A Plant-Based Winter Lunch Menu by Elissa Goodman

Yesterday I shared all of the décor details from the wellness lunch and seminar I co-hosted with nutritionist Elissa Goodman, but the healthful meal chef Amber Wilson and Elissa put together for the gathering deserves its own moment of recognition. It was a rainy day in Los Angeles and the menu was warming and filling in just the right way, while still being completely “clean”. Enjoying a meal at a friend’s house or restaurant doesn’t have to mean “cheating” on a healthy diet, and I love that Amber so effortlessly demonstrates that with these plant-based dishes.

Amber created a three course meal for the lunch that started with a rustic soup made with three different kinds of heirloom beans, herbs, and garlic followed by a main course that consisted of ratatouille, a fresh herb salad and, socca, which is a chickpea flatbread. The three different elements on the plate complemented each other so well, and the socca satisfied that craving for warm bread you get during winter meals in particular. To drink we enjoyed a Matcha “elixir” made with apple cider vinegar, lemon, and ginger, and for dessert we had a vegan lime and pistachio “cheesecake” which had a date and pistachio crust. The filling was made with cashews and Kite Hill Almond Ricotta. It was light but so flavorful.  I hope you have the opportunity to recreate some these dishes yourself! XXJKE