Recipes

Peanut butter and strawberries make for a yummy combination, and are even better with the added collagen benefits from NeoCell Collagen Powder. These Peanut Butter Strawberry Pudding Cakes are a lovely finish for your next dinner party. 

If you’re looking for a simple way to trim your food costs and eat more produce, take another look at the fruits and vegetables you already have on hand.

Using a less-popular part of kale, this colorful salad combines sweet and savory notes derived from bacon and maple syrup. The salad's vibrant colors and textures make it worthy of being the main entree. 

This creamy, full-bodied soup takes advantage of delicious cauliflower, from stem to florets. Make a batch for cold, wintry days or save for hot lunches. 

This celery leaf walnut pesto sauce wonderfully embraces the concept of repurposed food waste. Highlighting leftover celery leaves, the sauce also incorporates zesty lemon with hints of nuttiness. The sauce can serve as a great dip for Caulifower Buffalo Bites.

If you don’t have an excess of peels and cores from making applesauce or a pie, add them one at a time to a ziptop freezer bag in the freezer until you have enough. This syrup is thin but flavorful.

These falafel bites, served with a tasty and refreshing cucumber yogurt sauce, help to conserve excess leaves and stems that might otherwise go to waste.

Reserve leftover broccoli stems to make a full-flavored salad that pops. This colorful dish is also a feast for the eyes, featuring vibrant apples and sunflower seeds. 

This vegan version of buffalo wings wins everyone over – meat-eaters and non! Serve them with your favorite dipping sauce or try them with our Celery Leaf Walnut Pesto.