e-Eatery

Blueberry & Walnut Salad

2011-06-28T12:53:00.000-07:00

I need to figure a way to get this photo off of my smart phone, but that can wait for now. This salad is so satisfying that I had to trow it up here. It covers all the main food groups and leaves you satisfied and delighted. I have all the these ingredients in bulk in my work refrigerator and literally grab a plate and fork and eat until my heart is content. I love that about a good diet. You can eat like a fat kid and never worry about counting calories etc. Enjoy lunch!

Keep on hand:
Greens (of your choosing)
Carton of fresh Blueberries
Bag of Raw Walnuts
Organic Apple Cider Vinegar
Cold Pressed Walnut Oil
Black Pepper

Grab a ludicrous amount of greens, top with as much fruit and nuts as your plate can manage, drizzle with oil and vinegar, sprinkle with some pepper to taste. Scarf and repeat until full. Then take a fat kid nap. Best lunch ever!

Grilled Pineapple

2011-04-03T23:00:00.001-07:00

I will get some pictures up here as soon as I can, but the Fam ate them all before I got any shots! I am not really sure why I thought this would be a good idea, but it turned out to be fantastic! I create dishes mainly on wanting to combine different wholesome, compassionate foods to make delectable and satisfying dishes. I use my sniffer to start off my experiments and combine things based off of all the senses. However, I didn't use any of those things on this dish... I would like to claim genius for lack of any other approachable terms. Oh NO! But try this and you will say OH YES... if you say anything at all. My family all groaned in a borderline inappropriate manner. GOAAAAAAALLLLL!

You will need:
Demerara sugar (natural brown sugar)**
Ground Cinnamon
1 frash pineapple

Cut the top and bottom from the pineapple and cut lengthwise down the middle and core out the tough center strip. Leave the pineapple on the rind and slice into 3/4" slabs. mix the sugar and cinnamon on a plate and press each side of the pineapple into the mixture. Either put it on your grill or use your griddle but wither way get those sexy grill lines on there and that fantastic 'caramelization'! Heating the fresh pineapple really brings out the 'apple' in there and combining that with the cinnamon and sugar and the the exotic flavor unique to pineapple is so delicious.
**I use Demerara sugar because it is less refined and I enjoy the flavor, but any sugar will work OR you could leave the sugar out and go with just the cinnamon and get a more earthy flavor and less calories. 6= half a dozen....

Blueberry & Banana Bars

2011-02-01T17:44:00.000-08:00

It is cold, and I have fresh blueberries and lots of oats. That was all the inspiration I needed to make up this recipe. I was not too sure on the amounts of ingredients but this worked out perfectly, I am so proud of myself that I actually wrote it all down! These can be eaten next to vanilla 'ice cream' as dessert or as a breakfast. Hearty, hot and creamy and really really good for you. Lets bake!

You will need:

Filling~
~1/2 pint fresh blueberries
~1 large banana, cut into chunks
~1/4 cup agave syrup
~splash of vanilla
~3 Tbl corn starch
~2 Tbl soy milk, or other milk sub.
~1/3 cup pineapple juice concentrate

Dough:
~1 1/2 cup steel cut oats, quick cook
~1 1/2 cup oats, quick cook
~1 1/2 tsp baking powder
~1/2 cinnamon
~1 cup chunky applesauce
~6 Tbl Agave
~6 Tbl soy milk or water
~1 tsp vanilla extract
~2 Tbl cornstarch or tapioca flour
~scant 1/2 cup whole wheat flour
~3 Tbl flax seeds (opt)

Preheat the oven to 375d. Start with the filling and in a little sauce pan pour in the berries, agave, and juice. Bring to a medium heat. Our goal is to get the liquids heated and mixed and to keep the berries whole. So stirring gently, add in on Tbl. cornstarch at a time and keep stirring until all three are in. It will thicken quickly so do NOT let it burn and remove form heat immediately after it thickens. Now is the time to add in the vanilla, soy milk and bananas and stir until mixed, again keeping it gentle for the berries. Set aside.

For the other, grab an 8x8' baking dish and grease... I use Crisco. In a bowl, dump in all your ingredients and mix thoroughly. Spoon out half and spread out evenly in the baking dish. Pour over the filling and scrape out as much of the 'gel' as you can. Then spoon over the last half of the filling. Bake for 25 minutes. Will be brown and a little crunchy on top. Let cool for ten minutes or more so it will hold it's shape and not burn your little mouth! Enjoy!

A Simple Stir Fry

2011-02-01T17:08:00.000-08:00

As with most dishes on this blog, you can use whatever veggies you have in your fridge. I happen to have on hand (in this stupid Missouri blizzard) a bunch of Chinese veggies and a random hunk of extra firm tofu I needed to use up. Easy dinner answer; stir-fry.

To make this version, you will need:
~1/2 cup green cabbage, bite size
~large stalk of celery, coarsely chopped
~1/4 small white onion, bite size
~1/4 cup water chestnuts
~small hand full, cashews

~grape seed oil
~soy sauce
~1 hot chili
~ground mustard

~random hunk, extra firm tofu, thick slabs

Heat up the oil on medium/high and add veggies, and let sautee. Add soy sauce and seasonings to taste, and add in nuts. Take your slices of tofu and scrape aside the veggies, throw on a tofu slab, cover with veggies and repeat until all the tofu is on the bottom and covered with veggies. Let sear until browned and flip. Remove from heat and EAT!

Spaghetti Squash Crostini- you heard me.

2011-01-31T20:00:00.000-08:00

This idea came to me out of desperation and curiosity. I was invited to a work potluck and we all were asked to chose a dish from another country and bring it. I failed. HAHA. I mean the dish was great, but I have no idea as to where it would 'originate' from, especially because I made it up! Oh well; I was able to scribble something down on the dish's i.d. card and didn't really answer any questions. Thank goodness!

For this, I started out with some bread I made a long time ago, but froze the dough. So all I had to do was let it raise and bake it. Then I sliced it and drizzled it with olive oil and toasted it in the oven. Easy. Standard.

For the topping you will need:

~Black beans
~Roasted red peppers
~s/p
~Roasted onion, equal amount as peppers (find recipe for roasted onions in later post)
( keep separate )

~Spaghetti Squash, cooked and pulled
~Apple cider vinegar
~Italian parsley, fresh
~s/p
~smoked paprika
~Freshly chopped garlic cloves
~Roasted squash seeds, recipe to follow post

As mentioned, I used bread I had made already. This was a much lamer decision than it sounds, I was lazy and didn't feel like driving to the store and really needed the extra space in my freezer! Don't hold it against me! But as those were toasting I prepared the squash and bean paste. So easy.

Beans:
Drain and rinse your beans, put in your peppers and onions and all the other ingredients and smash into a paste... Right? I used my food processor, again, I'm lazy. Once you have it in a 'mushed up' state, set it aside.

Squash:
So the squash is easy to cook. Cut in two, scrape out the seeds and lose fibers and KEEP. Place the squash halves, cut side down, into a glass baking dish. Splash about 1/4' water in the bottom and bake at 400d for a long time... until a knife can go through easily. The best part is that if you under cook it, you can always put it back and cook it some more! When you pull it out you should be able to take a fork and easily scrape away the squash insides. If you are working at it, bake it some more! Pull off as much of the 'spaghetti' as you can and set aside. Let this cool before you add any seasoning.

Once the 'squashetti' is cool, you can start adding in the seasoning. Throw in the vinegar, s/p, paprika and garlic, mix well. Roughly chop the parsley and mix it in as well. And, as with all my cooking, dress this to taste. You are going to be eating it so make sure you are going to like it!

Toasted Seeds:
If you roasted the onions already, hopefully you didn't do dishes yet. The pan would be perfect for roasting your squash seeds. This part gets messy, but is very worth while! Get your hands dirty and start going though the insides of the squash, separating the seeds form the slimy, fibrous innards. You can chuck the slime and rinse the seeds and pat dry with a paper towel. Then toss them onto the pan you roasted the onions on. The olive oil left, flavored with roasted onions, will add so much to the seeds. I always top them with salt, pepper and smoked paprika. And if you know me, you know I always throw in some cayenne pepper for some heat. Toss them though the oil and seasonings so they are all coated and toast them in the oven at 350d until golden brown and crunchy. So good as a snack or to top these crostini!

Now time for the bread! Spread a little bean first, pile on the 'squashetti' and top with the seeds and a little dusting of cayenne. Serve as soon after assembling as possible! Delicious!

A Vegan Dinner, balanced and beautiful

2011-01-19T18:48:00.000-08:00

So, I have the salad and tabuli from the two previous posts and with that some beautiful steamed asparagus, toasted bread with sauteed onions and kalamatas on the pit and for a touch of light and sweet, a grapefruit, banana and coconut salad with agave.

The asparagus is pretty easy. Just cut into whatever size you want to serve it and steam it until slightly soft. I like it with a little crunch left, but if you like it dead, dead it. Goes well with some vegan butter and salt. ** A little trick with asparagus; the ends are a little stiff and to get rid of those take a sharp knife and tap the ends and work your way twords the middle. When the knife falls into the asparagus, you know that is where to cut the ends off. Less waste than guessing.

The fruit salad could not be easier. One large grapefruit, sectioned and halved. Two very ripe bananas, freshly shaved coconut meat and drizzle with agave to taste... If you like the tartness of the grapefruit and don't need the sweet balance, forgo the agave.... Simple!

