I believe that many (if not most) people want to do something to make a positive environmental impact but don’t know where to start or don’t feel that their small changes will have an effect. Or they feel they must do something big (such as No Spending in 2025) but know that they can’t truly… Read More
Isn’t this beautiful? Perfect for a warm-weather light supper with a butter lettuce salad. The jam is not-too-sweet, and went placed on crostini spread with a little goat cheese, it’s perfect with a salad for a light supper. Enjoy! Lavender and Ginger Blueberry Jam with Goat Cheese Crostini I rolled the goat cheese in cracked black… Read More
You could see these mixes as soon as you walked down the aisle. I just had to take a photo. I’ve been using natural dyes for many years; sometimes purchasing them and sometimes making my own, so the thought of buying anything that practically glows in the dark is cringe-worthy. The average American consumes approximately… Read More
The genetically modified apple known as the Arctic Apple has been approved. The below is the best summary, written by C. J. Walke of the Maine Organic Farmers and Gardener Association. This is not the complete article, but the main points. ______________________________ Okanagan Specialty Fruits Inc., based in Summerland, British Columbia, has genetically engineered (GE)… Read More
O.K., this Buddha Bowl might be a stretch as it contains fish and miso soup, but I’ve taken liberties with all the other Buddha Bowls, so what’s one more? First I steamed some collard greens. Collard greens are so good for you and are very versatile. I actually use them for the Dolmas that I… Read More
Today’s bowl is actually half of a small spaghetti squash. While the squash was baking (whole-do cut cut in half) I sauteed some red onions, garlic, shitake mushrooms and kale in just a little olive oil over very low heat. When the squash was done (it felt fairly soft when I pushed on it) I… Read More
