Another great recipe submitted by Katherine Lawrence of www.plantbasedhealth.com

This stew was inspired by a vacation—it was time to clear out the fridge, stoke up on immune boosting beta-carotene and have leftovers in the freezer upon our return home.

I love thick, hearty chili in cold weather. It’s always so satisfying and filling, so it makes a great comfort food…especially when served my favorite way: over warm grits!

A healthy recipe for a traditional holiday treat.

Apples are baked with a delicious combination of oatmeal, pecans, and spices.

A delicious Fall stew you can make in your crockpot or in a regular saucepan.

Cranberries and oranges with jalapeno pepper for extra kick.

1 15oz can Pumpkin
1 1/2 c Soy Milk
1T. Maple Syrup or Agave Nectar…

Add all ingredients to a food processor and process until smooth. The quinoa will give it texture, in addition to lots of protein and fiber.

Eat this straight or with sliced apples.

This bean dip is packed with fiber, calcium, protein, iron and vitamins A and C. The flavor of the spinach is masked by the salsa and cumin, so it a great way to add nutrition to a delicious snack.

This smoothie makes me miss my days of growing up in Louisiana. It makes 6 cups, so that’s enough for me to enjoy more of it the next day 🙂

Submitted by Katherine Lawrence (www.plantbasedhealth.com), cooking instructor for The Cancer Project.

These muffins are moist and delicious! The flax and walnuts provide omega-3s, while folate, beta-carotene, vitamin A and fiber are provided by the vegetables. Submitted by Katherine Lawrence (www.plantbasedhealth.com), cooking instructor for The Cancer Project.

An easy, healthy risotto made with cooked brown rice and cruciferous vegetables.