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.

Pumpkinseed oil is one of the deepest, darkest, earthiest flavors you can add to your cooking. Make sure you get the real Austrian (Styrian) stuff.

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.

A perfect Mediterranean salad! It’s gorgeous to look at and delicious to eat.

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

This soup is light, light, light, but the parsnip gives body, and together with the asparagus and celery yields a lovely, complex flavor.

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.

Sumac is a fruit with a lemony taste. Used as a spice in the Middle East, the berries are ground into a purple powder that not only adds flavor, but eye appeal.

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!

“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…”

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.