Winnie Abramson, ND

Winnie is a food and health writer, recipe developer, photographer, and blogger. She the author of the book One Simple Change (Chronicle Books, 2013), and the founder of Healthy Green Kitchen. Although Winnie is no longer associated with the website, you can still find many of her articles throughout our archive.

Latest Articles

How to render lard from www.healthygreenkitchen.com

How (and Why) To Render Your Own Lard

Grain-Free Thumbprint Cookies

Baked Endive with Herbs from Healthy Green Kitchen

Baked Endive with Anchovies and Thyme

Candied Cara Cara Orange Peels from Healthy Green Kitchen

Candied Orange Peel

Spring Eating Tips Inspired by Traditional Chinese Medicine

Beef with Pomegranate Molasses from An Edible Mosaic Cookbook

Meat and Vegetable Casserole with Pomegranate (Kowaj)

Homemade Sriracha

Smitten Kitchen Whole Lemon Bars

This Whole Lemon Bars recipe was created by Deb at Smitten Kitchen. They’re prepared in a food processor and could not be easier to make (or more delicious). These bars feature one whole seeded lemon and a handful of kitchen staples, so give it a try today!

Chorizo, Manchego, and Sweet Potato Salad with Zesty Lemon Dressing

Instant Persimmon and Asian Pear Kimchi

Salmon Coconut Milk Soup with Kale

My Thoughts on Resolutions, NOT Dieting, and Buckwheat Cinnamon Rolls

Nourishing Lentil Soup

Pomegranate Prosecco Spritzer

This Pomegranate Prosecco Spritzer is a festive, easy-to-make cocktail perfect for the holiday season. Combine pomegranate juice, Prosecco, and pomegranate liqueur, garnished with lemon or lime slices and pomegranate arils for a refreshing and elegant drink.

David Chang-style Roasted Brussels Sprouts and Thanksgiving Recipe Inspiration

Gluten-Free Almond Flour Apple Cake (Torta di Mele)

If you’re looking for a gluten-free fall treat, you’ll love this version of an Italian Apple Cake. Made with almond flour and juicy apples, it delivers a moist and exquisite flavor that can be enjoyed either warm or cold.

How to Grow Your Own Garlic

What I’ve Been Reading + Lamb Stuffed Eggplant from Jerusalem: A Cookbook

One Simple Change: Straight Talk About Sugar (And Pumpkin Date Scones)

Guacamole with Pistachios

Blueberry Refrigerator Pie

Sweet Pickled Cherry Tomatoes

Nutty Olive Oil Granola

Seared Wild Salmon with Spicy Brown Butter Corn and Cucumbers

Red Currant and Lime Sorbet

A parfait with granola and a metal spoon beside it.

Black Raspberry, Walnut, and Honey Rosewater Yogurt Parfaits

Roasted Strawberry Agua Fresca with Basil

Mini Cheese Pies with Roasted Plum Jam (Gluten-Free)

Grilled Endive Caprese Salad

One Simple Change: Eat a Variety of Foods (Plus Quinoa with Sauteed Grapes, Avocado, and Brie)

Walnut Bread and King Arthur Flour Giveaway

Salted Chocolate Tart and Reflections on 3 Years of Blogging

Rhubarb-Lemon Balm Margarita and Sayulita Part 2

Violet jelly spread on a biscuit with a spoon in front and a jar of violet jelly in the background.

Wild Violet Jelly

Embrace the charm of spring with this Violet Jelly recipe, turning foraged wildflowers into a magenta-hued, subtly floral delight. Perfect for brightening your spring breakfast table.