The Food Pharmacy
  • Home
  • About Us
    • Contact Us
    • Media Gallery
    • Photos/Videos
    • Resources
    • Testimonials
  • Free eBook
  • Classes/Events
    • Personalized Cooking Classes
  • Recipes
  • Services
    • Services
    • Personalized Coaching
    • Group Coaching
    • JumpStart Session
    • Private Cooking Classes
    • Coaching Sign Up
  • Shop
    • Shop
    • Apparel
    • Plant-Based Power Bowls eBook
    • Plant-Based Burgers eBook
    • Family Favorites eBook
    • Power Brunch Favorites
    • Thanksgiving eBook
    • v-dog
    • Virtual Library
  • v-dog
  • Español
  • Home
  • About Us
    • Contact Us
    • Media Gallery
    • Photos/Videos
    • Resources
    • Testimonials
  • Free eBook
  • Classes/Events
    • Personalized Cooking Classes
  • Recipes
  • Services
    • Services
    • Personalized Coaching
    • Group Coaching
    • JumpStart Session
    • Private Cooking Classes
    • Coaching Sign Up
  • Shop
    • Shop
    • Apparel
    • Plant-Based Power Bowls eBook
    • Plant-Based Burgers eBook
    • Family Favorites eBook
    • Power Brunch Favorites
    • Thanksgiving eBook
    • v-dog
    • Virtual Library
  • v-dog
  • Español
ABSOLUTELY delicious

Recipes

Rice with Pigeon Peas (Arroz con Gandules)

10/3/2020

Comments

 
Picture

Rice With Pigeon Peas (Arroz con Gandules)

★★★★★

Main Courses, Rice Dishes

Prep Time: 20 min Cook Time: 40 min Total Time: 60 min Difficulty: Medium Servings: 6 servings Source: The Food Pharmacy

Description

Rice With Pigeon Peas is the most popular dish in Puerto Rico, particularly at Christmas. There are many variations on this traditional recipe, but most are made with lots of fat and pork. This healthy version uses brown rice and contains no oil or processed products. The fresh sofrito gives it a special taste that everyone will love. All the flavor without the cholesterol!

Ingredients

Sofrito:

½ onion, diced

2 sweet peppers (ají dulces), diced

3 garlic cloves, crushed

½ red Bell pepper, diced

1 TBSP culantro, chopped


3 cups of uncle bens whole grain brown rice

1 bag (14 oz) frozen pigeon peas (gandules)

2 cups water to boil the peas

Vegetable broth + water used to boil the peas = 3 ½ cups liquid

½ tsp turmeric

2 TBSP tomato paste

½ tsp cumin

1 tsp smoked paprika or liquid smoke

“Herbamare” or sea salt to taste (~ 2 tsp)

2 Tbsp roasted red pepper cut in strips

2 Tbsp fresh chopped cilantro

Directions

1. In a medium saucepan, add the pigeon peas, 2 cups of water, and ½ teaspoon of salt and cook over medium-high heat for 10 minutes. Drain the pigeon peas and set aside, reserving the liquid to cook the rice.

2. Pre-heat a medium saucepan over medium heat. Add the sauce and cook for 2-3 minutes.

3. Add the turmeric, cumin, oregano, pigeon peas, tomato paste, smoked paprika, and marinade. Cook for 3 minutes.

4. Add the vegetable broth, the liquid from the pigeon peas and the rice, cover and bring to a boil. Reduce to medium low heat and cook for 40 minutes.

5. Add cilantro and pour in the rice. Garnish with strips of roasted bell peppers.

Notes

✔️Use parbroiled or partially cooked brown rice to minimize cooking time.

Back to Recipes


Comments

Caribbean Asopao

10/3/2020

Comments

 
Picture

Caribbean Asopao

★★★★★

Main Courses, Soups

Prep Time: 15 min Cook Time: 30 min Total Time: 45 min Difficulty: Easy Servings: 2-3 Source: The Food Pharmacy

Description

Asopao is a rice soup prepared in many parts of the Caribbean. This is our plant-based version of this Puerto Rican home cooking classic.

