Ingredient: ground black pepper

Crown, Fall, Heart, Main, Root, Sacral, Sides, Spring, Summer, Third Eye, Winter

Kale and Cruciferous Crunch Salad with Poppy Seed Dressing

Prepackaged salad greens have really come a long way from the standard mix of iceberg, romaine, radicchio and carrot shreds. You now have your choice of micro greens, blends of baby kale, baby spinach and baby romaine, and other specialty lettuce blends, but it was a bag of kale, broccoli slaw, and shredded Brussels sprouts packaged with dried cranberries, pumpkin seeds and a poppy seed dressing that inspired me to make this kick-up raw salad that pairs perfectly with your fall chilis and stews.

I did not like the rancid soybean oil dressing that came with it so I decided to create my own version. I am glad I did as this has become a much requested salad from family and friends. It’s a great way to sneak in those nutritional powerhouse cruciferous veggies that we seem to avoid. A secondary bonus is it’s all raw so we get a great boost of plant enzymes sorely lacking in our modern diets.

Dairy Free, Fall, Gluten free, Grains, Grains, Low Sodium, Main, Paleo/Primal, Salads, Sides, Sides, Sugar Free, Summer, Vegan, Vegetable, Vegetarian

Edamame and Summer Corn Quinoa Salad

This light and fresh deli-style salad that I originally bought from Stater Bro. Market in Joshua Tree sustained me for a couple days whether before a hike in Joshua Tree National Park or as a light snack on one of our many car rides during our southern California summer vacation.

I know this salad will become a permanent addition to your summer rotation of favorite, go-to recipes.

Condiments, Condiments/Sauces, Contains Nuts, Gluten free, Low Sodium, Paleo / Primal, Paleo/Primal, Spring, Sugar Free, Summer, Vegan, Vegetable

Easy Economical Pesto

I created this more economical version of pesto with walnuts rather than the traditional pine nuts. Walnuts are less expensive as well as the popular nut can usually be found in most kitchens while pine nuts are a less seldom used dry good. This version gives you more incentive to prepare this super healthy and delicious condiment more often.

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Spring Minestrone Soup

Minestrone soup is one of those classic, year round soups as you incorporate whatever seasonal vegetables are on hand. I love this spring version which includes fresh herbs, green beans, leeks, spinach and, of course, freshly grated parmesan. It’s quick and easy to make; perfect for a mid week dinner.

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Fresh Cranberry Sauce

This is my version of cranberry sauce that I always bring to my mother’s house every Thanksgiving (and now that the torch has been passed to me it’ll be gracing my dining table from now on). While the basic Ocean Spray recipe will do I like to add my own touch and this is what I came up with. There is usually not much leftover so sometimes I make a second batch for Black Friday turkey and cranberry

Crown, Dairy Free, Fall, Gluten free, Heart, Indian, Low Sodium, Main, Paleo / Primal, Paleo/Primal, Root, Sacral, Solar Plexus, Soups, Sugar Free, Third Eye, Throat, Vegan, Vegetable, Vegetarian, Winter

Indian-Spiced Kale and Sweet Potato Soup

I created this soup when I was on a mini detox where I mainly consumed fruit and veggies. Whether you need a healing soup for detox purposes or not you’ll want to make this warming soup in the cooler months and it is highly adaptable. For the vegans, just add in some beans and for the carnivores try venison, chicken or pork sausage.

American, Beans/Legumes, Dairy Free, Fall, Gluten free, Main, Paleo / Primal, Paleo/Primal, Stews, Sugar Free, Vegan, Vegetable, Winter

Pumpkin Chili

Serve with arugula, grape and sunflower seed salad, skillet cornbread-

Maria A. from Merrimac, Massachusetts forwarded her pumpkin chili recipe to me a few years ago. It is a huge hit with her family and friends, an often requested dish during the long, cold months in Boston. I first made it for my book club and we all loved it. My friends were quite surprised to learn the chili included pumpkin. The original recipe called for ground turkey, but this version is vegetarian. An iron skillet cornbread and a crispy salad are the perfect sides.

American, Fall, Main, Paleo / Primal, Paleo/Primal, Sides, Soups, Sugar Free, Summer, Vegetable, Vegetarian

Creamy Corn Chowder

Serve with crusty whole grain bread with goat cheese-

I am not a huge fan of cream-based soups, but I wanted to make traditional corn chowder with the last-of-the-season sweet corn from the farmer’s markets. I am now a HUGE fan of this lightened version, as is my family, which unanimously gave this vegetarian chowder “5 stars”. Dunking a warm, whole grain roll into the incredibly creamy, fennel-scented, flavorful broth (chockfull of tender potatoes and fresh corn kernels) is the perfect beginning to the start of comfort food season.

Dairy Free, Fall, Gluten free, Grains, Indian, Main, Soups, Spring, Sugar Free, Vegan, Vegetarian, Winter

Sunset Dal and Pumpkin Soup

Serve with roasted Brussels sprouts-

This highly nourishing vegetarian soup is adapted from Nigel Slater’s Pumpkin Dal Soup recipe. He has a tradition of serving soup on New Year’s Day, but you won’t want to wait until then to try my simplified version. I’ve paired it with the nutritional powerhouse, Brussels sprouts, a hearty fall/winter vegetable that tends to sweeten during roasting and just happens to be my youngest’s favorite vegetable.

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Slow Cooker Meyer Lemon Risotto

My good friend, Adriana S., gifted me some of her Meyer lemons from her backyard and I could not wait for the inspiration to hit what to do with them. I had never seen such huge Meyer lemons but they were ripe for the picking, incredibly juicy and so fragrant I knew I had to do something special with them. My tendency towards savory verses sweet led to the creation of this creamy risotto. The fragrant, slightly sweet lemon is the perfect burst of freshness to a traditional buttery and nutty Parmesan Italian staple. This a keeper as a side dish or a vegetarian meal. This rice dish would be a nice addition to your holiday buffets.