Our Recipes

By: Dr. Jenneffer Pulapaka, DPM  

Celebrating a healthy from-scratch pickled salad — showcasing RED Cabbage, RED Onion, WHITE corn, WHITE almonds, BLUEberries.

By: Hari Pulapaka  of the Global Cooking School, DeLand, FL

This is a great way to replace highly processed tortillas with a healthy alternative, lentils. 

Learn how we made this salad and experiment with beans and whole grains. 

Whole Grains: barley, brown rice, teff, millet, wild rice, quinoa, amaranth, steel-cut and rolled oats, whole wheat, faro, freekeh/farik, bulgur, germinated rice

Legumes (dried or canned with minimal salt): adzuki, beans, black beans, black-eyed peas, chickpeas, fava beans, kidney beans, soybeans, green beans, peas, mung beans, lentils, lima beans, pinto beans, homemade veggie burgers

By: Dr. Jenneffer Pulapaka of DeLand Foot and Leg Center, LLC

Learn how we made our Mouse Soup – Sweet Potato, Ginger, Tarragon Soup.

We used seasonal Florida summertime vegetables, but this recipe can be adapted for many tubers. Additionally, this soup is low-fat, #vegan,  and lactose-free. We used heart-healthy almond milk, instead of milk or heavy cream. 

Cheers. 

By: Hari Pulapaka  of Sinfully Vegetarian & Cress Restaurant, DeLand, FL

A melange of seasonal vegetables, about to go into the oven at 335 F. Lightly brushed with extra virgin olive oil, coarse salt, and coarse #malabar pepper. About 1 hour or until soft and roasted through.

By: Hari Pulapaka  of Cress Restaurant, DeLand, FL

Chef’s Note: Globally inspired dish with protein for that cool Fall & Winter Day.

By: Hari Pulapaka  of Cress Restaurant, DeLand, FL

Chef’s Note: This gazpacho is full-flavoured and a little bit goes a long way. Use green tomatoes for a tart-taste. 

By: Hari Pulapaka  of Cress Restaurant, DeLand, FL

You’d never know it, but this herby, nutty, and bright chutney is powered by the discarded leaves, stems, and cores of cruciferous veggies like garden greens and broccoli.  Whip up a batch and use it as a spread on tacos or crostini, serve as a dipping sauce, or folded into grains for a fresh punch of flavor.

By: Dr. Jenneffer Pulapaka, DPM 

The Portfolio Diet lowers cholesterol, inflammation and heart disease; so wake up with a savory oatmeal power bowl. 

The liver works very hard to keep us healthy by getting rid of what we don’t need.  Support it with summer collards from the Patient Garden.

A summer treat of collards, mustards, turnips, rapini — by Chef Hari Pulapaka

NOTE: The Greens will taste better after they’ve stored in the seasoned liquid for a while, perhaps even overnight.