GNOWFGLINS™

I can’t believe how much I’ve enjoyed this salad. Yumm just doesn’t describe it. Layered at the bottom of the bowl is a layer of mixed sprouts (alfalfa-red clover-fenugreek sprouts). Next, a generous scoop of the salad I mentioned yesterday — shredded purple cabbage, mung bean sprouts and lentil sprouts, tossed in our favorite dressing. [...]

Since late spring, we’ve had a constant supply of delicious buckwheat and sunflower microgreens growing on the back porch.
I’ve written about growing microgreens before, but am now following a slightly different growing method. Instead of planting dry seeds under a thin layer of soil, I now follow the soaking and sprouting method of Ann Wigmore’s [...]

With the weather warming up, we sure feel like having lighter, cooler foods. This is a deliciously simple chicken salad. We like to eat it with Quinoa Dinner Cakes. Yesterday when we were out clearing brush and cleaning up our property, I brought out a bowl of this chicken salad and a bunch of the [...]

On the last day of the Baking Week at T2CHK, we are going to make a really easy and extremely delicious green bean salad. This salad is so simple — you’ll be amazed at how good it is.
The main thing you’ll want to make sure of is that you don’t overcook the green beans. They [...]

Instead of tuna, we eat wild salmon. Because wild salmon is lower on the food chain and smaller than tuna, its mercury levels are much lower. Wild caught salmon, as far as we know, are safe to eat in terms of mercury.
Jeff’s mom and dad just went on a cruise to Alaska and brought us [...]