Healthy Snack: Avocado and Sauerkraut

When you’re looking for a snack that both tastes delicious and nourishes your body, here is a perfect candidate: half an avocado topped with a scoop of sauerkraut.


Sauerkraut not only has all of the health benefits of cabbage, but – as long as it is traditionally fermented and unpasteurized – it is also filled with healthy-gut-supporting probiotics.  In addition to supporting digestive health, raw sauerkraut can boost circulation, stimulate your immune system, and reduce inflammation (Organic Facts, 2015). … Continue reading

The Easiest Way to Roast a Pumpkin (or any other Winter Squash)

The Easiest Way to Roast a PumpkinFresh roasted pumpkin is wonderfully delicious. Taste wise, it’s a big step up from canned pumpkin, like the difference between almost anything fresh and canned. But tackling a big whole pumpkin can feel intimidating, even if my normal method of roasting a pumpkin (or any type of winter squash) is pretty simple.


This method of roasting a pumpkin is easier than my normal way.… Continue reading

How to Make your Own Pumpkin Puree

How to Make your Own Pumpkin Puree
I was on my 4th batch of pumpkin puree of the evening before I remembered to take a picture, so my food processor definitely shows some pumpkin accumulation. 🙂

It’s fall, and delicious looking pumpkin recipes are popping up everywhere. They’ll soon be appearing here too. We all love pumpkin.


Most of these recipes call for canned pumpkin puree. Did you know that while a can is convenient, preparing your own pumpkin puree is actually quite simple?… Continue reading

How to Roast a Winter Squash

How to Roast a Squash 4With the coming of October, fresh seasonal Winter Squash are available in most markets. We love winter squash, especially pumpkin, though we also eat a good amount of acorn, spaghetti, butternut, kabocha, and all sorts of other squashes.


Fresh whole squash may look a bit intimidating, but they are remarkably easy to prepare.


To start, wash your squash in order to remove any dirt that may still be on its surface.… Continue reading

Pureed Parsnips

Pureed Parsnips RecipeA dear friend of mine headed out of town this week. While I always miss her when I don’t get to see her, she passed along her weekly CSA allotment before she left. In it was a lovely assortment of local, organic, seasonal produce, including beets, lots of greens, eggplants, and a bunch of parsnips.


Parsnips are an often overlooked root vegetable.… Continue reading

Peanut Sauce Coleslaw

Today I was looking at the red cabbage in my refrigerator and was suddenly inspired: Peanut Sauce Coleslaw. It seemed like the perfect side dish for a hot day. It’s mostly raw, crispy vegetable, and it’s lightly coated with a yummy sauce.

Peanut Sauce Coleslaw

So I whipped up a batch, and we all ate some as an afternoon snack. Delicious!


Here’s how I made it:


Peanut Sauce Coleslaw


  • 1 Cabbage
  • ½ cup Peanut Butter
  • ¼ cup Apple Cider Vinegar, or to taste
  • ½ cup Water
  • 2 tablespoons Tamari
  • 2 tablespoons Honey
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Ginger Powder
  • ¼ teaspoon Red Pepper Flakes (or more to taste)


  1. Shred the cabbage using a food processor slicing blade (or cut into whatever shape pieces you want with a knife).
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Sautéed Mushrooms

Sautéed Mushrooms RecipeMushrooms are a wonderfully healthy, earthy delight. They have complex flavors. They can be prepared to have a variety of textures. And they adapt well to a variety of dishes. One of our favorite ways to prepare mushrooms is actually one of the simplest: we sauté them in coconut oil and season them with salt and pepper. This simple preparation yields a delightful side dish that easily accompanies eggs, tops a burger, or graces a salad.… Continue reading

Coconut Kale Curry

Coconut Kale Curry RecipeWe all love greens in our house, so I’m always on the lookout for new and flavorful ways to prepare them. When I stumbled across this recipe, I knew I wanted to try it. The words in the title alone made my mouth water, and when I read through the ingredients, I knew it would be a hit.

As always, I modified the original recipe a bit.… Continue reading