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Delicate enough to fool a Greek person, this recipe produces a mild canvas of yogurt with a bright fruit accent. 1 lb. (16 ounces) Silken Tofu 8 pitted Deglet Noor dates ¼ cup raw, salt-free cashews ¼ teaspoon lemon juice Pinch vanilla powder 1 cup apple juice 1 tablespoon coconut milk 2 pitted dates 2 […]

A refreshing warm-weather salad with the perfect balance of sweet and sour. 6 large or 8 medium red or golden beets (unpeeled) 1 16-oz. clamshell of fresh strawberries 4 Granny Smith apples, cored ¾ cup lemon juice 1. In a medium sauce pan, cover the beets with water and bring to a boil. Boil until […]

This recipe utilizes the shape and texture of summer squash to mimic the aesthetic of potatoes, with a refreshing classic take on familiar flavors. 11 small-to-medium zucchinis, peeled 1½ red bell peppers, seeded and small diced 1 bunch scallions (green onions), thinly sliced 4 cups shredded carrots Dressing: 2 cups raw, salt-free cashew pieces 1½ […]

This recipe replicates a classic take on chili, with minced mushroom, hearty ingredients, and potent seasoning. 4 cups diced onion 2 cups diced red bell pepper, seeded 3 cups diced green bell pepper, seeded 1½ lbs. baby portobello mushroom minced in food processor 3 15-oz. cans no-salt kidney beans, drained (about 3¾ cups) 2 15-oz. […]

Refreshing enough to be served as a cold salad or satisfyingly adequate to be served hot as an entrée or side dish. ½ lb. extra-firm tofu, cut into 1-inch cubes or ½-inch by 2-inch strips 1 medium daikon radish, peeled and spiralized or julienned 2 large carrots, peeled and spiralized or julienned 2 cups mung […]

Collin Cook
Chef
Collin Cook

Collin Cook is the Executive Chef of Balance for Life Florida in Deerfield Beach, as well as the Executive Chef of 4th Generation Organic Market and Café in Boca Raton. His upbringing as Dr. Frank Sabatino’s son impacted his philosophical choices personally and professionally. Dr. Sabatino, a physician specializing in water-only fasting and holistic healing, helped build a significant structure and perspective for Collin regarding the natural approach to health. The dream of medical school found its counterpoint for Collin in the discovery of a culinary career. Collin has been a professional vegan chef for the last 12 years, and also attended Cornell University’s plant-based nutrition program by Dr. T. Collin Campbell. An advocate for the normalization of vegan cuisine, Collin has won many awards, competing against conventional animal-based chefs, and has guest lectured for the Natural Health Association. Collin is married and lives in Pompano Beach, Florida. You can contact Collin at [email protected] or follow him on Instagram @chefcollinthecook.

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