For the toast, lay the bread on a baking sheet, drizzle whit olive oil, slat and pepper. A little rosemary if you are feeling feisty and broil with a watchful eye until desired color. I forgot the 'watchful eye' part and toasted my toast too much... Whoopsie. Slice an onion, of whatever kind, and sweat/sautee on low heat in a little olive oil until golden. Olives, however you like 'em. I also add in some banana peppers or sliced peperochinis as well. So delicious.

Great Dinner Salad

2011-01-19T18:43:00.001-08:00

This is just pretty.

I used for this salad all of the random odds and ends of stuff form my kitchen. So I have a very small amount of baby spinach, a good amount of beet greens and some baby romaine and arugula. I shredded some purple cabbage and carrots and halved some grape tomatoes. I tossed it with some balsamic vinaigrette and topped it with freshly crushed peppercorns. So good...and SO pretty!

Quinoa Tabuli

2011-01-19T18:16:00.000-08:00

I have eaten tabuli my whole life. Usually we would make it with bulgar wheat, but I didn't have enough so I used quinoa as well. It worked out beautifully! Here is a great way to get your whole grain for the day! Not only is this dish versatile, healthy and vegan, it is easy to make and gets better in your refrigerator... make it on the weekend and eat throughout the week!

You will need:
~2 cups quinoa
~ 1 cup bulgar wheat

~fresh cilantro and mint
~1 large lemon
~1 small white onion
~6+ cherry tomatoes
~high quality, extra virgin olive oil
~sea salt/ freshly cracked pepper

First you want to bring to boil your quinoa and bulgar wheat in enough water to cover it by two inches. Keep your eye on this so it doesn't boil over and you can add water if necessary. Cooking these two is very similar to rice; it cooks for a bit and absorbs the liquid when finished. Transfer from the pot into a bowl and stick in the fridge and let cool while you prep the rest.
**One trick for those who are not very confident in cooking these types of grains yet... you can always use the directions on the package and combine the two grains after they have cooked or just use one or the other. The dish will be delicious any way you choose to do it!
While the grain is cooking/ cooling you can be chopping your veggies! I, unfortunately, do NOT like the flavor of raw tomatoes, LAME-O. So, to cheat, I sliced the little guys so thinly that I couldn't focus my taste buds too firmly on them and I was able to choke them down. However, for all you normal people, I would only cut them in half so the flavor is not lost and really adds to the dish. So, half your tomatoes and put in your serving bowl. Finley chop the onion, you can use shallots as well. Then move to the herbs. With these you want to tear them as small as you can and then at the very end chop them until they are pretty fine. The point of tearing is to keep them from going brown like they would if you had used the knife blade. Put all of these and the onion in with the tomatoes and drizzle a good bit of olive oil on top, about a 1.5 Tbls. Sprinkle with the sea salt and crush some pepper and then juice the lemon over and mix it up! When the grain is cool, pour into the serving bowl with all the other ingredients and toss it all. Take a spoon full and add more oil, lemon juice, s/p to taste. Not traditional, but my favorite, I always add in a clove or two of garlic... I think garlic improves EVERYTHING!
Cover and chill for at least two hours or over night and serve chilled with whole wheat or corn tortillas or stuff some warm pita and enjoy!

Random Pop Corn Variation

2010-11-27T14:42:00.000-08:00

This is great. I accidentally purchased olive oil infused with hot chilies. This was a pleasant surprise when I drizzled it per usual on my pop corn. Just a few days ago I did something crazy.
I put my spicy olive oil, nutritional yeast, sea salt lemon pepper all on my freshly popped corn... Holy cow. It was so delicious. After posting this I am up the stairs to make some more, no joke. You can try anything on your pop corn. And any variation of this you want. I like getting the really good quality olive oil to drizzle on things I am not going to cook or have already cooked. I hope you try it and enjoy it as much as I do!

Marinated Mushroom Pastry

2010-11-27T07:32:00.000-08:00

I am really trying to enjoy mushrooms. I try very hard, yet have not required the taste for them. However, my family loves them and I enjoy cooking with them. For this fast and easy dinner, I cubed four large Portobellos and marinated them. I was not at all sure how they were going to turn out, and I certainly was not going to taste test (I know, that is beyond sad)! BUT! My family loved it and cannot wait until I make it again and/or post the directions! So, here they are kids!

You will need:
~Four large Portobello mushrooms, cubed into 1x1" pieces
~Three TBL Balsamic Vinegar
~1.5 TBL Olive Oil
~Three Cloves Garlic, crushed
~2 tsp coarse, sea salt

~Two puff pastries, thawed
~Asiago Cheese, shredded (opt)

Take each mushroom and wipe clean with a dry paper towel or a dry cloth of any kind. Just make sure you get all the dirt off, but do not rinse! Mushrooms get really slimy and start to absorb everything under heavy moisture. We want them to do that, but with the vinegar, not muddy water! I use the whole mushroom, including the stem. It smells the same, so I assume it tastes at least similar, with maybe a texture difference.
Place in a bowl and pour over the vinegar and olive oil and then add the garlic and salt. Mix thoroughly. Let this sit for an hour or two, in the fridge if you have room and stir a couple of times every now and then to mix it up. This is the time to set out your pastry if you are like me and use frozen ones. If you haven't looked into making your own puff pastry, you should! Then head to your local market and buy some frozen, pre-made p.p.
After letting the mushroom marinate, put half of them on one side of the pastry leaving about 1 inch to 1.5 inches for you to grab onto and roll it up. The pastry is actually very durable and can take you pulling it over the mushrooms and stretching it to the other side. Leave the seam at the bottom, against the cookie sheet. Any little buys trying to escape from the end, squish back in and pinch the ends together. Brush the top with olive oil and make a few slices in the top and then sprinkle with your cheese, asiago is the one my family liked, and if it were me eating I would have used a vegan mozzarella! Bake at 350d until golden brown... I think it was about 30 to 35 minutes... Keep both eyes on it after 20 minutes or so.

Enchiladas, Another Spin!

2010-11-18T15:17:00.000-08:00

Too bad for all you lookers, I ate these buggers before I made it to my camera! Imagine then, if you will, the best looking enchiladas you can and add some love on top and you have it!

I cannot tell you the depth of my pepperoncini addiction. I eat these every day. And when it came to putting the entire contents of my fridge into these enchiladas, I did not spare them my peppers. You will like.

Grab from the Kitchen:
~ Tortillas, flour and flexible
~Cheese, mozzarella and cheddar, vegan or not
~Black Beans
~Green Peppers
~White Onion
~Pepperoncinis
~Kalamata Olives
~Favorite Enchilada Sauce, I like to make mine
~..... I think that was it...

So. Pile everything in the middle of your tortillas, place your mozzarella on top of the pile, drizzle a little sauce in there, roll it up and place it in your baking dish. Drizzle the rest of the sauce on top, put the cheddar on and bake in the oven for about 25 to 30 minutes at 350d. I always like to get the cheese just browning before I pull it out. I guarantee you will love the combination here and the veggies, being fresh but hot add a great flavor to the enchiladas that is usually missed when the veggies are sauteed first. Oh baby. Yum.

Farfalle Salad

2010-11-18T15:01:00.000-08:00

I love Farfalle. I know I am a child for saying that, but for farfalle, I will do anything. These great flavors came to me because of their colors and the idea that I can put anything into a pasta salad. Sorry for the poor photo, the light in my house is not that great after dark and I didn't have time to set up lighting. I guess to get the full affect, you will have to make it yourselves!

You will need:

~Farfalle, cooked, rinsed in cold water and set aside
~Asparagus, steamed, chopped, set aside
~Grape or Cherry Tomatoes, cut in halves
~Red Bell Peppers, chopped
~Small White Onion, finely chopped

~Balsamic vinegar, get a good one!
~Extra Virgin Olive Oil, again, a good one!
~Sea Salt
~Fresh Basil and Italian Parsley

There is no trick to how you do this, honestly. I like to keep the farfalle warm as well as the asparagus and then put the oil, herbs and onion in. This will allow for the flavors to marry each other while the dish cools. As they are getting hitched, prepare your other veggies and toss them in. Add the Balsamic and then salt and toss one last time. Cover and cool. It is extra tasty if you let it settle into the married life for a few hours in the fridge before eating!

This is somewhat of an uninspiring post with a very uninspiring picture, but I urge you to try this recipe! It is so yummy!

Stuffed Dates~ Oh yeah....

2010-11-18T14:19:00.001-08:00

My mom made these when I was a kid and I am sad to say that I didn't partake in them too often because I thought dates were weird and looked like... ummm, gross. In these last several years, I have found myself craving all these dishes that we had prepared for us as kids, even those I did not like. It is weird how that happens.

My mother's birthday was near the beginning of the month and as a surprise, I made a Mediterranean style dinner for her and the dates were included. Making them with my grandmother, her mother, was a real treat. She told me that the recipe came from a roomie from her college days and that her mother would always send these in a shoe box for them to enjoy. It is so neat how all of these recipes travel through different people and changing times. I am now making that faster by putting this great recipe on the internet for all to see. I hope it will start a chain reaction that will bring people closer and generate feelings of family, tradition and home.

You will need:

~Dates, pit them yourself for the tastiest ones!
~Peanut butter
~Powdered sugar or superfine sugar of any kind

Simplest recipe ever. Put your dates, fill in the cavity with peanut butter and roll the whole thing around in a bow of the sugar. Eat.

I like mixing in cinnamon or cloves or other spices with the peanut butter. Pick and choose your favorite spice combo and stick with it. These are a great treat to gift because they do not spoil easily nor lose their shape or what not. They look rustic and homemade while keeping an elegant feeling coming from their origin. A plus is that they are pretty healthy too! Enjoy!

