We are big stir-fry and Asian food fans at my house, and I love a really good stir-fry sauce. But I struggle with the high fructose corn syrup and the way-too-many-preservatives-and-ingredients-I-can’t-pronounce problem in most bottled sauces. Also, the presence of seafood and/or gluten are issues for my vegetarian and gluten-free family members. And finally, for many households like mine, it’s hard to get through an entire bottle before the contents spoil. All of this means I refuse to purchase pre-made stir-fry sauces and the oyster or hoisin sauce that is so common (and delicious) in my favorite Asian sauces. I wanted to create an easy-to-use substitute that packs in the umami goodness I love about these sauces.

I like inclusivity in food, and my friends and family group includes omnivores and vegetarians/vegans, as well as people with food allergies, autoimmune diseases, religious restrictions, etc. I love to feed my people, so I’m always experimenting, which is how I found myself going down this agar-agar as a replacement for gelatin rabbit hole, and then one thing led to another, and I got curious to know how much agar is the right amount for the best mouthfeel in vegan gummies (welcome to my brain). I made elderberry juice gummies, which were tasty and a fun way to get an extra boost of vitamins and minerals. Then I discovered apple cider vinegar gummies—I love these little ACV morsels!

What do dandelion, burdock, chicory, and garlic have in common? They all contain inulin. Inulin is a naturally occurring polysaccharide made up of chains of fructose molecules that are not digested in the small intestine and belong to a class of dietary fibers known as fructans.

Pinwheel cookies (also called spiral cookies) have been a holiday tradition for decades. Often made with vanilla and chocolate or red and green food color, they show up on cookie plates throughout the season. I like traditions like this… and I also like to see how far I can push those traditional recipes to accommodate more flavors and spices.

This classic “icebox” cookie recipe (modern world translation: refrigerator cookie) is essentially the same one my great grandmother—and thousands of other people—used to make in the 1930s and it’s remained a standard ever since. It’s a dough you can easily change into a variety of different cookies with small additions like spices, nuts, dried fruit, crushed candies, etc. And it’s also an accommodating dough for rolling and cutting. These two qualities make it an ideal choice for delicious pinwheel cookies infused with herbal powders!

Caramel apples have always been one of those mixed-feelings food experiences for me. I love good caramel and I love apples, and when the two things come together in a perfect synergy, it is one of my favorite flavor combinations. Unfortunately, a typical caramel apple falls short. First, the caramel is often too sweet rather than buttery-delicious. Second, I want caramel and apple in every bite, and once I work my way around the caramel-y outside, I’m left with a lot of apple and no more caramel. Finally, I don’t like that I end up with caramel all over my face and in my hair every time I eat a caramel apple on a stick. Recently, however, I found the solution: caramel apple slices! So, of course, down the caramel apple rabbit hole I went and I’m so glad I did!

There are a number of effective and delicious ways to bring the nutrition and immune benefits of elderberries into our diets.* Tincture, tonic, syrup, tea, and culinary recipes abound. And, of course, there are gummies! I’m a big believer in putting fun into our lives when and where we can, and an elderberry gummy is a morsel of fun that also provides support for our immune systems. Most gummies, however, contain gelatin, which is a hard no for vegans and followers of some religious faiths. We set out to create an elderberry gummy that anyone can enjoy. How do you get a gelatin-type gummy without the gelatin? It all comes down to agar-agar powder.

If I had a quarter for every time I’ve found myself guiltily staring down at the seed-speckled mushy remnants of a squash I freshly gutted, I’d be retired and roaming somewhere around the Oregon Coast by now. “What in the world am I supposed to do with all these seeds?,” I’d grumble to myself as the seeds seemingly stared back up at me with a desperate look of maybe, just maybe, this will be the day I use them to their full potential. Repurposing seeds that would otherwise be destined for the compost bin can feel intimidating, time-consuming, and messy (full disclosure – the messy part is true!).

I love taco bowls. These deconstructed tacos are packed with nutrition, big on flavor, and easy to customize for a variety of palates, even on a weeknight when you don’t have much time. I generally look to my garden for what to include, so they change by the seasons in our home. This autumn-inspired taco bowl is an annual favorite, combining winter squash or sweet potatoes with black beans for a hearty protein- and fiber-rich bowl that pleases everyone in the family.

I will admit that I was a latecomer to the pumpkin pie spice trend. I still have not had a pumpkin spice latte, for instance. I have been starting to come around though. My turning point came after I tried one of our very own blog recipes, pumpkin pie spice roasted mixed nuts. Ever since that day, I have felt the undeniable pull towards this seasonal favorite. As the days grow shorter and cooler, the warming spices seem to offer the perfect comfort and sense of wellbeing. Naturally, I wanted to celebrate the arrival of pumpkin spice season this year with a recipe variation!

As a child, I remember delighting in the hot days of August. My brother and I could spend an entire day in the yard leaping through the sprinkler, having rowdy water fights, and just causing general (damp) mayhem. However, the real highlight of any summer day was the moment that the sing-song tones of the ice cream truck floated to us. In my memory, the ice cream truck has an almost mythical quality to it. It would appear with a burst of song at the perfect moment, with an endless bounty of colorful, frozen treats. I recently learned that national creamsicle day is August 14 and I was immediately flooded with countless (sticky) memories from my youth. Pairing my new awareness of the upcoming occasion with the fact that our fearless leader, Shawn Donnille, is an avid Creamsicle® fan, I decided to try my hand at an herbal adaptation of this beloved summer treat that would win over even the most diehard admirers.

Spinach has been providing humans with bountiful nutrition for more than 2,000 years. By the time this cool-season annual reached western Europe in the 11th - 15th centuries, it was already an established crop and widely cultivated in the Middle East and Asia. It has long been considered the “Captain of Leafy Greens,” which is an apt title for this vitamin- and mineral-packed veggie. However, because our bodies cannot metabolize spinach quickly, it can produce gas, bloating, and stomach cramps. This is not to say we shouldn’t eat raw spinach; we absolutely should because it’s loaded with all kinds of other essential nutrients like vitamin C, niacin, potassium, etc. that are more available to our bodies when eaten raw. But to capture all of the benefits of spinach, it behooves us to eat it in other ways as well. Dried spinach is a delicious, high-nutrition option!