A few times a month I send out new recipes, links & inspirations.
I’m Heidi – This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables and
whole foods into your everyday meals. The recipes you’ll find here are vegetarian, often vegan, written with
the home cook in mind.
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Trying to improve on typical pasta salads, this ravioli salad recipe features ricotta-stuffed raviolis, asparagus, peas, spinach, and toasted pine nuts.
This quinoa recipe shows you how I might clean out my fridge - white quinoa, potatoes, onions, toasted nuts, and asparagus.
Couscous, apples, curry powder, butter, mint, toasted pine nuts and green onions are highlighted in this dynamic, colorful couscous recipe.
My favorite coconut rice recipe - rich, fragrant, and just sticky enough.
A good Mexican wedding cookie recipe results in a tender nutty, butter-based cookie topped with an extravagant blizzard of powdered sugar.
A twist on the traditional peanut butter cup. It uses all-natural ingredients and instead of peanut butterthe chocolate shell envelopes Brazil nut butter.
This candied walnut recipe was is the perfect solution to a New Years Eve hors d'oeuvres dilemma. Made with walnuts, sea salt, black pepper, cinnamon, cayenne pepper, and powdered sugar.
My sister Heather teaches me her favorite toffee recipe. It is peppered with toasted pecans and slathered with a thin layer of chocolate on each side.
If you like a serious chocolate chip cookie, this is the recipe. A high chip to dough ratio guarantees lots of chocolate in every bite, and the walnuts add crunch, density, and a delicious flavor to the overall mix. They are that good.
A lovely salad recipe utilizing a vibrant citrus and Parmesan vinaigrette. I did a demo of this salad at the San Francisco Ferry Building Farmers Market.