We start with hearty, economical chick peas, cabbage, and kale, and punch them up with some gourmet mushrooms and Italian flavor.

A satisfying, simple vegetarian stew served over whole grains. Morocco is on the Mediterranean, but with an African flavor. Lovely!

Georgia, as in the old Soviet Republic… not the state next to Florida! Red lentils provide easy-to-digest vegetable protein. A little coconut milk (not authentic!) adds richness.

Almond flour, egg whites, and raw unrefined cane sugar make this a gluten-free, grain-free, dairy-free treat. Cocoa butter adds a richness… High protein, high fiber… Oh my goodness!

Stewed fruit: no cooking, no mess, no sugar. So simple and fruity, you can have it for breakfast, too.

No grains in these dark purple-black, fiber-rich savory pancakes. A delightful holiday treat. You can call them “latkes” for Chanukkah. Or just call them delicious.

Baked apples stuffed with crumbled store-bought macaroons. They’re simple. They’re wholesome. They’re truly delicious.

  Mushrooms lack chlorophyll, which means they don’t produce food for themselves through photosynthesis.  Instead they absorb nutrients from compost, leaves, decaying wood, and soil. Wild mushrooms, like those Asiago uses, provide a more intense and exotic flavor, and I like to think more nutrients since that’s usually the case with wild foods.  We all

Vegan, raw, wholesome. The nutty sweetness of pecans, uncut by the sharpness of cheese.

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

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