Violet hued purple cabbage sauerkraut stands out from the crowd. Based on its before picture, you’d never guess that Violet Kraut would turn out so gorgeous after fermentation. And that’s gorgeous not just in its color. But in its delightfully sour taste and healthful probiotic bacteria as well. Continue reading Violet Kraut – Naturally Fermented Purple Cabbage Sauerkraut
A Rainbow of Colors . . . a Rainbow of NutrientsEnjoy crunchy texture and layers of taste in purple, orange and green Tricolor Slaw. Tricolor Slaw boasts bright color and flavor along with an abundance of vitamins, minerals and antioxidants. This easily prepared salad is especially so Continue reading Tricolor Slaw – Kale, Chard, Cabbage & Carrots
Celebrating Wesak w/ Rice Pudding – Buddha’s PuddingCould there be a more comforting or welcoming dessert than rice pudding? When made with sushi rice or arborio rice, it becomes especially thick and luscious. Rice pudding has been on my mind of late, as Wesak is here. Continue reading Rice Pudding for Wesak
Quick & Easy Kimchi OmeletKimchi Omelet — a totally new idea to me. My sister, Sharon, sent me to David Lebovitz’s blog to learn about making one. What most impressed me—besides loving this quick and delicious way to eat kimchi—was David’s simple and fuss-free technique for preparing omelets Continue reading Kimchi Omelet w/ Kale & Green Onion
Classic Guacamole for Celebrating National Guacamole Day!I kept questioning my decision. Why am I sharing a recipe for classic guacamole in September? We still have so many ripe and ripening tomatoes Continue reading Classic Guacamole — Fresh, Chunky, Flavorful
The Elusive Nature of SpringOkay, it just came to me. I grew up in Southern California where spring was similar to summer just a bit cooler and with enough days of rain for months of beautiful flowers. I guess (even after 25 years) I haven’t yet adjusted to springtime in Montana where one day Continue reading Vegetarian Split Pea Soup