Let's Play Catch Up!

2010-11-02T13:37:00.000-07:00

Hello everyone!
It has been a while but I have been doing a lot of cooking during my internet absence!
I have some great new recipes to add and some others that I am perfecting and a whole lot of photography to go through! During this season there are several great reasons I call it my favorite.

Firstly, all of the summer veggies are going on sale at the farmer's market and I have eaten all of the fresh recipes I can handle so it is time to do some canning! Pickling, preserving, baking to freeze, stock making, etc.

Secondly, this season makes me want to do nothing but build a ridiculous and unnecessarily large fire and bake.

Thirdly, I love oranges and here they come!

I am going to touch pretty heavily on all of these and have some, if I dare say so, spectacular recipes to go with.

I have missed you guys! So here we go with what I have been doing!

PS The flowers here are called Nasturtiums. They are not only hearty, beautiful and easily grown, they are also really delicious! They have a nice peppery flavor and are slightly spicy too!

Keeping up with some of my favorite people~

2010-08-19T12:52:00.001-07:00

Dr. T. Colin Campbell, the author of The China Study, has a great website called the T. Colin Campbell Foundation full of a lot of great information. Another of my favorite websites, VegSource, had a great article by Dr. Campbell about diet. Thought you may want to check it out!

Oh Man, She has Soy Milk!

2010-08-19T12:42:00.000-07:00

I found a new brand of soy milk in my local grocery yesterday. I picked some up and I can tell you it is the best I have ever tasted! It costs the same as the others, I think even cheaper, but it was DELICIOUS!

It is from 8th Continent. Please don't laugh at me if you have heard of it. I am stuck in Bumpkin Town and this is new here! So don't rain on my parade! Here is a link to their website, I highly recommend it!

My Vegan BB-Q

2010-08-08T09:23:00.000-07:00

I cook a lot. Der. Most of the time I cook for my family and close friends and we all LOVE to BB-Q. This time my family and I were at our house at the Lake of the Ozarks and we had one such meal. Check out some pictures, recipes to follow!

Black Bean Salsa

2010-08-08T08:51:00.000-07:00

I love the flavors in this salsa. It seems everyone has. I have made it on several occasions now, to test it out, and it has disappeared really fast every time! If you like cilantro, this is a great recipe for you!

You will need:
~16 oz , cooked black beans, rinsed and drained
~8 oz, corn
~2/3 large, white onion, finely chopped
~1 cup coarsely chopped, fresh cilantro
~2 limes
~olive oil
~dried, ground, Chipolte seasoning
~large grained, sea salt
~red pepper flakes

Mix beans and corn in a bowl as soon as you rinse them in COLD water. Mix in onions and cilantro. Drizzle some olive oil over until lightly coated and then add seasoning to taste.

Before cutting into the limes, roll them on the counter with your palm with some pressure. This helps break up the capilaries inside and allows for more juice to be squeezed. Cut each lime in half through the center and grab a fork. Stick the tines into the meaty part of the lime and squeeze the outsde around the fork. A lot of juice will come out especially if you twist the lime around the fork. It is preferable for bits of lime to go into the salsa, but watch for seeds and bits of rind. I love lime, so I use all four halves, but sometimes the dish tastes fine with three, so keep tasting as you go along! Don' follow a recipe, you're the one who is going to be eating it!!! Enjoy with corn chips, pita chips, tortillas, fingers, forks, spoons, etc. Serve chilled, or let marinate over night for GREAT flavor!

My Sister's Birthday Feast!

2010-08-04T21:18:00.001-07:00

The Recipes in this meal are the last three posts:

Roasted Potatoes and Vidalias with Garlic

Summer Vegetable Pastry

Apple Cider Vinegar Pasta Salad

Check out the individual recipes and let me know how you like them!

Soon I will be making a Tofu Quiche, Heath Oatmeal Cookies and my very fist Blueberry Pie! Check back soon!

Roasted Potaoes and Vidalia Onions with Garlic and Olive Oil

2010-08-04T20:54:00.000-07:00

Is there anything better than roasted potatoes? YES, roasted potatoes with onions and garlic! This was the perfect side for my sister's birthday feast! Not only do they make my whole family happy they are a great source of vitamin C and flavor! These particular potatoes, my mother and I planted a few months ago and we are really happy with how they have turned out! So delicious.

You will need:
~ Potatoes, washed, cubed and partially steamed
~ Vidalia Onions, washed, peeled, large cubes
~ Fresh garlic cloves
~ s/p
~ Cumin
~ Olive Oil

Preheat the oven to 425d. and prepare the potatoes. Steam them so they are still a little hard, but steamed. Place on a baking sheet with edges and drizzle with oil, salt and cumin. I like to add a little chipotle seasoning, but I love the heat! Mix with fingers.
The onions will not take nearly as long so I use a different baking sheet for them. On the onions, I use the same technique by placing the onions on the sheet first then drizzling with oil and sprinkling salt and pepper. Then mixing with fingers carefully so as not to throw onions, the slippery suckers, out of the edges. I usually clear off a corer and place my garlic cloves after I peel and rinse them. I rub them in the oil, but don't add anything extra. They are a good marker for the onions as well. When they are nice and 'roasted' looking, the onions are done too!
The potatoes are done when a knife slides through them easily and they are browned. Pull them out every now and then to mix around and let other sides brown.

Pull the onions and garlic out. Place the onions in the serving bowl and grab a wide knife and the garlic. Put the cloves on a cutting board and 'smear' the garlic and chop them to make a garlic paste. When the potatoes are finished, mix with the onions and then mix in the garlic paste. SO GOOD!

The garlic paste process:

Summer Vegetable Pastry... thing

2010-08-04T20:06:00.000-07:00

I have no idea where this came from, I just thought it would taste good. My family surprisingly agreed, which come to think, is really lucky on my part. I used it as the main dish of my sister's birthday dinner tonight... Without trying it first... Wheeeew!
I did, however, use everything but the pastry from my mother's garden! All legitimately organic and deliciously pesticide and growing agent free!

You will need:
~ 2 puffed pastry sheets, thawed
~ 2 cups Ricotta cheese
~ Olive oil handy
Produce:
~ 1 small Summer squash, quartered and sliced
~ 1 medium zucchini, quartered and sliced
~ 7 Roma tomatoes, large cubes ( it doesn't really matter what type of tomatoes you use, I just had four million Romas, so I used them )
~ 1/3 cup fresh, chopped spinach
~ 3/4 cup finely chopped white onions
~3/4 cup thickly sliced white onions
~ 1 Tbl. (healthy Tbl., usually turns out to be 2 Tbls. for my taste),minced garlic
Seasoning:
~ Sage
~ s/p
~ Oregano, must be fresh
~ (opt) red pepper flakes to taste

In this recipe I used a glass cooking dish and without greasing the bottom, just stretched one sheet of pastry to fit and set aside. In my nicely seasoned, iron skillet, I sauteed on low heat in some olive oil, the onions, summer squash and zukes. I added a little salt and pepper and let them get soft.

While they are sitting in the skillet on low heat, doing their thing, cube your tomatoes and put on top of the pastry in the dish. Don't worry about the liquid, it is needed to cook the insides. Now preheat your oven to 375 d. and put the top shelf almost to the top. You want room for the dish and a few inches in between the burner and the top of the dish.

When the veggies in the skillet are soft and starting to brown, pour onto the tomatoes and get as much of the oil in as you can, this has a lot of flavor!

In a separate bowl place the ricotta. To this add the chopped onions, garlic, s/p, sage and red pepper flakes. Mix up and set aside.

Add the spinach on top of the veggies and then tear into pieces the fresh oregano and add on top of that. Then carefully add the seasoned ricotta. This can be tricky because of the spinach not being very stable, but you can do it!

Over that, stretch the other puff pastry. Almost tuck in the sides and get it as close to the glass as possible. Grab some olive oil in a little bowl and add some salt, pepper and garlic and brush on the top of the pastry. Place on top shelf in oven and pull out when the crust on top is nice and brown and puffed!

Serve warm and goes really well with a light salad!
*** For all you vegans, I found a really great vegan ricotta and it worked nicely!

Easy Apple Cider Vinegar Pasta Salad

2010-08-04T19:47:00.000-07:00

Pasta salad is one of the best things to have in the summer! It is easy to make and you can put whatever you want in it! It was my sisters birthday today so it was the perfect time to make it! My favorite way to flavor this one is with apple cider vinegar. It gives it the vinegar-y flavor with a nice, crisp sweetness that you cannot find anywhere else!

You will need (for the version showcased):
~4 cups cooked pasta, I use whole wheat spirals
~1 cup Carrots, chopped
~3/4 cup Celery, Chopped with greens
~1 cup white onion,finely chopped
~3/4 cup green olives
Dressing:
~Extra Version Olive Oil
~Apple Cider Vinegar
(both to taste)
Seasoning (all fresh if possible):
~Crushed black pepper
~Dill
~Parsley
~Oregano
~Minced Garlic

First cook the pasta and when draining it, rinse with cool water. This will keep the pasta from sticking together as badly and will speed up the mixing process. Set aside the pasta.
In the serving bowl, add the veggies and place the pasta on top. Drizzle oil over until you can coat everything, but not enough to pool in the bottom. If you accidentally add too much do not add other ingredients until you drain the extra off. It is not a lost cause when you can drain off the access oil and not lose any seasoning! Then add the Vinegar. Add a similar amount to the olive oil and taste. Keep adding until it suits you. Once you found the right ratio, add the seasonings and toss. This way the herbs stick and not trickle to the bottom. Keep tasting it and make it just right for you. I love adding red pepper flakes, but my family is not as.... adaptable... there is a good word!

