Baked Shrimp with Tomatoes and Feta

Some of you may be surprised to see a non-plant-based recipe on this blog. And for good reason: in 4 years of blogging, we’ve posted only a handful of recipes with meat. When we changed to eating all natural, whole foods 6 years ago, we drastically limited the amount of...

Red Beans and Rice

  48.8 million Americans—including 16.2 million children (nearly one in five children in America)—lack the means to get enough nutritious food on a regular basis. They live in food- insecure households and as a result, they struggle with hunger at some time during the year. (Source: nokidhungry.org) A sobering truth...

Chimichurri (Ramp or Classic)

I ran by the farmer’s market this weekend (which couldn’t be any more different than the Southeast Asian markets from my recent trip, let me tell you!), and was happy to see a table brimming full of ramps. We’d heard quite a bit about these wild onions, similar to tiny...

Greek Yogurt “Ranch” Vegetable Dip

Here’s a recipe that’s good for any time of the year, but especially with upcoming holiday gatherings. When we made the change in our diet to eating mostly natural and whole ingredients, we said goodbye to conveniences like pre-made dips and dressings. I grew up on ranch powder packets mixed...

Mediterranean Bulgur and Chickpea Salad

We love hearty soups, stews, and casseroles in the winter as much as anything, but sometimes it’s fun to shake it up a bit!  While we do have a new video project underway to highlight our favorite winter soup, we’ve mostly been away from the soup pot, preferring things like...

Simple Fresh Spring Rolls

All winter and spring we’ve been salivating over the recipes in The Herbal Kitchen, a gift from my sister written by a chef based in her home city of Seattle. So as soon as our cilantro and mint were big enough to harvest, I knew just what I’d use them...








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