Gluten Free Mixed Berry Crumble
Sweet Potato Pudding
I grew up with a sugary-sweet, marshmallow-topped version of sweet potato pudding, which was partnered up with cooked meats and overcooked green beans or heavily spiced collard greens. I can already hear some of you saying “Umm Umm,” but I dare say the only way is up from a nutritional standpoint. Somewhere in my teens I started pulling the marshmallow off because the sweet potatoes were so darned good (albeit with heaps of butter and white sugar in the mix). In my twenties, I discovered the naked goodness of fruits and vegetables, plus with a twinkle of seasoning….which is very nice indeed. My wholesome version of sweet potato pudding has a little twist of coconut, and I cannot tell you how gimme-some-moreish this dish is. We’re talking simple simple simple, yummy in my tummy goodness. Sweet Potato Pudding 8 medium sized sweet potatoes, washed and dried tbs coconut oil 1/2 tsp ground cinnamon 1/2 tsp ground ground nutmeg tsp pure vanilla extract (brand with no alcohol) tsp of agave syrup (optional) 1. Preheat the oven to 350F. 2. Pierce the potatoes with a sharp knife all over, then lay the on a large baking tray. Bake for 60 minutes, or [...]
Read MoreVegetables au Gratin
Back to basics! For the last two weeks I’ve pressed the rewind button, going back to the classics that work, albeit with an update of healthy ingredients. We all remember Vegetables au Gratin swimming in “cheese” sauce as kids, but it’s time to reclaim our taste buds (and waistlines) for real flavor without all the funky additives. There’s another reason why I’m turning back the years: kids love vegetables with cheese, and I tell ya, I’ll do almost anything (within reason) to get my kid to eat more vegetables. Oh yes, I’ve heard all those stories of the Bombastic Supa Dupa Magnificent Moms that drop out of the sky, sprinkling fairy dust here and there, getting their kids to do or eat anything they want, but hey, It Ain’t Me Babe, N0-Ho-Ho, it ain’t me babe! Dang, there’s goes my Mommy Medal of Honor. Bummer Dude. So back on track, like that, in a rub a dub stylee…Man, I just lurve being imperfect, don’t you? Life is just so much more interesting. William Blake once said that ” Improvement makes straight roads, but the crooked roads without Improvement are the roads of Genius.” Now I’m not sayin’ I’m a flipping Genius [...]
Read MoreSag Paneer
We have Indian food at least once a week in our house, and I’m telling you, this is a cracking recipe. Not only because it requires little preparation, but also because it’s so good for you. If you don’t like Paneer (Indian cheese) or don’t have an Indian grocery store nearby, this dish is still divine. Try it with basmati rice and oooh, I can’t help myself: a nice bowl of Dal would go nicely with it. Argh, I know, we’re trying to save time, but I just have to slip the idea in. Just cuz. I can honestly say that I too have those days when I just want to curl up on the couch with a cup of tea, turn on the TV, and chill out without a thought of what to make for dinner each night. Don’t we all dream about having our own personal chef (a personal assistant would be nice as well) on our craziest days? When I finish my tea, come back to reality, and shimmy off the couch, I roll up my sleeves and cook simple yet satisfying dishes that save money and time. Sag Paneer Soaked Masala 1/2 cup water 1/2 tsp [...]
Read MoreBlack Bean and Corn Quesadillas
What a blissful day in the Canyon. A bit of gardening in the morning, swimming with friends, a fresh and easy lunch, followed by a bit of blogging. One of things I’m most excited about today is finding another kid-friendly recipe that’s delicious and nutritious. As a Mom of a finicky eater, I’m constantly on the lookout for healthy food that’s appealing to young taste buds. You’re in for a treat today because this recipe brings smiles from everyone at mealtime. Jake had not one, but four big slices of Quesadillas! Serve with guacamole and salsa (recipes below) and you’ve got heaven on a plate. While I continue my research for the new site, please join me on my Facebook page, to view exciting therapies and ideas for optimum health. Black Bean and Corn Quesadillas Filling 1 can organic black beans, drained 2 cups organic corn from the cob, boiled or grilled, then sliced off the cob (defrosted organic corn also works) 3 cups shredded “Mexican Blend” of cheese(asadero, monterey jack, sharp cheddar, and queso blanco) or cheddar (vegan, dairy-less cheese is available at your local health food store) tsp garlic powder tsp onion salt pinch of freshly ground black [...]
Read MoreVegetarian Kebabs with Smoky Tempeh
One thing came to mind with all the hooplah surrounding the Supreme Court’s decision to allow the Affordable Care Act to stand this week: rather than debate over the variables of the law, shouldn’t Washington (and every American for that matter) focus on eradicating The Western Diet? How is it that we are straying so far from the real issue? As a nation, we need to focus on healthier eating habits and taking some form of light exercise, instead of lining up like lambs to the slaughter for a veritable buffet of disease (type 2 diabetes, heart disease, hypertension, cancer, to name a few). Education is the best form of preventive medicine, but somehow we’re worrying about how and when to line the pockets of insurance companies. Furthermore, our government could save millions of dollars if people actually understood the implications of eating junk food everyday. Once again, politics has trumped prioritizing the health of our nation and education. I wholeheartedly support the idea of providing healthcare for every citizen in our wonderful country. I believe that it is an absolute necessity and a right to have coverage which ensures a healthier and happier society. I also believe that as [...]
