Treating noodles like a slab of bread, topped with pesto and served with a garden fresh salad for a delicious lunch. Some pesto’s are thin; some are oily and others like a sauce. My pesto is thick, more like a spread, a dip and of course yummy on pasta. Today, I made a Vegan Pesto from organic garden fresh kale and wild fresh nettles that was plentiful in my garden. I also added some fresh organic basil, hemp seeds, walnuts, garlic scapes, virgin olive oil and ume vinegar. I love nuts and seeds, and have made pesto with almonds, sunflower seeds and even hazelnuts. Hemp seeds and walnuts pack a wallop of omega 3’s healthy fats. Hemp seeds are a complete protein, high in fiber, vitamins and minerals, a super food. The garden fresh salad with nasturtiums and some local goat feta creates a delicious gluten free, vegetarian rainbow lunch.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
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
I just harvested 80 garlic bulbs from my organic garden. Imagining all the vegetarian, vegan, gluten-free, delicious soups, pesto, sauces, dressings, chili, and more that I will cook up this year for personal chef clients and those that come for my organic farm to table classes and organic B&B: tomato sauce, greens in garlic tahini sauce, garlic bread, kale, basil and cilantro pesto, garlic flavored oils, sweet putanesca sauce, olive tapenade, zesty parsley garlic dressing, chili, minestrone, and more. Mixing and matching the local organic harvest with beans, grains, nuts, seeds, pasta, healthy fats, herbs and spices for tasty immune enhancing meals all year round. Delicious food as medicine. Meals for celebrations, too. First, I will hang it in my shed to dry and cure for winter storage. Continue reading
MMMM, Whipped up with joy, presence, lots of love.
Homemade Organic Blueberry Coconut, can I call it, Vegan Bliss with Acai. Sweetened with maple syrup. Creamy, non dairy, made with coconut milk and served melted, the way I like it. Continue reading