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.

  • Sweet Potato Pie with KAMUT Wheat Crust

    by Sue Taggart

    This makes a welcome change from the traditional pumpkin pie and is a “better-for-you” version with a delicious KAMUT® pastry crust – those with wheat sensitivities can often eat KAMUt®. I just love the sweet, nutty flavor that it gives…Read More

  • Natural Pain Relievers

    by Sue Taggart

    Rummaging around your local park may not be the first thing you think of when looking for a painkiller, but you’ll be surprised at what you can find. Fox News ran a segment on Steve Brill, also known as the…Read More

  • Nutrition Quiz – What Are You Eating?

    by Sue Taggart

    1. The Glycemic Index – What foods should you eat the most of? a) foods with a high glycemic number b) foods with a low glycemic number a) don’t know 2. What are the lowest glycemic foods? a) green leafy…Read More

  • Acorn Squash with Baby Peas

    by Sue Taggart

    So simple, so healthy, so delicious! Serves 2: 1 acorn squash 8 oz frozen peas 2 tbsp butter salt and pepper to taste Preheat oven to 400 degrees F. Cut the squash in half and scrape out the seeds. Fill…Read More

  • Splendid Squash Series

    by Sue Taggart

    Whether you love it or hate it, you have to admit squash are so prolific and resplendent in the Fall they are a little difficult to ignore. I must admit, it took me a while, but now I’m a squash…Read More

  • Halloween Recipe: Lobster Fettuccine

    by Sue Taggart

    A very dramatic looking yet uncomplicated and delicious recipe. The hardest part, finding the black fettuccine! Serves 4-6: 3-4 lb   lobster( 2-3 smaller ones will yield sweeter meat) 2           lemons cut in half 1…Read More

  • Caramelized Pumpkin Soup

    by Sue Taggart

    A rich, cream-free, soup that will get you rave reviews. It’s perfect fall through winter and will become firm favorite with friends and family. You will need a blender. Serves 4-6: 1       large pumpkin (approx. 3 pounds)…Read More

  • Halloween Black Dinner Party

    by Sue Taggart

    Remember, it’s about having fun, so don’t aim for perfection—it’s more about the atmosphere, not slaving in the kitchen all day! So dim the lamps, light the candles and prepare for a ghoulish, delish time! The color scheme: Basic black,…Read More

  • Endive and Pear Salad

    by Sue Taggart

    The simplest salad ever. A perfect combination of crunchy endive and walnuts, with sweet, soft pears to balance the slightly bitter, sharp taste of the endives. Serves 4-6: 6       endives, washed trimmed and cut into 1/4″ thick…Read More

  • October Is Breast Cancer Awareness Month

    by Sue Taggart

    Each year, pink reminders can be seen on national landmarks and lapels alike, from the George Washington Bridge in NYC lit up with shimmering pink lights to the pink ribbons sported by survivors and advocates everywhere. It’s a very visual…Read More