Vegan

Mirem’s Kale Salad

1/19/16 |

In a season of warm, soft, cooked foods, a crisp winter salad can be a wonderful change of pace. My friend Mirem shared this salad with me, and we were delighted to share its preparation as a community in our winter Seasonal Food Workshop. 2 bunches of kale, any type – much better if it’s young …Read More

Butternut Date Cookies

1/19/16 |

As we prepared for our winter Seasonal Food Workshop, I knew I wanted to make a cookie that used some of our yummy butternut squash. Butternut squash is one of those summer crops that stores so well it can feed you all the way through the coldest months of winter. I loved finding a cookie …Read More

Sweet Potato Peanut Stew

1/19/16 |

We enjoyed sharing this delicious soup at our Seasonal Food Workshop all about winter vegetables. Sweet potatoes are a versatile, nutrient rich powerhouse for winter. We enjoy this recipe every winter for many reasons, partly because it takes so little time to prepare. (the recipe listed here is gently adapted from the original found at Good …Read More

Fresh Corn “Pesto”

6/4/15 |

One of the most pleasurable aspects of summer is the “just cut it up and throw it in a bowl” quality of the food in the garden. Our basil has been growing so boldly over the last few weeks that I thought about hauling out the food processor to make a batch of pesto, but then …Read More

2-Minute Power Beet Salad

4/8/15 |

The way I usually cook is fast. Quick, thrown together combinations of real food and stuff that makes it taste great. I balance flavors and textures by instinct more than by procedure. This is one of those thrown together meals that is so satisfying and delicious and EASY.  Got a cheese grater? Good. You’ve got …Read More

Outrageously Healthy Salad

4/8/15 |

As I prepared this salad, I felt myself getting more and more excited about its nutrient power (and I also grew suspicious about whether it would taste great when all was said and done). Much to my joy, it is as beautiful and delicious as it is nutritious. I ended up adding some of the wild …Read More

Beet and Quinoa Salad

3/9/15 |

I love quinoa salads, and this is a glamorous addition to the quinoa salad recipe book. I chose some heavy slices of beet for this one to add a bit of drama and heft to the salad, though diced or wedged beet would have been just as fun. When you eat this bright, flavorful, delicious …Read More

Zingy Lemon Pudding

3/9/15 |

I’ve taken to trying new recipes on unsuspecting dinner guests. It’s a blast (and sometimes risky), and in the case of this terrific pudding recipe, I benefited from having a visitor who helped me add the secret ingredient that gave this very lemony pudding a satisfying earthy crunch. If you like lemon, I bet you’ll …Read More

Sweet Potato Brussels Sprout Hash

2/9/15 |

Sweet potato hash is such a joyful, filling, warming dish, great for breakfast and dinner alike. It stands alone well, and if you eat eggs, it loves a soft boiled egg companion.  I did a little pre-roast of the sweet potatoes and Brussels sprouts before I tossed them into the skillet and they came out beautifully. Ingredients …Read More

Deep Down Good Sweet Potato Stew

2/3/15 |

This is, hands down, our favorite soup recipe. We eat it a couple of times a month and when someone gets sick or dies, it’s the one we bring to loved ones and they always ask for the recipe. The stew works well vegan or with chicken. I don’t know what else to say, except that this soup …Read More

Lazy Turtle Yum Yum Energy Bars

2/3/15 |

With a toddler in the house, we’re always looking for nutrient-packed treats that we can make quickly at home and that are good for young and old alike. My favorite part of this recipe is how quick and easy it was to make. We had the ingredients at the ready for the most part and our …Read More

Butternut and Collard Greens Posole

2/3/15 |

This warm and gently spicy soup  is hearty and satisfying. When I prepared it the first time, I enjoyed finally taking the time to learn more about one of posole soup’s magic ingredients: hominy. Hominy is whole kernel corn that has been taken through a process (used by many cultures for centuries) called nixtamilization, which makes …Read More

Quinoa and Roasted Vegetable Pilaf

2/3/15 |

I love recipes that are light, but filling; could work as a side or main dish; and are FULL of color.  This one satisfies on all fronts. Eating this balanced whole meal salad just feels healthy.  I’ve had it for lunch three days this week and it’s held up well and the flavor seems to just …Read More

Amazing Snickerdoodles from Comfy Belly

12/12/14 |

I absolutely love these Snickerdoodles from Comfy Belly!  I’m simply passing along this favorite recipe from a wonderful blog out there. Usually I play around with recipes, messing with them and making them my own, but here I just joyfully followed directions (*except I used only 1/4 cup maple syrup and no crystal sugar to coat – still …Read More

Simple Real Food Fudge

12/12/14 |

These rich cups of delicious are a snap to make and can be tailored in all kinds of ways. They’re packed high quality real food. The ingredients aren’t cheap, but they’re oh-so-nourishing (and really only slightly more $ than store-bought candy cups).  Enjoy! gluten free, vegan Makes 10-12 pieces Ingredients 1/2 cup coconut oil, softened or melted …Read More

Massaged Kale Sweet Potato Salad

11/25/14 |

Wowee this is a delicious salad! It’s light, a little sweet, tender and simple. There are a few steps to it, but each of them is gentle. I made this for brunch last week and thank goodness, because I had an epic gluten-free waffle fail as our guests arrived:). Wonderfully, this original side-dish made a completely …Read More

Lee’s Chunky Lentil Soup

11/21/14 |

One of my favorite cooking teachers is my dear friend, Lee Newlin. She was kind to share a recipe with me to pass along to you. It is one of my FAVORITE staples of the cooler months. There are two magic ingredients you may need to seek out (and you won’t be sorry – they …Read More

Hearty Pumpkin Chili

10/31/14 |

One of our favorite treats from the garden goes by a funny name – a “tan cheese pumpkin.” It’s a sweet, bright orange flesh that is a joy to work with.  Canned pumpkin will work fine in this recipe, but if you have the ability to grow your own or find a great cooking pumpkin …Read More

Bright and Beautiful Quinoa Salad

10/23/14 |

On Sundays I love to cook a couple of  recipes so we can have easy meals through the early part of the week. Quinoa makes a terrific base for all kinds of salad combinations.  If you’re not familiar with quinoa, it’s a lovely fast-cooking seed full of protein.  The kale and acorn squash from the garden are absolutely …Read More

Orange Turmeric Coconut Cupcakes

10/10/14 |

I had fun this week playing with turmeric! This delightful cupcake recipe was shared with me by Chef Robin. They are hearty, tasty and delicious.  I like desserts like this for their balance of whole food fat, protein and sweet.  It’s less of a wild ride for your blood sugar. gluten-free Ingredients 6 eggs, room temperature ¼ …Read More