by Cathy Vogt | Jul 2, 2019 | Main Event, Recipes
Take your dish to the next level by adding a scoop of unflavored plant protein to the mix. This trick is perfect for any savory dish – namely, these chili-lime fritters. Baked Chili-Lime Pea Fritters with Creamy Basil Sauce There’s no denying that fritters are fuego....
by Cathy Vogt | Jun 25, 2019 | Recipes, Salads & Sides, Small Dishes
This funny-looking vegetable is also referred to as a German turnip. Kohlrabi is related to the cabbage. All parts of the kohlrabi are edible, including the leaves and skin. The skin can be very fibrous though, so its usually best to peel it. The bulb tastes like raw...
by Cathy Vogt | Jun 10, 2019 | Drinks, Recipes
There is nothing more refreshing on a hot day than an icy cold glass of lemonade. Over the weekend while I was out and about enjoying the warm weather, I ordered a glass of house made minty lemonade. It was cold and refreshing but lacking in minty flavor and a...
by Cathy Vogt | May 27, 2019 | Main Event, Recipes, Salads & Sides, Small Dishes
Mung beans are tiny little powerhouses, rich in protein, potassium, B Vitamins, magnesium and iron. If you’ve never tried them before it’s time to give them a try. They are easier on digestion, mild in flavor and so versatile. Cook up some extra while you...
by Cathy Vogt | May 10, 2019 | Breakfast Fuel, Recipes, Sweet Treats
Local rhubarb is in season and available in many local markets. I love the tart, bright flavor and pairing it with sweet berries and some dates for a little sweetening is the perfect balance. This stove top jam comes together quickly using chia seeds to thicken it. ...
by Cathy Vogt | Apr 19, 2019 | Leafy Greens, Recipes, Salads & Sides, Small Dishes
Hemp seeds are something I eat several times a week. Besides being a rich source of Omega 3’s , a whole food source of protein and minerals, they are tasty. I love the nutty flavor and ease of use. These little seeds are so easy to add to your favorite...
