Green Eggs (No Ham)
Adapted from Feeding the Whole Family, by Cynthia Lair.

  • 4 eggs
  • 2 Tbs. water or milk
  • 1/2 tsp. sea salt
  • 1 Tbs. butter
  • 1 c. baby spinach leaves
  • 1/4 grated cheese, optional

Directions: Heat a skillet over medium heat on your stovetop. While the pan warms, whisk together the eggs, water/milk, and sea salt. Melt the butter. When the butter is completely melted, add the whisked eggs.

Gently stir the eggs as they cook, using a wooden spoon or a heatproof spatula. When they are nearly done, fold in the spinach and the cheese (if you are using cheese). Cover until the spinach wilts (about 1 minute). Serve immediately! Serves 2-3.

Star Recommends: Francis Blanchet Pouilly Fume Cuvee Silice
The 2007 Pouilly-Fume Silice smells of fresh lime, cassis, and fennel. Luscious and loaded with generous, juicy citrus fruit, it plays the typical role for this Blanchet cuvee: more charming, and generous earlier than the Vieilles Vignes. All the brightness and intensity of this grower’s other 2007s are here though—in spades—and its chalky, saline, citric, tartly black-fruited finish tugs at your salivary glands.


Dragon Bowl
Adapted from The Garden of Vegan, by Tanya Barnard and Sarah Kramer.

  • 1 c. uncooked brown rice
  • 2 c. kale, chopped
  • 2 medium carrots, grated
  • 2 green onions, chopped
  • 1/2 lb. firm tofu

Directions: Begin by cooking the brown rice in a medium-large pot. Be sure to leave lots of room for the veggies to cook on top! When the rice is finished cooking, immediately turn off the heat and layer the kale, carrots, green onions and tofu on top. Cover again and let it sit and steam for 5-10 minutes. Prepare a dressing of your choice on the side (see recipe on  next page). Scoop a serving into each bowl, making sure they each have lots of veggies and rice. Cover with dressing and enjoy! Serves 2.

Star Recommends: Les Garrigues from Domaine Clavel
A delicious, deep, opaque yet vibrant and youthful red-black hue. Lots of slightly spicy and herbal, sweet and chewy fruit on the nose. First thing to notice on entry is an appealing, rounded, almost creamy texture, although it hardens up on the midpalate. This is thanks to some firm, dry tannins and acidity. Lots of extract and pure, super-ripe summer berry fruit. Delicious stuff for current drinking.


Peasant Kasha, Potatoes and Mushrooms
Adapted from Feeding the Whole Family, by Cynthia Lair.
Take the leftover kasha and potatoes from this dish and turn them into a salad for lunch the next day! Add fresh chopped veggies, and some of your favorite dressing.

  • 1 Tbs. butter or extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. sea salt
  • 1 small red potato, cut into 1/4 inch dice
  • 3-4 mushrooms, sliced
  • 1 c. kasha
  • 2 c. boiling water
  • freshly ground pepper

Directions: Heat the butter in a large pot. Add onion, garlic and salt, sautéing them until the onions are soft. Once the onions are ready, add in the potatoes and mushrooms. Cook for a few more minutes, covered, until the mushrooms have released their juices and the whole mixture is lovely and moist. Add kasha to the mix and stir, coating the grains well. Pour in the boiling water and turn down the heat to low. Cover and simmer 15 minutes until all water is absorbed into the grains. When finished, remove the lid and allow the kasha to rest for about 5 minutes. Fluff and garnish when serving! Serves 6.

Star Recommends: Monticello Vineyards Estate Grown Merlot
This wine is showing great personality right on impact, the fruit is ripe and full of lightly jammy red-berry and creamy mocha aromas. This wine is full bodied and framed by light grip tannins. The light beam of acidity keeps the wine in balance and will help this wine to age gracefully.


Heavenly (Healthy) Macaroons
Adapted from the Institute for Integrative Nutrition.

  • 2 1/2 c. shredded coconut
  • 1/2 c. whole wheat, spelt or alternative pastry flour
  • 1/4 tsp. sea salt
  • 1/4 c. brown rice syrup
  • 1/4 c. maple syrup or honey
  • 1 tsp. almond extract
  • 1/3-1/2 c. water

Directions: Line a cookie sheet with parchment paper and brush it lightly with olive or coconut oil. Mix flour, sea salt and coconut in a bowl. In a separate bowl, mix the wet ingredients together. Combine the dry and wet ingredients and mix thoroughly. Form batter into balls (keeping your hands wet to prevent the dough from sticking). Bake for 20 minutes, or until lightly golden on top. Enjoy! Yields 12.

