This is a recipe that anyone can do. Yes you. You can make this. It's so simple and yet so delicious. Winter squash is an excellent, easily digested carbohydrate that's packed with antioxidant-rich carotenoids like beta-carotene, alpha-carotene, lutein, beta-cyrpto-xanthin, and zeaxanthin.
Indulge a little too much during the holidays? Feeling the need to cleanse and reset? Drinking too much alcohol, eating a lot of sugary foods, and just eating too much food in general can tax your detoxification pathways.
Since it is the season for all things pumpkin, I decided to share with you my favorite pumpkin pie recipe. After all, Thanksgiving would not be complete without having a fabulous pumpkin pie!
To brine or not to brine...that is the question. I have found that brining a turkey produces very flavorful, juicy, and tender meat. In this post, I'm going to show you how to brine a whole turkey. Brining is the process of soaking the bird in a salt solution.
It's autumn. The harvest is in. The fires are lit. The chill in the air invites simmering soups and stews in the kitchen. This nourishing, harvest vegetable soup recipe uses some common fall vegetables and some that you might not use that often like celeriac and rutabagas.
If you have a baby or toddler and are ready to introduce them to the lovely world of green smoothies then keep reading. If you are an adult who's curious about green smoothies or have a child who has never tasted one before, then keep reading. This post is for you too!
I've got a delicious grain-free and gluten-free pie crust recipe to share with you today....just in time for holiday baking! Use it to make your favorite pumpkin pie, apple pie, berry pie, or chicken pot pie (pictured above).
If you are looking for more ways to use up the last of the lovely basil growing in your garden this season, then try making a pesto sauce! It can be frozen and then thawed in the wintertime for a taste of summer. We've been using this sauce tossed with raw cucumber noodles, cooked quinoa noodles, or to top baked wild salmon!
I love the thick and creamy richness of mayonnaise, especially tossed with steamed potatoes and chopped pickles, or thinly sliced cabbage for a summer picnic salad. Although we eat eggs, I prefer the flavor of egg-free mayo better. This recipe uses soaked cashews along with a few other ingredients. It has such an amazing consistency and flavor.
I love a good cobbler, especially in the summer when our kitchen is brimming with fresh fruit! I created this gluten-free cobbler recipe after our first blackberry harvest.