Tender, rich muffins made with freshly picked, plump summer blueberries, vegan sour cream, lemon zest, and a hint of cinnamon. Enjoy. My book will be available on February 14, 2017:
This is my first recipe renovation from Cooking Light magazine. I took this lovely fresh pasta dish and made it gluten-free and vegan. We both thought it was bright and fresh, very springlike. My only critique is that it seemed like the ratio of pasta to sauce was off a bit… I would use half […]
Luscious fresh figs are roasted with grapes, walnuts, thyme, fruity olive oil, and sea salt for a delicious and healthy dessert.