Portobello sliders

This meal was inspired by Smoky Baby Portobello Sliders recipe in Vegetarian Times.  Portobello mushrooms are flavorful and a great vegetarian option. Ingredients 4 portobello mushrooms, stems removed olive oil, drizzled 1 large onion, sliced 2 large beets, sliced 1 sweet potato, sliced 3 tsp black pepper 2 tsp dry BBQ rub 2 tsp garlic powder […]

Wild salmon with rosemary sweet potatoes and lemon asparagus

We made this for dinner tonight, recipe is from the Blood Sugar Solution by Dr. Hyman.   Make sure it’s wild salmon, not farmed.  Also if it’s available to you, always purchase pole and troll (hand-line caught) fish. “Omega-3 fats from the salmon, fiber from the asparagus, and carotenoids from the sweet potatoes make this a […]

Creamy eggplant curry

Eating vegetarian meals frequently throughout the week helps reduce our carbon footprint.  You won’t miss the meat because in this dish, the vegetables are the stars!  This recipe is from Curries: 40 Authentic Curry Recipes from Around the World (a gift from our friend Therese). Ingredients Serves 4 Paste • 2/3 cup cashews • 2 […]

Roasted fennel arugula salad with chicken

Wow, this is really intensely flavorful. So delish! The roasted fennel and curry vinaigrette recipe is originally from Food for Thought with Claire Thomas.  And fennel contains anti-inflammatory phytonutrients and is super healthy. Ingredients Serves 4 Roasted Fennel 1/2 cup red onion, finely chopped 3 fennel bulbs, sliced 6 tablespoons olive oil 1 bag of […]

Rainbow chard scramble with fruit

This is my favorite thing to make my daughter and I for breakfast. It’s quick, easy and loaded with nutrients. Plus it’s easy to vary up the ingredients with mushrooms, brown rice, quinoa and/or seasonal fruit. Ingredients Serves 2 1/4 onion, chopped 2 large carrots, chopped 2-3 large leaves of rainbow chard, including stems, chopped […]

Zucchini Soup

This recipe originally came from the Rosicrucian Fellowship cafeteria, where I was attending a Sacred Earth workshop by Christan Hummel.  I adapted the recipe so it’s easier to use (and read on my iPhone). Ingredients 2 tsp butter + – 1 large onion, chopped 2 lbs zucchini, sliced 2 cups vegetable stock (coconut milk or […]