10 Recipes: Cooking With Garlic Was Never Better

garlic3

Preparing roasted garlic: Preheat oven to 375 degrees. Slice off top 1/3 of each head of garlic (can be reserved for another use!) and peel off outer layers of skin. Place heads close together in shallow baking dish just large enough to hold garlic. Drizzle 1 teaspoon extra virgin olive oil over each head. Cover […]

Go Coconut! 12 Ways To Eat Coconut Oil (Coconut Oil Is A MUST!)

coconut-oil

Organic Coconut Oil is a must for a multitude of reasons. I don’t go a single day without using or eating this natural powerhouse. Read: Coconut Oil Continues To Be THE Healthy Choice, written by our Natural Nutrition Advisor, Linda Wolschlager. Enjoy your day!  Always love & healthy choices, Allison Coconut oil is a versatile foodstuff and […]

‘Tis The Season For New Recipes! What We’re Lovin’ Now From Cultured Cook!

pumpkin-pudding

‘Tis the Season for No-Cook Pumpkin Pudding Pumpkin Yogurt Pudding Now that Halloween has passed, it’s time to eat those pumpkins! (Or it’s time to buy canned pumpkin, which is nearly tumbling off pumpkin-populated grocery store shelves.) Pumpkin pie, pumpkin ice cream, even pumpkin beer. During autumn, pumpkin goes with everything. So how about some […]

Just Beet It: Part Two

cut-beets

Both beets and Swiss chard are different varieties within the same plant family (Amaranthaceae-Chenopodiaceae) and their edible leaves share a resemblance in both taste and texture. Attached to the beet’s green leaves is a round or oblong root, the part conjured up in most people’s minds by the word “beet.” Although typically a beautiful reddish-purple […]

10 Fun Facts About Sweet Potatoes

sweet-potatoes

While kale is queen of the vegetable superfoods (how did you celebrate National Kale Day?), the sweet potato may be the most royal root at the Greenmarket. I love to load up on them as we transition into the cooler months, especially because they pair well with warming spices, like allspice and cinnamon. Below are […]

Warm Up: Great Fall Recipes

Minestrone

Harvest Minestrone With Quinoa & Kale Minestrone is a thick vegetable/bean soup, usually with the addition of pasta. It has a long history dating back to pre-Roman days, and it used to be made primarily with leftovers by poor families looking to stretch their food resources. It’s considered a part of la cucina povera, or […]

Broccoli: More Than a Pretty Flower

broccoli-leaves-with-sausage

Fall is firmly in the air; gardens are winding down. Time to make the most out of every plant! In my case, I have a lot more broccoli leaves than broccoli flowers. Luckily, the leaves are edible, too — just treat them as you would any other dark leafy green. By that, I mean briefly […]

Just Beet It: Part One

beets

What’s New and Beneficial About Beets Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support. The detox support provided by betalains includes support of some especially important Phase 2 detox steps involving glutathione. […]

Fall Favorite Recipes to Warm You Up!

Caramel-Apple-Cinnamon-Roll

These crazy delicious recipes are almost too good! Is that even possible? You decide and be sure to let us know. Enjoy~ Crockpot Pumpkin Spice Latte Ingredients: 10 Tablespoons of pumpkin puree 5 Tablespoons of vanilla 2 teaspoons Cinnamon 4 Cups of strongly brewed coffee 6 cups of whole milk 7 Tablespoons sugar Optional: A […]

Recipes: Our Fav’s For August!

stuffed-portabella-mushrooms

Stuffed Portabella Mushrooms I can never resist any variety of mushrooms. They are nutritious, versatile, and make for a hearty meal. I absolutely love them grilled on the barbeque, but for this recipe, they roasted beautifully in the oven. My preschooler isn’t a huge fan of this large variety of mushroom, but the nice thing […]