What’s Cooking
oats chakkara pongal
Feb 2018

Pongal is both the name of a harvest festival in South India, as well as a rice porridge served to celebrate the festival. We’ve streamline the traditional sweet pongal recipe, replaced the rice with oats, and upped the fruit and nuts, for a wholesome weekday breakfast

Feb
2018
coconut manna mousse bites
Feb 2018

Probably in our top-5 most popular recipes of all time, made weekly in our kitchen. Fudgy perfection, and all natural ingredients.

Feb
2018
Pesto in the Vitamix
Jan 2018

Vegan pesto — pesto without cheese — is arguably a more versatile sauce. On pasta, spooned over protein, as the base of a risotto… And of course you can always add cheese later!

Jan
2018
Apple Pear Cranberry Crisp
Dec 2017

“I love pies but don’t have the patience to deal with making crust. Around holidays, this is my go-to kind of fruit dessert.”

Dec
2017
Fenel, Lemon & Olive Oil
Nov 2017

A complex and inviting flavor profile from the fennel, lemon, olive oil & cumin. Vegetarian protein from the quinoa. Easy to make, too. It doesn’t hurt that fennel aids digestion.

Nov
2017
cassoulet
Oct 2017

Cassoulet, the classic French white bean and meats stew, typically cooks long and slow. This is a speedier version of the traditional recipe with chicken, sausage and beans.

Oct
2017
Eggplant Lasagna
Sep 2017

The gooey lusciousness of lasagna, without the pasta. Instead, we layer eggplant, kale… and a generous helping of four different cheeses!

Sep
2017
hibiscus lemonade
Jul 2017

100% natural, bright pink refreshment, only 10 calories per glass. Plus, hibiscus helps manage blood pressure. So, let the summertime relaxation commence!

Jul
2017
chocolate creme
Jun 2017

Four wholesome ingredients: cacao powder, honey, coconut oil, and vanilla extract. (Or almond extract).

Jun
2017
green gazpacho
Jun 2017

“This is an easy way to use all the wonderful greens growing at local farms and in our garden this month. No muss, no fuss. As usual, like 99% of my recipes, it’s fast to make.”

Jun
2017
yogurt soup garnished with rose petals and herbs
May 2017

One of the most BEAUTIFUL dishes you can serve. Chilled yogurt, cucumbers, and Persian flavors.

May
2017
lemon pudding
Apr 2017

I’m always looking for light desserts that just about anyone can eat. This recipe has simple ingredients and takes about 10 minutes. I serve it in pretty wine glasses with fresh berries on top.

Apr
2017
miso
Apr 2017

Miso is an incredibly versatile soup base. Here, we add vegetables, tofu, shiitake mushrooms, and optional shellfish for a hearty, warming, complete meal.

Apr
2017
puttanesca stew
Mar 2017

The classic flavor profile of tomato-caper-olive-garlic-chili as a stew base, with an almost excessive amount of thyme. You choose beans and vegetables, saffron and shellfish, or chicken and sausage.

Mar
2017
flourless torte
Feb 2017

Pure, deep, dark richness. One of our kitchen’s all-time best. The torte has four ingredients. The ganache topping has two.

Feb
2017
lemon poppyseed cake
Feb 2017

the bright punch of lemon zest — not just lemon juice — adds zing to this classic recipe. Extra virgin olive oil builds on the Mediterranean undertones. The optional frosting is made from cashews and coconut: no cream cheese or eggs, for our vegan friends.

Feb
2017
green smoothie
Jan 2017

Veggies for breakfast in a split second, in the blender. Healthy fats from avocados. Sweetness from pears. YUM!

Jan
2017
Cacao smoothie
Jan 2017

Dates add rich caramel-y sweetness, and cardomom adds a hint of the Middle East and India to the classic dark chocolate, nuts, and banana. No refined sugars mean this one is a power breakfast to boot.

Jan
2017
chocolate fudge ice box pie
Nov 2016

This dessert takes 5 minutes to make. Raw foods. Superfoods. Antioxidant-rich goodness. It’s stunning, delicious, and you are absolutely going to want to make it for every special occasion.

Nov
2016
cranberries
Nov 2016

Another of those super-easy fruit dishes, equally suited to the dessert table with ice cream, or the breakfast table with yogurt.

Nov
2016
brown rice pilaf with beets
Sep 2016

Golden orange if you use carrots. Ruby red if you choose beets. Parsnips are a third option, if you want beige… Another dish that’s hard to pin down to a single culinary tradition. Shades of India, Indonesia, Bulgaria… and 1960s health foods stores!

