Eat Well

Eat Better, Feel Better, Live Better

Cooking is a wonderful activity we get to share with each other. The more kids and adults play and cook in the kitchen, the better they tend to eat and more fun we all have.

We are all unique and have different dietary concerns, sensitivities and aliaments. Living with multiple changing food allergies and intolerances, I have experienced how conditions get inflamed or calmed by different nutrients, products, preparation methods, time of year and even age. I have regularly practiced recipe modification for special dietary concerns. I do not promote any particular way of eating other than doing what your body needs, yet generally advise to eliminate as much processed and artificial ingredients as possible.

Here are some of my featured recipes.

Fresh Side Dish or Main

Fresh Zucchini Noodles with Red Bell Peppers, Dill and Creamy Sauce
Raw, Vegan, Gluten-free, by Mary Fraser

A fresh zucchini noodle recipe with a creamy dairy-free sauce. Everyone has fun using the spiralizer to make these noodles and the sauce is quick and easy! All ingredients in this dish are uncooked, so use the freshest available. This fresh zucchini recipe needs to be eaten soon after made, as the zucchini will not last long after spiralized, as it will start to ‘weep’.

Harvest bounty Fall Soup

Crème of Celeriac Soup with Fresh Beet Chips
Vegan and Gluten-free, by Mary Fraser

Celeriac, also known as Celery Root, is a winter root vegetable and member of the celery family, and can be eaten cooked or raw. While it is a vegetable that can be grown locally, organically, and in a sustainable way while still being inexpensive and healthy, celeriac is predominantly grown in France, Netherlands, Germany, and Belgium, and is more common in Northern European and Mediterranean cuisine.   

A Calm Warming Fall Soup

Delicata Squash Soup
Plant-based, Dairy-free and Gluten-free, by Mary Fraser

A simple warming fall soup made with mild delicata squash. This recipe omits dairy and butter for those who are dairy sensitive and instead uses nut milks and olive oil. The squash is roasted in the oven and then combined with sautéed shallots/onions and pureed in a blender until smooth. The depth and rounded flavor in the soup comes from adding the slices of truffle or adding truffle salt at the end.