Oui! Oui! Oui! All the way home!

November 5, 2017

This little piggy thanks you for leaving bacon off your plate. That’s good news for you, good news for the environment and good news for pigs! 

Instead of a BLT, we enjoyed an ELT with our SPLIT PEA SOUP for supper this evening. Thin slices of eggplant brushed with soy sauce, maple syrup and spices (we avoid all oil) baked til crispy in a 300* oven make the perfect ingredient with shaved onion, tomato slivers and fresh garden greens on sourdough toast. Quick and easy instructions for EGGPLANT BACON follow in this video from DELISH:

  • Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.

    A heart attack turned her life upside down at age 70.

    Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.

    To contact Ms. Greet, email

    For more information on plant-based eating go to