Enjoy some of my favorite recipes, from medicinal golden milk to restore calm, pickled radishes to perk you up, and dishes targeted to each of the chakras. Eating well creates connections and feeds both body and soul.
THESE MUFFINS, FULL OF MY FAVORITE warming spices, were a hit from the very beginning. The high-protein combination of flours used makes them a nutritious breakfast snack, and an extremely popular lunch box treat. WET INGREDIENTS 1 cup pitted dates 1 tablespoon lemon juice 11⁄2 cups cooked pumpkin purée 1⁄2 cup maple syrup 1⁄2 teaspoon vanilla extract 1⁄4 cup almond
I am so excited to share Terry Walter's private collection recipes with you. Terry will be contributing to the blog each month with her seasonal recipes. Every time a recipe arrives in my inbox I can't wait to create it. Just today I made this delicious soup with turnips and parsley from our Cape Cod garden. Terry is at the
I am one of the lucky ones. Leda is my editor and my friend. I have been invited to meals at her home and have enjoyed the incredible food she and her husband Nash whip up, seemingly effortlessly. They have a fabulous food truck in Brattleboro, Vermont and have recently published Dosa Kitchen: Recipes for India’s Favorite Street Food. Dosas
Whole Pantry~Watermelon & Avocado Salad I love this recipe in the summer months when I do everything I can to stay hydrated. Watermelon is high in vitamin C and potassium which makes this combination great at easing inflammation. We often have dinner at the beach in the summer and this is one of our go-to recipes. I love the pairing
Sweet Beet, Fennel & Orange Salad with Dates & Almonds The reinvented summer salad that gets better as you leave it. Perfect for picnics and for those avoiding soggy salads. This is also great as a filling to freshly baked bread buns for something even more portable. (GF, DF, VGN) Ingredients: 6 small beets 4 medium oranges 2 baby fennel
Salted Chocolate & Rosemary Tart From the Whole Pantry GF, DF, VGN The perfect tart for a celebration. Valentine’s Day or a ‘just because’ treat. Make the Hazelnut spread for the filling and use the rest for toast or as a dip for strawberries. Tart Crust *Preheat oven to 325 degrees 3 cups Hazelnut Meal 2 ½ tablespoons coconut oil