Recipe: Roasted Garlic, Sweet Potato, Eggplant and Bell Pepper with Mozzarella Salad

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
YIELDS: 8 servings


  • Roasted Eggplant, Red Pepper recipe2 sweet potatoes, peeled and cut in 1-inch chunks
  • 3 Tbsp olive oil
  • Pepper
  • 2 cloves garlic, minced
  • 1 large eggplant, cut in 1-inch chunks
  • 2 red bell peppers, seeded, cut in 1-inch chunks
  • 8 oz greens (spring mix, arugula)
  • 8 oz fresh mozzarella or feta, sliced (optional)


  • 2-3 Tbsp balsamic vinegar
  • 1 clove garlic, crushed
  • 1/3 cup extra virgin olive oil
  • 1 Tbsp shallot, finely chopped
  • 2 Tbsp mixed fresh herbs (basil, tarragon, chives)

PREPARATION: Continue reading

How to Keep New Year’s Resolutions in BuxMont

by Michelle Bense

2015 new year resolutions imageEach January, an estimated 40 percent of Americans make one or more New Year’s resolutions. Whether the goal is big or small, a vow to make a change is often not an easy task to tackle. Luckily, the healthy living community in the Bucks and Montgomery county area has helpful advice and wishes to share with Natural Awakenings’ readers.
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Recipe: Quinoa with Roasted Mushrooms and Balsamic

Vegetarian, Vegan, Gluten-free, Dairy-free
YIELDS: 6 servings


  • ¼ cup balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 small pear, peeled, cored and cut into chunks
  • 1 garlic clove, halved
  • 2 lb portobello mushrooms, stemmed with gills scraped out
  • 1 cup red or white quinoa
  • 3 cup tightly packed spinach, chopped
  • 4 green onions, thinly sliced
  • ½ cup slivered almonds, toasted
  • 1/8 tsp sea salt
  • ½ tsp freshly ground black pepper

PREPARATION: Continue reading

Community Spotlight: Sondra Weidman Cooks Up Delicious, Nutritious Food at The Cooking Club

by Linda Sechrist

Whipping up a recipe for dairy-free black bean fudge may not be at the top of a traditional chef’s “to do” list. However, for a flexitarian and food adventurer such as Sondra Weidman, chef and owner of The Cooking Club, it’s a good excuse to try out a new recipe and post a photo of the outcome on her website,, or her Facebook Page, The-Cooking-Club. Continue reading