Ingredients

¼ cup medium onion, diced

¼ cup red/orange peppers, diced

1 carrots, diced

1 TBSP tomato paste

1 green plantain, sliced or shredded

1 TBSP fresh or dried oregano

6 garlic cloves, crushed

2 culantro leaves, diced (optional)

¼ cup parboiled brown rice

4 cups low sodium veg broth

¼ cup cabbage, diced

2 cups red beans, cooked

2 cups butternut squash or calabaza

Salt and pepper to taste


Toppings

cilantro to taste

avocado, to place on top of asopao once served

Directions

1. Cook onions, peppers, garlic, carrots, culantro (if using) and tomato paste in 2 Tbsp veg broth for 2-3 minutes.
2. Add rice, plantain, and the rest of the broth and cook for 15 minutes or until rice is cooked.
3. Add butternut squash, beans, and cabbage and cook for 10 minutes or until thickened and squash is tender.
4. If asopao is too thick, add a little bit more of veg broth. To thicken asopao, you can blend 1/4 cup of the asopao and return to the pan.
5. Serve topped with fresh cilantro and avocado.

Notes

✔️You can substitute the red beans with any other bean or pigeon peas (gandules)

Back to Recipes


Comments

Pinto Bean Pozole Verde

6/27/2020

Comments

 
Picture

Pinto Bean Pozole Verde

Main Courses, Soups

Difficulty: Easy Servings: Serves 6 Source: The Food Pharmacy

Description

Pozole is a traditional Mexican stew that is frequently served on holidays and other celebrations. This delightful plant-based alternative replaces the chicken and pork with pinto beans and soy curls.

Ingredients

1½ pounds tomatillos, husks removed

1 medium white onion, cut in half then sliced into eighths

2 jalapeños (optional)

1 cup rehydrated soy curls

4 cups cooked pinto beans

1 tsp ground cumin

1 tsp dried oregano

1 29-ounce can hominy, drained and rinsed

1 dried bay leaf

6 cups low-sodium vegetable broth

½ tsp sea salt

Herbamare® to taste

½ cup chopped cilantro

garnishes of choice, such as crispy homemade tortilla strips, chopped cilantro, sliced jalapeños, fresh lime wedges


Directions

1. Preheat the oven to 450°F.

2. Place the tomatillos, white onion, and jalapeños (if using) on a rimmed baking sheet.

3. Roast in the oven for 25 minutes, then let cool at room temperature for 5 minutes.

4. Transfer the roasted vegetables to a food processor. Blend until mostly smooth and add the mixture to the pot.

5. Meanwhile, season the soy curls with Herbamare and add to a soup pot.

6. Add the ground cumin, oregano, hominy, bay leaf, sea salt, and vegetable stock in the pot.

7. Cook at medium heat for 20 minutes.

8. When ready to serve, taste for seasoning, add cilantro and more seasonings to taste, and serve with garnishes of choice.

Notes

Serve with baked oil free corn tortilla strips and green onions.

Back to Recipes


Comments

Butternut Squash Tostadas

4/30/2019

Comments

 
Picture

Butternut Squash Tostadas

Main Courses

Prep Time: 10 minutes Cook Time: 25 minutes Servings: Yield: 2-3 servings Source: The Food Pharmacy

Description

These Tex-Mex tostadas are simply delicious!!!

Ingredients

6 corn or whole grain tortillas

4 cups butternut squash cut in cubes

¼ cup freshly squeezed orange juice

½ tsp garlic powder

1 cup onion, diced

½ cup bell pepper, diced

3 garlic cloves, crushed

2 cups cooked black beans

½ cup red cabbage, shredded

¼ cup cilantro, chopped

¼ cup salsa

¼ cup Mexicrema dressing or guacamole

Sea salt & pepper, to taste

Directions

1 Preheat oven to 400 degrees F.

2 Place the butternut squash in a bowl and add the orange juice, garlic powder, and salt & pepper to taste. Mix well.

3 Place the squash mixture in a pan lined with parchment paper and roast for 25 minutes or until squash is tender and slightly brown.

4 While the squash is in the oven, saute the onions and peppers in a skillet for 5 minutes.

5 Add the garlic and beans to the sauteed onions and peppers, stir and cook for 2 minutes.

6 Bake the corn tortillas in the oven for 10 minutes or until crisp but not burned.

7 Arrange the tortillas on a plate. Add salsa, the sauteed vegetable bean mixture and the roasted butternut squash. Top with red cabbage, cilantro, and Mexicrema dressing or guacamole.

Cooking Tips

Add jalapeños or chiles to make spicy tostadas.

