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 →
A banquet feast of farm to table organic vegetarian dishes; every time I teach, right before we eat, we share our learning experience: cooking with new ingredients. In the photo are vegan, gluten free mac and cheese made with quinoa pasta and a delicious cashew cheese made with veggies, spices and nutritional yeast; teff grain garnished with edible flowers; amazing chèvre vegetable and garden fresh herbs quiche; garden fresh picked salad greens I love to travel and teach and also love to teach at home. Please come visit, study with me, and stay at my organic b&b or bring me to you worldwideContinue reading →
Fun to eat chocolate chocolate chip waffles with my daughter Emily. I like the chocolatey flavor of teff flour. Adding either organic, fair trade, cocoa and cacao make delicious waffles. I also added super foods maca and lucuma to power us through our day. Organic maple syrup, chocolate chips and vanilla extract makes sweet waffles that we love eating with our hands like muffins. Good morning breakfast! Continue reading →
Easy to make, Millet Apple Raisin Cake from Leslie Cerier’s Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook
Millet Apple Raisin Cake is easy to make, gluten-free, and also featured on the Whole Grains Council website. Millet is a naturally sweet grain, and after cooking it sets up and is slice-able. My daughter Emily loved this healthful and easy cake as a child and still does 20 years later.