YOUR HEALTHY PLATE: Conner’s Own Spectacular Granola

Karma is when you discover that the yoga course for which you registered (how silly to think that it was solely in order to learn yoga!) brings you to Conner Speigner, a gifted chef from Cleveland, Ohio. 

Conner learned her craft at Johnson & Wales University in Charlotte, NC. She is proud to share that her world travels and adoption of a plant-based diet led her to discover her personal mission: to heal with food, and to prove that nutritious is delicious! You won’t find any arguments from me. This granola really is delicious. Try sprinkling it on coconut milk yogurt the way Conner does, or feel free to use it however you like.

1 cup walnuts
1 cup almonds
1 cup sunflower seeds
2 apples
1 orange, peeled
all the zest of that peeled orange
1/4 cup lemon juice
1/4 cup maple syrup

1. Soak the walnuts, almonds, and sunflower seeds for 8 to 12 hours (overnight is good). Drain the nuts and seeds, blend in a food processor until you have a minced texture (do not overblend or you’ll end up with nut butter), and remove to a large bowl. Set the mixture aside.
2. Place the fruits, lemon juice, and maple syrup in the food processor and blend until smooth.
3. Add the fruit mixture to the nut mixture, and combine well.
4. Spread the mixture in a thin layer on a dehydrator tray, and dehydrate 36-48 hours at 115F.

If you do not have a dehydrator, use your oven as follows: Spread a thin layer of mixture on cookie sheet lined with either parchment paper or a silpat (silicone mat). Bake at 200 F (or the lowest temperature) for at least 2 hours. Leave the oven door cracked open for approximately 6 more hours. If you do this right before bed, the granola should be perfect by morning!

Conner is currently employed as a chef at The Root Cafe, located in Lakewood on the west side of Cleveland, where she serves up organic, local, vegetarian, vegan, and raw vegan fare. If you’d like to learn more about what Conner can do for you, you can reach her at connerspeignerAToutlook.com.


YOUR HEALTHY PLATE: Lentil Soup & Sweet Potatoes

You know how much I love slow cooking and crock pots, greens and sweet potatoes. Put this delicious recipe up to cook on Sunday, and you’ll be all set for days. Consider it your “standby dinner” in case you get stuck in traffic, or at the office, or in a turnstile or a revolving door, or between a rock and a hard place. Or stuck for an idea. Or just plain don’t feel like cooking when you get home. Continue reading


YOUR HEALTHY PLATE: Zucchini with Cilantro Pesto

Thank you to Terry Walters and Clean Start for this beautiful, inspired recipe. It’s the kind of recipe many of whose ingredients, or at least some, may already be on your counter, and it’s got all kinds of valuable substitution possibilities that can keep you experimenting for a good long while. Continue reading


YOUR HEALTHY PLATE: Lebanese Potato Salad

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YOUR HEALTHY PLATE: Raspberry-Coconut Popsicles

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Note that you have to plan ahead, so don’t try to make these an hour before the party. Although it will take only around 20 minutes to put together the popsicles, you’ll need about 6 hours from start to finish after you add in all the freezer time. Continue reading


YOUR HEALTHY PLATE: Strawberry-Pecan Spinach Salad

The quintessential springtime salad! Can you just imagine this recipe’s tiny sweet strawberries bursting in your mouth? Soft, gently flavorful leaves of spinach, fresh from the ground? With a bit of bite from the onion and some satisfying give from the pecans? Thank you, lowfatveganchef.com, for the original version of this recipe.

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