Tag Archives: Frontier Coop Herbs

Spice It UP! Weekend Workshop

Spice It Up! Lunch Excited to be teaching at home

Teaching “Spice it Up! Creative Cooking with Herbs and Spices ” as an organic garden to table workshop in my country kitchen. I am grateful for all that came out to enjoy this hands on vegetarian, cooking class. Here are some of the dishes we made during the weekend. Continue reading

Keep Cool with Organic Fruit Smoothies

Cranberry Pomegranate Smoothie

In the garden early this morning, I was already feeling the heat, I decided to make a cooling organic vegan cranberry pomegranate smoothie for breakfast to make sure that I had protein: cashews, chia and hemp seeds; some Vitamin C: pomegranate and lucuma powder for energy for a long distance afternoon swim. Yum! Continue reading

Stuffed Peppers

Stuffed Peppers

When teff is cooked with tomatoes, basil, and a pinch of saffron, it becomes a delicious filling for bell peppers. Filling the bell peppers with hot cooked basil scented teff lightly cooks the peppers. (No need to bake the stuffed peppers, unless you prefer them soft.) Choose a colorful combination of bell peppers to create a festive dish. Continue reading

Teff and Corn Polenta with Marinated Dried Tomatoes, Olives, Kale and Cheese

Teff and Corn Polenta with Marinated Dried Tomatoes, Olives, Kale and Cheese

Flavorful marinated dried tomatoes, Italian herbs, black olives, goat and sheep feta cheese make an easy and very tasty vegetarian polenta. Continue reading

Leslie’s Amazing Chèvre Cheesecake

Leslie's amazing chevre cheesecake with dried pineapple and goji berries

Creating from my heart, I made this no bake Maple Chèvre Cheesecake with a raw almond date pie crust. Decorated the pie with organic dried pineapple and organic goji berries. In honor of my dear friend Tracey’s birthday party, I had fun creating something new. Continue reading