Author: Ashley Marti
Chia Seed Pudding with Maple Syrup, Ginger + Vanilla
Chia seeds are a great source of healthy omega-3 fats, fibre and calcium. Yes, they also can make cute (ok, not so cute) Chia Pets. But don't let that stop you […]
Salted Peanut Butter Cookies // Raw, Vegan + Gluten Free
Salted Peanut Butter Cookies: 3/4 cup raw almonds (cashews work great as well) 1/2 cup nut butter (I used peanut butter, but almond butter will also work) 8-10 medjool dates, pitted 1 teaspoon vanilla […]
Zucchini “Noodles” with Pesto and Tomatoes
I have always generally liked zucchini. In bread, cakes, pancakes, grilled on the barbeque and sautéed over the stove. But I have never really loved it nor have I ever […]
Jalapeno Hummus
This week I made a big batch of hummus, and then separately made three different options. One topped with toasted pine nuts and feta cheese, another drizzled with extra-virgin olive […]
Radicchio Salad with Balsamic Soaked Cranberries + Goat Cheese
Ok, I know living in the Pacific Northwest we shouldn't complain about the heat. But it is hot! And when it is this warm I have very little motivation to […]
Garlic Scape?
Recently my CSA box, from Hood River Organics, has been including garlic scape. Now I have to admit, even as someone who loves cooking and attends farmers markets regularly, this was […]
Chocolate Dipped Frozen Bananas
Over the weekend our 4 year old daughter, Lola, had her first ballet recital. And let me tell you, it was a big deal. I have never seen so many […]
Shredded Brussels Sprouts Salad
Getting tired of the same old same old with your brussels sprouts? I know I get in the funk of always cooking them the same way. Bacon, blue cheese, a […]
Rhubarb Muffins
Now that the farmers markets are in full swing, it is fun to see what all of the different vendors will have each week. Lately we have been seeing a […]