Cleansing Tea 1″ slice of fresh ginger 1/2″ slice of turmeric root (or 1/4 teaspoon turmeric powder) 1/2 small fresh chili (or a pinch of chili powder) 1/2 lemon sprig of basil, mint, rosemary or lemon verbena (any fresh herb you may have growing in your kitchen) or you can go the spice route, cinnamon, […]

Ingredients Servings: 1 squash 1 medium butternut squash 150 g tempeh or tempeh bacon – crumbled 105 ml water 9 sprigs thyme 50 g cranberries or 2 T cranberry jam 40 g dried onions ¼ teaspoon nutmeg ½ teaspoon smoked paprika 1 T fresh sage (finely chopped) 200 g toasted almond flakes ½ tsp chili flakes 3 T chopped garlic 1 small orange (zested) ½ teaspoon wholegrain mustard 200 g kale olive oil salt and pepper 1 garlic head   Directions: Preheat […]

This recipe is for a bread machine with a gluten free setting. WET Ingredients: 1 C pumpkin puree 3 eggs – room temperature – not fridge temperature 5 date balls 4 T olive oil 2 T maple syrup or honey 2 t vinegar 140 ml water – room temperature   DRY Ingredients 200 gr Pamela’s […]

1 x 15 inch gluten free (or gluten-full) baguette – slice in ½ inch slices 2  medium sized sugar pie pumpkins salt 1 ½ C heavy cream 1 C veggie stock ½ t nutmeg ½ t black pepper 6 oz grated gruyere cheese (can sub gouda or other similar cheese) 6 oz grated emmental cheese […]

Grilled Peaches with Warm Ricotta   5 ripe peaches   1 T Fresh Rosemary   Olive Oil   1 C Ricotta   1 T Honey   Salt & Pepper to Taste   Heat grill to medium. Rinse peaches and cut in half along their seams, removing the pits. Pinch rosemary off the stem, and chop […]

2 cups fiddlehead ferns 2 tablespoons butter (you can substitute with olive oil) 1 lemon 1 clove garlic, minced 1 dash sea salt 1/8 cup pumpkin seeds   Wash fiddleheads well and remove the stems. Heat butter in a skillet and add the garlic. Sautee until translucent, and then add the fiddleheads. Cook for about […]

Ingredients: 4 beets, peeled and halved or quarter depending on size (about 1/2″ chunks) 3 T. olive oil 1 t. dried thyme leaves (2 t. if using fresh) 1 pinch of Himalayan or sea salt to taste Goat Cheese or Ricotta Salata (optional topper) toasted walnut halves, chopped (optional vegan topper)   Preheat oven to […]

Pumpkin Spice Granola Makes 8 cups Ingredients: 4 cups oats ½ cup flax seeds 1 cup pumpkin seeds 1 cup sunflower seeds 1 cup dried coconut 1 cup dried cranberries or cherries 5 T  honey 1/3  cup pumpkin seed oil 1/3 cup water 1 ½ t  ground cinnamon 1 ½ t  ground ginger 1 t […]

Serves 6 – 8 Ingredients For The Crust: You may substitute a pre-made crust, see Method below for instructions. 2 1/2 C all purpose flour, or substitute your favorite gluten free flour Pinch of Kosher Salt 1 1/2 sticks diced cold unsalted butter, may substitute all or 1/2 with coconut oil (I like a 50/50 […]

Stir Fry: 12 oz package kelp noodles 1 cup mushrooms, sliced 2 cups broccoli florets 3 large carrots, chopped 1 cup red or yellow pepper, sliced ½ cup snap or snow peas 1-2 tsp coconut or olive oil Sauce: 1/3 cup coconut aminos (substitute for soy sauce, found in most health food stores) 2 tbsp […]

Begin your skin renewal process this January with our detoxifying and exfoliating Luminous Face Scrub, featuring black walnut hull, honey and burdock root, then continue with our Green Tea & Reishi Face Serum, formulated with proven botanicals to strengthen skin and restore a healthy glowing complexion. At night, utilize our most intensely hydrating therapy, the […]

With the end-of-summer Aspen harvest upon us, my refrigerator was filling up with green goodness including an abundance of zucchini accumulated from my enthusiastic gardening friends. On this particular Sunday, Robbie and I had been invited to dinner (my contribution was dessert) but I completely lacked the motivation to go shopping for ingredients to follow […]