Changing eating habits on a long-term basis requires time, passion, and a positive emotional commitment to the process. Here are useful tips for changing to a healthier, mostly to fully plant-based diet, as well as a twenty-one-day plant based diet...
The asparagus is starting to come up and I am ready. My favorite way to eat asparagus is to snap it off and eat it raw, grazing in the garden. My next favorite way it to roast it. Roasting does an excellent job of reviving supermarket asparagus. It...
After our successful roasted Brussels sprouts session I had leftovers to create with. Since it has not been above freezing here since New Years, I was drawn toward a steaming pot of soup. Cannellini beans are delicately flavored white kidney beans...
Soybean burritos became a "national dish" in the early days of The Farm community in Tennessee, and continue to be a favorite for many. They are always on the “vegan experience” menu for the groups of midwifery students that I feed while they are...
Did your mother ever tell you to eat your vegetables? Well, she was right! Healthy vegetarian foods are a powerful weapon in the fight against cancer. Fruits and vegetables contain a variety of vitamins, minerals, antioxidants, and phytochemicals...
This is the vegan version of the French garlic mayonnaise often served with seafood, but great with roasted potatoes, artichokes, greens, and greens beans. Early harvest garlic is much milder than garlic that has been sitting around for a while and...
Traditional unpasteurized miso is a live food that can enhance both daily fare and special holiday dishes. There are scores of ways to include miso in daily meals and holiday feasts celebrated in my book, Miso Cookery. Here is one of my favorite...
Jovanka Ciares
Louise Hagler