Recipes from Lisa’s Kitchen

 It’s time to start cooking with 4Leaf

Hi, my name is Lisa Hicks; my husband is Jason Hicks and my father-in-law is J. Morris Hicks. In their 2011 book, Healthy Eating — Healthy World, the 4Leaf Program was introduced in Chapter 10 but there were no recipes.

Now we have recipes. We wish you the very best as you take charge of your health and the health of your family. We expect to continue adding healthy recipes to this page indefinitely.

Most-recent recipes are listed first:

This shot of Lisa was taken at our book launch party in September of 2011---at the Saltwater Farm Vineyard in Stonington, CT

This shot of Lisa was taken during our book launch party at the Saltwater Farm Vineyard in Stonington, CT

  1. Lisa’s 4Leaf Kitchen—Roasted Cauliflower & Chickpea Tahini Medley (6-23-14)
  2. Quinoa & white bean veggie burger (4-28-14)
  3. Sweet Potato Kale Soup (3-18-14)
  4. Bulgur Loaf & Cashew Gravy (2-7-14)
  5. Herb Stuffed Potatoes (posted 1-2-14)
  6. Red Lentil Vegetable Soup (2-10-13)
  7. Garbanzo Bean Tomato Soup (1-16-13)
  8. Three Sisters Casserole with Polenta (posted 12-15-12)
  9. Just in time for the holidays; Millet Almond Rounds (posted 11-11-12)
  10. Karen’s Indian Spice Cauliflower (posted 6-3–12)
  11. Diana’s Avocado Mexican Salad (posted 5-1-12, just in time for Cinco de Mayo)
  12. Lisa’s 4Leaf Simple Stir-Fry (without the oil) (posted 3-30-12)
  13. Hearty 4Leaf Black Bean Soup; probably the healthiest soup you’ll ever eat. (posted 3-2-12)
  14. Sarah’s Perfect 4Leaf Portabellas! a big hit at our first 4Leaf Dinner Party. (posted 2-10-12)
  15. “Cream” of Broccoli 4Leaf Soup; hold the cream (posted 1-29-12)
  16. Lisa’s Smashing 4Leaf Rice and Lentil Burgers (posted 1-19-12)
  17. Lisa’s 4Leaf Chickpea “You Just Can’t Have One” Patties (posted 1-11-12)
  18. Sailors Super 4Leaf Lunch (or dinner) two versions one with bread/hummus, one without (posted 1-5-12)
  19. Sailors Daily 4Leaf Oatmeal, originally created by Jim, it remains one of his favorites. (posted 1-2-12)
  20. Almost 4Leaf Vegetable Lasagna; a very healthy 3Leaf crowd-pleasing entree (posted 12-31-11)
  21. Lentil 4Leaf Shepherd’s Pie; a hearty dish that will warm your soul (posted 12-20-11)
  22. Shawn’s 4Leaf Brussels Sprouts, a super healthy dish that everyone loves (posted 12-16-11)
  23. Andrew’s 4Leaf Kale Soup; a favorite of 9-year-old Andrew Hicks (posted 12-8-11)
  24. Lisa’s 4Leaf Chili…from three beans to four leaves (posted 11-30-11)

Most of the recipes on this page will be at the 4Leaf level, that is, deriving over 80% of their calories from whole plants. Occasionally, you will find a 3Leaf or maybe even a 2Leaf recipe on this page. We will include them because everyone likes to have a little flexibility in their plant-based eating. To clarify, our 2Leaf and 3Leaf recipes will never contain any animal products, but will simply derive a fair amount of their calories from such plant-based foods as tofu, pasta or bread. Not bad for you, just not whole plants.

Want a printer-friendly 4Leaf Scoring Chart for your refrigerator? Click here for a handy PDF one-pager.

From Lisa with love…If you have questions, please email me at:

If you like what you see here, you may wish to join our periodic mailing list. And if you like what 4Leaf eating is doing for you and your family, you might enjoy visiting our new “4Leaf Gear” store. From the seaside village of Stonington, Connecticut – Be well and have a great day.

7 Responses to Recipes from Lisa’s Kitchen

  1. Pingback: Finally, some CLARITY! But no plausible solution | J. Morris Hicks, author

  2. DanaM says:

    A weekly menu that decreases “lost” food. when I shop for green meals I have so much food that goes to ruin befor I can use it up. any tips for shoppping for one/two people ?

    • J. Morris Hicks says:

      Hi Dana, As a guy who shops for one person, I can share a few of my secrets for not having to throw away spoiled food:
      1. I buy a mixture of green and yellow bananas. If they’re about to spoil, I freeze them for my smoothies.
      2. I buy avocados before they are ripe and put them in the fridge when they’re almost ripe.
      3. I prepare my special mixture of rice and beans once a week, package them in single meal containers, and freeze all of them until the day before I need them.
      4. I never have a problem with apples, pears and oranges—all of which go in the fridge when I get home from the market.
      5. I go to the market twice a week and never have a problem with my staples such as broccoli, kale, cauliflower, etc.
      6. I use frozen berries of all kinds in my smoothies; they cost less than fresh and never spoil.
      7. I use fresh berries in season on my oatmeal and will occasionally lose a few berries to spoilage.
      8. Some of my food never spoils: canned olives, old-fashioned oatmeal, soy milk, almond milk, Uncle Sam’s cereal, low sodium V8 juice, and my only food vice—popcorn.

      Hope this helps. Jim Hicks

  3. Tommy Jaime says:

    My wife and I just had our 1st baby boy “Phoenix Thomas” and prior to his birth we have changed our eating to land “right here” and go Plant based for the right reason(s) inside and out, to give our son a fighting chance to navigate through this maze of TV-Mass Media selling our children the wrong foods and so he can make better choices. Your family is making a change and that’s what our world needs! It would be great to get a calorie count to these meals in the future! Great job and thank you! Tom, Jaime & Phoenix.

  4. Michelle says:

    I second the sample meal plan idea! Thanks for the recipes!

  5. Jessica says:

    This is my favorite part of your website! It puts words into action to make changes in your diet. I really like seeing pictures of food because it is much more tempting than a word recipe. It would be helpful for me if you also included a sample week of meal ideas or maybe separated into breakfasts, lunches, dinner, snacks. Excited to try the Shepards pie!

  6. Kath says:

    Go Lisa!

    I love that your role is expanding!

    You are the best!

    Kath :)

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