This soup – full of healthy vegetables, beans and spices – is sure to warm you on even the chilliest of winter days. Enjoy! Sprouted Mung Bean and Chard Soup 1 – 2 Tbs. Napa Valley Grape Seed Oil 1 large yellow onion, diced […]
This recipe comes from the February Cooking with David class, with a special thanks to Durrain Porbanbanwala for the inspiration for this recipe. Carrot Pudding 2 Tbs Spectrum Canola Oil 1 lb. organic carrots, shredded 1 Cup Blue Diamond unsweetened Almond Milk 1/2 Cup local […]
Hot Artichoke Heart and Goat Cheese Dip 1 jar Mediterranean Organic Artichoke, water packed, drained 1 1/4 Cups mild Organic onions, minced or 1/3 cup Frontier Onion Flakes 1 clove Organic garlic, minced or 1/2 tsp. Emperor’s Kitchen Organic Chopped Garlic 1/2 Cup Vegenaise mayonnaise […]
61 Main Owner/Chef Jenna Schreiber’s Fruit Crumble Bars 1 1/2 cups Bob’s Red Mill flaked coconut 1 1/4 cups Gluten-free Pantry or Namaste gluten free all-purpose flour 3/4 cup Wholesome organic sucanat 1/4 cup Madhava agave nectar 1/2 teaspoon sea salt 1 1/2 sticks (3/4 […]
Cool Cucumber Tomato Rice Salad Wheat and Gluten Free; Dairy Free 2 Cups Lundberg Organic Long Grain Brown Rice 2 bunches Organic Parsley, chopped 1 bunch Organic Green Onions, chopped 4 – 6 cloves Organic garlic, minced 1/2 Cup Lucini Olive Oil 4 – […]