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Collard Greens and Cornbread

September 22, 2015


It’s my favorite time of the year! Not only is September my birthday month, but the weather in DC is absolutely gorgeous. I tell everyone that now’s the best time to visit because the temps are in the 70s and most of the other tourists are long gone.


It’s also the perfect time to start eating warmer, heartier dishes again…like my Spicy Collard Greens and Classic Cornbread.


My collard greens recipe, in particular, is one of the few times I prefer to eat my dark leafy greens cooked…very gently. (No overcooked, mushy greens here.)


And even better, collard greens were found to be the most effective vegetable for preventing breast cancer in African American women. Check out the video, Preventing Breast Cancer By Any Greens Necessary, on NutritionFacts.org to find out more.


Then try my delish collards and cornbread below.


Spicy Collard Greens


Makes 4-5 servings


1 bunch collards, remove bottom stems

4-5 cloves garlic

2 TB nutritional yeast

1 TB Bragg liquid amino

2 TB olive oil or 4 TB water or vegetable broth

¼ cup of sundried tomatoes, halved (about 7-10) tomatoes

Dash of cayenne pepper


Sauté garlic in olive oil or water or vegetable broth. Cut collards lengthwise into thin strips. Add collards to sauté, stirring to make sure all strips are coated. (If using water or vegetable broth, add another TB as needed, so collards don’t stick to pan.) Cover pan and let collards break down, about 5 minutes. Add seasonings and tomatoes, stir, and cook for another 5 minutes.

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Classic Cornbread


Makes 8-10 servings



1½ cups organic yellow corn meal (choose organic to avoid GMO corn)

1¼ cups whole wheat pastry flour, sifted (or whole grain gluten-free flour; I use Bob’s Red Mill brand)

2 teaspoons non-aluminum baking powder

1 teaspoon sea salt

1 cup of organic corn (choose organic to avoid GMO corn)

1½ cups rice milk or almond milk

1 TB apple cider vinegar

½ cup pure maple syrup

¼ cup safflower oil or coconut oil (melted)


Preheat oven to 350 degrees. Oil a 9 x 13 baking dish and set aside. In a medium bowl, combine cornmeal, flour, baking powder, and sea salt. In a separate bowl, combine milk, vinegar, agave nectar, and oil. Stir into flour mixture. Gently stir corn into mixture. Pour into baking dish and bake for 30-35 minutes, until a fork comes out clean.


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My next Online Vegan Nutrition Boot Camp Starts Oct 6!




It’s my first online class of the season. Learn how to get all the nutrients you need(including protein, iron, calcium, B12, and more) and what you should eat every day for well-balanced vegan meals. Get all the details here.

Have a great week, family!


Vibrantly yours,




P.S. A very warm welcome to all of our new subscribers this week. I'm so glad you joined us!


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