by Kim Christensen | Try this awesomely tasty mustard, with a whole lot of punch and just a hint of a dark, mysterious sweetness. If you can run a blender, you can make your own mustard!
Homemade buckwheat honey mustard
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Columnists
Chocolate peanut butter fudge
by Elana Amsterdam | I love fudge, I do. The only trouble with it is that most fudge is so sweet I usually feel sick to my stomach after eating it. Now you can have your fudge and eat it too!
Dining al desko: Wild rice with hijiki and carrots
by Kim Christensen | A high fiber, super nutritious, wonderfully satisfying bowl of goodness.
Gluten free Easter Bunny cookies
by Elana Amsterdam | These delicious gluten free Lemon Poppy Seed Bunny Cookies are so simple to make – enjoy them for Easter or any other occasion!
Spicy mustard greens
by Kim Christensen | When I don’t want to think about what I’m making for dinner, I default to a making greens with onions, garlic, and spices. Easy greens recipes like this are a staple in my kitchen.
Sugar-free pear berry crisp
by Kim Christensen | Sweet fruit, spicy cinnamon, and a crunchy crumble topping – you can’t go wrong!
Rosemary cumin socca
by Kim Christensen | Once you make socca, you’ll never want to live a life without it. Socca is a thin, unleavened flatbread or pancake made from chickpea flour.
Roasted balsamic beets
by Elana Amsterdam | Beets brighten up any meal with their gorgeous earthy reddish-purple color and are highly nutritious to boot.
Lemon and herb chicken liver paté
by Kim Christensen | This paté is rich and flavorful, highlighted with fresh herbs and lemon. Paté is a delicious, affordable, nutrient dense solution for snacks and meals.
Medicinal mushrooms
Dear Susun, What are the best ways to ingest medicinal mushrooms such as Reishii – as food; or are tinctures a good way to preserve the medicinal components?
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