Lydia’s Express, All Aboard
Jul07

Lydia’s Express, All Aboard

Raw foods and vegan food pioneer Lydia Kindheart is opening a second Sonoma County restaurant, Lydia’s Express, on July 13 at Gravenstein Station (6461 Sebastopol Ave.) in Sebastopol. Housed in the 1930’s Pullman car formerly the Starlight Wine Bar, the restaurant will offer indoor and outdoor seating, to-go items like her raw green soup, coconut curry and kale salad and other vegan, organic, raw and gluten-free foods. And it’s...

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Lydia’s Kitchen opens in Petaluma
Jan13

Lydia’s Kitchen opens in Petaluma

Fans of all things vegan, raw, organic, gluten-free and generally non-toxic to your body are celebrating the opening of The Sunflower Center, serving Lydia’s Lovin’ Foods in Petaluma. It’s a combination restaurant and gathering spot where you can have your vegan cheez cake and eat it too — possibly while watching a music workshop, yoga group, or checking out some wellness literature. Housed in the ground floor...

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Eggless Gingery Fruit-Nut Bars Cookie Recipe
Dec20

Eggless Gingery Fruit-Nut Bars Cookie Recipe

These are little fruit and nut powerhouses. I could see packing a few of these bars for a hike, because they travel well and have tons good stuff inside. The lack of eggs makes them great for vegetarians or those with dietary restrictions. The recipe has some strange measurements (1/3 tsp), but I just sort of eyeballed it and the recipe worked fine. Eggless Gingery Fruit-Nut Bars Cookie Recipe By Cynthe Brush “I have been making...

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Vegan Almond Lemon Cookie Recipe
Dec20

Vegan Almond Lemon Cookie Recipe

I used Meyer lemons off my tree to give a really bright lemon flavor. Light and cakey, with plenty of chew, these are excellent (and healthier) choices for an everyday cookie. Almond-crusted lemon cookies (vegan) By Jamie “This recipe is actually a new one that I developed just this year! But, it’s probably the best cookie I’ve ever come up with and I’ve already gotten requests to make more batches!” Yields 20 small...

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My Favorite Black Bean Soup, in 30 Minutes or Less

Inasmuch as complex events can be said to have their roots in a single moment, I credit my first attempt at this delicious soup – an assignment for my Fundamentals of Stocks, Soups, and Sauces course at the ICE Culinary Institute some 10 years ago – with much of what I’ve produced in the kitchen ever since. I might as well call it my Butterfly Effect Soup: I think the dish is so successful because it manages to...

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Because it rhymes with ‘orange’

I may have seen a cloud this week, but if I did, I don’t remember it. Really, our weather has been impossibly nice. And really, it ought to worry me – the lack of rain, the risk of budbreak before a frost – but it’s hard not to simply soak in it, the whole of our little wine country valley like some great, tickly bubble bath of pea shoots and sunlight. As you can plainly see, my magnolia tree remains entirely...

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