The perfect quick Fall meal to help usher in the cooler weather.
Green chili turkey burgers
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Columnists
My magic wild lawn
by Julie Genser | This summer our “monsoon” season brought more rain than usual for this area and the landscape transformed seemingly overnight.
Cacao superfood pudding
It’s simple. It’s raw. It’s dessert. And, it’s good for you. Super-good for you really.
Sorrel-sesame slaw
by Kim Christensen | This slaw is crunchy, spicy, sweet, and salty, just the way I like it. It’s quick to prepare, and pretty too (especially served in my new purple lacquered bamboo bowl).
Visiting Barbara Kerr, solar cooking pioneer
Earlier this summer I finally got to meet Barbara Kerr, a local woman who invented the solar wall oven and pioneered the use of other forms of solar cooking.
Cherry chocolate coconut ice cream
If you love cherries, and if you love chocolate, you are going to LOVE this treat.
Raw blackberry cheesecake with pecan-date crust
Recently, my Facebook friend Natasha Jamison posted photos and a recipe for a raw cherry “cheesecake” and I knew I had to adapt it, using the organic blackberries I had just purchased.
25 reasons why having chronic lyme disease makes you a badass
by Candice | While some people have a comic book collection or collect rare stamps, you collect infections, and happen to have more than a loaded petri dish.
Homemade ghee
Ghee is clarified butter that has had its dairy proteins and lactose removed, making it tolerable to many dairy intolerant and allergic people.
Cultured kohlrabi dill pickles
These naturally fermented, vinegar-free kohlrabi “pickles” are crunchy, salty, and tart, and very reminiscent of classic cucumber pickles.
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