I’ve had avocado toast before, but this is a new and better spin on what most people think of. In this recipe, the avocado is the main ingredient. Top it with an egg, lettuce, tomato, onion, and breakfast is served.
My garden did really well last summer. As a result, I have had an abundance of butternut squash that I’ve needed to use. Recently, I stumbled onto this recipe that proved to be a hit with a group of folks I had for an herbal workshop. It was so attractive in the dish, how could it not be tasty too? Eat the rainbow…this dish checks that off! Enjoy!
Looking through my recipe blog, you may notice how many different soups there are. Soups are a great way to get nutrition into the body. I run cold, so consuming these warm bowls of deliciousness makes me feel good. Be sure to check out where I buy
Mushrooms have moved up in the culinary space with their many uses! Mushrooms like shiitake, oyster, and lions mane are showing up at farmer’s markets, restaurants, and even perhaps your kitchen table!
At a recent stroll through a farmer’s market, I was captivated by the wonderful display of medicine that lay before my eyes! Since COVID, I’ve battled off and on with brain fog. I have found lions mane mushrooms to really be a supportive ally in this regard.
As a recovering vegetarian, I'm super picky about what meats I will consume. Not all meat is the same. While I try to eat local, I have found a wonderful company who has sustainable practices and is free of the “Big 8” allergens. Let me just say…yum! If you want to know more about this company, you can find out more here.
With tomato season here, I’m looking for ways to use these wonderful fruits. This recipe is super fast and easy especially on a work night. Don’t forget the parmesan cheese!
My garden did really well last summer. As a result, I have had an abundance of butternut squash that I’ve needed to use. Recently, I stumbled onto this recipe that proved to be a hit with a group of folks I had for an herbal workshop. It was so attractive in the dish, how could it not be tasty too? Eat the rainbow…this dish checks that off! Enjoy!
Sweet potatoes are so delicious and provide 377% of the daily recommended Vitamin A. For those of us who try to abstain from added sugars, this vegetable is a treat, as the natural sweetness satisfies those hankerings. I still don’t understand why people put brown sugar on their sweet potato and sour cream on the white potato.
It was only about six years ago I was introduced to Indian food. I grew up in a rather traditional, southern cooking kind of house. Food was mostly bland as I remembered, as neither of my parents were enthused about spicy foods. Lucky for me, I’ve had people in my life who encouraged me to step out of my comfort food rut and experience the bold, rich flavors of culturally diverse foods. Indian food, in particular, is one I really enjoy.
I stumbled upon this recipe as a means to use up some excessive squash my garden was producing. I had given away zucchini and squash, but as you know, there are still more that come. Because I love both quinoa and curry, this mixture was sure to win big. I doubled the recipe below so there would be left overs to take to work. What I like most about curry dishes is the longer it sets (to a point) the better the flavors are.
variations:
Serves 4
adapted from THE CHINA STUDY COOKBOOK
