I’ve been sitting on this post for a while, apologies. October came and went, fast but slow. We’ve been in…
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Sumac and Herb Roast Chicken and Vegetables
Happy Fall! The weather has finally turned and we’re getting lots of cool autumn winds this week. It seemed like…
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Fried Sweet Plantains
Plantains are a versatile fruit that can be eaten many ways. Plantains are the starchier cousins to bananas. When plantains…
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Roasted Brussels Sprouts
Last week I shared with you our favorite potatoes to up your Thanksgiving sides game this year, and to follow…
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Spicy Guacamole
Thank you Rio Luna Organic Peppers for sponsoring this post! National Hispanic Heritage Month So happy to share another recipe…
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Green Chile Pineapple Margaritas
Thank you Rio Luna Organic Peppers for sponsoring this post. Rio Luna Organic Peppers are certified organic, non-GMO, fat free,…
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Maple Sweetened Cranberry Sauce
The quintessential fall sauce This time every fall I make tart spiced maple sweetened cranberry sauce (aka chutney) to use…
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3 Ways to Use Edible Chive Blossoms: Chive Blossom Vinegar, Finishing Salt & Cultured Cashew Cheese
Learn 3 ways to use and preserve flowering chive blossoms in the kitchen. Also makes for easy handmade gifts!
Fare Isle x Coyuchi: Vanilla Bean Maple Coconut Chia Pudding
Hopped onboard the Chia Train and there’s no turning back. choo-choo!
Lemon Berries & Cream Slice Cake – Raw Vegan
Luscious lemon cream, almond crust and juicy sweet berries… nuff said!
Rhubarb Lime Cashew Cream Tart with Strawberry-Rhubarb Gelée, Rhubarb Lattice & Coconut Flour Shortbread Crust – Vegan, GF, Paleo
Getting fancy with one of my favorite spring flavors…RHUBARB! And just in time for Mother’s Day too!
Sunshine Immunity Defense Smoothie with Blendtec
Immune boosting liquid sunshine in collaboration with Blendtec!