Back to Recipes


Comments

Chickpea Noodle Soup

4/29/2019

Comments

 
Picture

Chickpea Noodle Soup

Main Courses, Soups, Website

Prep Time: 5 minutes Cook Time: 30 minutes Difficulty: Easy Servings: Serves 4-6 Source: Shayla K. Hernández

Description

This plant-based version of chicken noodle soup is soothing, nourishing, and ready in 30 minutes. Enjoy this yummy comfort food when you are not feeling well, or when you want to warm up on a cold day.

Ingredients

1 cup onion, diced

2 carrots, sliced

1 celery stalk, diced (optional)

2 medium potatoes cubed

3 cloves garlic, crushed

½ tsp dried thyme

4 cups of vegetable broth

2 cups of water

¼ cup of “chicken” seasoning

6 ounces of cooked gluten free spaghetti

2 cups cooked chickpeas

Salt and pepper, to taste

Chopped fresh cilantro, to taste


“Chicken” Seasoning Makes 1¾ cup (recipe below)


1⅓ cup of nutritional yeast

3 Tbsp onion powder

1 Tbsp garlic powder

1½ Tbsp dried basil

1 tsp oregano

½ tsp turmeric

2 tsp sea salt


Directions

1. Sauté onion in a medium pot over medium heat, until it begins to soften, about 3 minutes.
2. Add the carrots, potato, and celery (if using), and sauté for 2-3 minutes.
3. Add the garlic, thyme, “chicken” seasoning, vegetable broth, and water.
4. Bring to a medium-low simmer and cook until all the vegetables are tender, about 20 minutes.
5. Stir in the chickpeas and pasta.
6. Season with salt and pepper to taste.
7. Serve with fresh cilantro sprinkled on top.

Back to Recipes


Comments

Vegan Sushi Power Bowl

4/29/2019

Comments

 
Picture

Vegan Sushi Power Bowl

Bowls, Main Courses

Prep Time: 30 min Cook Time: 45 min Difficulty: Medium Servings: 4 Source: The Food Pharmacy

Description

These delicious sushi bowls take vegan sushi to a whole new level! They are great for gatherings where everyone makes their own vegan sushi bowls, choosing among different toppings. You can make them as simple or as fancy as you like.

Ingredients

Sushi Bowl Rice

2 cups short grain brown rice

3 cups water

sea salt to taste (optional)

1-2 TBSP rice vinegar

1 TBSP maple syrup


Ginger Miso Dressing

3 TBSP miso paste (yellow or white preferred)

3 TBSP rice or apple cider vinegar

2 TBSP maple syrup or date paste

1-2 TBSP grated fresh ginger

1 large garlic clove

¼ cup silken tofu or non-dairy plain yogurt

2 TBSP mirin or sweet white wine (optional)

water as needed for consistency


Suggested Toppings

baked tempeh or tofu

cooked edamame

julienned carrots

chopped cucumber

sliced avocado

sliced mango

cubed roasted sweet potato

diced bell peppers

sesame seeds

nori seaweed sheet, cut in strips

sriracha

Directions

Bring the rice and water to a boil. Cover and cook on medium heat for 45 minutes. Stir in the rice vinegar and maple syrup.

In a blender, combine the ginger miso dressing ingredients well adding water as needed for the desired consistency.

Place the sushi rice in a bowl, add some dressing and top with veggies of choice, nori strips and sesame seeds.

Back to Recipes


Comments

Vegan Paella

11/24/2018

Comments

 
Picture

Vegan Paella

Main Courses

Prep Time: 20 min Cook Time: 35 min

Difficulty: Easy Servings: 4-6 Source: The Food Pharmacy

Description

Traditional paella originated in the city of Valencia in Eastern Spain. There are many variations that use a combination of vegetables, but the key ingredient that gives paella its unique flavor is saffron.

Ingredients

2 cups Uncle Bens whole grain rice

1 cup quinoa

1 cup onions, diced

1 cup red bell peppers, diced

1 cup mushrooms, diced

½ cup carrots, diced

6 garlic cloves, crushed

1 cup cooked chickpeas

1-2 tsp saffron threads

¼ tsp turmeric

2½ cups vegetable broth

½ cup white wine or another cup of vegetable broth

1 bunch asparagus or 1 cup green beans

½ cup frozen peas

¼ cup frozen corn (optional)

Sea salt and pepper to taste

¼ cup roasted red bell peppers, sliced in strips

Directions

1. Sauté the onions, peppers and carrots for 3 minutes adding some vegetable broth if needed.

2. Add the mushrooms, chickpeas and seasonings and cook for 3 minutes.

3. Add the rice, quinoa, vegetable broth, and wine (if using).

4. Bring to a low boil, cover, and reduce the heat to medium and cook for 25-30 minutes.

5. While the rice and quinoa cook, prepare the asparagus or green beans separately.

6. Blanch the asparagus or green beans in boiling water for 2 minutes, then drain well. If cooking the asparagus, roast in the oven at 350 degrees F or cook in a pan for 5 minutes.

