This is a one-pot meal perfectly suited for the fall harvest.  This hearty stew brings together the best that fall has to offer!

A customer came in and gave me this recipe.  Paul and I enjoyed it very much.

One of my favorite treatments is the ginger compress. Ginger compresses can be used to increase circulation to an organ or, in the case of an earache, bring comfort and aid the body in healing itself. I have found them to be very helpful.

The great part of having this blog is that people write to me! I received an email from a gal who took my Natural Foods Cooking Class in 1980. She had moved to an area with ‘horrid bread’ and wanted to know if I could send her a copy of this bread recipe. For me, the real satisfying part of her note was that she said I was a great influence on her eating habits. She expressed thanks that our store had survived (Believe me, thirty years ago everyone had their doubts!) and said people are finally taking notice. She is right!

This stew is super quick to prepare and can be very versatile. Substitute any preferred vegetables if you choose! This is an adaptation from a recipe in Student’s Go Vegan Cookbook.

I love Pizza! It is childhood revisited! I remember when I was vegan, over 30 years ago, none of the vegan cheese alternatives were available. We use to make pizza with a bechamel sauce. It was good in its own right, but not the pizza I grew up with. I use to say that if I died, I feared I would ask for a triple cheese to go! I missed pizza.  Today I say live life to its fullest, and enjoy everything in moderation, homemade, of course!

Here is my blueberry pie recipe. Make two and freeze one unbaked for unexpected company!

This Asian dish is a cross between Pad Thai and Lo Mein with added veggies to make it a healthier option. It is an extremely versatile recipe. Be creative and add or exchange any veggies of your choice! 

The eggplant is broiled, not fried, which is a much healthier option, and serving it over baby spinach as opposed to a plate of spaghetti gives us the chance to use fresh, local produce at the same time as making it a lighter option for summertime.

Peaches are one of the bountiful fruits in season right now. They are so succulent and sweet and make the perfect dessert in the summertime! This recipe is the perfect amount for a couple of people when you are craving homemade dessert, but don’t have 10 people to share it with. Opt for local peaches if they are available!

Blueberries are one of my favorite berries! And we are fortunate cause Maine has an abundance of delicious blueberries! They are not only delicious, but also very nutritious since they are high in antioxidants. Pick your own or buy them locally, eat them fresh or turn them into a delicious baked treat…but whatever you do, don’t miss out on eating blueberries while they’re still in season! 

Our diet changes according to the season, and what is locally being harvested. As the season marches forward, different dishes come back to the table. This time of year, zucchini is plentiful, as well as carrots and string beans. The garden is in full swing!

Simple, delicious and so easy to make! It is high in vitamin A and is a great source of energy for those of us who are feeling a little more tired this time of year.

This is a great stew to serve over brown rice or quinoa to make a delicious, satisfying meal. It is a recipe adaptation from one of my favorite cookbooks, Vegan Fire & Spice by Robin Robertson. I chose to leave out the hot chiles, but if you like a little spice add a couple of hot chiles. I also added brussel sprouts because we have an abundance right now and they add great color to the dish!

These delightful little squares taste just like oatmeal raisin cookie dough. A healthy alternative that will satisfy your cravings for baked treats in just a small bite!

If you don’t think you can live without sugar this is the perfect treat to make in order to satisfy those cravings! It is the ideal chocolate treat that is just rich enough to make you not need too much to be satisfied, and they are actually very nutritious and full of antioxidants.

This soup is simple, vegan, and delicious! The curried cashew crème really makes this soup seem special even though it is a super simple soup to make.