Recipes

For 15 years, my husband Marty and I ran wildlife viewing and gourmet dinner cruises—where every meal was more than just food. (Think breaching whales and frolicking sea otters!) It was our way of saying, “I love you.”

Cooking has always been one of my love languages. Every dish I served came with a helping of care, comfort, and connection.

In 2016, after Marty suffered a mini-stroke, we made a big shift to a whole-food, plant-based (WFPB) diet. We’re not 100 percent strict, but we’ve pretty much cut out dairy, meat, eggs, and processed oils—including olive oil.

I’ll be honest—it took a few years to relearn how to shop and cook. But now it feels like smooth sailing in the kitchen.

Whether you’re WFPB or just curious, I think you’ll enjoy these recipes. From healthy teas to soothe a sore throat to rhubarb desserts to delight your family, they’ve been tested, tasted, and shared with love—from my heart to yours.

Here is a link to: Marion's Recipe Archives

Marion Owen

If you’ve ever felt frustrated with gardening—I’ve been there. When I started over 40 years ago, I was full of self-doubt. But with time (and plenty of compost), I found my way. I even co-authored the New York Times bestseller Chicken Soup for the Gardener’s Soul—and now I help gardeners around the world grow with more confidence. Whether you’re just starting out or starting over, I’m here to help. Every gardener has a dream. And since you’re here, I believe you have one, too. Welcome.

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Each week, I send out The UpBeet Gardener newsletter—a relaxed, down-to-earth note filled with helpful tips, stories, recipes, videos, interviews, and bits of inspiration.

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