Recipes
Original plant-forward recipes written in the Loma Linda style. Every nutrition number is computed from USDA FoodData Central, so you can check the math on any dish.
10 of 10 recipes
A high-fiber, no-added-sugar breakfast that keeps well overnight.
A protein- and fiber-rich lunch bowl with fresh vegetables and olive oil.
A hearty, low-sodium soup built on lentils and aromatic vegetables.
A lower-potassium, low-sodium bowl that works for kidney-conscious diets.
A fiber- and healthy-fat-rich smoothie - note: high in potassium.
An omega-3-rich dinner for heart and metabolic health.
A fiber-rich salad - note: tahini is high in phosphorus and potassium.
A filling breakfast - note: salted peanut butter adds sodium.
A high-protein vegetarian breakfast with whole grains and berries.
A bright citrus salad - contains grapefruit (interacts with some statins).
More from the Loma Linda Live It kitchen
Plant-based recipes from Loma Linda University Health's chef-led cooking series.