Fortunate to have a farm stand (Dick’s Market Garden) that’s still open until the day before Thanksgiving I picked up some local, fresh greens as well as a few varieties of winter squash. This tatsoi is similar to baby bok choy, it’s sweet and tender and is a healthy delicious snack. This is my pre-lunch nibble for…… Continue reading Tatsoi with Hot Pepper Hummus
I can’t take the credit for creating this recipe, I can only take credit for making these delicious veggie burgers. My boyfriend thoroughly enjoyed them too and stayed full for the rest of the night, so I dub them as guy friendly! I also made coleslaw with plain Greek yogurt with some simple favorite spices…… Continue reading Smoked Cheddar-Lentil Burgers
In April, July and September of this year fish oil study results were released. The results claimed that fish oil wasn’t beneficial in heart health but deeper research into the study itself proved that the particular study was flawed. The flaws were claims such as a far lower than recommended daily dose, inconsistent follow-up/testing on each participant,…… Continue reading Don’t Stop Your Fish Oil Supplement!
Small sugar pumpkins are easy to cook and you can store them in a dark, cool place for a few months. Stock up so you can have fresh pumpkin for breads, pancakes, pies, soup, or any other dish you wish! All you have to do is cut the top off or cut in half, scoop…… Continue reading Pumpkin Season-Flat Hill Orchards
I love going into my garden and coming out with more than what I initially went in for (in this case serrano chile peppers)-what a bargain!
I had a lot of silken tofu that I wanted to use up so I got a bit creative and it turned out very good; it’s vegan too! Most amounts are estimates, sorry, I rarely use measuring cups/spoons. 1 can of canellini beans – rinsed well 2 blocks of silken tofu 2-3 Tbs. garlic infused…… Continue reading White Bean-Silken Tofu Dip
Sweet potato1 lg Onion1 Leek-white part only, washed well8 cloves garlic1/2 head cabbagePink Himalayan saltFreshly ground black pepper1/2 tsp ground fennel seedsOlive oil, tossed into veg before cookingApple cider vinegar-sprinkle on after cookingMix all in a large baking dish & bake @ 375 degrees for about an hour. Sprinkle with apple cider vinegar. Serve
1 small sugar pumpkin per person Olive oil 1-2 tsp sage (amount varies depending on how many servings, this is based on 2) 1-2 tsp thyme (amount varies depending on how many servings…) 1-5 cups Almond milk (amount depends on number of servings and desired thickness) 1-2 tsp Pink Himalayan Salt or plain sea salt Freshly…… Continue reading Creamy Rich Pumpkin Soup
Initiate Wellness ~ Every New Dawn 