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Cherie Inn Makes ‘Lunch Club’ Possible

I’m hoping those of us who long for more healthy, sustainable and kind meals will find their way to Cherie Inn to vote with our dollars. On October 12, long-time Cherie Inn owner, Michael Kulczyk, unveiled a new menu that includes an additional 100% plant-based, oil and gluten-free menu. Developed with chef Alex Schulte, formerly […]

Cherie Inn Unveils GR’s First-ever Vegan & Oil-free Menu

Cherie Inn Vegan & Oil-Free Menu Unveiling Wednesday October 12 6-9- p.m. Delicious Samples, lively conversation Free & Open to the Public After losing 100 pounds, Cherie Inn owner Michael Kulyczyk wanted to share his newfound love for healthy eating with his diners.  He found me after reaching out to Rebecca Bochenek at Veg Lakeshore. […]

Pantry Power

It’s possible that, having been to my basement, you have a case of Pantry Envy.  It’s okay.  I would, too.  But whatever the size of your pantry, you can begin to stock up on the staples that will make whole-foods, plant-based cooking easier and more enjoyable.  Below, find my personal must-haves (if I’ve forgotten anything, […]

Tex-Mex Tabbouli

A delicious combination of grains and late-summer produce, this tasty salad will keep all week long. Tex-Mex Tabbouli I am notorious for not supplying my recipes to our supper club–though I promise to.  I love tabbouli, especially when there are fresh tomatoes.  This recipe is a riff off an old one I found in Bon […]

Morgan’s Magnificent Salad

For our first few years, Morgan was a staple ingredient at our supper clubs.  Now she is a satellite member from North Carolina.  I know wherever she goes, she will always be part of our community.  She is a treasured friend and an amazing vegan cook.  About this salad, she says: It’s great for gatherings because […]

Mindy’s Pistachio Halva Bites

Pistachio Halva Bitess From Mindy Miner The recipe is from a book by Douglas McNish called Raw, Quick & Delicious. I made one modification because I can’t find bulk sesame seeds anywhere close by and it’s too expensive to use the bottled version. Also, I doubled the recipe for last night’s crowd. Here goes… 1/2 […]

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