beet “pesto” cauliflower pizza with greens

by Jackie Newgent  |  May 4, 2015  |  1 Comment
It was such as pleasure hosting two amazing food-loving dietetic interns this spring. One of them, Lucy Song, has a terrific palate for plant-based cuisine and an eye for photography. So as part of her internship experience, I asked her to create a recipe makeover for Meatless Monday. Here’s her story behind this recipe. I first discovered the delectable flavor combination of pear and cheese a few years ago in the form of a Quattro Formaggio Pear Pizza at a cute Italian restaurant in Old City, Philadelphia. That afternoon, I had dragged my patient boyfriend all over the neighborhood as I sought to satisfy my voracious craving for Italian food. We finally decided on this spot, and the pizza was...
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natural red velvet cheesecake

by Jackie Newgent  |  October 23, 2013  |  2 Comments
(Click on photo for full-size image!) Makes 8 servings: 1 slice each I actually wanted to title this pink velvet cheesecake, but I thought the guys might be scared off! So I stuck to a name that this cheesecake is truly inspired by … red velvet cake. I love the concept of the cake, but I never eat it since it’s usually made with totally fake red food coloring. Artificial food coloring doesn’t belong in our food—let alone our bodies! So I used beets for a real color. Hence, the rich natural fuchsia tone rather than a neon red color in this luxurious recipe. It’s a creamy cheesecake, not a cake. That makes this almost like indulging in the best...
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