Purple Sauerkraut

This may be the ultimate DIY Basic — just two inexpensive ingredients and some microbial magic and you get fresh, delicious sauerkraut.  If you’ve never tasted fresh sauerkraut — the kind that you get in the refrigerated section, not in the jarred vegetable section — you’re in for a taste treat. For pennies on the…

Chicken Almond Loaf

Here’s a tasty chicken dish made with an unusual ingredient — almond pulp. After making Homemade Almond Milk, I was left with a cup or so of soft, moist almond pulp. Wanting to make the best use of this ingredient, I was struck by the idea of including the soft, moist almond pulp as a…

Almond Date Mousse

This ultra simple dessert is not only delicious and smooth — it’s vegan.  What began as a mistake ended up a surprisingly lovely dessert! After making my Homemade Almond Milk, I used it to make a warm beverage, sweetened with dates.  While it tasted good, the texture was too thick — all wrong for drinking. …

Homemade Almond Milk

Almond milk is a super simple concoction, and a great DIY Basics project — especially if you have a Vitamix!   I just got one, and am enjoying experimenting with it. With just two ingredients — almonds and water — Almond Milk is a true basic, especially for vegans or those who can’t tolerate dairy.   After…

Pomelo Avocado Salad

Citrus season is here!  And good avocados are starting to show up, too.  Here’s an inspiration to use both of these wintertime gifts.   Enjoy! There is a beautiful array of citrus in season right now, including one of my favorites — the pomelo. If pomelo is new to you, you’re in for a treat. …

Apple, Fennel & Walnut Salad

I saw some beautiful apples in my produce market today — fresh from a local grower.  They inspired this updated twist on a Waldorf Salad. I swapped out celery for fennel bulb, and accented the anise flavor of the fennel with tarragon from my garden.  I lightened the dressing by using olive oil and lemon…