After experimenting with integrating whole plant-based foods into my everyday this past spring, here is my tip #2 for making a seasonal spring whole foods lifestyle practical and delicious.




Left: Basic White Bean Dip with Dehydrated Yam Chips and Purple Sauerkraut.

This past spring I have been exploring how to incorporate whole plant based spring liver loving foods like bitter dark greens into the everyday. Spring is the time for liver cleansing. A healthy liver means we can GLOW on the inside out with healthy looking skin and by feeling good through our ability to detoxify. Click here for more info about all the benefits from loving your liver!

Many of us may know about all the amazing benefits to eating a whole foods diet and lots of greens. Sounds great in theory, but how can we actually we make a seasonal whole foods lifestyle practical and delicious?

So I set out to see if the "impossible" could be possible :-) This is the kind of challenge that I LOVE! Using the 5 Secrets to Everyday Health, I explored ways to make whole plant-based spring cuisine convenient, easy, quick, affordable and delicious.

Above: Produce Items from the Spring Produce Shopping List. Photo compliments of Richard Giordano Photography

In my last spring inspired dessert blog post we learned that avocados love limes. We also discovered that you can have your cake and eat it too since you can enjoy a delicious dessert that is very healthy :-)

Here is a recipe for another spring time inspired dessert that can be made in minutes with avocados and a few of your everyday ingredients from your pantry.

In case you have just joined me, I am exploring different ways to incorporate Swiss chard into my every day. Learning more than one use for an ingredient is the secret for easy everyday healthy meals. :-) Feel free to check out Swiss Chard Adventure #1 and Swiss Chard Adventure #2 for other ideas of how to use this seasonal green in your everyday cuisine.

Today’s recipe was inspired by at The Vegan Project. When I asked for Swiss chard inspiration on Facebook, she was the first one to respond with an idea. She suggested using dark leafy greens to wrap a quinoa dish topped with a peanut butter sauce. Continue reading to see where I took her inspiration.