I’m ending this year and starting the next one with a recipe that feels well suited to where I’m at lately. It’s comforting, familiar, and... Read More
Soy Free
We all know that this season—the transition of one calendar year to another—can be loaded with messages about food and diet that are anything but... Read More
Photograph ©️ Ashley McLaughlin photography. Holiday lesson #1: Things (often) don’t go to plan. I watch a lot of reruns of The Great British Baking... Read More
The star of the recipe is the Sprouted Oat Quinoa Cacao Granola from One Degree Organics, a brand that I’ve come to love for its... Read More
This is it. And it’s a joy to make and eat. One of the nice things about this cake is that you can treat it... Read More
In the soup, I used bay leaf and dried thyme from Simply Organic, a brand I really like for seasonings. And, since I seem to... Read More
And now I have two. Since I use chickpeas regularly in burgers, I figured they’d work nicely in a loaf, too. I used a potato... Read More
These pumpkin scones are more the former, though they’ve still got some moisture in the center and a nice, mild sweetness that makes them appropriate... Read More
In place of Brussels sprouts, you could use chopped kale or even lightly steamed, chopped broccoli florets and shaved stems. But I do love the... Read More
Ingredients 2 cups rolled oats 1/4 cup whole wheat, all-purpose, or oat flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons pumpkin pie... Read More