The soup begins with two whole heads of roasted garlic. It sounds like a ton, but the reason I’ve called for it is because the... Read More
Tree Nut Free
Just as I was wrapping up my rotation at the Institute for Family Health, the folks at who produce the In The Raw® family of... Read More
The meal is incredibly easy to make. Simply caramelize some onions and cabbage (I started by cooking the onions for five minutes, then added the... Read More
Beyond that, the recipe is full of nutrition—fiber, protein from the combination of bulgur and beans, adjustable on sodium and naturally low in fat—and incredibly... Read More
You can use any type of apples to make this recipe, but I was lucky enough to try Ambrosia apples for the first time. Ambrosias... Read More
Cooking the squash for the recipe takes a little time: forty-five minutes, give or take. But it’s a totally hands-off process, and while the squash... Read More
A new tofu scramble to the rescue. It’s not actually new, because I was making it a lot this past fall. But it’s been a... Read More
I don’t dislike mushrooms, but I also don’t rely on them nearly as much as I do other vegetables. Mostly, they need to appear in... Read More
Ingredients 8 ounces pasta of choice 2 teaspoons olive oil, or a few tablespoons vegetable broth 10 ounces sliced mushrooms (button, portobello, or cremini) 2... Read More
These cookies are the best of both worlds: sweet, chewy, and studded with dark chocolate, yet also created with One Degree Sprouted Spelt Flour and... Read More