Roasted Beet & Carrot Lentil Salad

with Tangy Orange Mustard Vinaigrette

Janice Feuer-Haugen
March-April 2019 • Vol 3, No 103

Our Montana Winter temperatures usually stay with us long past spring’s official March starting date. So, I offer a new recipe to you for a hearty salad to help brighten the days until spring actually arrives.

Colorful, satisfying and deeply flavored Roasted Beet & Carrot Lentil Salad plays the natural sweetness of roasted beets and carrots against a backdrop of robust and firm-textured French green (le Puy) lentils. The roasted carrots add brightness. Fresh parsley, mint and scallions bring freshness. Crumbled goat cheese or feta give a touch of creaminess. And to top it off, the refreshingly tart and Tangy Orange Mustard Vinaigrette makes this salad especially delicious.

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Roses, Roses, Roses!

“The Gourmet Herbalist”

Marlenea La Shomb, N.D., LMT
January–February 2019 • Vol 3, No 102

Beautiful by nature, roses delight the senses: visual, touch, scent and taste. Yes, taste! This edible flower is used as oils, essences and food. Organic, wild-crafted rose petals can be put in salads, and in side dishes. Yet roses are best known for their rose hips in tea. (They grow in my garden and the deer love them too!)

One cup of rose-hips tea has more whole-food vitamin C in it than a whole bag of California oranges that have been sprayed, picked, stored and gassed to make them turn orange. Most recently, I have been using powdered rose hips found at my local health-food store. It is very versatile and a wonderful cell food. It mixes easily into a fruit salad, fresh juices and smoothies, and apricot-coconut-nut balls. Be creative and enjoy roses all year long!

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Toasted Quinoa

The Lightest, Fluffiest, Most Flavorful Quinoa

Janice Feuer-Haugen
January–February 2019 • Vol 3, No 102

TThe idea came to me a couple of weeks ago while enjoying a bowl of vegetable soup. Hmm, I thought, this soup would be perfect over a scoop of quinoa. Maybe even toasted quinoa. Interesting thought considering that I’d never before tasted toasted quinoa.

I made a small batch, toasting the quinoa in the same pan I would cook it in. The smell was incredible, the color change promising, and adding the boiling water exciting. The depth of flavor was rich, earthy, nutty, and fabulous, the texture amazingly light and fluffy.

I have never before used such words and adjectives to describe quinoa—and I love quinoa and have since before the turn of the century (something else I doubt I’ve ever said before). Toasted Quinoa may be my new best friend. I’m guessing it will become yours, too.

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Gingerbread Chia Pudding!

Easy, Raw Dessert for the Holidays

Amanda Cooper
November-December 2018 • Vol 3, No 101

I always get asked if I know any easy, raw desserts that can be good for the holidays. My two-year-old son really likes this recipe for gingerbread chia pudding. It has become a holiday staple for us. It’s really easy and delicious. Changing recipes for the holiday season is all about using the base recipes and then just changing and experimenting with the spices and seasonings! Have fun with it!

*You can experiment with different nut milks. Try Brazilian, pistachio, almond, or cashew… To make your own nut milk, just use 1 C. nuts soaked overnight and blend with 2-½ C. water in a blender, high-speed for 20 seconds. Then squeeze through a nut-milk bag. It’s super-easy!

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Honey-Roasted Apples

with Honey-Butter Caramel Sauce

Janice Feuer-Haugen
November-December 2018 • Vol 3, No 101

It often takes a number of tries to get a recipe “right,” meaning I like it a lot and it’s ready to share. Definitely the case with this recipe for Honey-Roasted Apples. I experimented with different ways of cutting the apples, different varieties of apples, different flavorings, and different cooking temperatures. The night I photographed and ate an entire batch of Honey-Roasted Apples for dinner, I knew I had a winner. They were fragrant, complex, flavorful, tender, easy, and oh so delicious. A word of warning—only make Honey-Roasted Apples when there are other people around so you can share them!

Beginning in September, a few friends brought me bags of just-picked apples from their trees. These crisp, fragrant, juicy apples, in unknown varieties, came in colors from yellow to pale green to deep red. When I experimented with roasting them, some split open while others, looking great on the outside, had turned mushy on their inside.

