Raw & Fermented

Shiso Fabulous!

Here’s a delicious, traditionally Korean way to use shiso and nourish your digestive system at the same time. And who couldn’t use another delicious fermentation recipe?

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These raw power bars are absolutely packed with protein, healthy fats, low-glycemic carbs, enzymes, vitamins, omega-3s, calcium, magnesium, selenium, iodine and zinc—and they are yummy and will keep you going for a good while.

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Kool Kohlrabi

Kohlrabi can be an intimidating vegetable if you haven’t been around it much. It looks like an organic, green space alien, with a taste like fresh, crunchy broccoli stems, with a hint of radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, meaning turnip—and that kind of says it all about this delicious vegetable.

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Raw Sweet Potato Pie

This year I am lightening up the dessert course (and improving its nutrition!) by making raw sweet potato pie. This pie has two toppings to choose from: traditional walnut and a bright citrus glaze. Sweet and spicy like the Thanksgiving classic, but so much lighter and healthier after a decadent family meal—I think you will really enjoy this special holiday pie!

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Cutting the Mustard (Greens)

In addition to providing incredibly nutritious, mildly spicy greens, mustard plants also produce the tiny, brown seeds that are used to make Dijon mustard. Here’s a recipe to help you get the most out of them.

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Beet Envy

There is something about the New Year that has me in the mood for pickled beets. Now that they are in season, here is an easy, delicious recipe for them.

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