Sep
2016
eggplant
Jul 2016

Eggplant Caviar is a kind of chopped salad native to Russia, Armenia, Bulgaria, etc. We’ve added green peas for a shock of green, and an apple for sweetness.

Jul
2016
peaches
Jul 2016

The addition of Masala Chai mix to the fruit adds a little something special to this otherwise pretty-darn-special cobbler. You can also sub in apricots or nectarines for the peaches. Just slice, mix, top, and bake.

Jul
2016
hibiscus lemonade
Jul 2016

You can make your own diet icy beverage using only natural ingredients. If you use mineral water, you get not just a natural diet soda, you get a natural diet *mineral* soda!

Jul
2016
Green beans
Jun 2016

Another recipe from our cooking show, Eat Well Be Happy, streaming from this website and natural food stores around the country. Asian flavors + garden vegetables.

Jun
2016
white bean salad with artichokes
Jun 2016

Another easy-to-make, easy to travel salad. It also keeps for 3-4 days. And this one gets you to eat more beans, which Dr. Furhman says is a good thing. Beans fill you up, not out!

Jun
2016
farro spaghetti with kale
May 2016

Farro is an heirloom wheat, earthy and rich. Kale adds green. Pecorino romano cheese adds salt and bite. Simple, comfort food. On a higher plane.

May
2016
bi bim bap in a stone pot
Mar 2016

Bi Bim Bap is the national dish of Korea. It looks like a lot of work, but it’s actually not complicated. Just a lot of different vegetables, arranged on top of rice, with eggs + special sauce. And DELICIOUS!

Mar
2016
life changing bread
Feb 2016

Since we first published this recipe (adapted from a blog post by Sarah Briton), we began making the bread in our kitchen. It has become one of our customer’s all-time favorites. All fiber, healthy fats, and proteins. No grains, almost no carbs.

Feb
2016
chestnuts
Dec 2015

Remarkably simple. Simply remarkable. Just two lovely ingredients, roast with lemon, olive oil, and garlic.

Dec
2015
raw chocolate frosting
Dec 2015

It doesn’t get easier than this. 100% raw. 100% unrefined sweeteners. 100% healthy oils.

Dec
2015
butternut squash with hemp pesto
Nov 2015

Two recipes in one. You get the orange+green Squash & Pesto. And then you get the leftover pesto, for… whatever. Fresh green herbs and hempseeds are both veritable superfoods. This is a powerhouse dish!

Nov
2015
Wild & Brown Rice Pilaf with Nori & Broccoli
Oct 2015

As much vegetable as grain. A fusion of flavors. Wild rice from the Minnesota lake region. Olive oil from the Mediterranean. Sushi ginger & soy sauce from Japan. Subtle sweetness from the carrots…

Oct
2015
powdered turmeric & ginger
Oct 2015

a pinch or two of warming spice, rich healthy fats, and honey transform toast into a delectable treat.

Oct
2015
Thai emmer farro salad
Sep 2015

Chewy + crunchy + fresh. Egyptian grains + English vegetables + mild Thai flavors. Another fusion dish from the Debra’s kitchen.

Sep
2015
thakkali thokku just starting to simmer
Aug 2015

“With the flavor intensity of sun-dried tomatoes, reinforced with rich sesame oil and the bright pungency of Tamil spices, this is currently my favorite thing on Earth!” -Adam

Aug
2015
Ratner's Soup
Jul 2015

“We all have fond memories of special food. When my family made the trek each summer to NYC, we always ate in Ratner’s, a famous Jewish deli founded in 1905 …”

Jul
2015
tuna balls
Jun 2015

Another appetizer that’s easy to make, using quality ingredients, that will have your guests going “what a clever idea! — and DE-licious!”

Jun
2015
berry sorbet
May 2015

When you’ve got a turbo blender, all you need to make this is fruit (and a little cinnamon) (and a little stevia).

May
2015
napa cabbage on a cutting board
Mar 2015

This is a snap to make, and a colorful, cleansing salad (it’s the beets and ginger). Lemon *and* lime juices add complexity of flavor.

Mar
2015
chocolate truffles
Feb 2015

What is halvah? Halvah is a quintessential dessert in the Eastern Mediterranean, Middle East, and India — as much a part of these cuisines as ice cream and apple pie are to America’s.

Feb
2015
curried coconut sweet potato soup
Jan 2015

Our kitchen makes this lovely soup, and you’re right that it doesn’t appear in our cookbooks, so we’re sharing it with you here even though it’s proprietary. We’re trusting you with a “secret” recipe because we love you.

