Tomatillos—also known as “Mexican husk tomatoes”—are bright and somewhat acidic. Cilantro complements their flavor profile really well.

It’s a good idea to make big batches of this dish—it’s one of those soups where everyone goes back for seconds, thirds, and yes, sometimes fourths. If you don’t have kale on hand, use collard greens or spinach.

The curry powder and cumin give this soup a deep, rich flavor that works really well with the sweetness of the pepper.

Is grass-fed meat really a better option for people and the planet? How can something be sustainable when it might not even be feasible?

Esta receta es del libro: The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes.

Since around 2012 kale has been increasing in popularity amongst consumers. Kale yeah! Now you can learn how to plant, grow, harvest, and cook your very own kale.

I first had a peanutty dish similar to this when my sons treated me to dinner at an African restaurant. What makes this recipe so good is that I serve it on top of Plátanos Maduros.

One of the most common foods in tropical climates, the plantain is incredibly versatile and relatively simple to prepare. Larger than bananas, plantains can be consumed whether they are green or yellow and can be found in most grocery stores.

What I’ve learned about cooked kale is that you need to make the perfect sauce. A lemon-mustard sauce with a touch of sweetness from diced sweet potatoes complements cooked kale nicely!