Fennel Frond Pesto

  • 2 cups      firmly packed fennel fronds
  • 75g/2.6ozs. reggiano cheese, grated
  • 3 garlic      cloves, peeled
  • 4-5      tablespoons olive oil
  • 3      tablespoons pine nuts, toasted*

Place all ingredients in a food processor and process until you get a paste.

To toast pine nuts, lay them in a single layer on a baking tray and bake in a 180C/350F oven for 5-7 minutes until golden brown.

Serving suggestion: cook 1/2 pound of dried long or short pasta


Roasted Fennel and Veggies

photo 2-1 Roasting veggies unlocks a special dimension of sensory pleasure called umami.  Umami is a recently recognized taste after salty, sweet, sour and bitter.  In Japanese it means "yummy deliciousness" or a pleasant savory taste.  There are many ways to arrive at umami, but it happens when you roast veggies and they begin to caramelize in the oven. Fennel is one of those tricky foods that you either love or

Vegan Borscht

1 lb beets 3/4 lb cabbage 1 onions 2 large carrots 4 potatoes Juice of 1/2 a lemon 1 tbsp of tomato paste 1 bay leaf salt and pepper to taste 1 large hand full of fresh dill (chopped finely)

Rough chop all the vegetables. Put everything in one pot, fill the pot with enough water to cover the vegetables and bring it to a boil. Let it boil on medium for about an hour or until all the vegetables become tender and the flavors have melded.



Ginger Soy Greens

This recipe came courtesy of Heather M. via the NY Times. The original recipe included crispy skin salmon, but this preparation would be perfect with nearly any entree. 1 pound kale, collards, or other greens 2 tablespoons sunflower oil 1 teaspoon minced garlic 2 teaspoons minced or grated fresh ginger or 1 teaspoon ground ginger 1 tablespoon soy sauce 1 teaspoon dark sesame oil


Wash the greens in several changes of water and remove any pieces of stem thicker than ¼ inch in diameter. Steam

Vegan Sausage Stuffed Cabbage

2014-07-22 21.21.21Chances are, that cabbage is still sitting in your fridge, staring at you, wondering how you can make it delicious.  Erin grew up on cabbage.  She likes to simply chop up the cabbage and steam it.  Thats certainly an option for you, but if you want to take a walk on the wild side, you should stuff your cabbage!

Actually the first step to stuffing cabbage is steaming the head and peeling


Grilled Beet Salad with Shredded Chard

[caption id="attachment_6892" align="alignright" width="225"]2014-07-16 20.40.44 Grilled Beets[/caption] Erin and I have quite divergent styles in the kitchen. I am more of a recipe follower and she is more about freestyle (or "babestyle" as I call it). Most amatuer chefs fit broadly into one of those two categories. Since Erin is in Africa the next couple weeks, I decided to channel my "babestyle" skills and whip up a quick easy recipe using a couple simple

Raw Slaw and Pad Thai Recipes

Marisa is a Raw Foods Chef, Personal Trainer, and Nationally Qualified Figure Competitor. Along with her husband Pieter they are spreading the word of the importance of plant-based raw food nutrition as well as fitness throughout Northeast Ohio. She is the owner of Pure Health and Fitness (our Strongsville stop) and a big supporter of ours.  Check out her websites Raw and Pure Health and Fitness. Raw slaw 1 head red cabbage, shredded 1 head green cabbage, shredded 1 pound carrots,