Chill covered for an hour if possible and serve!

Look at this Cool Site!

2010-08-03T10:58:00.000-07:00

I found this on a fellow blogger's wall, and thought that you all might like to see it. The site is all about wise living choices and how to go about living in a natural way! I think you all will really enjoy it!

Let me know what you think or if you have found other sites similar!

My Beautiful Fruit Bowl

2010-07-15T13:55:00.000-07:00

There is no talent in 'making' this dish, but it was too pretty to not photograph and it was too good to not share! I keep stressing the importance of eating fresh fruits and veggies and to completely fill yourself up on them, not leaving room for all the crap that is thrown our way all day, everyday!

I have in there really juicy cherries, tart blueberries and my cheat, prunes (dried plums). MMMMMMMMMmmmmmmmmmmmm.

Simple Lunch Salad

2010-07-15T13:40:00.000-07:00

I love fresh veggies! I also love salad for breakfast, lunch and dinner. This I made for lunch today and it totally hit the spot. Now the trick is, I am the only vegan on the planet who doesn't like the taste of raw tomato... Weird, I know. I keep trying them and I keep not liking them, but I am assured I will get there some day. Putting that aside, I try to put tomato in whenever I can, in this case, fresh salsa! Yeah, I put salsa on my salad. Sure did.

You will need:

~Spinach
~Carrots
~Favorite onion
~Fresh Cilantro
~Favorite fresh salsa
~Lime juice
~Apple Cider Vinegar
~Olive oil

Cut all that stuff up and throw it in a bowl. Put the salsa then the cilantro and then the lime juice, vinegar and oil. A little pepper on top is delicious. I also like to have a really spicy salsa to put on top. It makes for a neat combination for the taste buds!

Today I topped it off with a nice bowl of fresh fruit! Cherries, blueberries and some dried plums! The plums have a little too much sugar for my liking, but I don't eat them very often so what the hay!

A Welcome Bend in my Creek

2010-07-11T22:11:00.000-07:00

~Through my love (*let's use the term 'love' so I don't have to admit it is a slightly scary obsession,) of food, cooking and learning about natural ways to care for myself and my loved ones, I have found a new passion. What is interesting is I have always loved the ideas I have recently given light to. I was always raised to believe in working for that which you have and leaving out as much unnecessary elements as possible. As a child I thought this was a good thing and loved watching my parents live this way and in turn my life was that way, but now that I am all grown up I realize there is SO much more than what I have been doing and I am going to change that. This blog is not only going to be about my weird food experiments and random philosophies, but a journey I am going on to hopefully reach a completely sustainable life. I want to bring as much of 'me' into this as possible so that the journey is not just the end product.
So, what is this journey about? After such a vague starting paragraph I will fill you in. I have always had a love for gardening. Starting as a child, my family planted a garden larger than my house every year and it grew slightly every year. We planted way too much of everything. Well sort of. We grew way more than we could eat so we could pass out a lot to friends and extended family and be selfish little 'veggies' and preserve the rest. We had wonderful, homegrown and organic foods to eat in the dead of winter and I think to this day I do not know the extent of my luck for that. But the last thing I want to do it get out of the habit so my kids (which I have none so far but when I do...,) can enjoy the same benefits!
To present my newly energized self I am starting a whole new system of life. I invite you! My wonderful mother has been an early childhood educator for all of her professional life and has recently come to a twist in her creek. Due to funding cuts in our great state she has not had the work she is used to. This was a huge point of stress for my whole family unit. My father is also a teacher and so as he likes to put it they are living in 'respectable poverty'. We use this term lightly to make fun of the system. They don't go hungry and have provided my two siblings and I with an amazing child/adulthood. BUT, there was never much wiggle room if you know what I mean. My mother, always thinking and calculating her next move, has brought up the idea of making her own soap, shampoo and conditioners. This is something my family as a whole has dreamed about for many years and I think my dad has actually done it before back in his hippie days. Well, when she told me that I couldn't believe my luck! She is in the position where she can dedicate herself to this project and wants it to make half a living! What luck! I have a business partner to enhance my increasing sustainability! AND IT IS MY MOM! How cool?
I have thrown in the idea of making toothpaste and a few other things. I have really focused on how food affects the body and where we should get what we need. In doing this I have realized that not everything we take into our bodies comes from our food. I have learned to taste artificial sweeteners and stay away from them, but I noticed I would get the same nasty flavor when I brushed my teeth... No. Please World, tell me they are not putting artificial sweetener in toothpaste! Well bully for me. Not only is it chalk full of sweeteners it also has all sorts of dyes and chemicals and other trashy elements. At that point I started checking everything. Mouth washes, floss, chap sticks, laundry detergents, cleaners, clothing dyes, everything. It was exhausting and disgusting. What can I do?
I found this wonderful product line called Tom's Naturals ( http://www.tomsofmaine.com ). They get it. I am no longer putting trash in my mouth every time I brush but there are sill so many things we need to be careful of. It also made me realize how much we can make at home. This give several advantages; we know exactly what is going into our products, we learn more about what we use and are more conscious of our consumption and in many cases we can save money by making our own things from bulk supplies!
Basically, I am going to start including my experiences and experiments, good or bad, successful or unsuccessful, right here. I want to hear your opinions, critiques and reactions.~

My mom and I are researching business licenses and all that as well as coming up with soap ideas and names for our products. Wish us luck!

Peace and love!

Grilled Veggies

2010-07-07T23:28:00.000-07:00

Everyone likes grilled veggies. They go so well with everything and you can use them in so many different ways. I like to use the left overs cold and on a sandwich with spinach, mustard and vegan mayo... That is another post. For now; the grilled veggies. This was a side I used for a hearty meal I made.

You will need:
~ several multi-colored peppers
~ 3 long carrots, washed but not peeled ( B12!!! explanation in soup recipe below )
~2 large white onions
~2 summer squash and/or zucchinis
~ olive oil, herbed if you wish
~ favorite vegetable seasoning*
~s/p

Heat a griddle on the oven top or use your bar b que grill. Slice the peppers in large long slices about 1.5 inches wide, slice the onions in thick discs and leave intact, slice the squash and/or zucchinis in angled discs and slice the carrots down the middle, sometimes you can get three slices out of one (3/4 inch thick). The carrots you may want to steam just a bit, depending on how thick they are. Pour some oil in a shallow plate and dip the veggies in it on each side and place on the griddle or grill. Flip each once they have gotten the charred lines on each side and place on a plate in the low heating oven (150d). Once you have all the veggies done place on a decorative plate or bowl and generously sprinkle with your seasoning. In the photograph I used my made up chipotle seasoning, but I have also used a great table style Italian Seasoning. I have found that with some seasonings it is easier to add it to the oil before you dip them. Play around with your own. Adding some fresh herbs after grilling adds to the aesthetics and adds tremendous flavor! Find the herb that shows up most in your meal and use it... It will really marry the flavors of each dish.

Sweet Potato Vegetable Soup

2010-07-07T22:24:00.000-07:00

It is very important to have a kitchen helper when available. So I went to my sister's house and got two! My sister Alleta and Beau, my very cute, special kitchen helper...

So this soup is great because everything came out of our garden! That is a very important thing for everyone. Vitamin B12 is not hard to get when you know where to look. In animal protein the B12 is already synthesized and is rendered almost useless to other animals. We need the un-synthesized B12 so our own body can work it. Only through that process do we benefit form it. Anyway, the B12 everyone needs comes from soil. (Cows eat grass/soil and get B12 hence the misconception we benefit from them with B12.)
Not only are the veggies blessed with delicious traces of dirt(!), they are really really pretty!

You will need:
~1 Large Sweet Potato~1 Large Red Onion~4 large stalks of celery with greens
~2cups uncooked quinoa
~Tomato base*
~2 Bay leaves
~s/p to taste
*My family, every year, grows an abundance of garden goods so can. We make a concoction my Gram dubbed 'goop-it' that consists of tomatoes and anything else we have left over. We blanch the tomatoes and peel them and then add the rest of the chopped veggies and herbs. We put them in Mason jars and pressure cook them until sealed. We use these jars of 'goop-it' throughout the year as soup bases. It comes out with the consistency of a soupy salsa. Alleta and I used one that was made with just tomato and basil leaves.
To start, if you have an iron skillet, USE it! Cooking in iron not only gives amazing flavor, even heat and flexibility to the dish, the mineral is actually leached into the food giving us 'veggies' much needed supplements! Start by cubing the potato and chopping the onion and celery into 'healthy' sized chunks. Use a hot skillet with a dash of olive oil and start sauteing the potato. Add a dash of water after the potatoes start to steam a little. This may initiate some splatter so watch out, but it is important to allow the potatoes to get soft. Add the onion as soon as the potato starts to brown.
In a sauce pan add 1 quart of your tomato base. If you don't have 'goop-it' ( yeah right ), you can sub a few seasoned cans of stewed/ herbed tomatoes. Put over low heat and add the bay leaves. Let that simmer and check the potatoes. If they are softer but still put up a little resistance to a knife, add the onions and saute them until soft. Add the celery and greens to the sauce pan. Stir it up. Once the potatoes and soft enough to have a knife go through it but not fall apart, add everything in the skillet into the sauce pan and simmer for a few minutes. Add the quinoa and let simmer for about ten more minutes. Add salt and pepper to taste and you are finished!

