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 for Success: Beet, Fennel, Fig & Cranberry-Sage

Tgiving Salad

Whether we’re giving thanks for a lottery win or for more subtle gifts, this salad is a celebratory start for a feast to remember. What would you do if you won a $53,000 lottery? When Bart Potenza and Joy Pierson had the good fortune to ask themselves that question nearly two decades ago, their answer was investing in a new vegan restaurant, New York City’s Candle Cafe,... 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

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

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

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

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