Recipe ~ Homemade Healing Salve (non-toxic Neosporin)

Homemade herbal salve that helps cuts, bruises, and other wound heal more quickly.


  1. Infuse the herbs into the olive oil. There are two ways to do this. You can either combine the herbs and the olive oil in a jar with an airtight lid and leave 3-4 weeks, shaking daily OR heat the herbs and olive oil over low/low heat in a double boiler for 3 hours (low heat!) until the oil is very green.
  2. Strain her herbs out of the oil by pouring through a cheesecloth. Let all the oil drip out and then squeeze the herbs to get the remaining oil out.
  3. Discard the herbs.
  4. Heat the infused oil in a double boiler with the beeswax until melted and mixed.
  5. Pour into small tins, glass jars or lip chap tubes and use on bites, stings, cuts, poison ivy, diaper rash or other wounds as needed.

Recipe ~ Pistachio, Arugula & Mixed Herb Pesto

full recipe here
by The Vegetarian Ginger


  • 2 cups fresh arugula
  • 2 cups parsley
  • 1/3 cup each of fresh sage, basil and oregano
  • 1 cup shelled, toasted and unsalted pistachios
  • 1 1/2 cups olive oil
  • 1/2 cup Parmesan cheese, finely grated
  • Salt to taste


In the bowl of a food processor, add arugula, parsley, sage, basil and oregano. Pulse until very fine and well combined. Add in pistachios and process for 30 seconds. Slowly pour in olive oil while pulsing, stopping along the way to scrape down the sides of the bowl in necessary. Add in Parmesan and salt, and process for a few more seconds to allow the ingredients to blend together.

For best results, allow the pesto to sit for an hour so the flavours can develop. Serve fresh with pasta, sandwiches, pizzas and whatever else you want to smother pesto on.

Recipe ~ Vegetarian Dumplings


  • Prep Time:
    20 min
  • Cook Time:
    15 min
  • Ready Time:
    35 min
6 servings


  • one box frozen organic spinach you dont need fresh for this and flash frozen are perfect
  • on scallion chopped
  • one small onion chopped
  • one clove of garlic chopped
  • one cup of cilantro chopped
  • one cup silken tofu
  • kosher salt and pepper
  • good store bought won ton skins should have ingredients, flour, water, salt anything more than check for a lab experiment going on.
  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • dash of sesame oil
  • chives to garnish


In a hot pan with olive oil, add the spinach with a little kosher salt and saute’ until the water has evaporated out of it to the point where you can push down on it and no liquid comes out.  Take out and cool.

Now add all the other ingredients (minus the won ton wrappers) and mix well; check for seasoning and adjust. You don’t want it too salty, as the sauce will help with that.

Take your won ton wrapper and put a small quarter size dollop of the mixture into the middle of the won ton wrapper, using some water wet the edges, now bring one side over to the top (see photos) to make a purse and press together to seal.

You can either freeze them or put them on a baking tray and into a freezer.  Once they are frozen, remove into freezer bags.  I like to do individual portions  of 5-7 pieces, that way when you get home and want a snack, you can just grab a bag and cook them.

Fried from fresh:

In a hot pan with olive oil, put the dumplings in flat side down and fry them until golden brown (keep checking) now add a 1/4 cup of water and cover for a couple minutes until they are cooked fully and all the water has evaporated.

From Frozen:

In a hot pan with olive oil, add dumplings  then a splash of water, cover and let steam when the water starts to evaporate the bottom will start to brown. When a golden color they are done


Into a bamboo steamer for 12 minutes from frozen … 6 minutes from fresh.

Plate and drizzle some of the sauce on the plate (just mix all the sauce ingredients together) and go to town!


Recipe ~ Vegan Potato Chowder (wow!)

1 Large onion small dice
2 T olive oil
2 medium red potatoes peeled small dice
3 cloves garlic minced
4 cups veggie stock or water
3 small red potatoes diced with skin on
1/2 cup nutritional yeast
1 1/2 tsp thyme
1 tsp sage
1 tsp marjoram
salt & pepper to taste (about 2-3 tsp salt)
1 large shallot small diced (1/4 cup)
6-7 shiitake mushrooms diced
2 tsp liquid aminos
2 tsp liquid smoke
Fresh chives chopped
In big pot add olive oil and saute onion.
Then add potatoes saute for 5 min.
Add minced garlic. Stir
Add veggie stock or water. Bring to boil, cover and simmer 20 min
Blend to smooth consistency with immersion blender. Heat off
Add 3 diced potatoes to soup on light simmer to medium heat
Add nutritional yeast, thyme, sage, marjoram, salt and pepper
Cover and turn heat to medium high.
In separate pan saute shallots with olive oil (1-2 Tbs)
Add shiitake and saute.
Add aminos and liquid smoke and stir
Deglaze pan with 1/2 cup of the soup to get flavors from pan
Add everything to the pot of soup and stir in
Stir in 1/4 cup fresh chopped chives
Serves 6-8