7. Add the corn and peas to the rice and cover for 5 minutes.

8. Remove from the heat.

9. Arrange roasted red peppers and asparagus on top of the rice and serve.


Notes

I like to use whole grain parboiled rice for Spanish rice dishes. Uncle Bens whole grain is my favorite.
After blanching, the asparagus can be seasoned and cooked in a pan for a few minutes before adding to the paella
For a more traditional paella taste, you can add ¼ cup toasted nori sheets cut in strips or seaweed seasoning when sautéing the vegetables.
Baked tofu is another great addition to this recipe.
If you have cooked rice and quinoa available, you can create a “Paella Stir-fry” version just sautéing the same vegetables and spices minus the vegetable broth and water.

Back to Recipes


Comments

Pantry Quinoa Burgers

8/4/2018

Comments

 
Picture

Pantry Quinoa Burgers

Main Courses, Meat Alternatives

Difficulty: Easy Author: Elisa Burgos

Description

This recipe is made with items I like to always keep in the pantry and refrigerator. It’s loaded with umami flavor from tamari, miso, tomato paste and smoked paprika. You can stir in minced greens or herbs if you’d like to add a little freshness, but either way it’s nice to know this vegan pantry burger recipe is always in your back pocket.

Ingredients

3 tablespoons tamari

2 tablespoons miso

3 tablespoons tomato paste

2 tablespoons + 1 teaspoon mustard

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon onion powder

½ teaspoon turmeric

6 cups of cooked quinoa

1 cup chickpea flour

Directions

Preheat oven to 350 degrees F on the convection setting.

Line a cookie sheet with parchment paper.

Mix all the ingredients together. Form into burgers and place on the cookie sheet.

Bake for 20 minutes. Flip and bake 20 minutes more.

Notes

This would be great topped with some sautéed greens and mushrooms. You can make them ahead and freeze them if you like.

Back to Recipes


Comments

Better than Rice with "Chicken"

8/4/2018

Comments

 
Picture

Better than Rice with “Chicken”

Main Courses, Meat Alternatives

Servings: 4-6 Author: The Food Pharmacy

Description

Vegan Rice with chicken! Yellow rice stewed with chicken is a classic Puerto Rican dish. This flavorful version swaps the chicken out for soy curls, and upgrades to brown rice for extra nutrition. This is one plant-based Puerto Rican rice recipe you will want to make over and over again!

Ingredients

½ cup dehydrated soy curls

2 cups vegetable broth

1 TBSP tamari

Herbamare or salt and pepper to taste

¼ cup onion, diced

¼ cup bell pepper, diced

3-4 “ajicitos” (sweet latin american peppers), diced (optional)

2 culantro leaves, chopped (optional)

1 TBSP tomato paste

1 cup white wine

6 garlic cloves, crushed

¼ tsp turmeric

1 Tbsp Grilling Chicken seasoning (Simply Organic)

2 cups medium or long grain brown rice

Cilantro to taste

Directions

Rehydrate the soy curls in the vegetable broth and tamari for 15 minutes.

Drain the soy curls and reserve the liquid to cook the rice.

Dice the soy curls small and season with salt and pepper or Herbamare to taste.

Sauté the onion, bell pepper, ajicitos, and culantro at medium heat for 5 minutes.

Add the tomato paste and soy curls to the pan and mix well with the vegetables.

Cook for 3 minutes.

Add the rest of the ingredients except the cilantro.

Bring to a low boil, lower to medium low, and cover.

Cook for 40 minutes.

Stir and add cilantro. Serve.

