Author

Sue Taggart

As a child growing up in Kent “The Garden of England”, I thought that every family grew their own vegetables. I would help my grandfather in the garden and loved pulling potatoes and carrots out of the soil. These early experiences have given me a great appreciation for where our food comes from and a discerning palette for fresh, seasonal produce. As an avid reader, writing and storytelling is a passion that has only deepened over the years together with a growing concern for the health of our oceans and planet. We are facing serious issues with climate change and the clock is ticking…so it’s up to all of us to nurture and protect our home planet.

  • Salmon Made Easy  

    by Sue Taggart

    This is a really easy and delicious way to prepare salmon and it doesn’t leave any lingering “fishy odor. You will need skinless salmon fillets, just whatever amount you normally have as a serving size: Heat the oven to 400.…Read More

  • Summer Pudding

    by Sue Taggart

    This traditional English pudding is very simple to make, no real cooking required,  and is a perfect way to use the best of the summer berries. Makes 8 – 10 servings 12oz                raspberries 8oz                  blackberries 4oz                  redcurrants, plus…Read More

  • Kamut® Brand, Caramel Sandwich Cookies

    by Sue Taggart

      COOKIES: 1 cup               pecans 1 cup               Kamut® flakes 1½ cups         quick-cooking oats 1¼cups          Kamut® flour 1 tsp                baking soda ¼ tsp              salt 2                      sticks…Read More

  • SUMMER FRUITS: Selecting, storing, serving

    by Sue Taggart

    Summer is the most abundant season for delicious, juicy fresh fruits. Whether you are buying from your local farmers market or supermarket it’s good to know what to look for when selecting and storing these wonderful summer fruits. 1. ORGANIC…Read More

  • Fresh Fava Bruschetta with Mozzarella

    by Sue Taggart

    This is my new favorite bruschetta!  I just love fava beans and this recipes works just as well with fresh or frozen. Makes 4 servings: 2cups – fresh (or frozen) fava beans, shelled 2 Tbs – EVO (extra virgin olive…Read More

  • Nutrition Trends For 2015

    by Sue Taggart

    We have been scouring the headlines to bring you some of the top nutrition trends for 2015. Some of them are new, while some are old favorites that are finally breaking through and making it into the mainstream. 1. Mediterranean…Read More

  • Chicken, Chickpea, Kale and Spinach Soup

    by Sue Taggart

    Besides being an excellent vegan and gluten-free source of protein and fiber, Garbonzo Beans—also known as chickpeas—contain exceptional levels of iron, vitamin B-6 and magnesium. A one-cup serving of raw chickpeas provides 50% of daily potassium needs, 2% vitamin A,…Read More

  • Natural Products Expo West 2015 Roundup

    by Sue Taggart

    Every year Expo West is bigger than ever and 2015 – its 35th year – was no exception. The Anaheim Convention Center was bursting at the seams, so much so that exhibitors spilled over into the nearby Hilton hotel. Three…Read More

  • February is Cherry Month

    by Sue Taggart

    Cherries are really wonderful and there are numerous varieties. The most well known and popular for baking is the Bing Cherry—a deep rich ruby red and deliciously sweet! They also hold up really well when frozen and for this recipe…Read More

  • Our Top 18 Heart Healthy Foods

    by Sue Taggart

    Heart healthy foods should form the foundation of every diet. Not only are they good for you, they are great tasting and versatile. So if you are looking to take good care of yourself and family, stock up and cook…Read More