3 ounces each) green apples, peeled, cored and chopped into ½-inch chunks

1 1/3 cups gluten-free oats

¼ cup sunflower seeds

¼ cup pumpkin seeds

½ cup pumpkin puree

1½ tablespoons cinnamon

1 teaspoon ginger powder

¼ teaspoon sea salt

3 tablespoons water

Caramel Sauce

¼ cup maple syrup

¼ cup sunflower seed butter

1/8 teaspoon sea salt

MUST DO

1)   Preheat the oven to 300°F. Line an 8 x 8-inch baking pan with parchment paper.

2)   To make the bars: Add the dates, sunflower seeds and apples to a food processor and blend until combined.

3)   Add the oats, sunflower seeds, pumpkin seeds and pulse to combine.

4)   Add the pumpkin puree, cinnamon and salt and pulse to combine. Then...

BBQ Jackfruit Sandwich with Carrot/Cabbage Cole Slaw
By Debbie Adler

Serves 5

Must Have

Barbecue Sauce

½ cup tomato paste

¼ cup apple cider vinegar

2 tablespoons molasses

2 tablespoons plum jam (any dark variety will do)

2 tablespoons coconut nectar (or Grade B maple syrup)

2 tablespoons coconut aminos (or tamari)

2 tablespoons sriracha sauce

1 tablespoon liquid smoke

3 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon freshly ground black pepper

1 (10 ounce) can young green jackfruit in water

Carrot/Cabbage Cole Slaw

1 small red cabbage, shredded

2 medium carrots, peeled and shredded

2 scallions, chopped

Roasted Carrot Mayo

4 medium carrots, peeled and chopped

1 cup sunflower seeds, soaked for 30 minutes, or overnight, then drained

3 cloves garlic, minced

¼ cup apple cider vinegar

¼ cup lemon juice

¼ teaspoon sea salt

¼ cup water

3 teaspoons caraway seeds

5 vegan/gluten-free buns

Must Do

...

ROASTED CURRIED CAULIFLOWER and SWEET POTATO SAMOSA WRAP with ROASTED CARROT CREAM SAUCE

By Debbie Adler

Serves 4

Must Have
Curried Cauliflower and Sweet Potato

1 teaspoon cumin powder

1 teaspoon coconut sugar

½ teaspoon curry powder

¼ teaspoon smoked paprika

¼ teaspoon coriander

¼ cup coconut aminos

1 large head (about 1.5 pounds) cauliflower, cut into florets

1 large sweet potato (about 6.5 ounces) cut into ½-inch chunks

1 (15 ounce) can garbanzo beans, drained (save the liquid aka aquafaba)

Roasted Carrot Cream Sauce

4 medium carrots, peeled and chopped

1 cup sunflower seeds, soaked for 30 minutes, or overnight

3 cloves garlic, minced

¼ cup lemon juice

¼ teaspoon sea salt

½ cup water

4 Gluten-free Wraps

Fillings

Spinach

Avocado slices

4 sun-dried tomatoes, chopped (optional)

Must Do

1) Preheat the oven to 400°F. Line a 15 x 13-inch baking sheet with parchment paper.

2) To make the curried cauliflower and...

If you're ever in a rut about what to make for breakfast, I've got a real treat for you. It's easy, relatively quick, knock-your-socks-off nourishing and will fake your taste buds out in the most bonfide way. It's my Fakiin' Bacon Sweet Potato Toast.

Back in 2013, when I was writing my first cookbook, I discovered that I could pretend I was eating bacon by roasting shiitake. That's when I dubbed it 'fakiin'.

Shiitake are probably the most nutritious and life-saving foods on earth. Scientific studies prove that these shrooms help prevent cancer, reduce inflammation and boost your immune system big time. That's on top of them containing a slew of other health benefits as well as having the good sense to have vitamins B and D.

And since they are over-achievers, shiitake mushrooms also impersonate bacon to a 't' when heated to within an inch of their lives. I would say it's one of their most impressive talents.

Sweet potatoes have their own natural gifts such as having vitamin A in the...

When we were looking to buy a house in the suburbs of Los Angeles, my husband insisted the backyard had to have a garden or at least room to create one. This became a deal breaker with many of the homes we looked at because square footage behind your house is hard to come by in the highly populated burbs of LA.

After 5 years of looking, yes, 5 long years of searching for a place to live, (I thought our real estate agent was going to hide from us in a witness protection program), we finally found a house with an adorable, little rectangle of a garden in back. That garden has become my savior in terms of supplying me with fresh, flavorful, vegetables ripe for the picking whenever I feel like living off the land.

Thanks to this garden, I created a quick and easy Israeli salad one day that came out way better than anyone ever expected. I know, it's just a salad, but...you'll see, I provide the recipe below.

ISRAELI SALAD

By Debbie Adler

Serves 2 - 4

Must Have

Salad

1 pound cherry...

In this video, I tell you the 5 foods to eat so that you can have smooth, radiant skin no matter what your age.