Tag Archives: miso master

Locavore Salad

organic locavore salad

Organic locavore salad with tahini miso dressing. YUM! Local goat feta, fried wild chicken of the woods mushrooms, which I found in the woods behind my home. The fresh lemon basil herbs, nasturtiums and borage edible flowers came from my garden. Grateful for a such a local, seasonal, quick and easy feast! Continue reading

Organic Spicy Chick Pea and Cashew Vegetable Stew

Organic and Spicy Chick Pea Veggie Stew

Last night’s dinner was cooked with the organic local harvest. Seasonal veggies: eggplant, chili pepper, onions, collard greens, cilantro and dill from my CSA, the Brookfield Farm; organic tomatoes and garlic from my garden; wild hedgehog mushrooms found in the woods behind my house; organic young ginger and turmeric locally sourced from Old Friends Farms. However, that mild chili pepper was hot for me and I added some organic cashew butter to cool Continue reading

Making Organic Beet Burgers

Making my first bunch of organic Beet Burgers. This is going to be yummy! And Lucky for me my daughter Emily was here to capture it on video. Summer fresh, organic beets, carrots, zucchini, garlic scapes held together with ground organic chia seeds, flax seeds, black sesame seeds, and sunflower seeds. Seasoned with fresh picked herbs: thai basil, oregano and marjoram from Leslie’s organic garden. A little sea salt and black pepper and we are ready to make pretty patties/burgers. Continue reading

Organic Beet Burgers, YUM!

Organic, Vegan and Gluten-free beet burgers

Organic beet burgers are a delicious combination of seasonal, local, beets, carrots, zucchini, garlic, and fresh picked herbs from the garden: thai basil, thyme, fresh ground sea salt and black pepper. Ground sunflower seeds, chia seeds, black sesame seeds and flax seeds make it rich in plant based protein. Serve on sourdough gluten free bread for a super vegan meal. Fun to make and share with someone you love. Continue reading

Baba Ganoush YUM

vegan, vegetarian, baba ganoush, dairyfree gluten-freeI do a lot of coaching and teaching about eating your way to strong bones. Yet, it is summer and organic tomatoes and eggplant are in season. Here is how I create/cook up balance. When I blend the cooked eggplant, I add garlic, plenty of parsley, some raw, calcium rich and alkalzing tahini, and also season the dip with alkalizing umeboshi vinegar. Lemon and sea salt would also be fine. Also, as you can see from the photo, serving the baba ganoush with greens also add to our calcium, and yellow tomatoes tend to be lower in acid the the red ones.  The red tomatoes posed for the photo. And the nasturtium flowers adds to the YUM! Continue reading