Star Recommends: Chateau Lafurie Cuvee du Pin Galant
This blend of Semillion and Suavignon Blanc from Bordeaux is a “working man’s Sauterne” to quote Jerry. Sweet and light, it tastes of honey, tangerine, and pure sunlight. This bottle is so pretty we may just drink it all ourselves. The acid on the finish is exactly what this wine needs to keep it from being cloying. Stunning!


Roasted Vegetable Toss

  • 1 tsp. minced garlic
  • 1 Tbs. minced fresh rosemary (or other herb)
  • 1/2 tsp. salt
  • 4 Tbs. red wine vinegar
  • 4 Tbs. olive oil
  • salt and pepper to taste
  • 8 c. assorted vegetables, cut into equal-size chunks, such as: zucchini, onions, peppers, mushrooms, eggplant, parboiled potatoes, etc.

Directions: Mash garlic, rosemary and salt to a paste. Stir in vinegar, olive oil, salt and pepper. Toss in vegetables to coat. Heat oven to 350ºF. Pour the coated veggies onto a cookie sheet covered with tin foil and roast for 15-25 minutes, turning once. Serve over quinoa or by itself. Makes 4 Servings.

Star Recommends: Bonterra Organic Zinfandel
This wine has aromas of brambly fruit and ripe blueberries accented with hints of toasty oak and vanilla. The characteristically Zinfandel flavors of plum, blueberry and black pepper lead to an elegant, balanced finish.


Slow Cooker Sweet Potatoes
Adapted from the Institute for Integrative Nutrition
Throw these ingredients in a crock-pot and enjoy the warm, delicious and fragrant food that practically cooks itself!

  • 6 medium (2 lb.) sweet potatoes or yams, peeled and cut into 1/2-inch cubes
  • 1 1/2 c. organic applesauce
  • 1/3 c. maple or agave syrup
  • 2 Tbs. coconut oil
  • 1 tsp. ground cinnamon
  • 1/2 c. chopped walnuts, toasted

Directions: Put chopped sweet potatoes into a slow cooker. Mix the applesauce, maple/agave syrup, coconut oil and cinnamon and pour over the potatoes. Cover and turn on low heat, and cook for 6-8 hours. Garnish with nuts and serve! 8-10 servings.

Star Recommends: Ridge Three Valleys Zinfandel
Medium garnet. Fresh raspberry, cherry. Scorched clay/earth minerals, white pepper. Ripe briary fruit entry, elegant tannins, integrated oak spice, great length.


Sarah and Tanya’s You-Must-Make-This Dressing
Adapted from The Garden of Vegan, by Tanya Barnard and Sarah Kramer
Another fantastic and easy to make recipe from the ladies who brought us The Garden of Vegan cookbook. Top your dragon bowl with this, or a salad, or anything, really!

  • 1 green onion, roughly chopped
  • 2 cloves garlic, minced
  • 2 Tbs. maple or agave syrup
  • 4 Tbs. apple cider vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. fresh chives
  • 1 tsp. fresh dill
  • 1 tsp. fresh parsley
  • 1/2 olive oil
  • 1/2 tsp salt

Directions: In a blender, puree all ingredients until smooth. Pour over your favorite dish or salad, and enjoy!


Easy Butternut Squash Soup
Reprinted with permission from MACSAC’s From Asparagus to Zucchini.

  • 2 Tbs. butter or olive oil
  • 3-4 cloves garlic, mashed with side of thick knife
  • 1/2-1 c. chopped onion
  • 2 1/2 - 3 lbs butternut squash, halved seeded and baked until soft (TIP: poke holes throughout the squash and roast intact. When it’s soft, you can easily peel off the skin and remove the seeds!)
  • 4 c. chicken stock or 2 bouillon cubes dissolved in 4 cups hot water
  • 1 bay leaf
  • pinch of sugar
  • 1/2 tsp. or more curry powder
  • pinch nutmeg
  • salt and pepper to taste
  • 2 c. milk (or soy milk)

Directions: Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes. Puree the cooked squash in a food processor and stir into onion mixture. Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt and pepper. Simmer 20-30 minutes. Remove bay leaf. Add the milk; heat buy don’t boil. Serves 6.

Star Recommends: Layer Cake Primitivo
Purple in color with black fruit, cherries and whipped cream on the nose. Extremely creamy and ripe fruit with spice and a bit of tartness on the finish. An excellent food wine.

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