it’s pumpkin season! On the way to the beach, we stopped at a road-side farmers market and they grew over 60 varieties of pumpkins. I bought some meaty yellow pumpkins an orange baking pumpkin and a la estrella for making sweet pumpkin candy (stay tuned). This is a recipe that I tested out at the beach. Creamy and light!
Read Moretoo many tomatoes? This is an easy way to cook up a bunch of them for soup or sauce on your favorite spaghetti pasta! This recipe works for both!
Read Moresage & pine nut cabbage cake recipe is vegan and paleo
Read More‘tis the season for paw paws, local, native, deliciously sweet and fleshy forrest fruit.
Read Morecabbage and carrot summery and savory plant-based meal
Read Morecabbage pulp and chick-pea burger recipe
Read Morefermented soda’s are pro-biotic rich
Read Moremade with turnips, carrots, celery and mushrooms
Read Morerecipe here
Read Morekarin’s gum wellness tooth powder
Read Moreseasonal acorn flour flat bread used for a pulp burger sandwich
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