Category: Recipes
by Julie Morris
Imagine: Your favorite bread, toasted to golden perfection, lightly fragrant and still warm as it lands on your plate with a light tap. With one swipe from the jar, your go-to condiment curls up creamily as it gathers on your knife. As you glide this white, velvety spread onto the bread in a generous coat, it begins to coyly melt down into the heated pores on the toast’s surface,
by Julie Morris
With fall officially here it’s the beginning of soup season! This soup is super-simple to make, creamy and comforting. Don’t be afraid to add other fall vegetables that are sure to show up in your CSA box, such as squashes, parsnips or potatoes. If you want to make the soup milder or have children who don’t like spice,
by Julie Morris
Taco Tuesdays has become a rock-solid tradition in my family. You can layout a spread of beans, veggies and condiments on the table and let everyone make tacos to their specific liking. It’s an easy dinner to whip up on a weekday night and a certified hit with the kids. Remember to warm up the corn tortillas on a lightly oiled cast-iron skillet (for crispier tortillas) or to steam them on the stove or in the microwave (if you like softer tortillas).
by Lisa Bronner
This GIY trick is the magic of chemistry right before your eyes! Soft scrub is a great aid to clearing away soap scum, ring around the tub, mold, stubborn water spots on glass. It’s a great way to shine up your kitchen sink. You’ll probably find that you keep this bottle just as handy as your Dr.
by Julie Morris
Few things are more synonymous with summertime than sinking your teeth into a fragrant, steaming corn on the cob, fresh off the grill. And while some purists claim corn needs absolutely no additions, I beg to differ. Subtle enhancements can take a good corn on the cob and turn it into a treat you can’t bear to put down.
This granola is easy to prepare and delicious! My family loves it because you can eat it any time: have it for breakfast, as an afternoon snack, or post-dinner dessert. The coconut oil really brings out the flavor of the coconut chips. You can use pretty much any nuts you have at hand, but I especially like the combination of almonds and pecans.
by Lisa Bronner
Coconut Oil wants to be your friend. It wants to be your friend inside and out. And it’s very good at both. One jar of Dr. Bronner’s Organic Virgin Coconut Oil lives in my kitchen where it shows up in all manner of cooking. My second jar of Dr. B’s Coconut Oil lives in my bathroom.
This recipe from our friend and superfood chef Julie Morris takes inspiration from the classic Moroccan stew known as tagine, but adds her signature superfood twist with the addition of nutrient-rich goji berries. Perfect for springtime, works as both a side dish or a main! Here is the recipe, with step by step instructions below: Chickpea Tagine with Goji Berries Makes 6 cups / 4-6 servings 4 tablespoons Dr.
These brownies are rich and moist, achieving the perfect balance of nutty and chocolate notes. They are a great party treat, being both vegan and gluten-free—no one will be left out! The recipe was developed especially for us by superfood chef Julie Morris—so while sinfully sweet, these fudgy brownies still pack the nutritional goodness of almonds,
If you’ve ever tried making your own veggie burgers from scratch, you know that it’s a bit of an art. These vegan burgers, a recipe specially created for us by superfood chef Julie Morris, achieve that magical longed-for combination: a well-formed patty that retains its shape when cooked, thanks to oats and coconut oil; a profound umami mouthfeel imparted by the lentils,