Red Lentil Stew

This a a great one-pot dish made with legumes, grains and veggies. People really enjoy this recipe, and it’s great for cold-weather fare. Ingredients 1½ cups red lentils*, rinsed and drained ½ cup millet (or quinoa or steel-cut oats), rinsed and drained Water 2 vegetable bouillon cubes (or to taste) 1–2 teaspoons minced fresh ginger ½…

Apple & Dried Plum Compote

In this recipe, I use dried fruits to sweeten and thicken the compote–instead of sugar. They are a great substitute, which also add nutritional value to the dish. Ingredients 10 cups chopped peeled apples (about 10 medium apples) 2 cups dried plums (prunes), chopped 1 cup dates, chopped 1½ cups water 2 tsp. cinnamon ½…

Cinnamon Pecan Granola

I finally decided that it was time to make my own granola. This is a nice, simple recipe, that is not overly sweet. You can vary the nuts and seeds according to your preference. Ingredients 4 cups whole rolled oats 1 cup raw pecans, chopped ¼ cup raw sunflower seeds ¼ cup raw pumpkin seeds 1-2…

Apple Walnut Salad

It’s apple season! We have the best apples here in our northeast region–and so it was time to revisit the apple salad recipe I created in the spring. I wanted to experiment with a couple of special vinegars that we now carry at Mother Earth’s. As simple as it is, this variation was very well received. Ingredients: 3 medium organic…

Immune Support Soup

I love to find ways to use turmeric in my recipes. With its many health benefits (see below), it is definitely worth knowing how to incorporate into your dishes. This is a great soup for the colder seasons–inspired by super-spice, turmeric! Ingredients 2 cups red lentils, rinsed and drained Water 2 vegetable bouillon cubes (or to…