“Creamy” Cauliflower Soup with Truffle Tomato Salsa

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Nothing completes a crisp autumn
or rainy day like a bowl of creamy soup. I am pretty sure that there isn’t a
person out there who doesn’t have a nostalgic attachment to a “cream of
something” soup from their past or childhood. Well I have some good news
about that! You can keep your creamy, comforting stroll down memory lane
while also avoiding the bad and promoting awesome, clean nutrition. This soup
is very easy to make and is also great as a cold vichyssoise style
soup if you have leftovers. The salsa is a tangy compliment that offers extra
rich flavor in the truffle oil, but also completely optional.
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Vegan Cashew Nasturtium Pesto

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Are you a pesto-file? Always
looking at different ways to make pesto? Here is one you quite possibly have
not tried yet, and it is very versatile. A couple weeks ago, I taught a
workshop on edible common garden flowers at Fig
Earth Supply, the edible nursery in my neighborhood. And, it got me
thinking of all the delightful, delicious ways we can get the most
nutritional bang from our outdoor spaces. Enter nasturtium
pesto!

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“Raw” Portobello Burger with Basil Cashew Cheese

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Happy Father’s Day! How about
giving your dad something he probably has never had? This raw, Portobello
mushroom burger is pretty hard to pass up and could end up being the best
gift you could give someone…the gift of better health. Warning, this
“burger” is addictive and can be a transformational experience!
Keep in mind that in order to keep this in it’s raw state, it is actually
dehydrated, and takes 3-4 hours to prepare. But the actual active time to
prepare is short, maybe just 15 minutes. If this sounds too weird to you,
keep an open mind, because the end result is a juicy, dense, flavorful burger
that can stand up to any beef burger. Read More