Spice It Up for Lunch
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 farm to table, [...]
Stir Fry Bok Choy with Cashews
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 these organic, healthy [...]
Peanut Butter Cookies on Bobs Red Mill package
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 developed for the Teff [...]
Luscious Vegetarian Cooking from the Heart
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 rich flavors for a [...]
Leslie’s Amazing Chèvre Cheesecake
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. In honor of my dear [...]
Vegetarian Eating for Extreme Fitness
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 own gym. Splitting wood and hiking on the [...]
Swapping Ingredients; Fixing Seasonings
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. Got to admit, I do [...]