Mango, Cucumber, Avocado and Orange Salad

(Serves 8) Blend the dressing:  1/2 cup orange juice 1/3 cup lime juice 2 Tbsp. cumin seeds, toasted, or ground cumin 1/4 cup cilantro 1/2 cup olive oil Assemble the salad: 1 head of Boston lettuce, cupped 5 cups arugula, any baby lettuce or spinach  2 mangos, peeled, pitted and sliced thin 3 cucumbers, sliced thin  […]

Cauliflower Dip

We served creamy purée at our Commit to Change retreat on Martha’s Vineyard in March. Try it with sautéed eggplant slices, or cut up any vegetables you like. 1 whole cauliflower, cut into florets and steamed ½ cup cream or yogurt 2 tablespoons apple cider vinegar 2 tablespoons hemp seeds 1 teaspoon Dijon mustard 1 […]

Broccoli-Cheese Frittata

Think frittatas any time you have leftover veggies. It is so quick and easy to make and with 8 slices to a pie, this goes a long way for meals. It is super easy along side a green salad. Fresh herbs add a lift of flavor and color. This will keep in the refrigerator for three or […]

How to Cook with Nettles

April is the month to harvest nettle leaves, before they flower. Nettles are intensely nourishing as a vegetable or as a tea. Cooking dispels the sting, as does drying. Fresh nettles may be simmered in a little water for ten to twelve minutes for a spinach-like vegetable rich in protein. Nettles offer a very high […]

Herbed Sunflower Seed Spread or Dip

We served this as a dip at our Commit to Change retreat on Martha’s Vineyard in March, with a platter of freshly-cut vegetables. You can also use it as a “sandwich” spread on lettuce leaves. 2 cup hulled sunflower seeds, soaked for 1-2 hours and drained 1 clove garlic 2 tablespoons white wine vinegar 2 tablespoon […]

Salmon Stew with Leeks, Chard and Dill

(6 servings)     2 Tbsp. olive oil     2 large leeks, ends trimmed and whites chopped into ½-inch rounds     3 cloves garlic, minced     4 cups bone broth      1 cup water     6 medium carrots, chopped into ¾-inch pieces (about 6 cups)     4 ribs celery, chopped […]

Jerusalem Artichoke and Truffle Soup

1 lb. Jerusalem artichokes Juice of 1 lemon 2 shallots, roughly chopped 2 cloves garlic, roughly chopped 1 baking potato, peeled and chopped into chunks 6 cups chicken stock 1 Tbsp. white truffle oil, plus more to taste Peel the Jerusalem artichokes with a vegetable peeler. Save the peels. Cut each Jerusalem artichoke tube into thirds. […]

Avocado Spinach Potassium Breakfast Pudding

We shared this recipe at the first Commit to Change retreat on Martha’s Vineyard in March. It makes a super thick smoothie you can eat with a spoon, so we call it pudding. This makes enough for two, and can easily replace a lunch! We provide the amount of potassium next to each item, as reminder to […]

Quick Beef Liver Pâté

Serves 20 at 2 1/2 tablespoons per person. We’ll be serving this at our October, 2019 Commit to Change retreat in Townshend, Vt. 2 lbs. 100 percent grass-fed beef or lamb 2 slices thick-cut bacon from pastured and organically fed pigs. 4 shallots, finely chopped 3 teaspoon finely chopped fresh thyme ¼ teaspoon salt 1/8 teaspoon black pepper […]

Dandelion Greens and Spicy Onions

Dandelions are one of the first greens to appear in the spring. Their bitterness and greens is a welcomed change after a winter of roots and meats! The dandelions used in these recipes are long, dark green leaves that are available in supermarkets. Chicory, escarole and nettles are a great substitute when you can’t find […]

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Beet Borscht

We love beets. Not only are they colorful, tasty and tender, but they’re packed with nutritional benefits—Vitamin C, magnesium, potassium, folate, manganese and more—and are low in calories as well. You can even cook the greens, the way you do Swiss chard—they’re cousins. This is one of the recipes Jan is cooking with her class at Rancho […]