SEPTEMBER RECIPE

I grew up eating (and still eating!) fig bars. We always bought the ones made by Barbara's, as my ultra-healthy upbringing would not condone the more popular and known version-Fig Newton's. Either way a fig bar is a fig bar - addictive and delicious!

Thi...

NOVEMBER RECIPE

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Pumpkin spiced Bread

Makes 15 pieces

This is a grain free, sugar free, dairy free version. It is easy to make, super moist and yum! You could use maple syrup instead of coconut nectar and almond meal instead of coconut flour.

THE GOODS:

4 eggs

2/3 cup cocon...

OCTOBER RECIPE

Roasted Butternut Squash Soup w/ Herb Croutons

I love butternut squash! I especially love making soup with it. You can pretty much do anything you want and it will turn out yummy.

This recipe is gluten free if you use gluten free bread for the croutons...

AUGUST RECIPE

Summer Rolls

Not an easy affair-but once mastered, you will be hooked!  Tasty and perfect for summertime!  If you enjoy burritos and falafel wraps- think of this as the Vietnamese equivalent.  During my days working in restaurants, I spent many many hours...

PEANUT DIPPING SAUCE

Serves 8

What you need:

KITCHEN TOOLS:

blender or food processor

THE GOODS:

6 Tbsp Asian fish sauce

6 Tbsp rice vinegar

1 cup lime juice

6 Tbsp soy sauce

2 2-inch chunks ginger, peeled and sliced

3/4 cup natural unsalted peanut butter

2 Tbsp toasted sesame...

BAKED TOFU

Serves 8

What you need:

KITCHEN TOOLS:

blender or food processer

baking sheet

large bowl

THE TOFU:

24 Oz firm tofu - rinsed and strained; cut into rectangles, 1/4 in thick

THE MARINADE:

1/2 cup tamari

1/8 cup apple cider vineger

1/8 cup olive oil

1/8 cup toasted sesa...