Chipotle Breakfast Scramble

2010-07-07T21:58:00.000-07:00

TOFU! This stuff is wonderful! I love it because you can adapt any flavor to it. This is again a conglomeration of the stuff in my fridge. It was a really great late morning breakfast that stuck with me so well I forgot to eat lunch... I never forget lunch...

You will need:
~1 block of extra firm tofu
~1 cup'ish' random, delicious veggies
(I used onions and green peppers)
~2 cloves freshly chopped garlic
~Chipotle seasoning
~Turmeric, s/p
~Using it carefully I added a little tiny bit of Liquid Smoke as well

Finely cube the tofu as you are sauteing the veggies in a bit of olive oil. Then the veggies have been heated all the way through add the garlic and tofu. Add the seasonings to taste (again, be careful with the liquid smoke if you have it). Mix it all up and let sit for a minute or two, until the tofu is browned. Then mix again and wait again. Keep this up until the tofu has been browned on as many sides available. I served this dish with some spicy guacamole and some really cold orange juice. I love really spicy things so the cold juice added to the bite and made a partner for the heat!

It Has Been A While!

2010-07-07T21:47:00.000-07:00

Sorry everyone for the long wait! I have had a crazy bit of life lately, but I am back at it and have a lot of 'backstock' of recipes to upload! Let me know what you think about them!

Much Love!

Fun Fact: Italian Marriage Soup has nothing to do with weddings. The name comes from the marriage of the flavors in the soup. That is actually where the term marriage of flavors comes from as well! Interesting no?

Pop Corn With B-12? YES!

2010-02-09T16:00:00.000-08:00

I have a small admission to make. I am completely and one hundred percent addicted to pop corn. Not all pop corn, but real pop corn. I grew up eating pop corn that we bought as kernels and used a Stir Crazy popper machine to make it. We would but locally grown pop corn so I was very spoiled. My parents would also put nutritional yeast on the pop corn after popping and that was the best ever! Nutritional yeast is a must eat for vegans and vegetarians. It is one of the only natural sources of B12 out there. We don't need much of this miracle vitamin, that's why mother nature has put it in so few food sources. But we do need some, and this is a really delicious way to get it. As an adult, I have altered the way I make my pop corn and keep playing. I have come up with a great one as a fluke this evening.

You will need:

~Your favorite pop corn, popped and hot
~Extra Virgin Dipping Olive Oil
~Nutritional yeast

Now there are many ways you can do this. In college, I use microwaveable pop corn. But I still used my n. yeast and olive oil. For microwaveable pop corn; pop and pour into a bowl. Drizzle with the olive oil. You don't need much but it adds so much flavor and you get all the great things in olive oil because you are not heating it. Shake the yeast over the top. I don't have a good measurement of the amount. I like a lot, my mom doesn't. It is up to you to play with, but try the yeast first before you waste the pop corn and the yeast; make sure you like it. Tap the side of the bowl to spread the yeast and the oil out and enjoy.

Now, if you are popping your own pop corn, you can always use the olive oil for the heating agent, or you can place your kernels in a brown paper bag without oil and pop them. Therefore not heating the oil and saving it to drizzle over the top along with the yeast.

I like to use the oil after I make the pop corn so I get flavored dipping olive oil. This tends to be higher quality oil and therefore has a stronger, better flavor and is a little heavier on the pocket. BUT, on accident I purchased this amazing oil yesterday and I didn't know it until I tasted a spicy flavor with my olive oil and yeast! I looked and this olive oil was infused with red peppers! Good thing I like really really spicy! Oh it was good. I also love to use garlic and herbed oils as well. All of which you can infuse at home in smaller quantities. I paid 8 bucks for 8.5 oz... A little steep for me, but I can never put a price on my health!

Enjoy some gourmet pop corn next time you invite friends or your date over for a movie!

Black Bean Nachos

2010-01-31T09:10:00.000-08:00

These are great to make for an entire meal. They are filling and fast and really healthy! I make these constantly and play around with the toppings. I intend to make them for the upcoming SuperBowl! Let me know what you think and if you have any variations that I can try!

You will need:
~14oz black beans, drained and rinsed
~1/2 lbs. ground beef, cooked and seasoned (I use a vegan substitute)
~1/2 cup diced tomatoes
~1 cup salsa verde (green chilies with white onions and seasoning)
~2 1/2 cups shredded cheese (your favorite flavor, I use a vegan substitute as well)
~Black Olives, drained
~Chipolte seasoning, store bought or homemade
~Your favorite corn chips or pita chips work really really well

Heat oven to 375d. and start preparing your ingredients. First layer the chips as deep as you want making sure they are places so the filling cant really reach t eh bottom of the pan. Then toss in the beans and spread out evenly. Next add the beef(or beef sub.) and the tomatoes. Layer the salsa on top of that and then the cheese, olives and seasoning. Bake until the cheese is melted and starting to brown. Grab a fork, you will need it.

Remember to play with your ingredients! Try different things in these. Imaging the chips as bread for a sandwich or lettuce for a salad. A blank slate waiting for you to make it spectacular! I made these on time with my sweet potato chili on top. It rocked! Sweet potato on nachos? Whew!

Spinach Stuffed Mushrooms

2010-01-25T17:47:00.001-08:00

My grandmother recently celebrated her 80th birthday and we threw a huge surprise party for her with tons of friends and of course food. One of the fastest dishes to disappear was my spinach stuffed mushrooms. They are super easy to make and I had a little left over filling which our guests enjoyed spreading on crackers and bagel chips. A fun dish to make, easy dish to make and a very flexible recipe.

You will need: (recipe will feed 10 people as appetizers)

~ White Button Mushrooms (20 of various sizes )

~ 5 garlic cloves, crushed

~2 cups fresh or frozen spinach ( but we all know how I feel about frozen when fresh is available), chopped

~1/2 cup extra virgin Olive Oil

~(opt.) 1 1/2 Parmesan freshly grated fine

~6 slices cooked bacon ( I use a vegan sub.), chopped

Preheat oven to 355d and start to gently rub down the mushrooms with a barley damp paper towel. If you rinse them, the mushrooms will become slimy and start to break down in the oven. Cleaning them whit a paper towel is just as affective but keeps them intact and less slimy. When you have rubbed them all down to clean them, pull out the stems and set aside, you will use these in the filling.

Set the mushrooms aside and get out your food processor. In a large mixing bowl gather the oil, garlic cloves, spinach, bacon and the mushroom stems. Mix and add a little salt and pepper. Place a usable amount in the processor. Not too much for the poor think to bog down but enough to really get it mixed. Process everything until you come out with a paste adding a little more oil if it is too thick. It is so important to taste the filling before you fill the mushrooms. Every one's taste is different so you may want to alter or add a little more of something...

Once you have found your filling's balance, stir in half of the Parmesan and using a little spoon or pastry bag, fill the mushrooms. Leave them a little concave to allow the rest of the parm to be sprinkled on top or if your sprinkling skills are unbeatable round them off and sprinkle away! Bake until the cheese on top is browning or until the mushrooms are browned. Once out of the oven you can even sprinkle with some extra bacon for flavor and show! Serve warm!

Stewed Apples

2010-01-23T20:29:00.000-08:00

Adults and kids alike love this dish. It can be used as a side, as a dessert, as breakfast or a topping! Easy to make as well!

You will need:

~cubed apples, 1 1/2 cup per mouth
~ cinnamon/ sugar
~*opt* fresh or canned peaches (my favorite addition)

In a sauce pan place apples and fill with water leaving 2/3 of the apples above the water. Turn on heat and let simmer until apples are soft and almost transparent. Drain off most of the water if there is a lot left and add cinnamon and sugar and peaches if you fancy them. This is a great topping for toast or oatmeal or waffles. Delicious on their own or with some warm milk or soy milk.

Delicious Oatmeal

2010-01-23T20:22:00.000-08:00

I love this. I was able to use up some leftovers and create a new way to eat oatmeal that I will not get tired of. Oatmeal is one of the best things for anyone to eat, at anytime. It stays with you throughout your day and is a nutritious way to enjoy many flavors. It is so versatile! This is a new way to enjoy an old treat.

You will need:
~ Oatmeal, amount for number of mouths
~Stewed apples ( recipe to follow )
~Tbl.Sp/serving, organic peanut butter or almond butter or any nut butter

Cook oatmeal normally and add in the apples and nut butter. Stir in really well and enjoy with a refreshingly cold drink!

Marinated Cucumber and Onion Shish Kabobs

2010-01-23T19:22:00.000-08:00

A nice light flavor to add to any picnic or lunch. And attractive too! They are easy to make and very delicious.

You will need:
~3 cucumbers
~1 large red onion
~2 cups apple cider vinegar
~4 leaves basil, coarsely chopped
~freshly chopped black pepper
~ 3 sprigs fresh oregano
~2 Tbl.Sp. Extra Virgin Olive Oil
~2 Tbl.Sp. Lemon juice

Slice the cucumber down the middle length wise, and chop into crescent chunks about 1/3 of an inch thick. Chop the onion into 1x1 inch chunks. Mix the cukes and onion into a bowel. All of the little pieces set aside. Into a blender pour the vinegar, oil, lemon juice and seasonings. Blend until mixed and add the small onion bits. Blend until smooth and pour over veggies. Let soak for three hours or chill overnight and string onto skewers. Serve chilled. I keep the marinade and use as a salad dressing, its very delicious!

Stuffed Tomatoes

2010-01-23T19:05:00.001-08:00

A great recipe for a summer lunch or dinner or snack! I make these all summer and play with the filling but the favorite is this recipe. They are served cold usually, but my mom loves to heat hers a little in the microwave.

