Tony's healthy kitchen

The easiest way to add more leafy greens to your daily diet is through freshly squeezed juice.

Spinach helps remove toxins from the lymphatic system, reduce bacterial load, and support neurotransmitters and neuronal health. 

Green leafy vegetables are rich in enzymes, vitamins A, and B, folic acid, and chlorophyll.

This healing soup is so delicious that my kids eat it for a couple of minutes.

Asparagus contains phytochemical compounds such as chlorophyll and lutein that act as critical organ cleansers. They get deep into organs such as the liver, spleen, pancreas, and kidneys, scrubbing out the toxins they find there. Asparagus has anti-aging properties that can help keep us young. Consider putting it on the menu at least a few times a week.

This tomato salad captures the summer memories and brings them alive in our everyday lives. This salad is easy to prepare, full of colors, and wonderful aroma of garlic, basil, and nigella.  

Most people have never even heard of quince fruit and it's not commonly used in recipes. Quinces have a high content of pectin fiber and they are well-suited for recipes like quince jelly, jam, or marmalade. They can be used in savory recipes too.

One special cake for one little special lady - purple-blue birthday cake Stracciatella. Inspired by the Italian ice cream Stracciatella I decided to add small chocolate bites with a crunchy effect. The color of the cake was chosen by my little daughter. It was real fun and pleasure while making at home this beautiful and delicious cake. 

Of course, with no sugar, no gluten, no dairy. All plant-based ingredients.