About once a week, I make what I call a kitchen soup (shortened from kitchen sink soup because it just sounds better!) Fresh farmer’s market finds, veggies that have gone unused from earlier in the week, extra cooked grains, leftover fresh herbs, and sometimes beans go into the mix. Spices are chosen that will accentuateContinue reading “Rice & Beans Soup with Fresh Oregano”
During the time I lived in South Florida, I worked for a few years in an office on Palmetto Park Road near the Intracoastal Waterway. The area offered an incredible choice of really good restaurants, but my lunch go-to was a little Italian place called Lilly’s New Cuisine. Their signature salad was my favorite, aContinue reading “Pestoed Pasta Summer Salad”
I first tried raw spiralized zucchini noodles at a deli in a Whole Foods Market near Austin, Texas years ago. There was a choice of raw tomato sauce or spicy peanut dressing to top the noodles, and of course, I had to try some of each. The peanut dressing was better, hands-down! The bold, piquantContinue reading “Spiralized Veggies with Thai Peanut Sauce”
Packed with fresh herbs, tomatoes, shallots, and green onions, and requiring just over half an hour from start to finish, this tasty stovetop frittata is a favorite Sunday morning breakfast in our house. The first vegan egg-like dish I learned to prepare, although delicious, took way too long. First there was the chopping, next theContinue reading “Frittata Primavera”
As funny as it may sound, this recipe will forever take me back to memories of Northern New Mexico. It was in a small hostel there that I first had a soup similar to this prepared by another hostel guest, a young Japanese girl who was selling it for $2 a bowl. It was soContinue reading “Asian Veggie Noodle Soup”
It’s chai season here. Although it’s my favorite hot tea and I drink it throughout the year, the chillier months seem to claim it as their own, and who am I to argue? I first tried chai while living in community and working in the kitchen at Omega Institute in Upstate New York. One ofContinue reading “Chai My Way”
If you’ve tried stuffing bell peppers and found the process tedious, or the peppers get too soft or not soft enough, this recipe is for you. Until I ran across the precursor for the recipe below, I had stopped making them. Too much effort yielding a so-so result is not a good formula for me.Continue reading “Southwestern Stuffed Peppers with Avocado-Cilantro Sauce”
The masses have spoken (well, at least the 8 people who voted in my poll!) and the winner is . . . a new recipe!
Humans are a part of the biological system called Nature. Mother Earth, all living things, every mountain, drop of water, and grain of sand are made of the same elements that we are, and together, we exist within the same Universal Fabric. Quantum physics shows this Universal Fabric, even the part we see as empty space, to be conscious and interdependent.
This dish, with its beautiful, celebratory presentation, combines brain-healthy oats with lots of other nutrient-dense foods to benefit not only the gray matter, but the whole body. It’s chock full of vitamins, minerals, fiber, and essential fatty acids. And it’s really tasty!