Jan
2015
red lentil ginger soup with shiitakes
Jan 2015

Another soup for winter. This one has ginger, to aid digestion, and sweet carrots. Red lentils are unlike the brown lentil you might know. They dissolve when you cook them.

Jan
2015
blue cornbread
Dec 2014

When did we start expecting cornbread to taste sweet like cake? When did we start adding other flours in addition to corn meal? This recipe makes a rustic, real-deal cornbread that is not sweet.

Dec
2014
creme caramel
Nov 2014

Made here with full-fat coconut milk so it’s dairy free. I also love this recipe with cow or goat milk.

Nov
2014
channa masala
Nov 2014

A shortcut to Indian food. We used canned chickpeas, and a spice packet. You add oil, and your own optional vegetables. Just heat and eat!

Nov
2014
Injera
Sep 2014

The traditional Ethiopian pancake bread uses a sourdough fermented batter, and the gluten-free grain, T’eff. It’s easier than you think!

Sep
2014
green gazpacho
Aug 2014

A bit of fresh pear or mango adds natural sweetness to this cooling summer soup. Avocado adds richness. This is really a salad — masquerading as a soup.

Aug
2014
tomato and watermelon salad
Aug 2014

“Combining tomatoes and watermelon seems to be all the rage today.  Typically such recipes call for adding feta cheese too, but I skip that because I think the feta makes the salad look messy.”

Aug
2014
mango chia pudding
Jul 2014

This is an easy one — but your guests won’t know. Just soak the chia, chop the fruit, and layer in a nice glass.

Jul
2014
sabich
Jun 2014

Also known as Sabich in throughout the middle east, this combo of baked (or fried) eggplant, eggs, vegetables, and hummous is a winner every time.

Jun
2014
beet salad
Apr 2014

Cultured veggies are sort of like pickled veggies, except better and more delicious. Instead of preserving vegetables by pickling them in vinegar, culturing involves live healthy bacteria – sort of like the bacteria that turn milk into yogurt.

Apr
2014
dukkah
Mar 2014

Dukkah comes from the Arabic word for “to pound.” Traditionally made from pounded sesame seeds, salt, and savory spices, we make ours in the food processor.

Mar
2014
succotash
Dec 2013

As we explore the cuisines of the world, we sometimes forget the Native American traditions. Succotash’s colors look like autumn. But its warming, hearty sweetness is perfect for deepest winter.

Dec
2013
cranberry fig
Oct 2013

This makes a wonderful pie or tart filling. It’s also a wonderful chutney-like “compote” served with a dollop of whipped cream, ice cream, etc.

Oct
2013
kelp noodles in a bowl
Oct 2013

Kelp noodles are made from the fiber in seaweed. They are a chewy “blank canvas” with almost no calories. Here, we paint that canvas with roast cashews, olives and garlic, brocolli florets, and brewer’s yeast.

Oct
2013
hibiscus lemonade
Aug 2013

Thanks to Adam, we’ve been enjoying this recipe for some years now. I run the recipe each summer. It can also be found in our third cookbook, Blue Ribbon Edition.

Aug
2013
beluga lentils
Jul 2013

This is a variation of Amanda’s Green Potato Salad with Cilantro and Spinach featured in our Blue Ribbon Edition cookbook.

Jul
2013
chicken tagine
May 2013

This recipe is equally delicious with chicken, seafood, and tofu.  Preserved lemons and olives are a classic flavor combination in both Persian and Moroccan cuisine.

May
2013
curried chickpeas
Mar 2013

Curries are wonderful ways to empty your fridge of leftovers. A can of this, some chopped-up that… the curry spices and coconut milk are very forgiving!

Mar
2013
berry smoothie
Feb 2013

“I’m in the mood for ice cream, and this is like a big bowl of soft, melty blueberry ice cream without the guilt or calories. I’ve been eating this every morning lately…”

Feb
2013
assorted winter squash
Jan 2013

We use winter squash flesh, toasted squash seeds, and toasted squash seed oil as a drizzle. Sweet, creamy, savory, earthy, and crunchy — all from the same vegetable.

Jan
2013
sauteed mushrooms
Dec 2012

Greek-style sauteed mushrooms are a wonderful weeknight side dish alongside almost anything. Put those mushrooms on toast, and it suddenly transforms into a very-classy-indeed appetizer.

Dec
2012
brownies
Oct 2012

Paleo means no grains, no beans, no refined anything — just fruit, nuts, chocolate, etc… anything a caveman or woman could pluck and eat. Believe it or not, these brownies qualify!