You will need:
~8 large Roma tomatoes, sliced in half length wise and cored
~1 can black olives, chopped finely
~1 can sweet corn, chopped coarsely
~9 pepperoncinis, chopped finely
~5 leaves fresh basil, chopped finely
~s/p to taste
~1 white onion, thinly sliced into long curves
~*opt* grated Parmesan cheese

Core the tomatoes and set aside. Chop all ingredients and mix in a bowel, add salt and pepper and taste to adjust. Spoon a healthy amount into each tomato half. Garnish with onion slice and the optional Parmesan. Serve immediately or chill and serve. Apparently they are good warm as well, but barely heated.

Mediterranean Inspired Sauce for Pasta

2009-12-27T17:56:00.000-08:00

I made this up one evening, while trying to use up a few of the many jars of artichoke hearts I had accumulated. It actually turned out really well and with this dish I trained myself to like Kalamata or Greek Olives!

You will need:
Artichoke hearts, already marinated ( at home or store bought)
Kalamata Olives, pitted and diced
Boiler or pearl onions
Pimentos
Fresh Garlic, crushed
Fresh Basil, chopped
Fresh Oregano, chopped
Fresh Rosemary, plucked
s/p
Favorite Olive Oil

In the marinade, pour artichokes into skillet and heat. Add pimentos, onions, olives, s/p. Heat and let simmer. Simmer until half the liquid is left. Pour over freshly made pasta of any kind and add the olive oil, basil, garlic and oregano. I add these in last and off the heat because for this dish it is not necessary to add them before and they keep their flavor and the great benefits from the olive oil and garlic are only useful to your body when not heated to a high temperature. The heat from the sauce will be enough to help infuse the flavors but not enough to harm the benefits!

Cranberry and Orange Zest Granola

2009-12-24T12:03:00.003-08:00

This is another one of my family's favorites. It is very similar to the other granola recipes, but I mix in orange zest and cranberries.

You will need:

*in the same measurements as the Pecan and Cherry Granola
butter (or substitute)
oats
sugar
flour
pecans (finely chopped)

to that add:
2 Tbl Orange zest
2 Tbl vanilla extract
1 1/2 Cups dried cranberries

** to make it soft add the milk

Mix all and follow baking instructions for the Cherry and Pecan Granola.

Pecan Cherry Granola

2009-12-24T12:03:00.001-08:00

I love to make granola, especially around the winter time when it is cold. I also love to make my granola soft, almost like I took an oatmeal cookie and crumbled it up. Eating it like cereal with warm milk is the best on a cold morning!

You will need:
3 cups oats
1 1/2 all whole wheat flour
1 1/2 cups pecans
1 cup dried cherries
1 1/2 cups brown sugar
1/2 cup softened butter ( I use a vegan substitute )
1/2 cup honey or agave syrup
cinnamon and all spice to taste

Preheat oven for 350d. Spray down a cookie sheet or two and mix all the ingredients together in a bowl. When the ingredients are all mixed, spread out on the cookie sheets and bake. If you want softer granola for cereals, put it all on one cookie sheet with edges, if you want crunchier granola spread it out over two. Bake until you feel the top get crunchy and pull it out to mix it up and bake it some more. Because there is nothing that needs to cook all the way through you may bake it as long or as short as you want, or until it is the consistency you want. Let the granola cool on the cookie sheet completely. The honey or syrup will continue to cook the granola outside the oven and will let the crunchy chunks set, so this is important. Bag up and enjoy!

Easy Yet Sophisticated Garlic Bread

2009-12-24T12:01:00.001-08:00

Don't give your secret away. Once you have made this and served it, your diners will wonder where you had it catered from, never suspecting that it is easier than blinking an eye. A great side for salads, pastas or soups.

You will need:
Loaf of your favorite bread, sliced
Good quality olive oil
Kosher salt (large grained)
Freshly Ground Black Pepper
Freshly minced : Rosemary &
Garlic cloves
* amounts will all vary depending on you choice of bread and the number of people being served.
** depending on my guests, I like to add a little kick and put in some Cumin and Cayenne as well!

Preheat oven to 350d. Mix salt, pepper, rosemary and garlic together and set aside. On a plate large enough to fit the entire face of your largest piece of bread, pour a good amount of olive oil to cover the bottom. Lay each slice of bread in the oil until one side is completely coated and place, oil side UP, on an ungreased cookie sheet. When all of the bread has been 'oiled', sprinkle the herb mixture on generously and bake until the tops of bread are golden or crispy. Some breads won't brown, they will go from white to burned, so watch them! Serve warm.

Garlic Bread Crunchies

2009-12-24T12:00:00.002-08:00

I work in a preschool and we hate to waste money but no one could figure out how to get the kids to eat bread ends, until I threw this together for an afternoon snack!

You will need:
Bread, each slice cut into four rectangles
olive oil
s/p
garlic
parsley or basil or oregano ( or Italian seasoning)
*opt* Parmesan cheese
** keep in mind that the quantities will change depending on how many people you are serving or how much you want to make.

Preheat oven to 350d. Toss bread with oil and seasoning until the bread pieces have a light coating and bake until golden brown. Great with soups, on salads, pastas or finger foods. And you can use those bread ends and no one will know!

Pumpkin Apple Cider

2009-12-24T11:59:00.003-08:00

I served this for a Holiday Party at the preschool I work in. It was a hit with adults and children alike!

You will need:
1 gallon apple juice or cider
4 oz pumpkin (paste form)
2 cups apple sauce
Tbl Allspice
Tbl cinnamon
1 apple, sliced thinly

In a large pot, large enough for all ingredients, place the 2 cups of the juice and whisk in the spices, the pumpkin and the applesauce. Add the rest of the juice in and heat on medium to medium high, do NOT let boil. Add in apple slices with the juice and let them infuse. Serve warm and stirred ( the pumpkin will settle), with an apple slice in each glass.

Poor Man's French Toast

2009-11-17T16:34:00.000-08:00

This was my favorite as a young child and I guess when I was a young adult I didn't think much about it... It wasn't until I was making dinner at my grandmother's house and attempted to use 'garlic powder' and it came out cinnamon and sugar, did I remember. I love this toast and it is so easy and fast to make. Reminds me of my wonderful childhood.

You will need:
Bread
Butter ( I use vegan butter)
Sugar
Cinnamon
*Toaster oven or broiler setting on your oven... DO NOT USE TRADITIONAL TOASTER!

My family always had a jar or some reused spice container to mix 2 parts cinnamon and 3 parts sugar. If you like cinnamon a lot, use more or just sprinkle on buttered bread separately and toast. The sugar caramelizes and adds a neat crunchiness to the toast when finished. Eat at home with a full breakfast or make as a sweet snack whenever you get the urge...

Praline Pecans

2009-11-02T18:38:00.000-08:00

I get in such the mood for pecans and sweet stuff around this time of year and almost nothing can beat roasted pecans... unless you praline them. I like to have little decorative bowls around the house with these inside and this year I handed them out for Halloween! I also use them as stocking stuffers and in gift baskets.

You will need:

2 cups pecans
1/4 cup heavy whipping cream
1/2 cup brown sugar
tsp. vanilla(opt.)
3Tbl. flour

Heat oven to 350d and spray roasting tray. Mix all ingredients and spread on tray and bake 1n minutes, turn, then bake another ten minutes. Let cool before you try them, these suckers are HOT!

Roasted Veggies

2009-11-02T18:27:00.001-08:00

You can roast anything, but a favorite combination of mine includes red and yellow bell peppers and red onion! I serve this next to pasta, mashed potatoes, etc. It is a fun and potentially festive addition to any meal!

You will need:
(for this version...)

1 large yellow pepper
1 large red pepper
1 large red onion
3 garlic cloves, minced
kosher salt and pepper
olive oil

After washing all veggies, cut into large chunks and place in a roasting tray (a cookie sheet with high edges). Add garlic, s/p and drizzle whit a healthy amount of olive oil and bake at 350d until soft ( about 35 minutes). Serve warm and covered in the oil form the tray, it holds amazing flavor. If you don't like oily foods, I like to save the oil in a little jar and add it to plain pasta or salads...

Garlic and Lime Bok Choy

2009-11-02T18:10:00.000-08:00

Bok Choy is a Chinese cabbage that proves to be one of the best sources for protein and iron. I use it constantly and in many ways but my favorite is to use it as a bed for a hearty stew, roasted veggie or tofu. This is a versatile way to prepare bok choy and it is simple and fast. This time I served it along side a squash soup.

You will need:

6 large leaves of freshly washed Bok Choy
3 cloves garlic, chopped
3 boiler onions, sliced
Tbl. Grape seed Oil
s/p
Tbl. lemon juice

On low heat in a skillet, mix onions, garlic, oil, s/p and lemon juice; saute. Wash and chop bok choy into desired pieces and add to skillet once the onions and garlic are browned. Raise head to medium and mix. Wilt the bok choy just until the leaves are a vibrant dark green. This is a dish to prepare when all other food is 5 or so minutes away from being finished. IT DOES NOT TAKE LONG once the bok choy is in the skillet. A trick I have learned is to heat everything to the point of adding the bok choy and then turn it off. Finish the other food, place the bok choy in the skillet and with your hands turn the leaves in the oil until coated and then bring up to heat.

Avocado and Carrot Salad with a Citrus twist

2009-11-02T17:56:00.001-08:00

Avocado is so good for your body and a really delicious fruit which is generally stuck in one dish! You can do so much with an avocado and this is one of many recipes I plan on posting proving just that! This is an easy salad to sue as a starter for a luncheon or a nutritious snack!