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Roasted Whole Celeriac

with Coriander and Olive Oil

Janice Feuer-Haugen
September-October 2018 • Vol 3, No 100

Perhaps you’ve begun noticing a strange rather alien looking vegetable appearing at your local supermarkets and farmers’ market. Some of you may even have received a few of them in your CSA (Community Supported Agriculture) box. If that alien vegetable looks anything like this photo, what you have, dear friends, is a celeriac, also known as celery root. Two popular ways of preparing celeriac include peeled, grated and eaten raw or peeled, diced and cooked with potatoes and mashed.

Today I offer you a third way inspired by Israeli-British celebrity chef, Yotam Ottolenghi. And now I, too, both suggest serving the celeriac unpeeled and roasted whole with coriander and olive oil. Try roasted celeriac as a meal in itself, serving it straight from the oven for dinner or from the fridge the next day for lunch. Whether hot or cold the flavors are perfect together. The celeriac richly flavored and luxuriously tender, the oil flavorful and the burst of flaky salt addictive.

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Lavender Honey Almond Shortbread

Stop and Smell the Lavender!

Janice Feuer-Haugen
July–August 2018 • Vol 3, No 99

Perhaps you’ve seen photos of the beautiful, deep purple lavender fields in the South of France. Each field a quilt of perfectly rounded mounds of flowering lavender as far as the eye can see. For years my bucket list included walking a field of blooming lavender flowers enfolded in their soothing, aromatic fragrance. Last July, right here in Montana, I did just that. On a hillside overlooking Flathead Lake at the Purple Mountain Lavender Farm, I walked among hundreds of sweet-smelling lavender plants in hues of purple, pink and white. Heavenly.

Relax with Lavender. One of our most powerful senses, the sense of smell, impacts both our mood and well-being. A recent study from London’s King’s College confirmed lavender’s ability to relieve anxiety. The lead researcher wrote that lavender worked so well that it would make for “on-the-spot anxiety reduction in dentists’ waiting rooms.”

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Walnut Tacos Recipe

with Red Pepper Corn Salsa

Amanda Kimmel
May-June 2018 • Vol 3, No 98

I was on a quest for some raw-vegan recipes that my husband would actually eat. That’s the tricky part. I adapted this recipe for raw-vegan walnut tacos and it’s now one of my husband’s favorites. I wanted to share it with you. All you need is a food processor and it takes less than ten minutes to make!

WALNUT TACOS • Yields 2 cups
3 cups walnuts (soaked and dehydrated)
1–2 cloves garlic (raw or sautéed for mild)
2 tablespoons chili powder
1/4 teaspoon Bragg Liquid Aminos

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Salmon Cakes with Quinoa & Vegetables

New Life for a Favorite Recipe

Janice Feuer-Haugen
May-June 2018 • Vol 3, No 98

With six cans of wild salmon in the cupboard and nary a flake of crab, I had an idea. Perhaps I could replace the crab with salmon in my favorite crab cake recipe and make salmon cakes instead. With each bite, we wondered why I hadn’t thought of this before.

As it often happens, not even a week later, I came across an unusual recipe for baked crab cakes using cooked quinoa instead of bread crumbs. With a bit of recipe refining and combining to make them healthier, Salmon Cakes with Quinoa & Vegetables were born, creating a healthier and equally delicious first cousin to crab cakes.

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Triple-Berry Chia Pudding

Smooth, Luscious, Nutritious—No Cooking Required

Janice Feuer-Haugen
March–April 2018 • Vol 3, No 97

Perhaps, like me, you’ve read the rave reviews about chia seeds and chia puddings. Perhaps, like me, you’ve even made them a few times. And, perhaps like me, they never worked for you. That is until I read this amusing and well-written article by Joe Yonan in the Washington Post. He suggested high-speed blending the ingredients. What a difference!

And now that I know that it’s possible to substitute frozen berries for fresh, this Triple-Berry Chia Pudding has become even more flavorful and more deeply colored. Actually there are two secrets for a smooth, luscious, delicious and nutritious Triple-Berry Chia Pudding…

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