Enjoy this simple main course salad inspired by my farm box!
Ingredients:
Steps:
Happy Spring!
This healthy stew is full of flavor and very filling. I made it thinking of a hot breakfast but it would be great for any meal. The humble star of this stew is the highly medicinal burdock root. 
It is very mild in flavor and full of medicinal benefits.
Ingredients:
Combine all ingredients except cabbage and simmer over low heat for 30-45 minutes, until veggies are cooked and stew is desired thickness. Remove lemon slice. Top with shredded cabbage and serve.
This is a gluten-free version of a recipe that has been in my family for years. It is an easy, one bowl mixture that is great to make with kids.
My daughter who is my most honest critic loved them–and she has no problem telling me when one of my baking experiments is an “epic failure”.
Enjoy this simple recipe!
Ingredients:
Mash bananas with fork.
Combine rest of ingredients first, then mix in chocolate chips.
Divide between 12 muffin cups. Bake at 350 in preheated oven for 20 minutes.
I decided to start making my own almond milk to avoid the additives in the store bought but after tasting my homemade almond milk I would make it for the flavor alone. It is light, fluffy, creamy and just scrumptious.
Good enough to be desert!
Ingredients:
Soak almonds at least overnight in water in the refrigerator.
Rinse and put in blender with four cups fresh water.
Blend for one minute –add cinnamon and blend for another minute.
I got a jelly strainer bag from the hardware store and secured it over the top of the blender before carefully pouring into a bowl. I then squeezed out all the liquid. I plan on using the excess nut meat in a recipe. You can also put the contents of the blender through a cheesecloth or buy something called a “nut bag” for this purpose.
I came out with four cups of heavenly almond milk-the same amount as a 32 ounce store bought carton.
The highlight of my Sunday morning is reading the “Meh List” in the New York Times magazine. The meh list is a weekly compilation of things, people and places that are neither here nor
there–just so so. I have been trying to come up with an item I can submit and on my list of possibilities was kale chips. Well I recently made them and and as it turns out not only are they not “meh” they have some sort of mystical quality. They were so good that I barely remember eating them!
Ingredients:
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Kale “croutons” in sweet potato soup
I had so much fun making this recipe. I picked the apple from our tree, the nuts came from the local farmer’s market and the squash from our weekly farm box. After I devoured it I threw the shell in the compost pile in our backyard. 
I’m sure it was extra yummy due to the freshness, but this is also a tasty, healthy “pantry recipe”. You can easily keep these ingredients on hand to throw together at the last minute. Squash lasts for months on the counter and I suggest keeping nuts in the freezer. Dried fruit may also be used.
Ingredients:
Our Apple Tree
Steps:
Back to Mother Earth!
Looking for a desert that is gluten-free, sugar free, dairy free, vegan and grain free? Well look no further! 
I’ll take a gander you will like this recipe even if you don’t have any pesky food allergies.
The measurements and cooking time are totally adjustable.
Ingredients:
Steps:
This desert was a huge hit at my house and I will be making more next time. Best wishes in your baking experiments!-Julie
I love the idea of energy bites: mini meals that pack a punch.
I got the idea to make these from the peanut butter candy my Mom made for my sister and I when we were kids. She would mix peanut butter, evaporated milk and honey. My sister and I shaped the “dough” into little sculptures then ate our creations.
I love almond butter and I used almond flour instead of evaporated milk to make it dairy free. Then I added all sorts of goodies. Here is the recipe:
Ingredients:
Steps:
Go nuts!-Julie
