Take control of your health: Learn more about our Plant-Based Nutrition CertificateLearn more about our Plant-Based Nutrition Certificate

Georgina Mayer is a chef and advisor in macrobiotics for the Natural Epicurean Academy of Culinary Arts and Macrobiotics America. Since she was a child, Georgina has enjoyed cooking. Her interest in alternative health practices has led her to specialize in the macrobiotic philosophy, which, through dynamic daily practices, promotes the balance that maintains or recovers health. Visit her website at casamacro.com. Follow her on Instagram.

Red Mushroom Pozole

Red Mushroom Pozole

Pozole is a traditional Mexican soup. In this plant-based version, the standard meat-based protein is substituted with a healthy dose of mushrooms.


Creamy Cauliflower Soup

Creamy Cauliflower Soup

Puréed cauliflower makes a lovely, creamy base for this simple but comforting soup that is made in almost no time with just a handful of ingredients.


Cauliflower Ceviche

Cauliflower Ceviche

Cauliflower is the perfect base for this plant-based ceviche! It is both nourishing and satisfying. Serve this dish as an appetizer or light lunch with toasted corn tortillas.


Cauliflower Picadillo

Cauliflower Picadillo

This version of picadillo is our plant-based take on the traditional Latin American dish. This recipe is versatile and can be used to stuff tacos, tortillas, or serve with rice and beans.


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