Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Make sure to check out the recipe page- it’s my favorite part! As I continue to work on my food photography, I wanted a page that was visual. Gone are hyperlinks, in are lots of colorful pictures organized by categories.
I would love for you to check out this space and let me know what else you would like to see. Pros, Cons, ideas- throw them at me.
[This new space also means big things are coming.] I’ll be sharing that with you in the upcoming weeks.
Doesn’t this salad look bright and cheery?
Well, it taste exactly how it looks. Bright lemon, juicy persimmon and crunchy kale- perfect for dreary January.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
You can purchase preserved lemons at any gourmet shop, amazon, or make your own. For this recipe, I used a quick-preserve method from Mark Bittman. Same sweet-and-salty flavor, ready in hours instead of days. Once you make a batch, try them in vodka tonics, couscous salads, or stirred into yogurt.
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