sally’s red lentil, mushroom, and black bean soup

I definitely know summer is over when my body begins to crave soup! And that is exactly what has been happening…my body (and my kitchen!) have been speaking to me so I’m listening and have begun creating soups for the season…i simply LOVE making soup!!!

buckwheat noodle soup w/shitakes, bok choy, and sweet potatoes – a winter warmer

This past week’s chill has been going through me like no one else’s business. I’ve been living in long underwear to keep myself insulated but cooking up some warming soup has been my true life saver.

sally’s root vegetable soup

‘Tis the season for root vegetables – in addition to roasting these grounding veggies, I am a huge fan of using them in soup. Here’s my latest creation…enjoy!

sally’s autumn healing soup

This soup is always a treat when the weather begins to cool down from a steamy summer. It offers immunity-boosting properties and nourishes the body with fiber and protein. The aduki beans are one of the easiest beans to digest. Adding in the kombu also aids in the digestion of the beans.

sally’s vegan lasagna

I have always loved lasagna. And through the years i have experimented with various vegetarian options. Now that my daughter is vegan (for the month of January), I came up with a lasagna that is so incredibly easy and tasty and she loves it (as does my husband!).

stuffed acorn squash

I love the colors of Fall and especially all of the scrumptious squash that’s now in season. This evening I stuffed acorn squash with quinoa, collards, shiitakes, tomatoes, onions and garlic and it was heavenly.

black quinoa with tempeh and veggies

A quick, easy and nutrient rich meal.

southwest quinoa salad

(Adapted from a recipe by my dear friend, Diane Hoch, of The Food Evolution)

quinoa with wild salmon

A lovely, quick and easy meal.

raw kale, orange, and avocado salad with grape tomatoes

This salad can be an entire meal if you add in a protein, such as pan-sautéed tofu (as shown in the picture), chicken, salmon or beef. I also serve it as a side salad…as usual, there are many options. Enjoy!

carrot cornbread

Now that soup season is in full swing, enjoying a big bowl of hearty soup is always much better with a hunk of bread.

the food evolution: quinoa

I had the privilege and pleasure of shooting this cooking video on how to make quinoa,a hearty grain rich in protein which is a wonderful alternative to rice and pasta, with my dear friend and colleague, Diane Hoch, founder of The Food Evolution. Enjoy!

the food evolution: roasted carrots

I had the privilege and pleasure of shooting this cooking video on how to make roasted carrots,a delicious and healthy snack and side dish, with my dear friend and colleague, Diane Hoch, founder of The Food Evolution. Enjoy!

raw zucchini pasta

If you’re a pasta lover you’re going to love this recipe. One of my favorite foods in Spring is zucchini and with the help of my spiralizer, I can prepare my zucchini so that it looks like pasta, except zucchini pasta has much more nutritional benefit than traditional spaghetti AND it’s much more colorful.

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