Category

Inspiration

Creating Space to Receive Nourishment

A large, stately, 75-year-old mulberry tree lives in my garden. Twelve years ago, I planted a rambling rose at its trunk to rise up to levels most roses cannot go. I supported the prickly ramblers...
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Nurturing Our Potential to Flower

My garden is one of my greatest teachers. At this point in the summer, it is lush and overgrown from all the rain we’ve had these last months. No matter how much weeding I do,...
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Ginger-Leek Miso Soup

Ingredients: 4 small leeks 1 teaspoon extra-virgin olive oil 2 onions, thinly sliced and cut into half-moon strips 2 carrots, matchstick sliced 6 cups water 4 shiitake mushroom caps, thinly sliced 2 ounces firm tofu,...
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Roasted Rutabaga with Beets

Ingredients: Roasted root vegetables have become my fall and winter mainstay. There’s nothing like the earthiness of roasted root vegetables to ground your energy and keep you warm on cold blustery days. I’ve discovered that...
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Stuffed Dumpling Squash with Hiziki

Ingredients: 3 dumpling squashes, halved and seeded 2 tablespoons extra-virgin olive oil dulse granules or 1/4 teaspoon salt 1 package (13/4-oz.) hiziki sea vegetable 2 medium onions, thinly sliced 1 red bell pepper, seeded and...
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Tofu Spread with Sun-Dried Tomatoes and Olives

Ingredients: 1 pound firm tofu, crumbled 1/4 cup sun-dried tomatoes, soaked in hot water and drained 1/2 cup pitted black olives, rinsed in water 1/4 cup capers, rinsed in water 3 cloves garlic, peeled and...
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Mediterranean Black-Eyed Peas

Ingredients: 2 cups cooked or canned black-eyed peas, drained 1 small red onion, diced 2 cloves garlic, peeled and minced juice of 3 lemons 3 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly-ground...
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Shiitake Mushroom Soup with Mustard Greens

Ingredients: 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 10 fresh shiitake mushroom caps, sliced 1/2 teaspoon salt 4 cups boiling water 1-2 tablespoons freshly squeezed lime juice 1 1/2 teaspoons crumbled wakame...
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Asparagus Soup

Ingredients: 2 medium onions, diced 18–20 stalks asparagus (tough bottoms of the stalk discarded), chopped 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil Mineral Broth or water 4–6 cloves garlic, minced 2 potatoes, peeled...
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Carrot-Daikon Sprout Salad

Ingredients: 1 cup coarsely grated daikon radish 1 cup coarsely grated carrot 1/2 cup sunflower sprouts (clover, broccoli, or alfalfa sprouts may be substituted) 1–2 lemons or limes, juiced sea salt to taste Combine all...
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