I had fun showing you my very own scratch soy yogurt method. If you follow these exact steps you will have perfect soy yogurt every single time! All it takes is whole dry soybeans and some starter culture. I'll show you how to blend it up with some berries and dates to give it that perfect sweetness, and of course it's delicious with homemade granola too!

This morning’s live cooking show was pretty fun! We brought it today and went a little long…nachos and tostadas, with real food only. So yes, you can still eat Mexican food and avoid heart disease, obesity, T2 diabetes and more…all at the same time! We marinated some soy curl crumbles and shredded jackfruit, made refried beans, tomatillo salsa, nacho cheese, sour cream, and all the necessities too….pico, guac, peppers & onions. I think I had you at hello.

And what a falafel party it was! We falafeled like nobody’s business, which I just learned this week. Then we nailed the tzatziki which I came up with just last night. Then we crushed the pita which I only finally figured out how to make this morning. So it has been a heck of learning week for me, but what else would you expect from a professional chef like myself, haaaa. This was a fun show, and the meal was super delicious and very simple. Absolutely no chef skills were required, I promise. We ran out of time to make the salad version, but yes this would be amazing on a bed of lettuce, spinach, and arugula, mmmmm.

I love this melt-in-your-mouth eggplant cannelloni. The mashed potato corn filling gives it a delicious creaminess, and the simple red sauce is the perfect topper, along with those sautéed garlicy greens. This dish requires a few simple steps but will blow their minds. Totally SOS-free with some really nice robust, rich flavors. Hope you enjoy!

This was simple and delicious! We baked up some sweet potatoes and roasted chickpeas with a few different herbs and spices. Then we made a delicious garlic herb sauce with dill followed by a parsley tomato pico, and threw them both over the sweet potatoes. And since that was apparently not enough, we paired that with a super tasty Caesar salad! Great interaction, this was a fun show!

I think this was the fanciest thing I have ever made on the show, an SOS-free quiche for BRUNCH! Wow, it’s almost like I’m a real chef, very funny. There were a few parts to this one, but each one was super simple, no fancy skills required. We had fun with some new people, so I told my health and entrepreneur story. I really enjoyed the interaction, and the quiche was totally delicious! Hope you’ll enjoy it with me!

Officially one of my favorites after my very first attempt! We started with an earthy Baharat spice blend to build the delicious red sauce. We steamed up some kale and zucchini, topped it with a mix of starches, threw on the sauce, and finished it off with some crispy oil-free onions and cilantro microgreens! This sauce was so fast and delicious, it could go on anything.

They look challenging, but they really aren’t! Here are two fast, delicious meals that will impress the masses. I love the crunch of the portobellos, and the rich spinach walnut stuffing was amazing, especially after we topped it with a little mushroom gravy. The collards were hearty and delicious, stuffed with black rice and black eyed peas. Take these to a pot luck, and they’ll be the gone before you know it!

We fit 4 recipes into this jam-packed episode, all from the new Bravo Express cookbook. We made a delicious Buckwheat Tabbouleh with lemon and parsley, an Edamame Kale Salad with Mango Ginger dressing, and an Ethiopian-style Roasted Chickpea Portobello entree…all with a little Well Your World spin and a hell of a lot of flavor. It’s so simple to eat healthy food, and when it tastes this good, well there’s no excuse not to!

We nailed it with these two quesadillas. First we made an omelette-style breakfast quesadilla with chickpea flour and veggies, and that was super delicious. Then we made a version with a black bean, corn, sweet potato filling…and of course we drenched it in a roasted red pepper cheese sauce as well. All topped with, you guessed it, pico. Hope you’ll give these healthy quesadillas a try!

I never thought we would be making crepes on this show, but we did, and we nailed it. I may be a pathetic food plater and photographer but they looked good enough for you to want to devour them. First we did a sweet crepe with dates, vanilla, and cinnamon topped with fruit. And we followed that with a savory beans and pico crepe, and what’s better than pico on a crepe.

When you eat like us, it’s all about the delicious flavors you can pile on top of your starches, salads, or roasted veggies. So we made 5 delicious salsas that you’re going to love just as much you already love pico! We played with fruity flavors like mango and pineapple, a sun dried tomato salsa with fresh basil, a shiitake mushroom salsa that I’ll definitely be making often, and another with roasted tomatillos, poblano peppers, and avocado. I hope you give them a shot!