Read MoreButternut Squash, Kale, and Sunchoke Salad
After 7 months of living in a construction site, I’ve been unpacking storage boxes this week, rediscovering my treasured thrift shop finds: vintage crochet ponchos, fringed jackets, concho belts, crayon color typewriters, 1970′s punk magazines, 1930′s poetry books, 70′s flare jeans, 1960′s hats with peacock feathers, and more. It’s my birthday folks! I am feeling so full of inspiration, and I can’t wait to share everything with you in the coming months. My Sears typewriter. I can’t promise that I’m going to type every week (apple mac, hello), but once in a while, I’m going to pull my out my baby and give her a whirl because heck, she’s so dang cute. Strangely, I have color coordinated my day. Check out my afternoon snack (I’m sure Elle Decor will be ringing me any second). Snack attack Scrumptious either hot or cold, this salad has a tasty combination of sweet and salty that keeps you coming back for more. Butternut Squash, Kale, and Sunchoke Salad 1 medium butternut squash, peeled and cubed half a bun of kale, washed and chopped 8 sunchokes, peeled and cubed half an onion, chopped 2 cloves garlic, minced 1/2 a teaspoon each of ground chili, coriander, [...]
Read MoreSteamed Kale, Carrots, and Shiitake Mushrooms with Toasted Tamari Pumpkin Seeds
A day in the life: breakfast, dress and drop the kids to school, work hard all day, sit through bumper to bumper traffic each way, pick up the kids, then arrive home by 6 pm exhausted. Ring any bells? I bet the first thing on your mind when you walk through the door is, “ah, YES, I’ll make a Spinach Souflle, a tossed salad, followed by individual vegan Chocolate puddings.” But of course! O.k, back to reality.There’s no need for fanfare because hey, we’re not cooking for Sir Paul Mc Cartney (I wish) but a simple and wholesome meal for the family. Now you’re thinking, “how in the heck will I get the kids to eat steamed kale with carrots, mushrooms and toasted tamari pumpkin seeds?” I’m with you, and I’m not going to lie. My son will most likely be eating sauteed fish or Fakin Chickin nuggets, steamed carrots plucked from the melange of veggies, and short grain brown rice. He’s only 4 years old, and the fact that he eats veggies and brown rice makes me do cartwheels (remember, I am just like you). Mealtime at our house is a little interesting to say the least. It’s all [...]
Read MoreBandgobhi alu subji (cabbage, carrots, and potato cooked in Indian spices)
Toby, Jake, and I started a gloriously warm and sunny California day off with banana and blueberry pancakes for breakfast, followed by a trip to the park so our son Jake could try out his new bike. Spider Man helmet in place, off he went, zooming along the pavement, teetering back and forth on his training wheels. After a few goes around the park, Toby took the training wheels off the bike (deep breath), and bam: Jake was rockin’ and rollin’ along the path, with his proud parents running behind yelling, “GO JAKE!!! WHOOO HOOO!” Other parents nodding and smiling in appreciation of our lovely moment together. I simply cannot believe how fast kids grow up. One moment, they’re taking their first wobbly steps, walking around the living room like a mummy, then they’ve singing all the lyrics to Beatles songs, writing their name, skateboarding, and riding a bike. My baby’s growin’ up! LIfe is beautiful. I have no idea how to smoothly transition from our lovely morning at the park to this recipe, apart from it flowed as easily as Jake riding his bike for the first time. Today’s dish was determined by what was hanging around the pantry. [...]
Read MoreSzechwan Eggplant
Ooohh, I’m excited about dinner tonight: Szechwan Eggplant, Spicy Green Beans and Tofu, Gingered Fish for the boys, with steamed short grain brown rice on the side. I can honestly live on food like this for the rest of my life. Not only does it take minutes to prepare, but it’s so satisfying for a veggie like me. Eggplant is one of those vegetables that’s so filling and meat-like. If you’re making the change from a meat eater to a veggie, or just looking to add more vegetable dishes to your diet, this one’s a keeper. A dedicated meat eater when we first met, my husband Toby has slowly incorporated more organic vegetables to his diet. Never in a million years would he have eaten green beans and tofu or Asian style eggplant back in the day. Spotlight on myself, I shudder to think of the days when I ate Twinkies, Ding Dongs, and sliced Hostess bread. Snap! Thankfully, in our own time we can all make a change for the better. I’m constantly amazed by our son Jake asking for almond milk with oatmeal and banana for breakfast, Mochi (puffed brown rice treats that you bake), and yams [...]
Read MoreSimple and Sweet Sauteed Carrots with Thyme
Cooking doesn’t get much simpler than this, I tell ya. I make Simple and Sweet Sauteed Carrots for Thanksgiving and Christmas, and it goes down a treat. The secret to sweet carrots is cooking them nice and slow, on low heat, letting the juices melt out of the onions, garlic, and carrots. The dried thyme gives the dish a wonderful earthy flavor. Enjoy! Simple and Sweet Sauteed Carrots with Thyme 3 cups carrots (about 4-5 medium size carrots) 4 tablespoons olive oil half a red onion, chopped 2 cloves garlic, minced tablespoon dried thyme 1. Rinse and dry the carrots and slice into matchsticks. Set aside. 2. In a large frying pan, fry the onion on medium heat for a minute, then add the garlic. Stir in the thyme, cover, and cook for a minute or two until soft. 2. Add the carrots, stir, lower the heat and cover, cooking for 15 minutes, or until tender.
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