Black Rice, Corn & Cranberries


1 cup black rice or wild rice

3 tbsp olive oil or other healthy vegetable oil

3-4 cloves garlic, minced

3-4 scallions, green & white parts, thinly sliced

2 cups thawed frozen corn kernels

1/4 cup lemon or lime juice

1/4 to 1/2 cup chopped cilantro leaves, to taste

2 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp dried thyme

1/2 cup dried cranberries

Salt and freshly ground black pepper to taste

1/4 cup toasted pumpkin seeds for topping


1. If using black rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you'd like a more tender grain, add 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups water and cook as directed as above.

2. Just before the rice is done, heat half the oil in a large skillet. Add the garlic and saute over low heat until golden. Add the scallions and corn kernels and saute just until warmed through.

3. Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil. Gently stir the mixture, then season to taste with salt and pepper. 

4. Garnish with pumpkin seeds before serving.

Gluten Free Pumpkin Pie Whoopie Pies

1. Preheat oven to 350 degrees. Lightly spray or grease cookie sheet.

2. Combine one can of Farmer's Market canned pumpkin, 1/2 to 1 tsp of Frontier Herbs Pumpkin Pie Spice Mix, 2 eggs, 1/2 cup oil and 2 tbsp water. Add Namaste brand Cookie Mix and blend well by hand or by electric mixer.

3. Drop by rounded teaspoon (or small cookie scoop) onto cookie sheet. Bake at 350 for 12-16 minutes. Makes about four dozen 1"-2" cookies/pies. Once cookies/pies are completely cooled, slice them in half. Keep cookie halves together for step 4.

4. Combine So Delicious Coco-Whip frozen whipped topping (9 oz, thawed) with 1 tsp Frontier Herbs Pumpkin Pie Spice Mix and mix well. Remove top half of the cookie and place a dollop of Coco-Whip filling on the bottom half of the cookie. Replace top half of the cookie and voila! You have a whoopie pie! Place in freezer to firm up prior to serving.

Gluten Free Pumpkin Pie Blondies

1. Preheat oven to 350 degrees. Lightly spray or grease 9"x13" pan.

2. Combine 1 can of Farmer's Market canned pumpkin, 1 tsp Frontier Herbs Pumpkin Pie Spice Mix, 3 eggs, 1/2 cup water and 3/4 cup oil. Add Namaste brand Blondie Mix and blend well by hand or by electric mixer.

3. Bake at 350 for 40-45 minutes. Blondies are done when a toothpick inserted in the center comes out clean. Cool pan on a cooling rack for 15 minutes. Run knife around edge of pan before removing.

Southern Vegan Collard Greens


  • 2 tablespoons grapeseed or canola oil

  • 3 cloves garlic, minced

  • 2 juicy ripe tomatoes, diced or ½ 15-oz can of diced tomatoes

  • 1 large bunch of collard greens, stems removed, and leaves very thinly sliced (removing the stems is optional)

  • sea salt

  • 2 tablespoons tamari (or normal soy sauce)

  • 1 teaspoon smoked paprika + more to taste


  1. Warm oil on medium heat in a large heavy-bottomed pot.

  2. Add the garlic, and sauté on medium-low until it begins to turn golden.

  3. Stir in the tomatoes, and cook until soft, about 3 minutes.

  4. Add the chopped collard greens and a sprinkle of sea salt, and stir well. Reduce the heat to low, and cover the greens. Cook until tender, about 30 minutes, or longer depending on your preference.

  5. Turn off the flame, then stir in the soy sauce and smoked paprika. Season to taste with more soy sauce if necessary.

Simple Chocolate Pumpkin Pie


2 large eggs, room temperature

1 can (16 oz) pumpkin puree (not pumpkin pie filling)

1 can (14 oz) sweetened condensed milk

1 teaspoon pumpkin pie spice

1/4 teaspoon finely ground black pepper

1 9-inch unbaked pie crust

1 cup semisweet chocolate morsels

1/2 cup whipping cream


1. Preheat oven to 425F.

2. Spray a 9-inch pie dish with non-stick spray and carefully fit in one 9-inch unbaked pie crust. Pinch edges together with fingers for a decorative edge.

3. Microwave 1 cup semisweet chocolate morsels and 1/2 cup whipping cream in a small microwave-safe bowl at HIGH for one minute or until melted, stirring at 30-second intervals.

4. Spoon chocolate mixture over bottom of pie crust. Cover and chill one hour, or until chocolate mix is set.

5. In a large bowl combine eggs, pumpkin puree, sweetened condensed milk, pumpkin pie spice, and black pepper. Mix with hand-held mixer until combined.

6. Pour pumpkin mixture into the crust.

7. Place pie on a baking sheet, and bake in the preheated oven for 15 minutes. Reduce heat to 350F and bake until filling is set, 35 to 40 minutes.

Best Homemade Cranberry Sauce


1 c. sugar

1 c. water

1 12-oz. package fresh or frozen cranberries (thawed)

2 tsp. orange zest

kosher salt



In a small saucepan over low heat, combine sugar and water until sugar dissolves. Add cranberries and cook until they burst, 10 minutes. Stir in orange zest and a pinch of salt.

Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.

Ginger Mashed Sweet Potatoes


  • 3 pounds sweet potatoes

  • 6 tablespoons unsalted butter

  • 2 tablespoons plus 2 teaspoons ginger pulp, freshly grated (see notes)

  • 2 teaspoons brown sugar

  • 1/2 teaspoon ground cinnamon

  • 6 tablespoons heavy cream

  • salt and freshly ground black pepper to taste



  1. Peel the sweet potatoes, and then cut them into bite-sized pieces, about 2-inch cubes.

  2. Put a large steamer into a large pot with the water level just below it. Over high heat, bring the water to a boil and then add sweet potatoes to the rack. Turn the heat to low, cover, and steam until the sweet potatoes are very tender, about 15 minutes. (You can stick a fork into one of the pieces to see how tender they are -- it should easily slide right out when they're done.)

  3. Add the sweet potatoes -- along with the butter, ginger, brown sugar, and cinnamon -- to a large mixing bowl and use a very large fork or potato masher to mash them. They can be as smooth or as chunky as you'd like -- mine are mostly smooth with a few chunks. (This must be done while they're still hot, so that the butter melts in nicely.)

  4. Now mix in the cream and season to taste with salt and pepper. 


Recipe Notes

To get the ginger pulp, use a super fine grater, like a microplane grater, to grate the ginger. If you don't have one, chop it as finely as possible, until it's juicy.