Back to Recipes


Comments

Speedy Mock Tuna Salad

8/1/2018

Comments

 
Picture

Speedy Mock Tuna Salad

Hummus and Pates, Main Courses, Meat Alternatives, Salads

Prep Time: 10 min Difficulty: Easy Author: Elisa Burgos

Description

This easy vegan mock tuna salad is great in sandwiches, wraps, on salad, rolled like sushi in nori leaves, stuffed inside baked sweet potatoes, fresh tomatoes, cucumber boats or lettuce wraps.

Ingredients

3 cups (equivalent to 2 cans) of cooked and drained chickpeas

½ cup of Guilt-Free Tofu Mayo

2 tablespoons of Dijon mustard

2 diced plum tomatoes

2 finely chopped celery stalks

1 grated carrot

¼ cup of the fresh herbs of your choice

Directions

Mash the chickpeas lightly with a potato masher or fork. Stir in the vegan mayonnaise and mustard.

When they are well mixed, incorporate the other ingredients to taste, and adjust the seasoning if you wish. If it dries out a bit, you can stir in a splash of water.

Notes

You may also add some seaweed flakes into the mixture for an extra oceany taste. After all, seaweed is the original seafood!

Vary this recipe using garlic powder, curry powder, chopped onions, chives, red pepper (raw or roasted), capers, pickle relish, fresh or dried herbs, etc. according to what you have on hand.

Back to Recipes


Comments

Lentil Mushroom Barbecue Burgers

7/5/2018

Comments

 
Picture

Lentil Mushroom Barbecue Burgers

Main Courses, Meat Alternatives

Difficulty: Easy Servings: 8 Author: Elisa Burgos

Description

These burgers combine the meatiness of mushrooms with the heartiness of lentils, and ties them together with savory sweet barbecue sauce. Serve them on a bun with all the fixings and enjoy a truly satisfying meal.

Ingredients

1 white onion, chopped

1½ cup button mushrooms, cleaned and chopped

3 cups cooked lentils

½ cup barbecue sauce + extra

1 tsp garlic powder

1 tsp smoked paprika

Salt to taste (optional)

1½ cup quick oats (approximately)

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a dry pan, saute the onions, stirring frequently. When translucent, add in the mushrooms and keep sauteing until cooked.

Mash the lentils with a fork or potato masher.

Stir in the barbecue sauce, garlic, smoked paprika and salt, then the onion and mushroom mixture.

Stir in the oats, adding extra if needed to bind the mixture. It should hold together loosely, enough to let you form burger patties.

Taste the mixture and adjust the seasoning accordingly.

Shape the mixture into veggieburgers and place on the baking sheet.

Bake for 20 minutes.

Remove the burgers from the oven so you can flip them over with a spatula. The burgers should lift easily onto the spatula when you attempt to flip them. If they do not, put them back in the oven for another few minutes and try again. The burgers will form a seal on the bottom that will allow you to easily slip the spatula underneath.

Once they have been flipped, brush the burgers with additional barbecue sauce to form a glaze and bake them an additional 15 to 20 minutes, until browned and firm to the touch.

Back to Recipes


Comments

Cauliflower Alfredo

5/22/2018

Comments

 
Picture

Cauliflower Alfredo

Main Courses, Pastas, Sauces

Author: Elisa Burgos

Description

In truth, this sauce is more of a plant-based Béchamel or white sauce, endlessly versatile (think moussaka, lasagna, casseroles, potatoes and more). To make it more like a traditional Alfredo, stir in half a cup of nutritional yeast to give it a touch of that Parmesan flavor. Either way, this is a highly nutritious, guiltless alternative when you want a rich, creamy, velvety sauce.

Ingredients

3 garlic cloves, crushed or minced

2 cups of plant milk of your choice (from almonds, soy, rice, hemp or other)

4 cups cauliflower, chopped into pieces

1 teaspoon of salt

White pepper to taste

8 ounces of the pasta of your choice

½ cup of the vegetable of your choice (such as peas, broccoli, red peppers, mushrooms or shredded carrots)

¼ cup chopped fresh parsley

Smoked paprika to taste

Directions

In a medium saucepan, sauté the garlic over medium heat for a few minutes. You do not need oil, but you can add a few drops of water if necessary.

Add plant milk and switch to high heat. When the milk boils, add the cauliflower, salt and pepper and lower to medium heat. Cook until the cauliflower is tender, about 15 minutes.

Blend the cauliflower mixture with an immersion blender or in a separate blender until you achieve a smooth and creamy texture, without lumps. Incorporate additional milk if necessary, to adjust the thickness of the sauce to your liking.

