You can make apple cider any time of year, but with autumn approaching in North America and trees full of apples, it’s seems like a great time to share this recipe with you. In its most simplest form, apple cider is made up of mostly apples and water, and a dash of ground cinnamon or …
Blueberry Preserves
Summer berries are flowing all over Seattle right now, on vines and in bushes. I get really excited when blueberries show up. I eat them straight out of the container, add them to salads, and freeze some for pies and crumbles later in the year. This summer I made sure to have a steady supply …
Salmon Chowder {dairy free}
I think of myself as plant-based eater with a splash of vegetarian (mostly goat cheese), and on some occasions, pescatarian. When I see sockeye salmon from Alaska appearing in the markets in May and June, it reminds me of the omega-3 essential fatty acids it contains, to help to reduce inflammation in the body. I …
Gentle Vegetable Broth
This recipe came about one evening when I needed a very simple vegetable broth to use as a light soup for matzo balls. I had leeks, carrots, and dill in the refrigerator so that’s what I used. And since I needed it fast, I used my Instant Pot to pressure cook the ingredients in water. …
Applesauce {quick & easy}
Applesauce is easy to make, and in its most basic form is just apples and water. But indulge a bit with this recipe. It yields a silky smooth, dessert-ready applesauce, with hints of vanilla and spice. You can probably take the spices to another level, adding on to what I’ve formulated. There’s ample room for …
Creamy Broccoli Basil Soup {dairy free}
I’m always looking for quick and easy ways to add more green to my life, including broccoli. Broccoli is great way to get some fiber, vitamin C, vitamin K, iron, and potassium in your body, and has more protein than most vegetables. I often steam broccoli and drizzle some lemon juice over it, or sprinkle …