Oct
2012
avocado and lemon on a cutting board
Oct 2012

This salad makes a sage addition to the holiday table. Not only is it easy to make, pretty to look at, but it will help everyone’s tummy feel better too. I’ve used Real Pickle’s cultured beets and red cabbage both.

Oct
2012
spring rolls
Oct 2012

If you’re like us, you’re not an expert Spring Roll Assembler, and you’ll have a few tears in the delicate spring roll paper. That’s okay! And may we say, the (optional) curry powder in this recipe is a stroke of genius.

Oct
2012
jambalaya
Sep 2012

Jambalaya is a New Orleans take on paella: rice, vegetables, seafood and sausage, with French, Native American, and Carribean influence. You could serve it as a side, but its heart and soul is as a one-pot meal.  

Sep
2012
green gazpacho
Aug 2012

Gazpacho with tomatoes is relatively new, believe it or not.  Here I’ve used lemon and/or lime instead of vinegar, and saved tomatoes to slice and plate with fresh mozzarella.

Aug
2012
cashew dipa
Jul 2012

Elena Volkova made this in our store, and everyone loved it. There’s perfect balance between sweet and salty, and Elena says if you’re taking the Chinese approach, this is wonderful over bitter, dark greens.

Jul
2012
edamame salad
May 2012

This salad keeps everyone happily chewing, which means you get the pleasure of each other’s company around the table for longer than it takes to wolf down a burger and fries.

May
2012
bi bim bap in a stone pot
May 2012

Bi Bim Bap is a Korean dish like a stir-fry, except you don’t stir-fry things together. And then you put an egg on top. Plenty of veggies, whole grain rice, kimchee… and an egg on top.

May
2012
castagnaccio (chestnut flour bread or cake)
May 2012

Rich, dense chestnut flour is a good source of fiber and protein — and 100% gluten-free. Olive oil and rosemary add flavor. Pine nuts are optional, but highly recommended.

May
2012
Armenian kofta
Mar 2012

Keofta (or Kofta) are meatballs. Here, we replace with meat with split peas and cracked wheat and carrots and onions and celery. Golden raisins and paprika add a hint of smoky sweetness.

Mar
2012
maitake asparagus sautee
Feb 2012

I made this on New Year’s Day, and it was a hit. People asked for the recipe, though one person said she couldn’t believe “those ugly mushrooms could taste that good!”

Feb
2012
lentil soup
Jan 2012

This is a gloriously unimaginative, pedestrian, almost boring take on the classic lentil soup. Which is sometimes, exactly what we need! Serve with a thick slice of bread, and a thick slab of butter.

Jan
2012
lentil varieties
Jan 2012

Different kinds of lentils dissolve (or don’t dissolve) at different rates. Combine them all in a soup, you get something to intact, something soft… a variety of textures, and plenty of leguminous nutrition!

Jan
2012
holiday delight chocolate truffles
Dec 2011

Why was I struggling to find something that uses whole sesame tahini?  Whole sesame tahini is a nut butter made from the entire brown seed.  This is important. 

Dec
2011
fresh purple figs
Dec 2011

We use use dried figs, because they’re available year-round, and they keep just about forever. You can always use fresh figs, though… Just make sure to eat them within a day or two of dipping.

Dec
2011
umeboshi plums drying
Dec 2011

“When I was a child and had an upset stomach, my mother used to make me a hot drink that helped tremendously.”

Dec
2011
chocolate mousse
Nov 2011

This vegan wonder requires no cooking, and almost no prep. Just blenderize the organic, vegan superfoods, and then chill. You chill, and the dessert chills too.

Nov
2011
granny smiths
Nov 2011

A mildly sweet, somewhat savory hash, using crisp tart apples instead of potatoes. Use a well-seasoned cast iron skillet.

Nov
2011
sweet potato hummous
Oct 2011

“Yams (or sweet potatoes) are one of my favorite foods.  And they’re #2 on the Center for Science in the Public Interest’s list of veggies in terms of overall nutrient content.”

Oct
2011
kelp noodle recipe
Sep 2011

It’s all about simple.  This is tres simple and tres delish.  If you haven’t discovered kelp noodles or Austrian pumpkinseed oil, well, now’s your chance. 

Sep
2011
grated radish and carrot
Aug 2011

This recipe appears in our last cookbook, The Blue Ribbon Edition. Grated root veggies + more veggies + home-made dressing. Yogurt in the dressing adds live probiotics + protein.

