A base recipe nut pâté that can be whipped up on the weekend and then reworked in an infinite variety of ways.
Green split pea soup with fresh herbs and a hint of lemon. It whispers that spring might be on it’s way – if of course it weren’t snowing outside…
Rich, smoky, sweet, complex; this stew has it all.
Switch up your breakfast routine with this hot buckwheat!
Uplift the nutritional profile of your next serving of nut-butter!
Lentil soups are a low-maintenance method of getting more of these petite little legumes into a daily diet.
No one will ever suspect the green beans were frozen!
This salad is irresistible, even to those reticent about rapini and sea vegetables: even our 5 year old agrees!
Kale for breakfast? On Christmas Eve? In my world – yes. This also makes a super speedy side dish for any spread, so feel free to use it that way if greens to start the day aren’t so much your thing.
Two pots, a few ingredients (usually whatever’s on hand in the vegetable crisper) and voilà – supper.
Sweeter than the Date Bran and Pecan muffins from last week, these are an easier sell to the average palate.
This recipe is healthy enough to eat for breakfast and the muffins are sublime served up with a bit of nut butter or virgin coconut oil.