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And today I discovered a new way, like the Israelis make falafel with chick peas. Presoaking chickpeas overnight with kelp sea vegetable is not necessarily an Israeli technique, but I love using [...]

Yesterday, as I was making falafel for dinner, I recalled teaching a private hands on cooking class to my dear friend Alisa. Not only did she want to learn how […]

  Tofu Scramble, cooked with the vegetables of the season, makes a delicious, organic, gluten free, brunch served on warm corn tortillas. I like to sauté the tofu with turmeric […]

Today for lunch I reinvented my falafel recipe. Vegan and Gluten Free, this flavorful meal was a celebration of cooking with spices.  In my (sold out, 5 day) hands on […]

Quick, and colorful, this vegetable stir fry is rich and flavorful. Especially wonderful this time of year with the local, organic bok choy in season. You can use any of […]

Bob, founder of Bobs Red Mill, is making news these days for making his fabulous natural foods company worker – owned. You can find my original recipe (1990 that I […]

I experienced so much pleasure today cooking and baking with some of the last of my winter produce, from my organic, CSA* farm share. Slow cooking beans with spices create […]

Creating from my heart, I made this no bake Maple Chèvre Cheesecake with a raw almond date pie crust. Decorated the pie with organic dried pineapple and organic goji berries. […]

Living in New England, the produce I eat changes with the seasons and so does my fitness routines in nature. I like to joke that my front yard is my […]

Today, I had fun making this Sweet Potato Pie, swapping ingredients and procedures and having it come out fine. First, I decided to swap hazelnut oil for virgin coconut oil. […]