Moomah the Magazine
Recipes: In The Kitchen
  • Shaved Brussels Sprouts with Za’atar, Lemon, and Pine Nuts Shaved Brussels Sprouts with Za’atar, Lemon, and Pine Nuts

    With only a handful of ingredients, this unusual salad couldn’t be easier. People often cook Brussels sprouts until they are a mushy, bitter mess. When shaved raw, these badass cabbage buds are an entirely different beast. Delicate and hearty at the same time, this is one of those make-ahead salads where the flavors get even better if it is allowed to stand.

  • Roasted Baby Parsnips with Sherry-Maple Glaze and Chanterelles Roasted Baby Parsnips with Sherry-Maple Glaze and Chanterelles

    Baby parsnips are so tender that you don’t even need to peel them. (And if you did, there wouldn’t be much vegetable left!) Parsnips have a sharp flavor reminiscent of parsley’s and become incredibly sweet when roasted. Here they are drizzled with a glaze of maple syrup, a pinch of red pepper flakes for heat, and a splash of vinegar. Chanterelle mushrooms don’t come cheap, but they add a woodsy flavor to this winter dish.

  • 5 Meatless Family Meals 5 Meatless Family Meals

    The more I learn about food the more I’m looking to change what I put on my families’ table. It’s a challenge but I’m making great strides by slowly introducing really yummy healthy food. It’s also helped to get my kids involved not only in the preparation for the meal but also with the shopping. I make sure to explain why I’m choosing to eat certain things and not others, but I don’t force them to do the same. I think ultimately a dietary choice that comes from one’s heart rather than force will be a more lasting one.

  • Our Cookbook Library Our Cookbook Library

    If you were inspired by the five meatless meals from Living The Farm Sanctuary Life and are looking to add more plant-based recipes to your repertoire, we recommend you bookmark this page. Our library is filled with incredible books that we've had the pleasure of reading and cooking from. We invite you to browse through and encourage you to add as many as possible to your own cookbook library.

  • Make It! Piggy Cupcakes Make It! Piggy Cupcakes

    My sweet piggy daughters, Anna and Maybelle ask that you don’t eat the pigs! — instead they suggest you eat these adorable piggy cupcakes made by our friend and craft extraordinaire, Jodi Levine.

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