Use fresh or canned pumpkin to make this easy, sugar-free breakfast
Latham Hunter
Latham Hunter is a writer and professor. As a mother of five kids with varying dietary needs, she’s been working on gluten-free, dairy-free, vegan and vegetarian cooking for as long as she can remember. She focuses on sustainable, healthy ingredients, particularly organic, plant-based meals.
Cream of Butternut Squash Soup
This delicious vegan soup, made with creamy puréed cashews for added antioxidants & protein, is sure to be a family fave.
Harrowsmith’s No-Fail Dog Biscuits
An easy, affordable recipe for low-carb dog biscuits
Asparagus and Goat’s Cheese Frittata
Frittatas are yummy for any time of the day and so simple to make. Here’s how.
Kale Chips with Hummus
Kale can be found fresh well into late fall and winter, even locally grown, given its cold hardiness. People who avoid greens can be persuaded to...
Easy Chicken Stock
This chicken stock is the ultimate pantry staple for your soups, stews & sauces
Best Ever Healthy Homemade Granola
Low in fat and sweetened with honey, this breakfast (and snacking) staple is chock full of healthy coconut and sunflower seeds.
On raising kids with the nature of words
A mother rejects the Junior Oxford Dictionary’s elimination of words like milkweed, acorn and dandelion.
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