Christina Cooks: Back to the Cutting Board

Simmered tofu and vegetables; sweet corn fritters; apple cranberry crisp; how to use sea vegetables and their impact on wellness; convenience foods; organic vs. non-organic; frozen vegetables.

Tempura vegetables over soba noodles in broth; chickpeas with sage and olive oil; spicy sauteed collard greens; soaking chickpeas with baking soda; olive oil; other added oils and fats, nuts and seeds.

Tempeh with lotus root and sauerkraut; watercress, pear and pecan salad; cocoa madeleines; various nuts and their benefits; cleanses and intermittent fasting.

Creamy millet chowder; tofu vegetable rolls; apple streusel tart; rinsing and soaking grains; the impact of grains on wellness; drinking wine for stress; how to sleep better while dealing with stress.

Creamy white bean soup with escarole; tomato tarte tatin; sweet fruit pizza; seasoning a cast iron skillet; taking care of skin naturally; sunscreen and body scrub.

Breakfast scramble; English muffins; stew; a breakfast of whole-grain porridge, miso soup, greens and veggies; skipping breakfast; sweets for breakfast; juice in the morning.

Carrot parsnip tatin; burdock kinpira; winter vegetable salad; miso varieties, how to use them and their impact on digestion; pre and probiotics; fermented foods.

Split pea cauliflower bisque; carrots osso buco; spicy Asian cole slaw; brine pickles of carrots, cabbage and cauliflower; nightshade vegetables and health.

Sweet onion galette; sesame noodle salad; mocha cake with chocolate ganache; cookware and utensils; menu planning; a balanced diet for a whole day.

Wise guy chili; brown rice and millet croquettes; cannoli napoleon; whole-grains; ways that sugar is hidden in products; snack ideas.

Soba noodles with crispy seitan; fried tofu with black bean sauce on scallion pancakes; orange-balsamic tempeh over greens; salts, miso and soy sauce; beans as a protein source; how to cook to digest easily.

Squash gnocchi with basil oil; tofu and root vegetable stew; hamantaschen; organic vs. non-organic; the difference between celiac and gluten sensitivity.

Wild mushroom and black olive pizza; candied sweet potatoes and parsnips with bitter greens; chocolate brownie cupcakes; shiitake, maitake and reishi mushrooms and their impact on wellness; what to eat daily to promote wellness.