Cashews have a slightly sweet flavor to them. They cream up beautifully and can be flavored to meet the profile you’re looking for. I use this as the base of my recipe. You can add herbs, nutritional yeast for a cheddar flavor, or dates for sweetness. It spreads easily and can also be used a…
Chana Masala
I am obsessed with Indian food. I think it is so comforting, and full of amazing spices and scents. Often, when you go out for Indian, there are a lot of added oils. I prefer to eat my fats in their whole form, like avocado, nuts, and seeds. With oil, you get just fat calories…
How To Grow Asparagus
Maybe you have always wanted to start an asparagus patch. Then you hear it takes 3 years before anything comes to fruition. Well guess what, I bet it’s been 3 years since you thought that, and you could already be eating awesome fresh, sweet, juicy homegrown and free asparagus! So go on, get yourself some…
Buckwheat Tabbouleh
Tabbouleh is a traditional, cold Middle Eastern Salad made with bulgar wheat. Since that’s out of the picture for me and my gluten issues (sigh) I make this now with either quinoa or buckwheat. Both are great substitutions. I love serving it alongside of my chipotle hummus, falafel, and Israeli salad (combo of cucumbers, tomatoes,…
Spring Pea Soup With Lemon and Dill
Springtime to me is all about vibrant green colors. The awakening of the earth, bursting into celebration with bright, fresh hues. The same goes true for what’s in season in the garden. Foods full of green are the highlight of spring. Kale, lettuce, spinach, chard, asparagus, scallions (from last year that overwintered), chives, and peas…
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