You will need:
(Feeds four to six)

2 large Avocados (chilled)
1 large, shredded or finely chopped carrot
1 lime
kosher salt
Tbl. freshly minced garlic

Peel and chop avocado into 1 inch chunks. Use 1/4 of the lime and juice over the avocado. Mix in carrot and garlic and wedge the rest of the lime. Salt the top and serve immediately with lime wedges available for extra citrus taste!

Black Bean and Spinach Stuffed Onions

2009-10-27T12:51:00.001-07:00

This recipe is a wonderfully healthy dinner option, with flexibility, and is a wonderful opportunity to create something with friends and family. I made it in under 30 minutes and was making it up the whole time!

You will need:
(recipe for three people)

~3 medium to large Yellow Onions ( one per person)
~8 oz. cooked Black Beans
~ Tbl. minced Garlic
~s/p and a pinch of cumin
~2 Tbl. Olive Oil
~1/2 cup chopped Spinach
~1/2 cup shredded mozzarella ( I used a vegan version)
~1/2 tsp. liquid smoke

To start, heat oven to 350d then start coring out the onions by using a knife. Begin at the top and cut out a small cone about an inch deep, 1.5 inches around. Using a spoon start carving away the insides leaving the top of the hole smaller than the cavity to allow the stuffing to stay put while serving. The onion shavings can ether be added o a salad later or used in the stuffing.
Mix together the other ingredients in a bowl and let sit. Grab your oven safe, glass dish with a lid and put a little olive oil in the bottom; not much just enough to allow the onions to not stick. Begin to stuff your onions with the stuffing and really pack it in there. Put a few drops of water in each one to prevent dryness and top with more cheese.
Let them bake for an hour with the last 15 lidless allowing the cheese to brown on top. Serve with a light leafy salad or some fruit. Any extra filling you may have can be used in more onions or on top of a salad the next day or eaten chilled as a bean salad!

Spicy, Asian Inspired Salad

2009-10-16T12:42:00.001-07:00

I love the idea of using oils without cooking them, allowing to gain all of the nutrients I can from them. I also love using dark green veggies and brightly colored veggies, which are the ones that give us the most vitamins, minerals and proteins. Another thing I added was the spicy aspect which I love applying to things that are, here in the states, not generally found spicy.

You will need:

Salad~
Spinach, washed and drained
Purple cabbage, washed and sliced
White onion, washed and sliced

Dressing~
Olive Oil
Apple cider Vinegar
Lemon Juice
Basil
Garlic
Black Pepper
Cayenne

Add all the veggies into a bowl and toss to taste with the dressing ingredients. I usually never measure with anything but my taste buds, so it is always hard for me to tell someone how much of what to put in. Especially when it doesn't matter! It should be up to the cook and the eaters as to how much of what they eat. So for the dressing, until you get practiced and just drizzling straight into your bowl and knowing it will be great, use a seperate bowl and taste test and if you want, document it.

Sausage and Onion Potato Cakes

2009-10-16T12:26:00.001-07:00

A great and fast breakfast! I used vegan sausage and organic red potatoes for the pictures. It is a good way to use up leftover mashed or roasted potatoes as well!

You will need:
Two medium red potatoes, mashed
I cup sausage, ground
1/2 medium onion, finely chopped
s/p
garlic
oregano
cayenne
Tbs. grape seed oil
1/8 cup Bacos (opt)

Mash potatoes, and sausage and mix in onion and seasoning and oil Heat grittle on medium heat. Do not raise temperature any higher than medium. This is to allow the cakes to get warm in the middle and brown on the outside.
Make cakes using your hands and modeling 'discs' approximately 3/4'' high and 3.5'' across. This recipe makes about six. Place on warm grittle and flip when golden brown on bottom. Serve warm and with fruit!

Canteloupe and Yogurt breakfast bowl

2009-10-10T13:30:00.000-07:00

A vegetarian breakfast that will surprise the taste buds. It is a funny sounding recipe, but wait until you try it before you judge. It's wonderful.

You will need:
~freshly cubed cantaloupe
~vanilla or plain yogurt
~toasted pecans
~cinnamon

As simple as it sounds. Toast the pecans in your toaster oven until you can smell them. They toast fairly fast, so watch them so they don't burn. Place your cantaloupe in a bowl and spoon on some yogurt. Toss some pecans on top and sprinkle with cinnamon. The amount of anything, base on your likes, how hungry you are etc. Not a strict recipe, basically here to suggest the combination!

Mango and Raspberry Fruit Salad

2009-10-10T13:18:00.001-07:00

This makes such a pretty dish and has a tropical flavor with such great health benefits! I love it served with a heavier meal along side some dark greens and potatoes! Pictures coming soon!

You will need:
1 large, ripe Mango
8 oz. Raspberries, rinsed
1 large Nectarine

Easiest thing on our planet! Cut, mix and serve!

*** The trick to Mangoes!***
Cut rind length ways in quarters and peel it of. Then dice the fruit on the pit and shave off into the bowl! I will post pictures of the process to make it easier to understand asap.

Lasagna with Eggplant and Kidney Beans

2009-10-09T19:45:00.000-07:00

I have never made Lasagna before so I picked up the ingredients I knew usually go into the dish and added a few to make it heavier and full of flavor. Hope you like it!

You will need:

Meat Filling:
1 lbs. Ground beef (imitation)
1/2 Eggplant
8oz cooked Kidney Beans
4 Garlic cloves
s/p to taste
oregano to taste
basil to taste

Veggie Filling:
1/2 cup Broccoli
1/2 cup Cauliflower
1/2 cup Carrot
1 white or yellow onion
1 cup Fresh Spinach

Sauce:
2 cans Tomato paste
2 cans Crushed tomato
Oregano, Basil, Garlic, Salt to taste
Three 'dashes' of of Hot Sauce
Three 'dashes' of Soy Sauce
1/2 cup heavy cream (lactose free opt.)

Ricotta Cheese
Mozzarella Cheese (I have found both cheeses in a vegan form)
Three small fresh tomatoes

The picture is lame and once I make it again in my own kitchen I will provide better pictures but... It was so good I wanted to share it as quickly as possible!

Here is how to make it:

~First using a cheese grater shred the eggplant until you have the same quantity as the 'beef'. Add into a deep skillet and heat with olive oil and garlic, crushed and chopped. Then add the 'beef'.
~Cut the veggies into smaller pieces and steam until barely soft, remember they will soften more while baking, we are just giving them a head start. Leave Spinach out. This will steam on it's own wonderfully while baking. Once the steamed veggies are drained, thinly slice the spinach and mix into the others.
~Heat lasagna noodles in water and watch.
~Into the 'meat filling', add seasonings and beans and continue to heat. Cut tomatoes in half one way and thinly slice the other way, creating a half moon shape.
~When noodles are ready strain and place to the side. Grab a 9x13 pan and put a tsp. of olive oil and spread with fingers and place one layer of noodles on the bottom. I use three or four. Lay half of the fresh tomato on top and sprinkle with mozzarella. Add another layer of noodle, and the 'meat filling', then more noodle. Veggie's turn. Add ricotta on top of that and sprinkle with a little salt and garlic, more noodle. This is the top layer of noodle. Lay down the last of the mozzarella and then the tomato slices. Sprinkle with oregano and basil for garnish and bake at 375d for 30 minutes. The cheese on top will be brown and crunchy and the noodle a little stiffer than the others. This is desirable to hold the pieces together!

Leek and Seitan Soup

2009-10-01T12:49:00.000-07:00

I made this soup just the other day, trying to make room in my refrigerator for more produce. It was also a 'soup day'. The days when you want to wear pj's and eat soup.

You will need:

1 stem Fresh leek, washed and sliced into rings
1 small Yellow squash, quartered and sliced
1 long Broccoli stem, peeled and sliced
1 cup Seitan, marinated in soy
1/2 Red Bell pepper, sliced
1/2 small Onion
2 cloves Fresh Garlic, crushed
2 tbl. Soy sauce
4 cups Vegetable Broth
oregano, black pepper, cayenne all to taste

Slice veggies and add into cooking pot. Measure broth based on how many veggies are in the pot and how thick you want your soup. I usually add enough to cover the veggies (refer to picture). Add broth and soy sauce and heat on med-high until simmering then add the spices to taste. Let simmer for only a few minutes. Don't boil! The squash will disintegrate and the veggies will lose their nutritional value. That's the trick to soups. Never boil them! In the end it will have diminished nutritional value, all taste the same and have the same texture. Serve the soup hot and with anything you want... Crackers, sandwiches, salad etc.

If the soup wasn't already so busy, I would have added some celery and carrot as well, either way it is delicious!

~Enjoy

Citrus Boiler Onions with Sweet Potato Garnish

2009-09-28T17:50:00.000-07:00

An easy little side dish to tie together a heavy meal, adding a light flavor using a traditional veggie.

You will need:

Boiler onions
Small sweet potato
Clove of garlic
Fresh lime
Olive oil
s/p

Preheat oven to 375f. In oven safe casserole dish with lid, add onions, olive oil and s/p. Cut lime in half and use a fork to juice on top of onions. Crush garlic and grate the sweet potato very finely. Add on top and bake until onions are soft. Keep in juice until served scooping out a bit to put on top.

Finished product garnished with twisted lime.

