This recipe is a cross between soaked overnight oats and chia pudding! It is quick and easy to make up, and most of the time required is in the soaking process. It keeps well for several days in the refrigerator, so it would be great for a road trip! A great contrast with tart pomegranate seeds, crunchy cacao nibs, and the mild sweetness of the “pudding”.

By slowly stewing grass-fed short ribs, you can tenderize the beef while infusing it with big flavors. It’s simple too! Just throw the ingredients into your slow cooker, and at the end of the day you’ve got a hearty meal and a kitchen smelling of irresistible Korean cuisine.

So after many many trials, this is now my basic vege korma to get the desired basic flavor and consistency that I like. From here you can experiment by adding bay leaves, paneer, cloves, cashews, cinnamon, and coriander to further develop the flavor.

It’s not often that I find a new dish I want to include in our Thanksgiving and Christmas menus. This Apple Sauerkraut au Gratin makes the cut. The layers of sweet apples with crunchy tart sauerkraut and smoked cheddar baked with bread crumbs equals one amazing sweet and salty vegetarian side dish.

This was our first year gardening at our current house and found that root vegetables were what did best here. I was trying to think of what to do with them and this is what I came up with. I love roasting root vegetables because instead of watering down the flavor, roasting intensifies the flavors and brings about more complex flavors. This could also be done in the crock pot if you need to be out of the house all day.

My husband is an OTR Truck Driver (Over-the-Road), and you know how healthly these guys eat. NOT! I developed this recipe because he needs whole foods that will keep him filled and nourished throughout those long days. He loves it too. This recipe yields to large loaves, and it freezes well. Great with roast beef sandwhiches or in a classic Rueben!

This is a creamy, thick smoothie that has classic fall flavors packed into it! Not only that, but you are getting lots of good vitamins and minerals such as iron, potassium, and Vitamins A and C, (and more!) from the molasses, pumpkin and egg yolk.

The flavors for this Panna Cotta remind me of the holiday season. See http://thelunacafe.com/mastering-panna-cotta-with-six-variations/ for the base recipe and tips.

The long, slow raising of this dough nicely eliminates anti-nutrients. The additon of ground flax seeds, brewer’s yeast and blackstrap molasses kicks up the nutritional punch. This is a lovely moist loaf, good for sandwiches, toast, and it stands alone very nicely! Start this dough in the morning. You will probably be baking it early evening.

This is a delightfully creamy and smooth chia seed pudding that is also quite versatile! Full of probiotics and good fats, it would make a great breakfast or grab-and-go snack.