I am constantly trying to find creative and tasty ways to eat my greens, I have exhausted greens in green smoothies, green juices, and soups, and here finally is a simple, and tasty way to eat your greens. This recipe has 11 ingredients and cooks up in less than 20 minutes. I like to use a variety of greens from my garden and farmer’s market and whatever you do, save your turnip, radish, and beet tops to throw into the mix. Serve, smothered over, quinoa, basmati rice, or sweet potatoes or as a fabulous side dish. It’s delish.

These warming, comforting, and health-giving baked apples have been my go-to breakfast and snack for these last days of winter. They are so simple to make and have no added sugar. This recipe is an Ayurvedic recipe, so it is balancing for all three Doshas or constitutional types of Ayurveda, Pitta, Vata, and Kapha.

Last year I lent this recipe to the lifestyle site Flaura Wellness, so many of you missed seeing it. And with the growth of Amalgam Kitchen I have decided to post it here on the site for you to enjoy this year, because it is just so darned good.

It is often times a vegetarian is over looked at the Thanksgiving table when it comes to a main dish. In the past when I was fully vegetarian, my meal consisted of a plate full of vegetarian sides, which in all honesty was fine for me. Mashed potatoes, candied yams, green beans, and corn bread back in the day, was fine by me. However there were times I wanted something special as a holiday main dish.