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Sweetly Spicy Kale Chips

This recipe is inspired by my colleague Alissa Segersten’s recipe over at Nourishing Meals. To procure Firefly Kitchens’ Kim Chee Salt, head click this link or visit the Ballard Farmer’s Market in Seattle, WA. 1 large bunches kale, stems and inner ribs removed 1/2 small lime, juiced 1 tablespoons sesame oil 1 tablespoons cashew butter …

Spring Green Sweet Pea Hummus

Inspired by a Recipe on Vitacost.com 10 ounces fresh or thawed frozen peas 1/2 cups fresh basil leaves, packed 1 clove garlic 1 Tbsp. Almond Butter Juice of half a large lemon (about 2 tbsp) 2 Tbsp. olive oil 1/2 tsp. pink salt, or more to taste Instructions In food processor or blender, combine all …

Ginger Persimmon Scones (Gluten-Free, Vegan)

I grew up in Alaska and moved to the PNW for college, so I never knew persimmons until I moved to Southern California. These peculiar pudding-type fruits were a mystery to me – when they were ripe they were amazing, but catch them a day too early and the astringency would have you spitting them …