As the summer progresses, what’s cooking is based on what we’re harvesting. Right now it’s swiss chard, kale, and basil in large quantities. If you don’t grow your own, visit a farmer’s market this weekend to source your ingredients locally. Before the tomatoes start rolling in, it’s also time to use up last year’s dried…
Oat Waffles With Fresh Orange
Waffles are a fun weekend treat, or when I have a million kids sleeping over (which happens often). These waffles are made gluten free and plant-based. I topped them with my strawberry lemon jam. The citrus in the jam and the waffles blended perfectly. I use my Vitamix to process the oats first, and then…
Buffalo News Sharing My Plant-Based Message
I usually post only recipes. I’m making a shift for just today. I am so excited to share that the Buffalo News, my hometown paper, was interested in featuring a story about plant-based nutrition. As a passionate educator, it was exciting to get to discuss how plant-based living can help people with a variety of…
The Mid-July Organic Garden
From this….. To this….in just 2 months! What’s happening in the mid-July garden you may want to know? Well for one thing-weeding!!! It’s been so wet here, it’s been difficult to stay on top of things. One thing I do is to place my grass clippings around the plants, about 1 inch thick. The clippings…
Cherry Cobbler With Almond Oat Topping
Cherries-is there every a thing as too much? NO WAY!!! This cobbler is so healthy you CAN eat it for breakfast and not feel badly about it at all! When we go cherry picking we pick a lot! That’s so we can have cherry everything, whenever we want it. Cherries freeze perfectly (like all summer…
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