Yoga Lovers’ Chocolate Mousse


The last thing I expected to get out of a day-long yoga session was reinforcement for my chocolate addiction. But hey, who am I to complain? With studies of ahimsa (the yogic pledge to do no harm) behind us, and a long afternoon of sweaty asanas ahead of us, my fellow yogis-in-training and I spent our lunch break woofing down healthy, raw, vegetarian meals and comparing notes on... Read More

Chocolate Cayenne Macaroons


A generous dash of cayenne lends a fiery kick to this flourless confection. PrintChocolate Cayenne Macaroons 8 ounces semi sweet or bittersweet chocolate 4 egg whites 1/2 cup granulated sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 2 1/2 cups sweetened coconut (shredded) 2 teaspoon cayenne pepper 1 teaspoon ground... Read More

Recipe: Watermelon Salad

Weekend Watermelon Salad

The end-of-summer melon harvest is in at Love is Love Farm, and we can’t get enough of watermelon salads. This refreshing recipe with watercress and mint is a super-simple weekend crowd pleaser, although sometimes we don’t bother waiting for the weekend. Use these easy cutting instructions, or to step it up a notch, grab a creme brûlée torch and graduate to Serious... Read More

Rice & Beans & Skinny Jeans

Morning turtle patrol at Piro beach, Costa Rica

My new friend, Allison, told me I’d been at fat camp. She was leading me through the black sand and mist at Carate beach, Costa Rica, where as sea turtle volunteers, we started most days with a 5k patrol at 5:30 a.m. We were looking for turtle nests, but we were thinking about breakfast. It probably would involve fresh-squeezed star fruit, tree-ripe bananas, savory gallo pinto... Read More

Paula’s Can’t be Beet Hummus


After a sunny morning harvesting bright beets in Gaia Gardens, we were inspired to whip up our favorite make-ahead hummus. Wyoming Chef Paula Currie introduced us to this vibrant appetizer that’s a crowd pleaser anywhere, anytime. The Recipe: 1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes 1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can) 3/4 cup... Read More

Peruvian-Inspired Quinoa and Vegetable Soup

Quinoa Soup

Lately it seems like everyone is keen on quinoa (“keen-wah”) as a super-trendy superfood. After all, it’s gluten-free and packs all eight essential amino acids as well as so many nutrients the ancient Incas called it “chisaya mama” (mother of all grains). Yep, South Americans were so ahead of the foodie fashion curve that our trendy pseudo-grain (actually... Read More

Grilled Pumpkin Soup


Just when we thought we’d had our fill of pumpkin recipes, Leslie Lennox of Hope’s Gardens (our favorite small batch pesto maker) turned us on to this Curried Pumpkin Soup perfect for chilly November weekends. She recommends subbing coconut milk for heavy cream to balance the warmth of curry powder, ginger, mustard, cumin and cayenne. We recommend serving fireside... Read More

Pumpkin Pie: Coconut & Spice Kissed


Among the countless pumpkin pie recipes this time of year, we reprised this decadent dairy-free delight by 101 Cookbooks, and our taste-testers gave it a unanimous three spoons up! The layer of ground nuts, fresh spices, roasted pumpkin, creamy coconut milk and whisky-infused garnish make all the difference. Spice-kissed Pumpkin Pie 1 pie crust of your choice, or see head notes... Read More

Healthy Jicama Slaw

Jicama Slaw

Steel drums, a rosy sunset and seasonal dragonflies marked an end-of-summer gathering at Alys Beach, where Chef Kevin Korman’s  jicama slaw was a surprise sensation. Korman is Chef de Cusine of Caliza Restaurant. He shares his is crowd-pleasing, vegan, raw and refreshing recipe: 1   Jicama, shredded (like pasta) on mandolin 1  Green Mango 1+ Jalapeno Pepper 2 to 3 tablespoons... Read More

Cool Cucumber Gazpacho


Would I have become a writer if I liked math? No. And no again. So there’s very little measuring or recipe following in the Full DISHclosure kitchen. We consider recipes as mere suggestions. Results may vary. We love that!  With that disclosure, cook on… Cool Cucumber Gazpacho (Raw, Vegan, See related story) 4 large cucumbers 1 green bell pepper, seeded 3 yellow or... Read More

Believe Nothing

 “Believe nothing.
No matter 
where you read it, or who said it, even if I have said it, unless it agrees with you own reason and your own common sense."

               - Buddha

“The same molecules
that make up the food
we consume become
the molecules of our
minds and bodies.
So, unless you grow
your own food, you
should choose a
farmer as carefully as
 you choose your 
doctor or pastor.”

  _ Tim Willey, Farmer
             Madera CA
 “If man made it… don’t eat





        - Jack LaLanne

  “If we are
 always arriving and
 departing, it is also
 true that we are 
 eternally anchored. 
 One's destination is 
 never a place but 
 rather a new way of 
 looking at things."

           - Henry Miller
  “The rest of the
 world lives to eat…
 I eat to live.”
- Socrates
“Teachers open the door, 

you must enter by 


         - Chinese proverb

Factory Farm Map