Boil the pasta. In the last minutes of cooking the pasta, you can add some peas or another vegetable of your preference to the pot, such as red peppers, broccoli, grated carrots, mushrooms or other.

When cooked, strain the pasta and vegetables, and combine with the sauce.

Serve the pasta, decorating each portion with freshly minced parsley and sprinkle with paprika.

Back to Recipes


Comments

Miso Soup with Shiitake Mushrooms

5/10/2016

Comments

 
Picture

Miso Soup with Shiitake Mushrooms

Main Courses, Soups, Tofu, Gluten-free



Prep Time: 5 min Cook Time: 10 min
Difficulty: Easy Servings: 4
Author: The Food Pharmacy

Description

Quick and easy vegan miso soup. We love to add nutritious, antioxidant rich mushrooms. Yum!

Ingredients

5 cups vegetable broth

½ cup white mushrooms, diced

1 cup frozen shiitake mushrooms

2 garlic cloves, crushed

⅓ cup carrots, diced

¼ cup dried wakame, torn 2 inch pieces

1¼ cup firm tofu, cut into small squares

2 TBSP green onions

3 TBSP white miso

Tamari sauce to taste

Directions

Bring the broth to a boil in a medium saucepan.

Add the carrots and cook for 3 minutes.

Add the garlic and mushrooms, and wakame and cook for 3 minutes.

Add the tofu and cook for 2 minutes.

In a small container, dissolve the miso in ¼ cup of broth and mix well.

Add miso to soup and remove from heat.

Serve with green onions.

Do not boil the soup after miso has been added as high heat will destroy the enzymes in the miso.

Back to Recipes


Additional Info:
Nutritionfacts.org: Mushrooms
Is Miso Heatlhy?

Comments

Black-Eyed Peas “Asopao”

4/21/2016

Comments

 
Picture

Black-Eyed Peas “Asopao”

Main Courses, Soups, Puerto Rican Cuisine



Prep Time: 15 min Cook Time: 20 min
Difficulty: Easy Servings: 4
Author: The Food Pharmacy

Description

Asopao is a rice soup prepared in many parts of the Caribbean. This is our vegan black-eyed peas version of this Puerto Rican home cooking classic.

Ingredients

1 medium onion, diced

6 garlic cloves, crushed

½ cup red/orange peppers, diced

3 carrots, diced

2 TBSP tomato paste

1 TBSP fresh or dried oregano

4 culantro leaves (optional)

1 cup parbroiled brown rice (Uncle Bens)

8 cups veg broth + 2 cups water

1 cup cabbage, diced

3 cups black eye peas, cooked

2 cups butternut squash or calabaza

sea salt to taste (~1/2 tsp)

1 ripe plantain, sliced

cilantro to taste

avocado, to place on top of asopao once served

Directions

Cook onions, peppers, garlic, and tomato paste in 2 TBSP veg broth for 2-3 minutes.

Add carrots, oregano, culantro, and rice and cook for 2 minutes.

Add veg broth and water and cook for 25 minutes or until rice is cooked.

Add the rest of the ingredients except cilantro and cook for 10 minutes or until thickened. Serve topped with fresh cilantro and avocado.

Enjoy!

Back to Recipes


Additional info:
Black-eyed peas one of the most nourishing legumes
Culantro vs Cilantro
Comments

    Picture

    Categories

    All
    Baked Casseroles
    Beverages
    Bowls
    Breakfast
    Burgers
    Condiments
    Desserts
    Egg Replacements
    Español
    Fruit
    Gluten Free
    Granola
    Hot Cereal
    Hummus And Pates
    Main Courses
    Mayo
    Meat Alternatives
    Pancakes
    Pasta
    Potatoes
    Puerto Rican Cuisine
    Salads
    Sauces
    Side Dish
    Smoothies
    Snacks
    Soups
    Soy Curls
    Spreads
    Sweeteners
    Tex-Mex
    Tofu
    Toppings
    Waffles


    Picture

    Picture

    Picture

    Picture

    Picture

    Picture

    Picture

    Picture

    Join Our List



Copyright © The Food Pharmacy 2006-2020
941-320-8163

Evelisse@TheFoodPharmacy.com
Picture
This website is for informational purposes only. Consult your physician prior to changing your diet.  The information, data, material contained, or presented is not intended to be taken as medical advice.  
Picture
Picture

Join Our List


Terms of Use and Privacy Policy