Pick Up Your Mat...
And Follow God to Divine Health

Pick Up Your Mat… And Follow God to Divine Health


Chopped Salad


This is one of our favorite summertime meals.  Perfect for using all those fresh veggies from your garden or from a local farmer’s market.  A cool and delicious salad for lunch or dinner can hit the spot on hot summer days, especially when you don’t want to eat something too heavy or don’t want to heat up your kitchen by using the oven.



Red or green leaf lettuce


Cherry or grape tomatoes



Zucchini Squash

Yellow Squash

Cilantro, if desired

Cooked quinoa or rice

Seasoning of choice

Vegan, oil-free dressing of choice


Chop kale, lettuces, and cabbage into small pieces.  Halve or quarter tomatoes.  Shred carrot.  Slice and quarter cucumber.  Julienne zucchini and yellow squash.  Mix all together in a big bowl.  Add quinoa or rice.  Mix again.  Top with cilantro, seasoning, and dressing.  Mix again.  Enjoy!

Note:  You can use any veggies you like.  Depending on the size, this can be a meal in itself.


Split Pea Soup Inspired From A Childhood Vacation

By Jennifer Adams

When we were young children, our parents took us on a few trips to California to visit our grandmother who lived in San Diego.  On one of those trips, we drove along the California coast and visited several historic places… Walt Disney Land, San Francisco and the Golden Gate Bridge, and the Redwood Forest. But we also made a few stops that may not be as familiar to some.  One of those places was Pea Soup Andersen’s.  There, we tried our very first bowls of split pea soup.  We were hooked from first bite!  The iconic Pea Soup Anderson now boast serving more than 2 million bowls of split pea soup a year!

When I got married years ago, I learned that my husband’s family had a tradition (and still does) of eating split pea soup as their simple meal on Good Friday.  I have kept that tradition for my family and have served it every year on Good Friday since.

But that’s not where split pea soup ends its story in our family.  Since adopting a whole food, plant-based, oil-free diet almost 7 years ago, Paula and I have both incorporated split pea soup into our Winter (and sometimes Summer) menus!

Here is one of our favorite twists on a very simple, convenient, and tasty meal of split pea soup using yellow split peas.  Yellow split peas make a slightly sweeter soup…. the perfect evening meal which satisfies any time of year.  Enjoy!!!!

Easy Yellow Split Pea Soup (vegan, gluten-free, oil-free)

2 1/4 cups yellow split peas

1 medium onion (chopped)

2 medium carrots (diced or grated)

2 stalks celery (chopped)

8 cups water

Add all ingredients to a crock pot.  Cook on high at least 8 hours to achieve desired creaminess.  Serve over brown rice.  Add garlic powder, salt, pepper, and a few squirts of Sriracha sauce to taste.


Introducing Chef Timber Forrest

We are proud to announce that our very own Celebrity Vegan Chef Timber Forrest has now joined Facebook.  Chef Forrest is a vegan chef who specializes in whole food, plant-based, oil free cooking — helping the world get healthy one recipe at a time.  Be sure to check out his Facebook page for savory culinary creations of many of your favorite foods like Oil-free Vegan Mac & Cheese.  Mac N Cheese

Enchilada Casserole

We love this great Enchilada Casserole Recipe by Cathy Fisher from Staight Up Foods posted on the Forks Over Knives website.

This is by far one of the tastiest casserole dishes.  It’s filling, satisfying, and healthy.  Served alone it can be a complete meal, but add some brown rice and a spinach salad on the side, and it’s even better.

This casserole would be perfect for serving a lot of guests, because it goes a long way.  Leftovers can be frozen and reheated without losing any of their delicious-ness. Enjoy!

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