Aug
2011
Jul 2011

From 1989. It fell by the wayside, until Roxanne and Alyssa resurrected it and suggested we serve it this year at Tastes of Concord. Not only was this dish a hit, but meat eaters couldn’t believe it was vegetarian! TVP is a high-protein product made from soybeans used in lieu of meat. Is soy in

Jul
2011
May 2011

So much is written about beets these days.  According to a new study in the journal, Nitric Oxide: Biology and Chemistry, consuming high concentrations of dietary nitrates found in beets, celery, cabbage and some lettuces, can help keep brains healthy. The study found that drinking 2 C of beet juice at breakfast for just four

May
2011
Feb 2011

Alyssa in our kitchen says, “Edamame, fresh soybeans, are a delicious and low-fat source of protein.  When the kitchen inherited a giant box of edamame we got by mistake, I had the opportunity to create this recipe to use them up!  I’ve adjusted the amounts so you can make this at home.”

Feb
2011
Feb 2011

We’re so happy the sustainably harvested, best-tasting-ever scallops from Port Clyde are back.  Last year we ran out and had to wait until the season came around again.  This year I personally plan to buy enough so I have a supply in my home freezer… What do I like about Port Clyde scallops besides the

Feb
2011
Dec 2010

(Also known as Incan Berries or Cape Gooseberries) One of the superfruits. Indigenous to South America, goldenberries were brought to South Africa in the 1800’s and are grown today in countries far and wide such as China, England, Scotland, Norway and India. Rich in vitamin C, Ayurvedic medicine (the medicine of India) says goldenberries flush

Dec
2010
Nov 2010

I prefer yams or sweet potatoes to pumpkin because you don’t have to peel them, and they’re more vibrantly colored.  Even though sweet potatoes are related to morning glories, and yams are related to the lily and grass families (and are drier and starchier), I use them interchangeably.  I love the red Garnet yams!

Nov
2010
Sep 2010

In a study published in the December 2006 Annals of Nutrition and Metabolism, 47 adults participated in one of two eating plans (5 weeks duration) that provided the calories sufficient to maintain their current weight, one plan supplemented with equal calories of cooked chickpeas, and the other with cooked wheat. The chickpea-supplemented diet resulted in

Sep
2010
Aug 2010

I first made this recipe with shrimp, for a staff make-your-own taco party. It was a hit.  I made it the second time for friends with scallops, which was scrumptious too.  Here it’s made with Port Clyde sustainable chowder pieces (the “hamburger of the sea world,” says Adam).  This is delicious too and perfect for

Aug
2010
Jul 2010

The word cauliflower means “cabbage flower.”  It’s one of the few vegetables I find it hard to grow because in buggy New England the worms always seem to win, and eat before I get to.  Maybe I’ll have better luck next year if I refer to the great gardening book we have called Tiny Game

Jul
2010
Jun 2010

This is a lovely combination from Amanda who is herself deliciously pregnant.  This was the soup that was served at Tastes of Concord, and it was a hit.  Simple to make and easy on the pocketbook, don’t be afraid to eat potatoes because they’re nutritious and satisfying.

Jun
2010
May 2010

One raw, one cooked.  Two beet recipes where beets are scrubbed and grated (no need to peel).  Can you choose to make both recipes with raw beets?  Make both with roasted or boiled beets?  Yes, yes, and yes!  The only advice I give here is to use a food processor so the grating part is

May
2010
Apr 2010

Ifugao violet glutinous rice, which you can find in our bulk bins, is still grown and irrigated on the same rice terraces that were constructed in the Philippines by people called the Ifugaos more than 3,000 years ago. Their efforts, it is said, match the effort that went into building the Egyptian pyramids.  Located in

Apr
2010
Mar 2010

Every March, I remember all over again that March can be awful because weather is often cold and snowy, or dreary and rainy.  It’s not winter, and it’s not summer or even spring.  That’s why soup is perfect in March, and sharing soup with friends takes the bull by the horns.  Sharing soup helps keep

Mar
2010
Feb 2010

Somebody asked me recently, “What the heck is KLB6?”  Still around after all these years, this formula is an old-fashioned diet aid was all the rage when I was in college in the 60’s.  KLB6 is shorthand for kelp, lecithin and vitamin B6.  Our house brand formula also contains apple cider vinegar, but I guess

Feb
2010
Feb 2010

This new recipe is a result of a group effort back in our kitchen.  Thanks to Piera, Alex (Alex Mong who never liked cabbage until this!) and Amanda, the kitchen not only came up with this delish slaw, but had the wild and creative idea to use it in a Miso Tofu Wrap, a popular

