Sunday, December 7, 2014

Onion Souffle Cheese Dip

Really like this dip!  It is an indulgence, so we'll only have it once or twice a year.  I saute the chopped onions first to carmelize them but you dont have to.  To vary this mixture: replace cream cheese with any soft goat or sheep cheese, instead of a pecorino, use any hard grating cheese.  Add a blue cheese.  Bake the whole mixture in individual ramekins and serve room temp or warmed, not hot.  Serve with crackers or thin sliced toasted bread.

3-4 onions chopped
24 oz cream cheese
2 cup pecorino
1/2 cup mayo

Wednesday, December 3, 2014

Spelt Tortillas

I love avocado and sprouts in a sandwich - that goes way back... invented in California, I good!!!

 Spelt Tortillas

2 ¾ c. spelt flour
1 tsp. salt
1 ½ tsp. baking powder
1 TBS. coconut oil
¾ c. hot water + more, as needed

Mix everything together to form a dough ball and let it proof for one hour.  roll to preferred size paper thin and fry in cast iron skillet for 30 seconds on each side - do not overcook.
We had a cucumber bonanza harvest this year.  Use them to make pickles - bread % butter pickles - and made t he Greek tzatziki, and use in sandwiches like the one above, in addition to salads.

Thursday, October 16, 2014


These can be trouble to gardener - they multiply - as a tuber - they come back each year  - so they should be planted in spots they are not going to be used for something else.  They flower like a small sunflower.

Sunchokes are good to eat - tasting like a potato and an artichoke.  I prefer them sauteed or as chips - pureed - used in soups - roasted whole - any way you like a potato.  Leave the skin on when grown in organic soils for greater nutrients.

"Jerusalem artichokes are about 80% water, 15% protein, 1% fat, 60% inulin, 4% fiber and 5% ash, 0.099% phosphorus, 0.023%, 3.4 mg iron with traces of aluminum, chlorine, iodine, magnesium, potassium, sulphur, zinc, vitamins B and C." ... from

Inulin is a root starch and is a non-digestible soluble fiber; it works as a pre-biotic, working in the large intestines as a useful “food” for the healthy gut bacteria.  It is used in the production of fructose - better tolerated by people with diabetes.  Colder regions produce a tuber lower in inulin than tropical regions.

Jerusalem artichokes are a good source of hair health promoting nutrients such as iron, copper and vitamin C
Jerusalem artichokes provide even more potassium than bananas. 
Jerusalem artichokes are packed with B vitamins, particularly thiamine, or B1


Thursday, October 2, 2014


the nutrition value of cloves is impressive - use a pepper or coffee grinder to add these fresh to jams, cereals, baked goods, winter squash and sweet potatoes, apples... whenever you can!

excellent source of manganese, a very good source of vitamin K and dietary fiber, and a good source of iron, magnesium, and calcium. plus a variety of flavonoids, including kaempferol and rhamnetin, which also contribute to clove's anti-inflammatory (and antioxidant) properties.

Tomatoes Year in Review

a mix of Pantano Romanesco and Pineapple - heirloom varieties that do well here in the North.
these are ready for roasting, blending, straining, and freezing.
Pineapple grew really large.
Once frozen I will slip them out of these containers. heat seal them in plastic so they maintain a block shape, and compact them nicely into the freezer.

Sunday, August 24, 2014

Brazil Nuts: a wonderful and functional food

Brazil nuts are high in selenium

- the highest natural source. anti-oxidant enzyme, glutathione-peroxidase... helps to prevent coronary artery disease, liver cirrhosis, and cancers.
- contain B-complex group of vitamins such as thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine), and folates. 
- they contain very good levels of other minerals such as copper, magnesium, manganese, potassium, calcium, iron, phosphorus, and zinc. Copper helps prevent anemia and bone weakness (osteoporosis). Manganese is an all-important co-factor for the antioxidant enzyme,superoxide dismutase.
vitamin-E; contain about 7.87 mg per 100 g (about 52% of RDA). Vitamin-E is a powerful lipid soluble antioxidant. It is required for maintaining the integrity of cell membrane of mucus membranes and skin.
 - excellent source of mono-unsaturated fatty acids (MUFA) like palmitoleic acid (16:1) and oleic acid (18:1) that helps to lower LDL or "bad cholesterol" and increases HDL or "good cholesterol" in the blood. Research studies suggest that Mediterranean diet that is rich in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.

Sunday, July 20, 2014


Lets TALK SOUP!!!!

I remember a zucchini soup that involved onions, a little butter for body, and zucchini - blanched or sauteed - then put into a blender for some fantastic and quick/ easy soup.  Who needs veggie, chicken or beef stock - you can just blend up whatever is to become THE SOUP!

It may not look great - but the taste is!  Fresh picked swiss chard  - cut the stalk and compost that -  lightly cooked in a little bit of water, added some butter melted in the water, and put all into a blender with fresh picked garlic for a very delectable, unrefined green soup - better than any spinach soup I ever tasted!  I left some chunky texture.  You can vary any soup with herbs, spices, and additional items for crunch or add beans blended or not - and add cream or coconut milk for even further variations.  The key is fresh and naturally grown veggies and garlic, chives, shallots or onions.