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Come spend a weekend with like-minded women in the Hampton’s, where together we will experience breakthroughs and learn to embody your feminine essence! We will integrate mind, body, and nature. The weekend will be filled with experiences including yoga, fitness, horseback riding, meditation, conversation, wine tasting, chef-inspired meals, laughter and maybe even some tears!

This makes a lot of cupcakes so I keep them in a bag I frosted in the fridge. Pop one out and place in microwave and then top with frosting when done. These are great to have in the house for a delightful yet healthy treat when you have a sweet tooth.

Green is good! Starting with fresh locally sourced organic greens, add carrot, celery, radish, red onion, and grilled chicken (optional). Top your salad with my Carrot Ginger Salad Dressing.

One of the most popular smoothies (and one of my favorites) at our stores in New Jersey and San Diego, the Tropitaya Smoothie is so refreshing after a yoga class or to cool off on a hot day.

Yoga is so good for you on so many different levels. It is one of the safest types of exercise you can suggest to family, and even the most out of shape friend can gently find a path to better health.

Whether your Mom practices yoga everyday or is a beginner, I’ve selected some poses for a healthy and fun start to Mother’s Day.

Ambrosia salad is to die for Yum but also you might die from the ingredients! Yikes! Sugar on sugar on sugar! Oh wait, a little cream too! So, I’ve decided to remix this Easter classic and make a yummy, healthy and vegan ambrosia salad.

Check out this yummy Easter Bunny Juice from Chef V! It’s so easy and the health benefits are amazing! It is blended not juiced to retain all of the beneficial fibers that boost your energy, speed up your metabolism, improve your skin and hair, and even our teeth.

My moussaka “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, Easy Cereal with Chef V’s Almond Milk.  For lunch, my Creamy Sweet Potato Soup, and for dinner,  Vegan Moussaka, demonstrated in this month’s Chef V Cooking School video.

In this special episode, we have a virtual guest. Michael lost over 200lbs with Chef V and implemented a healthy lifestyle. His story is so inspiring. We make a vegan version of moussaka using a dairy-free Béchamel sauce and mushrooms instead of meat.

Adding Kale to a green protein smoothie makes it so good for you. Kale is a wonder in the world of superfoods. It is packed with carotenoids and flavonoids, the key antioxidants that protect our cells from free radicals.

Check out my cute little sweet potato bunnies! They are so cute and can be seasoned sweet or savory! Recipe from Chef V for Easter celebration

A spicy vegetable soup with jalapeno, quiinoa, zucchini, black beans, and lots of spices. Vegan and gluten free. Add or reduce spices if you like your soup milder or super hot.

Did you know there’s a non-stop party in your gut? It’s true. In your microbiome—the home of your trillions of bacteria, both the friendly and unfriendly kind—your gut bacteria are constantly eating our leftovers. If only we could claim them as tax dependents! So how can you make sure you’re feeding the good guys in your gut and not the bad? Chef V has one simple solution and offers her 3 favorite gut-supporting supplements…

In a large saucepan, sauté the garlic in the coconut oil for 1 minute. Add the green beans and zucchini, and cook for 3 minutes. Stir in the curry paste, making sure to coat all of the vegetables.

Green is good! Let me show you a variety of tasty ways you can create a sensational salad. Start with locally sourced organic greens, top your salad with a variety of colorful vegetables, fruits, legumes and a touch of lean protein. Salads are easy to prepare and are a super convenient way to get more nutrients into your diet.

This Green Goddess Hummus is amazing! It’s so full of flavor from the cilantro, chives, parsley, and lemon. It has the bright green festive coloring that kids love. Bring out the Green Goddess in you this holiday, or anytime.

In this article, I’ll tell you how the seemingly bland celery plant, has transformed from an underdog ants-on-a-log snack (celery, peanut butter and raisins) and soup and salad garnish, into one of the biggest health trends, praised by several celebrities.

You’re not normal if you don’t ever get headaches or migraines. But there’s the thing about these nuisances, which can actually be so intense, they become debilitating conditions… “Drinking celery juice daily in the way I recommend … is so important for these health problems and so many other chronic illnesses and symptoms for these undiscovered reasons and many more,” William says.

This month’s “What Do I Eat Today” menu is a bit different. For May, I’m offering you a menu plan from one of my retreats. My retreats are three day wellness experiences in gorgeous locations with lots of activities and of course, great food. 

Happy Easter! What’s more traditional than decorating Easter Eggs? But what is in all of those nasty dyes that we’ve been using on our food all of these years? Healthy Easter egg dye is easy to make. You can save money buying artificial dyes and get creative this year with household items you already have.

For January, my “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, Warm Cinnamon Quinoa, a hearty treat for cold weather. For lunch, my Mediterranean Stew, and for dinner, Chicken Pot Pie, a gluten-free recipe with a vegan option, demonstrated in this month’s Chef V Cooking School video.

Antioxidants are substances that may prevent cell damage. Berries, kale, and beets are great natural sources of antioxidants. Enjoy ihis super antioxidant smoothie in the morning after your 16 oz. of Organic Green Drink.

Chef V’s Tip: My fool-proof way to cook quinoa is to use a rice cooker. Place 1 cup uncooked qunioa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond or coconut milk)

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