Feb
2010
Dec 2009

So easy! Keeps for weeks in the fridge. I like to store in old glass peanut butter jars. Goes with more than turkey… in fact, this fruit sauce is so right for this time of year because it goes with just about everything. For instance, do you have company and want to make oatmeal or

Dec
2009
Nov 2009

For the vegetarian and the carnivore.  Both will happily eat this… Everyone knows what an onion and a potato are. But tempeh? Tempeh is a fermented, natural soy product that is high in protein and usable calcium.  Traditionally, tempeh is made from whole soybeans fermented with rice or millet wrapped in banana leaves.  Made under controlled conditions

Nov
2009
Oct 2009

Butterbeans are a tender, smaller variety of lima beans.  I always keep a can of Eden butterbeans at home to throw into soups or stews.  They’ve light, flavorful and cute!  Paired with green beans and peas here, they’re perfecto.  This is nice transitional recipe so good for fall when it’s either glorious and sunny, or

Oct
2009
Sep 2009

I love to feed people, but like you, don’t have time to fuss in the kitchen.  I got so many rave reviews about Dinner with a Friend (my March 2009 newsletter recipe) and pleas for more easy dinners to make in a flash.   So have fun with this meal.  Again, it’s nothing fancy, but is

Sep
2009
Aug 2009

I’ve been making this recipe for years. It’s great in winter or summer, and my wife and I, and my book group (five hungry men), love them. The combo of organic grains, beans and vegetables satisfies. Which beans to use? Eden beans are cooked with kombu, which makes them more digestible, and Eden doesn’t use

Aug
2009
Jul 2009

I love this recipe by Amanda.  The website, “WhatsCookingAmerica.net” has wonderful information about potatoes such as archaeologists working in Peru and Chile found potato remains dating back to 500 B.C.E.  The Incas of Peru not only grew and ate potatoes, but buried them with their dead, so revered were they.  Potatoes were also dried and

Jul
2009
Jun 2009

An easy, easy, easy summer dish around which to build an even easier summer meal.  What is Za’atar? Otherwise known as “The holy hyssop,” it’s a Middle Eastern seasoning mix made from hyssop, Israeli sumac (different than American sumac, which cannot be eaten), sesame seeds, sesame oil, wheat bran, parsley and sea salt.  Refrigerate after

Jun
2009
May 2009

Another creative, delicious recipe from Amanda.  We all know dandelion is used as a spring tonic, liver-cleansing.  But did you also know that the USDA ranks dandelion in the top four green vegetables in overall nutritional value?  Dandelions are said to be nature’s richest green vegetable source of beta-carotene, from which vitamin A is created.

May
2009
Apr 2009

It’s too early for tomatoes, zucchini are still expensive, and we aren’t ready for cold salads.   In April, we get one rainy day; one sunny, gorgeous day.  Weather is still all over the map, but no matter what, it’s cool enough to turn on the oven, roast vegetables, and dream of summer!  What are you

Apr
2009
Mar 2009

Recently I invited a friend to dinner.  I was delayed at the store and got home literally five minutes before she arrived at my house, and we were heading out to something that evening, so time was of the essence!  Well, dinner was on the table in 30 minutes and my friend kept saying, “I

Mar
2009
Feb 2009

From Amanda.  Simple and delicious.  Beautiful to look at.  And don’t you find when you eat this way that you feel full, but not too full, and you don’t feel thirsty afterward either!  Amazing how changing what one eats and including more vegetables in one’s diet really does change the way you feel.  It’s as

Feb
2009
Jan 2009

Ready in 15 minutes, this is fast food the natural way!  Lentils are eaten around the world, at least twice a day in “any self-respecting Indian household,” says Kavita Mehta, founder of Web-based Indian Foods Co.  Eaten everyday in Morocco, too, but especially during Ramadan, they not only taste great, but give us protein, cholesterol-lowering

Jan
2009
Jan 2009

This recipe was given to us some years ago by Stacy M., who still stops in and says “Hi!”

Jan
2009
Dec 2008

From Amanda.  “Have you ever made blinis?  They’re a yeasted savory pancake, traditionally served with caviar and crème fraiche.  This version with mushroom caviar is fun to make (and gluten-free because buckwheat is not related to wheat and is actually a fruit).  Use any mushrooms you like, and get creative with seasonings too.  Make these

Dec
2008
Nov 2008

The Walnut Surprise cookies in my first cookbook are, surprise! not brownies.  Unprepossessing, they are delicious and always a hit.  The best cookie ever.  But now I use the basic formula to make great flourless and gluten-free cookies.  I love the fact, no matter which variation, all it takes is a bowl, wooden spoon, and

Nov
2008
Oct 2008

Serve this over lentils, rice, millet or quinoa.  Below, I’ve used black lentils because the contrast is striking, and because I like lentils!  All you butternut squash lovers out there, I don’t begrudge you the squash, but I have a hard time finding time to peel and cut squash.  If I can’t buy it already

Oct
2008
Oct 2008

I was one of the lucky ones who got to attend Amanda’s cooking class in September (thanks to Lindsay for stepping in and helping out too).  Every dish was great creative and gorgeous, as you can see by the following recipe.  (The next “secret ingredient” class taught by Amanda and Lindsay will feature hot peppers. 

