total posts: 165
Chap Chae: Korean glass noodles. Vegan and gluten-free.
Maple Coconut Ice Cream with Pink Peppercorns.
Gluten free pumpkin chocolate chip muffins (made with almond flour).
Tomatoes ready to be roasted for intensely delicious homemade tomato soup.
Injera and Wot: a traditional Ethiopian meal (gluten-free and vegetarian).
Cold curried rutabaga soup.
Cucumber sorbet sweetened with honey.
Amaranth takes the place of bulgur in this delicious tabouli recipe.
Homemade granola with organic oats, 3 different seeds, dried fruit, maple syrup and organic coconut oil.
Raw vegan kale salad with avocado, apple, and pine nuts.
Watermelon gazpacho: recipe from the Lucid Food cookbook, plus a giveaway for a signed copy of the book!
Thick yogurt with rhubarb and pistachios from the Lucid Food cookbook (and a giveaway).
Hazelnut macarons filled with homemade strawberry jam.
Soba with Tempeh and Asian Vegetables in Green Tea...part of my Yogi Tea Review and Giveaway!
Garden Pea and Rose Petal Salad.
Gluten-free rice pasta spirals with peas, prosciutto, and lemon balm.
Minestrone with cheese tortellini and parsley pesto.
Homemade Nutella...a healthier version of the delicious chocolate hazelnut spread.
Stacked green chile and grilled chicken enchiladas for the May Daring Kitchen challenge.
Baked Rhubarb with Blackberries and Vanilla Bean.
A black quinoa salad with grilled vegetables, feta cheese, basil and toasted pine nuts.
Dandelion greens salad with ramps, blue cheese, and bacon.
A coconut curry featuring wild foods including ramps, fiddleheads, and dandelion greens.
Baby spinach salad with blood oranges, pistachios, and violets.
Brunswick Stew for the April 2010 Daring Cooks' Challenge
Pea omelet with mint and mascarpone.
Fig ricotta macarons- one of four varieties I made on a day of macaron mania.
Garlic Honey- my favorite home remedy for sore throats.
Organic edamame dip- high in protein, free of gluten, vegan and delicious.
Homemade matzohs (unleavened breads) made in a wood stove for Passover.
A mixed citrus marmalade and some thoughts on my (irrational?) fear of canning.