Monthly Archives: October 2014

I have been making this recipe for almost ten years. It is best during corn season when it is so sweet and fresh. This recipe originates from Cooking Matters (formerly known as Operation Frontline) by a Chef named Wayne Ludvigson in Seattle. It freezes well in glass jars and can be reheated for an easyContinue reading “Recipe: Corn, Potato and Vegetable Soup”

This is almost exactly the same as the Whole Foods Market “No-Bake Thumbprint Cookies” recipe. Ingredients 3/4 cup pitted dates 3 cups rolled oats 1 1/2 cup smooth almond butter 1/2 cup shredded unsweetened coconut 1/2 teaspoon orange oil 1/2 teaspoon ground cinnamon 1/4 teaspoon sea salt Instructions Put dates into a medium bowl, cover withContinue reading “Recipe: Thumbprint Cookies”

This is the exact same recipe as the Whole Foods Market Double Chocolate Cake. I like it because it is not too sweet. I have made it three times – once for my grandma’s birthday with raspberries on top. It was a little dry two times I made it so I recommend serving with ice cream, frosting orContinue reading “Recipe: Chocolate cake (vegan)”

This recipe is by someone named Jean Pinard and I found it on the Mariquita Farm CSA website, which is an excellent resource for farm fresh recipes! I want to try all their recipes! I have made this soup countless times and I have started to call it “Garden Greens Soup” because I use any greens –Continue reading “Recipe: Radish Top Soup”

I have always wanted to try making this gluten free crust instead of buying them at Whole Foods (so delicious and buttery, just expensive!)  Here is one from the company that used to be called Ruth’s Foods – now part of Nature’s Earthly Choice – I love their protein powders! It is supposed to beContinue reading “Recipe: Crunchy Nutty Chia Pie Crust”

This awesome recipe was shared with me by Marissa Black and Cim Wortham. They made it twice: once with walnuts, another time with cashews and it was sooooo mouthwatering delicious both times. 1 bag frozen peas 1/2-1 cup nuts (walnut, cashew, pistachio or almonds) 1/2-1 cup parmesan or pecirino cheese 1/2-1 cup olive oil 1/2-1 cup mintContinue reading “Recipe: Pea Pesto”

Great for stir frys or ‘Asian tacos’ or steamed veggies. Heat up 2 T coconut oil in sauce pan. Add 4 cloves minced/pressed garlic. Add 1 T grated fresh ginger. Stir constantly on low heat, do not brown! Mix in 2 T miso and 1/4 c water. Mix in 2 T tahini. Heat and stir.Continue reading “Recipe: Tim’s rich Asian sauce”

A summertime favorite when mint in the garden is out of control. These are the measurements to make a pitcher in a pinch- not the authentic cuban recipe with sugar crystals! 1 1/2 cup mint leaves 2 c lime juice 1 1/3 c simple syrup 3 c rum 6 c soda water Crush mint leaves inContinue reading “Recipe: a pitcher of Mojitos”

Mix these ingredients together in a jar: 1 T white wine vinegar 1 1/2 t dijon mustard a bunch of chopped oregano salt & pepper Whisk in: 4 T olive oil Enjoy with greek salad – tomatoes, olives, feta cheese, cucumbers, lettuce, etc. YUM!

This recipe is so simple and its the base for a flavorful staple in our household over the winter monthes. Many herbs and spices, such as sage, thyme, curry, cumin, cinnamon, and others are great added to this soup (not all together of course)!   Ingredients 2 tablespoons butter 1 onion, diced or ½ onion andContinue reading “Recipe: Butternut Squash Soup with Apples”