Author Archives: Kelly Kaeding

Sauteed Garlicky Kale

By Kelly Kaeding | Published: February 9, 2015

I love using lacinato kale – the dark green dinosaur kale. Kale is my favorite vegetable, and this is my most used recipe of all times. Kale, one bunch, washed, pulled off the stem,  chopped – let sit 5 minutes or so. 2-3 cloves garlic, minced 1 T olive oil 1/2 t sea salt Heat […]

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Rutabaga & Sweet Potato Gratin

By Kelly Kaeding | Published: February 9, 2015

This is a great alternative to dairy-laden gratins. I use stock instead of the usual cream for the liquid. I like to use a little aged cheese, such as Gruyere or Parmesan, but this recipe is also great without. It was a huge hit with my family! 2 cups onions, sliced 2 sweet potatoes, peeled, […]

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Crispy Kale Chips

By Kelly Kaeding | Published: February 9, 2015

This is my son’s favorite way to eat kale. I made this the other day along with Roasted Chicken Legs and Sweet Potatoes Sticks and it made for a very efficient meal! Kale, any kind, a half a bunch. Sea salt Olive oil Chop kale. Let it sit for 5 or more minutes. After the […]

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Roasted Sweet Potato Sticks

By Kelly Kaeding | Published: February 9, 2015

1-2 large sweet potatoes olive oil sea salt Preheat oven to 425 degrees. Cut the sweet potatoes to make long sticks about ¾ inch wide. Place on baking sheet and drizzle lightly with oil. Sprinkle the sticks with sea salt and toss gently. Bake on 425 for 45 minutes, turning once about 25 minutes in. […]

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Roasted Brussels Sprouts & Chicken

By Kelly Kaeding | Published: February 9, 2015

You gotta love the one pan dinner recipes. This is not only quick and healthy, but I think these are the best Brussel sprouts ever! The lemon and the crispiness bring it home. 1 pound Brussels sprouts, trimmed and halved 4 small shallots, quartered 1 lemon, sliced 3 tablespoons olive oil ¾ teaspoon salt ½ […]

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Roasted Chicken Legs

By Kelly Kaeding | Published: February 9, 2015

Chicken legs or thighs Olive oil Sea salt Preheat oven to 425 degrees (high temperature ensures optimal crispiness). Lightly brush chicken legs with olive oil. Sprinkle with sea salt. Bake at 425 for 45 minutes (whole leg) or 35 minutes (thigh only). When cooking is complete, meat thermometer should read 160-170.    

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Veggie Compost Broth

By Kelly Kaeding | Published: February 9, 2015

Keep a bag or quart container near your compost bin. When you find scraps that you’d like to use in your stock, toss them in the bag and put them in the freezer. Store the bag in the freezer and bring it out when you want to use it. onions, garlic, scallion, leek ends carrot, […]

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Bone Broth

By Kelly Kaeding | Published: January 12, 2015

Bone broth is deeply nutritious. The collagen gets pulled out of the bones and is the best medicine for our bones (way better than Calcium tablets!!). The broth will thicken up when it cools. The thicker the better. It’s like liquid essence. You can use either beef marrow bones or shanks, and/or chicken bones. Also […]

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The China Study Revisited

By Kelly Kaeding | Published: December 15, 2014

Health writer Denise Minger takes on established wisdom re: raw vegan diets. Spurred by her own negative experiences with raw food, she analyzed the data presented by T. Colin Campbell in his book The China Study and extracted new insights. Hear her discuss her findings in this True Nature Radio podcast. Minger’s interview is an […]

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AOM Day Thursday October 23

By Kelly Kaeding | Published: October 9, 2014

Acupuncture & Oriental Medicine Day in Burlington Hosted by the Vermont Center for Acupuncture & Wellness 161 North Street Burlington Vermont Thursday, October 23, 2014 1:00 – 3:00 Bring your friends and family and join us for tea. Acupuncture works wonders and we want to get the word out. Held annually, National AOM Day aims […]

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