Recipes

Wild About Mushrooms

The more you learn about mushrooms the more you realize they are the strangest items to grace our dinner plates. Fungi are neither plants nor animals, but their own kingdom. A honey fungus in the Blue mountains of Oregon is the world’s largest living organism, 2000 years old, and measuring 2.4 miles across. Mushrooms are actually the […]

Authentic Gazpacho from Andalucia

I learned this recipe from a friend from Seville, who loves his traditional culture and insists on authenticity. No celery, no broth, no other stuff allowed. NO “inventing” vegetarian Gazpacho, because it already is. (He was fiercely adamant about this, really got his dander up.) The important thing, according to Nazario’s recipe, is to add […]

Tuscan Bean and Greens Soup

From the Kitchen of Kerin Gould and Produce with a Purpose: Ingredients Olive oil 4-10 cloves garlic (it’s up to you and the people around you) 1/2 medium onion 1 tbsp each basil and oregano (optional) a pinch of ground red pepper salt and pepper to taste 1 1⁄4 cup of white cannellini beans or […]

Make Your Own Turmeric Milk

I’m always looking for ways to incorporate turmeric into my diet, due to its anti-inflammatory properties. Our bodies are burdened with so many inflammatory foods and situations, that everytime I consume turmeric, I think of it as a self-loving practice. “Here’s some soothing herbs for you sweet body. I love you. Thank you for all […]

Feel Good Cake

We had a lot of fun sharing our center and 5 year birthday celebration with everyone last Thursday. The Sacramento Chamber came out for a ribbon cutting, we gave away discounted Gala tickets, a giveaway basket with goodies from Bywater Hollow Lavendar Farm and Rebecca Katz‘s Cancer Fighting Kitchen book, and ate delicious chocolate cake […]

Zucchini Noodles & Meatballs

Is your zucchini and squashes overtaking your garden and kitchen?  Thinly sliced or grated through a spiralizer, zucchini is a great alternative for noodle dishes.  I was particularly pleased with this combination of squash, tomatoes, and meatballs.  Who needs flour noodles when you have squashes! Zucchini Noodles Portions of ingredients depends on how much you […]

Tempeh Bourguignon

Serves 4 8 oz. package of tempeh, cut into ½ inch cubes 2 cups dry red wine 1 onion chopped 2 carrots cut into ½ inch dice 3 garlic cloves, pressed 1 TBS tamari or soy 3 TBS olive oil, divided ½ tsp. herbes de Provence 1 bay leaf 3 TBS tomato paste 8 oz. […]

Lemon Water – A Morning Tonic?

I can’t remember exactly when I decided to start drinking lemon water every morning, but I’m happy that I did. Most likely I was following the advice of a well-respected person in the world of integrative health and their argument must have been strong enough to convince me to try it. For some, my morning […]

Gluten-free Pizza Crust

Gluten-free pizza doesn’t have to taste bland or be dry and crumbly.  Not only is this crust tasty, it’s base is garbanzo bean flour- a healthier alternative to many gluten-free flour mixes, since it doesn’t spike your blood sugar levels.  Another bonus: no rolling out dough or using yeast.  Just mix, pour, and bake. This […]

Mock Chicken Salad with Tempeh

Ingredients: 1 package tempeh (8 ounces), boiled for 15 minutes 1 large stalk of celery, diced small 1-2 tbsp. finely diced red or yellow onion 1 small dill pickle, diced 1 small carrot, grated 1-2 tbsp. minced parsley – optional 2-3 tbsp. mayonnaise Sea salt and pepper to taste Directions: Gently boil the tempeh for […]