Ivy Dai's Culinary Adventures

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CHEF IVY’S PLANT-BASED APPROVED FOODS

EAT THIS! Brown Rice Oats Lentils Quinoa, Buckwheat, Millet, Amaranth (grain-like seeds) Beans (Garbanzo/Chickpea, Kidney, Cannellini), String beans, snap peas Corn and Peas Sweet Potato Beets, Parsnip, Jerusalem artichoke, rutabaga, turnips Red-Skinned Potatoes (organic...

Lentil Soup

Gourmet2Go! Hearty Lentil Soup

This is a satisfying soup that’s a breeze to prepare – 20 minutes and you have a warm, nourishing meal that’s easy to reheat. Ingredients: 350g dried lentils (green, blonde, red or beluga) 1...

Chipotle Grilled Tofu Tostadas

Vegan Fare in Venice

A typical tourist town, I was pleasantly surprised to find fresh, organic cuisine in Venice, Italy. Bio Sound System, a charming cafe with patio dining on the island of Lido. And to top it...

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5 FOOD AND BEAUTY TIPS FROM MY MOTHER

Before the health wave hit the Western world, my mother was juicing and not letting us eat anything from the middle of the supermarket (cereal, crackers, biscuits); nor did we drink soda. We took...

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Gourmet Vegan: Taste of the East Cooking Class

7:30pm-9:30pm Friday, February 27, 2015 Price: 35 euros, reserve your space here: (www.paypal.com – Send MONEY: ivy@ivyeats.com or http://tinyurl.com/lp42j96) Location: NeoBento, 5 Rue des Filles du Calvaire, 75003 Paris (Metro: Filles du Calvaire)        ...