Kimchi Kraut

After being dissatisfied with some very gingery kimchi I made, I came up with this savory fermented vegetable recipe that blends my favorite aspects of kimchi—sweet, savory, spicy, and garlicky—with the sturdier texture of sauerkraut, which is typically made of green cabbage. I like the crunch of green cabbage in ferments rather than the softer […]

Thai Tonic Green Juice

I’m addicted to Thai basil. I will nibble leaves by themselves, and I’m lucky to have access to pesticide-free Thai basil at my local farmers’ markets. In contrast to the more common Italian or sweet variety, Thai basil has an anise or licorice flavor. I had this green juice idea for a long time and […]

Quinoa Kale Bowls with Tasty Sprouted Almond Sauce

Café Gratitude, a small raw/vegan restaurant chain in California, has a delicious dish called the Grateful Bowl, with brown rice or quinoa, black beans, kale, and a tahini-garlic sauce. It’s a community-supported meal where you pay by donation. The proceeds go toward providing people with healthy vegan food at reduced or no cost. A server […]

Creamy Garlic Herb Hemp Seed Dressing

Welcome to my new blog! For the inaugural entry, I’m sharing one of my favorite dressing creations. It’s really zesty and a great way to get your daily omega-3’s while aiding in the absorption of the fat-soluble vitamins in your salad. I keep coming back to Manitoba Harvest Shelled Hemp Hearts because they seem to […]