Neat Sites to Visit

2009-09-27T19:50:00.000-07:00

Everyone should visit these sites, omnivores, vegetarians and vegans alike! It will tell you how to get the 'stuff' our bodies need and what we illusion ourselves into thinking we are getting. Let me know what you think! There is also a link to Vegan Outreach and a blog by Jack Norris, both of which are amazing sites and provide free weekly enewsletters for those who want them.

http://www.veganhealth.org

http://www.veganoutreach.org

http://www.JackNorrisRD.com

http://www.veganorbit.com

Let's Change the Idea of A Salad, Shall We?

2009-09-27T13:31:00.000-07:00

Who uses a recipe for a salad? I had never heard of such a thing until I was instructed to help my grandmother make the salad for dinner. She had set out already the spinach and asked me to finish cutting up the vegetables and add them in. So I set out for the refrigerator and grabbed the carrots, some onion, celery, purple cabbage and whatever else I could find. I am cutting up the carrots directly into the salad bowl, consisting of just spinach, when my grandmother walks over and hollers, "What are you doing?" Stunned, I asked her,"What?" She preceded to tell me that carrots don't belong in a spinach salad... Huh? I had ruined dinner. The recipe she has always used called for nothing but spinach, celery greens, fresh chives and button mushrooms. Ok, cool. So lets put in some orange, purple, yellow, red, and more green! I have been stung by that my whole life! Who limits their salads to recipes? Remember to never restrict yourself to a recipe. They are guidelines and idea engines. Measurements are sometimes important, but in salads and many other dishes, put everything you can in there. Nuts, veggies, fruit, spices, breads, rubber duckies. It doesn't matter. And, yes, salads can be a main course! You can put them on a sandwich, in a pasta, on the grill, in a soup. You can char the greens, toast the nuts, grill the fruits and veggies. Puree half of it for the dressing! I aim to show so many different types of salads so as to break the mold. Use your imagination and don't follow the rules unless you are driving.

~Enjoy

How to Dry Herbs ~ As Promised

2009-09-27T11:55:00.000-07:00

Drying herbs is a great way to have fun and save money. It is also a great way to know exactly where your food is coming from and what is in it, which is so important. Here are some simple instructions for drying herbs and as always, if you have questions please leave a comment or contact me and I would be glad to elaborate!

You, first, want to decide what type of herbs you are trying to dry. Are they wet herbs or dry herbs? Deciding what herbs are high or low moisture content (HMC or LMC) can be tricky but looking it up is very easy. This will decide on how you grow, dry and store the herbs when ready.

Some of the most commonly grown herbs:
HMC: basil, chives, mint and tarragon
LMC: bay, thyme, savory, marjoram, oregano and rosemary

Supplies: strong scissors, string (cotton ties well), hanger and clothespins, paper bags, open and vantalated space to hang for two weeks that will allow the herbs to not be damaged or soiled

Before you cut the herb from the plant, make sure to have all of your supplies gathered andready. The herbs should be hanging as soon as possible once cut.

When ready to dry cut from plant and remove the dead leaves. Make sure to remove spider webs, insects and drit, shake or lightly rinse patting dry with paper towle. Leave at least onve inch of stem at end of stalk. Bundle like herbs together and tie with string, being careful not to over bundle. For HMC herbs tie less together and hang farther apart. Larger bundles can be made form LMC herbs, but allow for each bundle to dry without touching another one. An ince or two is great spacing. Hang the herbs upside down and use excess string to tie to hangers or rack. Expect to hang for two weeks. At the end of the two weeks, inspect carefully for mold, dust, etc. If moldy toss immideately. Store good herbs in intact stalks in air tight containers until you are ready to use, then strip the leaves you need and crush with your palms. DO NOT FORGET to lable and date your containers!

My Spice Cabinet

2009-09-23T19:06:00.000-07:00

I consider a well rounded spice cabinet to be a crucial point when cooking. It is a must for a person to have a good idea of different flavors and combination of flavors and to not be afraid to use all different kinds of herbs and spices in foods. I plan my kitchen, not on what I am going to make that night for dinner, but to have all the supplies necessary to make a good, healthy dish based on my time constraints, number of people, and my
mood. Fresh ingredients are always the trick. I have to do a little more planning when it comes to those but at for the staples of rice, beans, flour, grains, canned and frozen, I am always prepared! And my spice cabinet is always there at my side!

Spices I keep on hand: *I grow

allspice
cumin

*garlic

turmeric

*coriander

*dill

*basil

*oregano

*parsley
cayenne

kosher salt
whole black pepper

*rosemary

*thyme

*mint

*lemon balm

nutmeg
cardamom

*lavender
*chamomile

Pictures:
top: garlic, clove, cardamom, black pepper, anise
middle: lavender blooms
bottom: basil plant

Do It at Home; Save Money, Flavor and Nutritional Value!

2009-09-23T17:48:00.000-07:00

I cannot stress enough my belief in the importance of fresh ingredients! Not only does it add to the taste and beauty of a dish, but if cooked properly, it adds greatly to the nutritional benefit as well.

Grow a little herb garden in the summer and bring it indoors for the winter, or learn how to dry the herbs and save them for the winter. It is a fun process and can be a fun activity for kids and adults alike. Seasonings for foods, and herbs and spices for teas can be preserved and used whenever you like and can save a bundle when faced with the grocery store.

Can or freeze veggies and fruits in the summer and fall months to allow for easy and nutritious meals in the winter! This will not only allow you to eat and feed friends and family with food that you know is good, but will allow you to support your farmers markets and groceries by purchasing produce that is in season and prevent purchasing out of season produce which is more likely to be loaded with pesticides and much older than 'fresh produce' stickers lead us to believe.

I will post instructions explaining the drying process for herbs and spices, along with a list of good ones ( the staples so to speak ) soon. As well as instructions for canning and my family's recipe for "Goop-it". A 'tomato based / garden leftover/ this is going to go bad before I can use it' recipe that I grew up on. It can be used for soup or the base for a lot of wonderful dishes!

A good resource to elaborate on this and more is to go to the National Center for Home Food Preservation and learn how to can or dry or freeze anything you can imagine! Here is their link:

http://www.uga.edu/nchfp/index.html

Blueberry and Celery Salad

2009-09-23T17:13:00.000-07:00

This is a summer favorite!

You will need:

~ Celery, chopped

~White Onions, sliced

~Purple cabbage, chopped

~Carrot, chopped

~Fresh Blueberries

~Balsamic vinegar/ olive oil

~s/p

Mix all and chill. Serve with toasted pita and hummous for a great lunch!

Zucchini with Beans

2009-09-23T16:54:00.000-07:00

This is a neat one I came up with attempting to make a meal out of random things in another persons' kitchen, in a time crunch. It got a ten out of ten with the eaters! It is neat because you can use any type of bean and completely change the flavor. Lentils and Navy beans were my family's favorite. Wild rice can bee added or substituted for a complex protein combo or for a change!

You will need:
~one whole Zucchini, thinly sliced bite sized pieces
~half cup onion, chopped
~garlic ( fresh if possible), salt, black pepper, basil ( fresh if possible), all to taste
~1.5 cups cooked lentils or navy beans
~medium tomato, bite sized pieces
~olive oil
~~Parmigiana cheese (if vegan~ seasoned bread crumbs are wonderful!), liberally to taste

In pan, saute onions, zucchini, and tomato. Add seasonings. Add beans and cook until hot. Mix in parm. or bread crumbs and keep on heat until it is lightly browned. Serve with salad or on crackers!

Fun Salad with Black Olives

2009-09-19T19:34:00.000-07:00

Fun salad to make when you don't have a lot of time but you do have some random ingredients!

You will need:
~Broccoli
~Black olives
~Baby spinach
~Arugula
~Onion
~Carrot
~Home made vinaigrette or favorite dressing

Slice veggies into bite sized pieces, add olives whole or cut. Toss with dressing and serve!

Sandwich featured in picture:

A silly little sandwich I made with fake chicken strips and stale hot dog buns.

~ Toasted hoagie
~ Red pepper
~ Sweet potato
~ Onion
~ Chicken strips, I use vegan 'chicken' strips
~ s/p, olive oil

Cut potato into thin strips almost like thick fries, place in microwaveable bowl with a little little water in the bottom and microwave until soft. Or steam until soft using any technique you chose. In a pan, saute onion, peppers and chicken strips in a little olive oil. Add potato asap. Sprinkle with salt and pepper and saute until browning on each side of chicken and veggies are soft. Toast hoagie open faced, fill with veggie mix and serve warm.

Baked Beans with Apple

2009-09-19T18:55:00.001-07:00

After an evening of experimentation and heavy ingredients... This came forth!

You will need:

1 cup kidney beans

1 cup navy beans
*canned or boiled. If canned, drain before adding to heat.

1 medium white onion

1/4 apple, chopped

Tbl. Agave Nectar

4 cloves fresh garlic, chopped

salt to taste

extra virgin olive oil

Instructions:

In sauce pan or deep skillet, slice onion into long strips, add olive oil and heat on low. Add beans, salt and garlic. Let sit with onions on bottom and beans on top. Do not mix. Wait until beans are warm and add the Agave. Stir. Add apple and stir. Wait until heated all the way through.

Hello there!

2009-09-15T18:44:00.000-07:00

This site is designed to broaden the ideas of cooking and hold at bay the ingredients which destroy the art of eating. Eating is living. Just like breathing, smiling, experiencing etc. Too many things are wrong with the picture of food. Why we need it, what it is used for, how we get it, why we like it, how it is prepared... I could go on and on. I am creating a place for questions, research, comments and best of all recipes I have devised to, in a very appropriate term, 'tortilla' my findings and share it with you! There is food here for everyone, so enjoy health!

~Elizabeth