Cloudy, chilly, days call for comfort food like this coconut curry vegetable lentil soup and brown basmati rice. By frying up spices like turmeric, cinnamon, cumin, cayenne, coriander in ghee or coconut oil, you can make this flavorful, satisfying, rich soup. Feel free to mix and match organic seasonal veggies all year long for infinite delicious variations. Simple. Easy. Yummy. Vegetarian. Gluten free. Continue reading
In honor of my 65th birthday and party, my daughters Emily and Michelle visited. We played, went swimming, cooked together and ate lots of yummy meals. They helped me celebrate and make the party feast. Here is Michelle, rolling spring rolls on my sunny deck. First, she picked fresh cilantro and mint from my organic herb garden next to the deck. Grated carrots. With organic, tasty, quick cooking, gluten-free rice ramen, she rolled 20 beautiful, vegan, spring rolls. Emily made a yummy organic coconut cacao mousse. Proud and grateful mama! Passing on the tradition. Continue reading
As much as I love traveling to delicious places to teach farm to table organic vegetarian cooking, I am grateful for the opportunity to bring people into my passive solar home, especially on hot summer days, to stay cool, connect to nature, cook up an organic feast, and eat overlooking the gardens. “Embody A Delicious Life.” Continue reading
Yum! Fresh organic strawberries!
That was my thought this morning. I jumped out of bed and drove to my organic CSA, the Brookfield Farm in Amherst, MA to pick 4 quarts. Some to freeze. Some to make a strawberry and vanilla bean balsamic vinegar. A quart for my daughter to munch on her car ride to Vermont and share with her sweetie. And still I have PLENTY, about a quart to eat for a few Continue reading