Oct
2008
Sep 2008

Amanda says that this whole-grain rice tastes great, looks awesome, and cooks in only twenty minutes.  Himalayan red rice is an ancient short-grain rice grown 8,000 feet up in the Himalayan Kingdom of Bhutan.  Irrigated with 1,000-year old glacier water rich in trace minerals, this exotic rice has a nutty flavor, soft texture and beautiful

Sep
2008
Sep 2008

By Adam Stark A few months ago, I came across a news item claiming that the newest food trend in Japan is black food: black sesame seeds, black rice, black vinegar, black soybeans, etc. Well, that piqued my interest.  I mean, don’t get me wrong: I hear about a different food trend every week, and

Sep
2008
Aug 2008

Thanks to Adam, we’ve been enjoying this recipe for some years now.  We love this recipe so much that we put in our third cookbook, The Blue Ribbon Edition: From our kitchen to yours. We all know stevia is a South American herb that tastes much sweeter than sugar.  The good thing is that stevia

Aug
2008
Aug 2008

Amanda started making this old-fashioned, light, comfort food in our kitchen, and many of you have asked for the recipe.  Well, here it is. Tapioca is made from the cassava root.  Cassava grows well in poor soil, is resistant to drought and can live without fertilization, which makes it a godsend in hot climates.  It

Aug
2008
Jul 2008

Five minutes is all you need for this dish.  The only ingredient needing advance prep is the spelt berries.  I often cook up a pot-full when I’m reading the Sunday paper to use during the week, or to freeze in two-cup portions for future use.  So invite neighbors for dinner.  Don’t worry about slaving over

Jul
2008
Jul 2008

We can’t keep Chia in stock.  Chia has been on Oprah.  The Chia of Chia pets, you ask?  Well, yes!    Chia, a member of the mint family (it’s also gluten-free), grows from the Mojave Desert to Argentina.  The Aztecs relied on Chia, and Native Americans of the Southwest and California Coast cooked Chia seeds with

Jul
2008
Jun 2008

Adam says that Anne has created a creamy, dairy- and gluten-free mac’n’cheese worthy of the original.  And the vegetables sneak in right under the radar.  A culinary feat!  Anne says she wings it with the veggies.  All quantities are approximate, and you should always use whatever’s fresh and fun.

Jun
2008
Jun 2008

Teff is a grain native to Ethiopia, and a nutritional powerhouse smaller than a poppy seed.  If you’ve ever had injere, Ethiopian pancake-bread, you’ve had teff.  In the recipe below, you can sub potato starch for the corn starch, but don’t use potato flour, which is made from ground whole potatoes, rather than just their

Jun
2008
May 2008

Amanda adapted a recipe from a package of Sea Tangle kelp noodles, and her rendition is below.  She says, “This lively and delicious salad will surprise everyone when you tell them the ‘noodles’ are actually mineral-packed sea kelp!  Jazzed up with sesame oil and lemon, this dish tickles and brightens the palate and satisfies a

May
2008
Apr 2008

Recently, I started making my mother’s corn crisps again.  This recipe, which appears in our first cookbook now called If Kallimos Had a Chef, is even more fun and delicious with the addition of hemp.  Why hemp seeds?  Because they are a nutritional powerhouse with easy-to-digest protein and lots of fiber.  Hemp is also an

Apr
2008
Mar 2008

Chickpeas, aka garbanzo beans, originate in the Middle East and the Mediterranean. Today, everyone everywhere eats them.  Why is that, aside from the fact they taste good?  Well, they’re high in soluble fiber, which helps lower cholesterol and decreases insulin requirements for people with diabetes.  They contain protein, calcium and iron (isn’t that a surprise?) 

