Cooking with Lisa

Lisa Viger Gotte is a Chelsea resident passionate about plant-based cuisine and loves showing others how simple, delicious, healthy, and joyful it can be. A vegan diet improved her own physical, mental, emotional, and spiritual health and she’s seen it do the same in others!  She is also an artist, cookbook author, MSVA Vegan Life Coach, and RYT 200 yoga teacher. You can learn more about her and find more tasty recipes at planted365.com. 

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Cooking With Lisa
food and nutrition, food, issue #83, cooking, recipe
Cooking With Lisa
food and nutrition, food, issue #83, cooking, recipe

Vegan burgers are plant-based alternatives to traditional meat-based burgers. They’re made with a variety of healthy and tasty plant-based ingredients, such as beans, grains, vegetables, and soy protein, and can be seasoned with a variety of spices and herbs to create a flavorful and satisfying meal.

food and nutrition, food, issue #83, cooking, recipe
Cooking with Lisa
cooking, food and nutrition, recipe, healthy recipes, Issue #81
Cooking with Lisa
cooking, food and nutrition, recipe, healthy recipes, Issue #81

Lisa Viger Gotte is a Chelsea resident passionate about plant-based cuisine and loves showing others how simple, delicious, healthy, and joyful it can be. A vegan diet improved her own physical, mental, emotional, and spiritual health and she’s seen it do the same in others! She is also an artist, cookbook author, MSVA Vegan Life Coach, and RYT 200 yoga teacher. You can learn more about her and find more tasty recipes at planted365.com.

cooking, food and nutrition, recipe, healthy recipes, Issue #81
Don’t Gobble ‘til You Wobble. Save Those Holiday Leftovers and Put Them to Good Use!
food and nutrition, Food, issue 76, recipe
Don’t Gobble ‘til You Wobble. Save Those Holiday Leftovers and Put Them to Good Use!
food and nutrition, Food, issue 76, recipe

More than likely, this wasn’t a typical holiday season for you and your family. Maybe part of your family decided to stay home due to health concerns, or maybe they didn’t like who you voted for. Either way, you’ll probably have some major leftovers. Don’t despair! Put your leftovers to good use! Save yourself some time with meals ready to go in the oven that don’t taste like you’ve already eaten them for three days.

food and nutrition, Food, issue 76, recipe
Featured
Cultivating Connection: The Power of Community Gardens
gardening, garden, Community, Issue #86, food and nutrition
Cultivating Connection: The Power of Community Gardens
gardening, garden, Community, Issue #86, food and nutrition

A community garden is like a little shared oasis, a special spot where folks from all walks of life come together to grow delicious veggies, fragrant herbs, and beautiful flowers. It becomes a green sanctuary, where members roll up their sleeves, dig in the dirt, and let nature work its magic. Often organic, community gardens help promote soil health and community connection as much as they do delicious, locally grown food.

gardening, garden, Community, Issue #86, food and nutrition
Spiedo with Love
food and nutrition, Issue #86, local business, Ann Arbor
Spiedo with Love
food and nutrition, Issue #86, local business, Ann Arbor

Brad Greenhill bought a vertical rotisserie on a whim. As the owner of the James Beard nominated “Best New Restaurant” Detroit’s Takoi, Greenhill wanted to experiment with spit roasting meats. He had the notion that once a new location became available, he might branch out. Last October, along with his team, executive chef Michael Goldberg and General Manager Matthew Ferreira, Greenhil did just that.

food and nutrition, Issue #86, local business, Ann Arbor
Weedy Wisdom for the Curious Forager: Common Wild Plants to Nourish Your Body & Soul by Rebecca Randall Gilbert
foraging, nature, book review, Issue #86, food and nutrition
Weedy Wisdom for the Curious Forager: Common Wild Plants to Nourish Your Body & Soul by Rebecca Randall Gilbert
foraging, nature, book review, Issue #86, food and nutrition

Weedy Wisdom for the Curious Forager is a delightful exploration into the world of foraging, offering readers a unique and insightful perspective on the often-overlooked treasures found in nature’s backyard. Authored by Rebecca Randall Gilbert, the book is a comprehensive guide that helps beginner and advanced foragers embrace the bounty of wild plants and discover the hidden gems under their noses.

foraging, nature, book review, Issue #86, food and nutrition
Posted on September 1, 2022 by Lisa Viger Gotte and filed under Food & Nutrition, Food Section, Health, Homemaking, Issue #81 and tagged cooking food and nutrition recipe healthy recipes Issue #81.