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I love that Fall is here but I have to admit, I'm still holding onto a little piece of Summer. The golden autumn leaves of the Northwest covering my once mowed Kelly green grass is a sign of nature moving into hibernation mode and preparing for the gloomy, brisk winter months ahead. I am looking forward to the bounty of fresh root vegetables, squash and winter fruits that are now making an appearance in markets, yet I still long for local fresh picked herbs, fragrant heirloom tomatoes, berries and crisp summer veggies that packed my fridge with a rainbow of colors this Summer. To satisfy my appetite for both seasons, I decided to make this pesto recipe using raw pumpkin...

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I have a huge herb garden in my back yard and come late Spring-Summer, it's overflowing with fragrant blossoms and edible leaves. The mint has managed to overtake so I've trying to come up with recipes to use this medicinal herb. I was craving something fresh, seasonal, and vibrant so I came up with this salad. All ingredients were found at the local farmers market. Salad2 1/2 cups cucumber, diced2 small ripe avocados, peeled, pitted and diced1 1/2 cups Heirloom cherry tomatoes, sliced1/2 cup fresh mint leaves, minced1/4 cup red onion, dicedDressing2 tablespoons olive oil2 tablespoons raw apple cider vinegar1 tablespoon fresh-squeezed lemon juice1 teaspoon raw light agave1/4 teaspoon sea salt1/4 teaspoon fresh cracked black pepperMake dressing1. In small bowl...

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