Mar
2008
Feb 2008

A satisfying, simple vegetarian stew served over whole grains.  Of course you can add tempeh, tofu, shrimp, chicken, lamb, beef or chickpeas.   Millet is one of those under-utilized grains that is alkalizing, easy on the digestive system, somewhat foreign to us, but “friendly” when combined with something we already know and love like rice.   Too

Feb
2008
Jan 2008

Soups are perfect for those with allergies because they can easily be made without wheat, soy, dairy, eggs, or other foods that are so difficult for many.  And soups are comfort food when it’s dark outside.  Here’s another soup from me to you this January 2008.  May 2008 bring you and yours health and happiness!

Jan
2008
Dec 2007

Which she made for me with the following note:  “To one fearless leader from one leerless feeder.” What is cocoa butter?  The natural fat of the cacao bean (from which we get the incredible stuff known as “chocolate”).  Do we sell it?  But of course.  Cocoa butter has a melting point just below average body

Dec
2007
Dec 2007

This is a repeat of one of my (it’s Debra again!) favorite desserts (to complement just about anything).  No mess in the kitchen, and nutrient rich.  And what a concept — a dessert that keeps those you care about healthy!   We all know dried fruits like apricots, peaches and prunes have lots of fiber, which

Dec
2007
Nov 2007

Wild rice is expensive, but is special and perfect for holidays like Thanksgiving or Chanukah (which starts December 4th this year).  Wild rice is not a grain like other rices, but a seed.  Go figure!  Just like buckwheat is not a grain, but a fruit….  Wild rice kernels are unpolished (so you get every drop

Nov
2007
Oct 2007

It must be fall because the new apple crop is in!  Apples are winners when it comes to reducing the risk of heart disease, says a new study of more than 34,000 women. The findings, published in the March, 2007 American Journal of Clinical Nutrition, noted apples are a rich source of flavonoids and fiber

Oct
2007
Sep 2007

Asiago is an Italian company, and we’re pleased as punch to carry their frozen, mixed porcini, oyster, shiitake and nameko mushrooms.  Adam introduced this product to me, and we both love how easy it is to make dinner by just adding a few other ingredients! Mushrooms lack chlorophyll, which means they don’t produce food for

Sep
2007
Aug 2007

I fell in love with Kurt’s recipe back in the summer of 2002. Kurt is baking bread at the Orchard Hill Breadworks in VT.  He swings by from time to time bearing the gift of whole grain loaves baked the old-fashioned way.  Kurt writes, “One time Adam asked the Gaia Herb rep what the best

Aug
2007
Jul 2007

A meal in itself with some ripe summer tomatoes.  I’d add olives and those little pickling cucumbers too.  Organic chicken on the grill….. Or Steady Lane Farm hamburgers or steaks…. Seven Oaks Ranch, the maker of Garlic Gold products, is nestled in the Ojai Valley.  The Ranch grows and distributes organic produce such as tomatoes,

Jul
2007
Jul 2007

I keep trying to figure out ways to use hemp and pumpkin seeds because they’re both so healthy, but hemp sounds “sexier”, so it’s in the title here.  I read that hemp is the “next flax” because it’s another rich, rich source of essential fatty acids.  Ruth Shamai of Ruth’s Hemp Foods says, “So that’s

Jul
2007
Jun 2007

Herbes de Provence originated in southern France, and includes herbs found in the region: rosemary, basil, marjoram, thyme, sage, savory, tarragon, bay, fennel and lavender. We have two different mixes in our store, one by Frontier Herbs and Spices, and a second lovely version made by Jean Louis of A Touch of Provence, located right

Jun
2007
May 2007

In May, I feel in transition mode, not wanting heavy, cooked wintry dishes, but not ready yet for summer corn or salads made from ripe tomatoes.  This easy salad, which can be a meal, suits my fancy in spring. Did you know that chard actually came from the Mediterranean and Asia Minor?  That while it

May
2007
Apr 2007

Mother Earth Magazine lists kale as one of the “Thirty-Three Greatest Foods for Healthy Living.”   Grown in Europe since 600 B.C.E., kale was the most common green vegetable, and in Scotland, kale in one dialect meant food, and the expression “to be off one’s kail” meant to feel too ill to eat.

Apr
2007
Mar 2007

Perfect for days that are still cold and often blustery.  We often are able to get peeled, diced organic butternut squash on organic produce day, which makes this dish a five-minute snap to prepare for the oven!  Of course you can halve, peel and cube your own squash, or substitute diced yams. Vegetarian?  Substitute any

Mar
2007
Jun 2006

Satisfying trail mix. Try it, you’ll like it! And, of course, the variations are endless. Yes, it’s a little spicy (you can make it to suit your taste buds), but remember that cayenne pepper increases circulation. Nuts like pistachios as part of a balanced diet can lower blood pressure in folks with hypertension. Lots of

Jun
2006