Organic Dill Pickles
Almond Butter Banana Jammin’ Sandwich
It’s amazing how life comes full circle, that is, when you get to my age (don’t ask, won’t tell). I was eight years old when my foster mother introduced me to the wonderful world of cooking, and I will be forever grateful. When you cook, you’re giving love, and you feel the love and appreciation in return. Seriously, you have no idea how many brownie points one can rack up, even with the slightest gift in this department. If you’re here, I’m almost positive you’re in on this one too. If you’re wondering how I can just brush off the whole foster child thing, it has been one of the biggest gifts in my life. Let’s just say I’m a glass “half full” kind of gal. Yes, yes, it is sad, but look on the bright side: If it hadn’t happened, I wouldn’t be here, making organic almond butter banana jammin’ sandwiches for you. They are jammin’ by the way, and kids love them. Something yummy tucked into a lunch box might soften the blow of going back to school. This is precisely the reason why you tune in, to witness my superb culinary contributions to the world. Just imagine if Julia Child had been my foster [...]
Shepherd’s Pie
As Fall is flirting dangerously, I thought it would be nice to share a heartier recipe. Although I love summer, and the light dishes that it brings, I also adore cooler weather, throwing on wooly jumpers, and curling up with bolstering meals. Sayeth the woman that lives in Los Angeles. Well, I did live in London for 12 years…… So here we are: Creamy mashed potato and sharp English cheddar, cozying up to organic veggies and lentils in a light, savory sauce. Sorry, no misty-eyed stories my sheepdog and I on a farm in the North of England. Just flannel shirts and wooly socks please (optional extras), good conversation, and a nice black and white film with a cup of tea after dinner. Oh yeah. Shepherd’s Pie Mashed Potato 2 lbs russet potatoes (King Edward are very nice too) 1/4 cup good olive oil 1/2 stick unsalted butter 3/4 cup organic milk, unsweetened almond, or soy milk sea salt and fresh ground black pepper to taste Filling 2 1/2 cups cooked brown or green lentils 1/4 fresh corn (frozen organic corn is just fine) 1/4 cup fresh green peas (again frozen organic veg is cool in the gang) medium onion [...]
Corn and Mushroom Chowder with Coconut Milk
There’s nothing better than fresh corn in the summer. Our favorite way to enjoy it is to grill it on the barbecue, husks on, until tender. Hoo wee, it’s so sweet, juicy, delicious, and one of the few vegetables that kids say, “can I have some more please?” If only kids would get this excited about chard. If yours love chard, may I present you with the world-renowned 99 cent store gold medal. Seriously, check ‘em out. They come in bags of 6, and are pretty cool. Well, if you’re the mother of a small child. These are the moments of spontaneous genius that make me proud to be a food blogger. Today, I craved a refreshing summer corn chowder with a wee twist. Just ’cause. Hey, can’t a Mommy get a little crazy in the kitchen? Corn chowder is undoubtedly a classic, but can also be a minefield of calories and fat. I am all for a bit of nip/tuck…..that is, when it comes to editing out useless calories in recipes. Usually, this can be the death of a dish. Have you ever had a sneaky, suspicious feeling that if something tastes great, it must be bad for you? Oh, [...]
No Bake Vegan Carrot Cupcakes with "Cream Cheese" Frosting
Homespun and wholesome, these moist mini cupcakes are a treat for any time of the day. What’s more, they are gluten free, high in antioxidants, fiber, beta carotene, with vitamins A, K, and potassium, so you can indulge without a stitch of guilt, I had two this morning for breakfast with my cup of Earl Grey of tea, and they were very nice indeed. All you frosting girls can finally have your cake and eat it: Rich and creamy, the “Cream Cheese” is made from soaked raw cashews, fresh lemon juice, lemon peel, vanilla, and agave syrup. Who would have thought healthy food could be so delicious? All good in the ‘hood is all I can say. Any parents out there who are dying to get their kids to eat more veggies? These cupcakes are sent from heaven: My son Jake is one of the pickiest eaters on the planet, and he polished two off today without any questions asked. This may sound a bit corny, but it’s amazing how good a thumbs up from a 4 year old can make you feel. Enjoy. No Bake Vegan Carrot Cupcakes Cupcakes 1 cup almond meal (almonds ground in a Magi mix or blender) 2 cups [...]
Veggie Wraps with Thai Coconut, Lime, and Cilantro Dressing
Veggie Wraps with Thai Dressing are the rescue remedy to the ubiquitous sliced veggie party plate served with Ranch or French Onion dip. Don’t get me wrong. I understand the dilemma. As a nightmare vegetarian guest, I have wreaked havoc on many a dinner host, leaving them to wonder what the hell to serve the veggie crackpot of the family (may I offer my sincerest sympathy to all concerned, even if it’s 20 years too late). On the flipside of this, in the last 10 years, the abundance and availability of organic produce makes preparing vegetarian fare easy, and best of all, simple. Your body will thank you, and your guests will no doubt be impressed. This one’s a done deal. Who hasn’t cut vegetables into matchsticks?? If you can “schmear” a bagel, you can “schmear” a collard leaf (not to worry. there’s room for both if you eat well). How cool are you going to look by serving these chic mini wraps at your party? Say no more. Then, the surprise of a tasty, zingy, and dairy free Thai dip. Made by you, Devil. Veggie Wraps with Coconut, Lime, and Cilantro Dressing 3 cups of each: carrot, red cabbage, [...]
