Happy Belly After

Sopa de Milpa

Milpas are traditional Mexican vegetable parcels. This soup is based on an ancient tradition of growing corn, beans and squash, sometimes called “the three sisters,” together because they thrive together. In Mexico, the three sisters are corn, peppers, and squash. Make this soup in late summer, when all the ingredients are the freshest. I look for epazote in Mexican markets or grow it in my garden. If you can’t find epazote, substitute fresh oregano.

Celery Olive Crackers

Dehydrated crackers are an important part of a raw vegan diet. But even if you’re not eating raw, you’ll find these celery crackers burst with flavor. I recommend you use a dehydrator for this recipe, but if you don’t have one, you can bake the crackers in an 200˚ oven for 25–30 minutes, flipping once during the baking time. I score the crackers before dehydrating and my favorite tool for this is a 5-wheel Ateco pastry cutter. It’s a perfect tool to evenly cut brownies, cookies, or pasta. A long flat knife will work as well.

Fennel And Olive Panzanella

Panzanella is an Italian tomato and bread salad. I developed this recipe over the winter months when tomatoes weren’t in season. To allow the flavors to fully develop, let the salad rest for about 30 minutes before serving.

Broccoli Garbanzo Soup

Welcome back to class, students. Close your recipe books and pick up that soup ladle, because today we are learning how to whip up a broccoli garbanzo soup! This is a glasses-on-by-the-fire-reading-a-book-type of soup. You know, the kind of soup that tastes good and makes you feel oh-so-good. Though broccoli can easily be found year-round at most grocers, its peak months are October through April. Shop smart and train your brain to look for tightly bunched heads that are a rich and vibrant green color. If it’s yellow, let it mellow.

When selecting your asparagus friends, look for firm, crisp stalks with tight, fully-closed budding tips. Most grocers stock asparagus (pun intended), but the freshest and therefore-tastiest asparagus is picked at the peak of freshness. If you have the time to investigate your local farmer’s market, that is a tried and true way of finding the freshest produce whilst simultaneously breathing in that crisp end-of-season air. A simple rule of thumb: fresher produce = tastier meals

Stuffed Turkish Peppers

R is for ravishing red radishes, thinly sliced. R you with me?

Sweet Potatoes Anna with Pumpkin Seed Pesto

Blackened Delicata Squash Under a Brick with Farro and Apple Salad and Cilantro Lime Vinaigrette

Move over pumpkin, there's a new fall flavor to enjoy.