Spring Soupalad
Of all the wonderful plant-based doctors we can learn from on the internet and in books, I confess that Dr. Fuhrman’s work is the one I am least familiar with. An incurable bookworm, for some...
View ArticlePlant-Based DYI Basics: Infused Vinegar
At first blush, life with next to no refined salt, sugar or oil can seem pretty dreary to most of us. But over the years I’ve found healthier ways to wake up my taste buds. Several months ago I read an...
View ArticleRe-Spiralize Yourself
I know eating a Whole Foods Plant-Based diet is serious life-saving business, but I can’t pass up an opportunity to play with my food. In fact, I’d say that’s how I’ve succeeded at eating this way for...
View ArticleCreamy Tangerine Sweet Potato Dressing
On the heels of my reflections about metaphor while reading Whole, a quick poetry update about my forthcoming chapbook if a sparrow: I got my first sales update this weekend, and I am happy to report I...
View ArticleSlow Cooker “Roasted” Beets and Orange Dressing with Sage and Mustard
I didn’t come up with this method for cooking beets, but I just have to spread the word. It’s easier than anything, and it means that I can still have the sweet taste of roasted beets in salads without...
View ArticleVegan Versions: Off-Beat Baba Ganoush
Something about orange food must put the devil in me. Remember, if you’re getting to be old as the hills, like I am, when Orange Julius burst on the scene and its slogan was “a devilishly good drink”?...
View ArticleShake and Serve Italian Style Potato Salad: A Family Tradition
I know Summer’s about to screech to a halt, but up here we’ve had a stint of what my Dad used to call “State Fair weather”—hot, dry and dusty. Many gardens and farmer’s markets are full of nightshades,...
View ArticleVegan Strategies: Last Minute Chopped Salad with Sprouted Quinoa
Life is full of contradictions. How can a house that’s been a residence for 117 years be the only one on the block not zoned as a residence? How can a salad you can make at the last minute have an...
View ArticleVegan Versions: Apple Dill Vinaigrette (Oil Free)
The day Mike and Kelly arrived to help me move, I could have been packing more of my stuff. But I was so overwhelmed instead I fell back on what relaxes me and helps me center: I went into the...
View ArticlePineapple Basil Garlic Scape Pesto
I’m sharing a CSA (Community Supported Agriculture) share this year from the organic farm at Washington State University with two friends of mine. I’m so glad they asked to include me, because it’s...
View ArticleVegan Versions: PB2, Cranberry-Fruit Sauce and Other Tasty Odds and Ends
Since I moved about a mile or more northeast, the shortest distance to a grocery store puts me at a market that has surprised me with its abundance of great organic produce and a section called...
View ArticleOf Whales and Old Women: It’s No Fluke (and Confetti Coleslaw)
My meals have become so simple that I hardly think of them as something worthy of blogging about. Mostly I live on combinations of the four plant-based food groups: vegetables, fruits, grains, and...
View ArticleTurning the Tables, Part Two (And an African Stew Turned Salad)
Sometimes when it seems like everything in life is completely up in the air, the best thing to do is gather round a table with those who help us stay grounded. I’ve always loved the phrase “gather...
View ArticleConfetti Bowl with Eclectic Garden Pesto
When Mike and Kelly bought their house 3 summers ago, the only noteworthy feature in the yard was a low growing weeping red Japanese maple. Except for a few unremarkable shrubs, the yard was pretty...
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