Articles & Recipes

Chipotle Green Bean Fries with Vegan Ranch

Ashley Sperber - Friday, June 16, 2017

French fries are great, but not for you.  Being an avid french fry-aholic myself, I can empathize with anyone that's had to sacrifice their affinity for crispy, salty, greasy goodness for the betterment of their health.... hence the creation of veggie fries.  Yes, potatoes are technically a veggie, but they are loaded with starch, and their nutrient complex is volatile, meaning it's sensitive to heat.  When we fry potatoes, they lose most redeeming nutritional qualities.  French fries are exceedingly bad for us because they are also fried in canola or soybean oil, which are the cheapest oils available to restaurants.  Canola oil is made from corn. About 95% of corn harvested in the U.S. is genetically modified, whereas, soy is 99% genetically modified.  Furthermore, frying at high temperatures causes the food to oxidize, making it carcinogenic.  I know, it's depressing. 

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Protein Truffles

Ashley Sperber - Friday, June 09, 2017

Full disclosure: this is hardly my creation, however, it is certainly my interpretation of it.  Energy bites/bars have been saving humans from hanger induced outbursts for some time now, thankfully.  It was inevitable that I would produce and share my own derivative, which also happens to be a superior sweet tooth supplement. 

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Buddha Bowl (Vegan)

Ashley Sperber - Friday, June 02, 2017

I'm fairly certain that "Buddha Bowls" are just a generic interpretation of a healthy "anything goes" dish.  I've seen them pop up all over NYC with varying bases, such as: quinoa, brown rice and mixed greens.  Buddha bowls are intended to be a convenient, easy, nutrient dense meal option for almost any time of the day.  Most items intended for the bowl are vegetable based, but meats and dairy can also find their way in.   Since I feel enough of my client base and audience consumes quite enough of those items on their own, I am providing a completely vegan option, to showcase how delicious meals can be without either of those food groups.   

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Ratatouille (Vegetable Stew/Condiment)

Ashley Sperber - Friday, May 26, 2017

Ratatouille is an old French classic developed by farmers in Provencal France.  It was considered to be "peasant food" because it's mostly comprised of a mish mosh of leftover summer vegetables.  Although I generally reinvent most classics, I have left this one completely untouched, because I think it's simply divine as is. I love this recipe because it's abundantly flavorful and can basically be applied to almost anything.  It's absurdly easy to make because it requires few ingredients, little precision and less than 30 minutes to cook.   

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Fiber Jam

Ashley Sperber - Friday, May 19, 2017

This recipe was inspired by all the unhealthy jams that are out there in the world of fruit spreading.  Chia jams are a recent new development that provide a healthy, homemade alternative to jellies and jams.  Generally, they are prepared with fresh fruit that is cooked down with chia seeds.  To finish, a touch of lemon juice and honey are added to preserve the mixture.  It's important to note that the chia jam does not resemble a similar gelatinous consistency of jelly.  I find that my fiber jam is more spreadable because dried fruit seems to break down differently from fresh fruit.   

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Brown Rice Cakes, 2 Ways

Ashley Sperber - Friday, May 12, 2017

This recipe was a complete experimentation for one reason alone, and that was because I had left over sushi brown rice that I didn't want to waste.  As you know, sushi rice can be sticky, so I added a little ground flax seed to bind it (and boost nutrition), and voila!  The rice cake was born.  Unless the rice is not already cooked, this whole composition should take you a matter of minutes, and they should be able to store in the freezer for weeks to come. 

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