Cooking with Lisa

Lisa Viger Gotte is a Chelsea resident passionate about plant-based cuisine and loves showing others how simple, delicious, healthy, and joyful it can be. A vegan diet improved her own physical, mental, emotional, and spiritual health and she’s seen it do the same in others!  She is also an artist, cookbook author, MSVA Vegan Life Coach, and RYT 200 yoga teacher. You can learn more about her and find more tasty recipes at planted365.com. 

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Featured
Tea Time with Peggy: Rooibos Tea
tea, tea time with Peggy, Issue #88, recipe
Tea Time with Peggy: Rooibos Tea
tea, tea time with Peggy, Issue #88, recipe

I enjoyed a cup of tea long before I knew it could help me in my quest to become a healthier person. Upon discovering that something I enjoyed doing on a daily basis could actually help improve my health, I decided it was time to do some research.

tea, tea time with Peggy, Issue #88, recipe
Cooking With Lisa
food and nutrition, food, issue #83, cooking, recipe
Cooking With Lisa
food and nutrition, food, issue #83, cooking, recipe

Vegan burgers are plant-based alternatives to traditional meat-based burgers. They’re made with a variety of healthy and tasty plant-based ingredients, such as beans, grains, vegetables, and soy protein, and can be seasoned with a variety of spices and herbs to create a flavorful and satisfying meal.

food and nutrition, food, issue #83, cooking, recipe
Cooking with Lisa
cooking, food and nutrition, recipe, healthy recipes, Issue #81
Cooking with Lisa
cooking, food and nutrition, recipe, healthy recipes, Issue #81

Lisa Viger Gotte is a Chelsea resident passionate about plant-based cuisine and loves showing others how simple, delicious, healthy, and joyful it can be. A vegan diet improved her own physical, mental, emotional, and spiritual health and she’s seen it do the same in others! She is also an artist, cookbook author, MSVA Vegan Life Coach, and RYT 200 yoga teacher. You can learn more about her and find more tasty recipes at planted365.com.

cooking, food and nutrition, recipe, healthy recipes, Issue #81
Don’t Gobble ‘til You Wobble. Save Those Holiday Leftovers and Put Them to Good Use!
food and nutrition, Food, issue 76, recipe
Don’t Gobble ‘til You Wobble. Save Those Holiday Leftovers and Put Them to Good Use!
food and nutrition, Food, issue 76, recipe

More than likely, this wasn’t a typical holiday season for you and your family. Maybe part of your family decided to stay home due to health concerns, or maybe they didn’t like who you voted for. Either way, you’ll probably have some major leftovers. Don’t despair! Put your leftovers to good use! Save yourself some time with meals ready to go in the oven that don’t taste like you’ve already eaten them for three days.

food and nutrition, Food, issue 76, recipe
Featured
Boost Your Winter Immunity with Plant-Based Foods
food and nutrition, food section, immunity, vegetarian, Issue #88
Boost Your Winter Immunity with Plant-Based Foods
food and nutrition, food section, immunity, vegetarian, Issue #88

As the cold winter season approaches, ensuring a healthy, responsive, and robust immune system becomes even more important. Freezing weather, short days, and reduced sunlight can put stress on our bodies and increase our chances of getting sick. A plant-based diet, full of immune-boosting antioxidants and nutrients that naturally fight inflammation and promote immune response, is an excellent way to make sure you and your family stay as healthy as possible this winter.

food and nutrition, food section, immunity, vegetarian, Issue #88
Cooking with Lisa: Winter 2025
food and nutrition, Issue #88, recipes, vegetarian
Cooking with Lisa: Winter 2025
food and nutrition, Issue #88, recipes, vegetarian

This Winter Vegetable Buddha Bowl is a nourishing, colorful meal featuring roasted sweet potatoes, Brussels sprouts, carrots, and red onions over a bed of quinoa. Topped with fresh kale and spinach, creamy avocado slices, and sprinkled with pomegranate seeds, it’s drizzled with a tangy tahini dressing, offering a perfect balance of warmth, flavor, and nutrition.

food and nutrition, Issue #88, recipes, vegetarian
Slow Farm: Growing Healthy Food and Justice in the Food System
farm, local farm, Slow Farm, food and nutrition, Issue #87
Slow Farm: Growing Healthy Food and Justice in the Food System
farm, local farm, Slow Farm, food and nutrition, Issue #87

In late April, on a mostly sunny, cool morning, with the temperature in the low fifties, I drove out from Ann Arbor on Whitmore Lake Road to Slow Farm. I found Bayer and co-farm manager Magda Nawrocka-Weekes standing at the edge of a large field on the west side of Whitmore Lake Road, near the farm’s gate.

farm, local farm, Slow Farm, food and nutrition, Issue #87
Posted on September 1, 2022 by Lisa Viger Gotte and filed under Food & Nutrition, Food Section, Health, Homemaking, Issue #81 and tagged cooking food and nutrition recipe healthy recipes Issue #81.