Spiced Sweet Potatoes with Apple and Kale


by Cynthia Trowbridge

Sweet potatoes/yams:
2 sweet potatoes (yams), scrubbed, peeled (optional), cut into bite size pieces
2 tablespoons olive oil
½ tsp cumin
½ tsp cinnamon
¼ tsp cayenne
Salt to taste

Preheat oven to 400. Stir oil and spices together. Place sweet potatoes (yams) read more...

Zucchini Casserole

by Lynne Jensen

This recipe is from my Aunt Sally, the best cook on my mom’s side of the family, and is her most famous dish. It’s our favorite way to use up all those zucchinis in the garden. You may also substitute other vegetables such read more...

Black Sesame Snow, Snap Peas or Green Beans

by Wendy Dion and Dan Walker/ The Yoga Lodge

This is one of our favorites – VERY easy! Good hot or room temperature.

Steam peas or green beans, enough for 2-4 servings. Place on a white platter, drizzle with toasted sesame oil that’s been seasoned with read more...

Broccoli, Avocado and Pistachios

from Wendy Dion and Dan Walker/ The Yoga Lodge
by Patricia Wells

(The green on green is lovely with sweet and crunch from the pistachios)
1 tablespoon fresh lemon juice
½ teaspoon salt (Himalayan pink salt is my favorite)
¼ cup oil – extra-virgin olive, almond,