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    Meredith B
    Meredith B
    Meredith B

    Meredith B

    Raw food and wine enthusiast, luxury lover, writer, and obsessive cat mom. Author of Everyday Raw Detox and Coconut Kitchen.

    galley suite - galley suite roma - gallery hotel roma - g - rough - g-rough

    V I C I O U S L Y // C Y D

    alexander girard interiors - Google Search

    polenta bruschetta with sweet and sour onions

    Tuscan kale chips- cool idea

    Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

    Creamy mushroom soup. The creaminess in this soup comes from pureed mushrooms and other vegetables, not heavy cream. #gluten_free #vegetarian #soup_recipes

    Cozy Roasted Vegetable Soup - Rebecca Katz, MS, Author, Educator & Culinary Translator

    Vegan Breakfast Recipes: Rosewater and Ginger Iced tea with Almond Milk | Hortus Natural Cooking

    DIY Fig Hazelnut Milk {Raw, Vegan, Paleo, Gluten-Free, Refined Sugar-Free, Fruit Sweetened}

    Spice Cookies | peanut butter * molasses * ginger * cinnamon * cloves * flaxseed | #vegan #GF

    Magic Mineral Broth - Rebecca Katz, MS, Author, Educator & Culinary Translator

    Roasted Delicata Squash with Orange and Thyme - Rebecca Katz, MS, Author, Educator & Culinary Translator

    Bella’s Moroccan-Spiced Sweet Potato Salad - Rebecca Katz, MS, Author, Educator & Culinary Translator

    Gluten-Free Vegan and Paleo Cherry Almond Biscotti {Refined Sugar-Free}

    Gluten-Free Vegan and Paleo Shortbread Apple Pockets {AIP-Friendly, Refined Sugar-Free}

    Roasted Broccoli Chickpea Burgers with Spicy Cashew Mayo | Hummusapien

    Overnight Oats and Chia Pudding

    Quinoa with butternut squash, red bell peppers and figs! A simple, colorful, autumn dish. Serve warm or at room temperature. (A great side for Thanksgiving!) By Erin Gleeson for The Forest Feast

    Apple and Honey. yum.

    Kind of like mashed potatoes, but a little lighter. I like to puree mine for just a couple seconds so there are still some lumps.

    Foragers, alert! Mushrooms are everywhere right now. I was in Santa Cruz recently and met a forager who showed me all the edible mushrooms he’d found on his walk and gave me tips on how to spot them. Often they are just little bumps under leaves…who knew!? Most of the ones he pointed our were types of Russula mushrooms. For this Mushroom Quinoa Risotto recipe I used Oyster mushrooms. As always, forage with an expert and use an identification book. Happy hunting!