garden potatoes

We grew purple and yellow potatoes this Summer. The purple ones were sprouting from our Farmer Dave’s Farm share so we plopped them into the raised bed and watered them and voila! They tasted amazing roasted with duck fat and celtic sea salt. We will have to grow more next year. Potatoes are such a great source of potassium, we try to eat them with animal fat a few times per week.

Culina – a yummy probiotic drink

I found this tasty non-dairy kefir at my local Whole Foods Market. It is creamy and delicious and probably contains about 25 Billion Colony forming units of beneficial bacteria. Kefir tastes like strong yogurt. According to Dr. Natasha Cambell McBride, famous for creating the GAPS diet, kefir can help remedy bad body odors. What do you think about that?

Tim’s tasty ginger & peanut butter sauce

This is a great sauce over steamed vegetables, for a noodle salad, or as a satay sauce. Cashew butter or even sunbutter would probably be a fine substitute for the pb.

2 cloves garlic – microplane or shred

2 T fresh ginger – microplane or shred

1 T+ soy sauce

1 T+ lime juice

2 T+ tahini

2 T creamy PB

1/2 tsp crushed red pepper

2-3 T+ water

2 tsp + agave or honey


Mix all together in a bowl! A blender or cuisinart would work well too.

Red Curry with Cauliflower & Red Pepper & Squash


1 T oil or butter (we love avocado oil)

1/2 onion or 1 shallot

1 red bell pepper

approx. 2 cups diced butternut squash (we used one bag frozen from whole foods)

1/2 bag frozen cauliflower

1 tablespoon grated ginger

2-3 T red curry paste

½ T  yellow curry powder

1 (15 ounce) can coconut milk

¾ cup chicken broth

2 teaspoons fish sauce

2 teaspoons sugar

3-4 cups fresh baby spinach

chopped fresh cilantro

optional: add tofu, cashews, dried fruit

  1. Saute the onion or shallot until it starts browning in the oil/ butter.
  2. Stir in the cauliflower, squash and red pepper
  3. Add ginger and stir to coat with the oil.
  4. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. Check doneness if vegetables are fully cooked. Stir in the baby spinach until it wilts.
  5. Serve with rice, naan, top with chopped cilantro.

Lemony chicken in the slow cooker


1 pound chicken thighs

juice of 2 lemons

1 clove garlic, chopped

1 cup chicken broth

1-2 Tablespoons flour

some pinches of fresh or dried herbs (oregano, thyme, basil)

1/2 onion, chopped


  1. Put the chicken thighs into slow cooker
  2. Make a sauce with all the remaining ingredients
  3. Pour over chicken
  4. Cook on Low for 6-8 hours
  5. Serve with brown rice



The 100% Irish family I married into approves of this recipe! Adapted from Mary Burke’s Irish Soda Bread recipe published in the Boston Globe Taste section 2006)

Yield: 2 large loaves


8 Tablespoons (1 stick) butter @ room temperature

3 cups flour

1 cup whole wheat flour

1 cup sugar + little more for sprinkling

4 teaspoons baking powder

¾ teaspoons baking soda

pinch of salt

1 egg

1 ½ cups plain yogurt

¼ cup water

1 cup raisins / currants


Set oven to 350

Butter/ spray two 9 x 5 inch loaf pans

In large mixer/ bowl: cream butter, add flour, 1 cup sugar, baking powder, baking soda, salt. Mix well.

Other bowl: stir together water, yogurt and egg.

Mix the wet and dry mixtures together well, stir in raisins.

Transfer to pans, dividing evenly, sprinkle tops with a little sugar.

Bake 40 min or until tops are golden, etc.

Recipe: Chocolate Orange Garbanzo Bean Cake from “I breathe… I’m hungry…”

This recipe is from the website “I breathe.. I’m hungry..”

1 19 oz can chickpeas drained
4 eggs, beaten
1 cup granulated sugar
1 teaspoon baking powder
1/2 cup premium cocoa powder
grated rind and juice of one orange
1/4 cup water
2 tablespoons canola oil
1 tablespoon of cointreau

Preheat oven to 350 degrees.  Grease and line an 8 inch cake pan.  Drain chickpeas and rub them between your fingers to loosen and remove skins.  Rinse any bits of skin away and puree chickpeas in a food processor or blender with the orange juice and water (the smoother the better).  Spoon the puree into a bowl and gently stir in the eggs, sugar, baking powder, cocoa powder, grated orange rind, oil, and cointreau (or grand marnier) if using.  Pour cake mixture into the pan tapping on the counter lightly to remove any large air bubbles.  Bake for 50 minutes or until a toothpick inserted in the center comes out clean.  Cool before removing from the pan and turn upside down onto a serving dish.  Cover with chocolate ganache and garnish with grated orange rind.

Foolproof Chocolate Ganache

1 cup heavy cream
5 oz bittersweet chocolate chips
5 oz semi-sweet chocolate chips

Pour cream and chocolate chips into a medium sized microwave safe bowl.  Microwave for one minute.  Remove and stir.  Microwave for 30 seconds.  Remove and stir.  Microwave for 30 more seconds if necessary.  Remove and stir until smooth.  Let cool slightly before pouring over your cake.  If you’d like, you can whip it once it’s cooled to make a thicker frosting that can be applied with a knife.  Be aware that the color will lighten and it will lose it’s glossy sheen if you whip it.   Either way it’s delicious!