The greens featured here are Japanese turnip greens – maybe but hopefully not, the greens one might toss because they’re (NOT!) just compost. This fast, simple and resourceful way of preparing your greens will keep you inspired to keep your Continue Reading →
Here is a super basic, surprisingly protein packed, yummy creamy sauce that is dairy free AND you can add to anything that needs sprucing. Ready? 1 package of firm Nori-Lite silken tofu juice of 2 lemons 1 – 2 garlic Continue Reading →
Bush Beans. So easy to grow. So crisp. So beautiful. A simple preparation will maintain all the qualities of your beans – this is a pleaser and will translate to any other vegetables you might want to use. The only Continue Reading →
Do you make homemade Almond milk? Do you want to? Wondering what to do with the leftover pulp? Then now you can make your own almond milk and have cookies to go with it! This is so simple and so Continue Reading →
This is a delicious, traditional Samoan recipe and a great use for unripe firm Ulu. Rather than cut, peel and seed the ulu before cooking, I took the entire fruit and put three in a large stock pot with water Continue Reading →
Sauerkraut and anything fermented is all the rage. For a few unarguable reasons. For anything that calls for pickles – I’ll use something fermented in its place. This however, is a much quicker and equally tasty treat that adds flare Continue Reading →
