Planting seeds of health and happiness


Simple Home Meals

September 16th, 2015 / admin / 0 comments

The secret to making healthy eating easy is to keep cooking simple. Keep it simple by not worrying about perfection and embracing the ease of the one pot meal! Don’t worry about following recipes to the T. What do you have that is fresh from the farmers market? It’s more about what is fresh and what do I have than what the recipe dictates.

Learn more by watching my video here:

Be well!

Share with me your thoughts and comments on how you are making healthy meals for your family by embracing simplicity in your cooking!

My Kale Brings the Kitchen to the Yard!

September 15th, 2015 / admin / 0 comments

Make Kale Taboule!

So I now have a series of videos to share with you. In this, my first, I show how to make kale taboule…right next to the soil in which it was grown! Yep, I brought the kitchen out into the yard — what better way to savor the freshness of the kale, and my beautiful summer garden.

Watch the video and learn how to make kale taboule! Share with me how yours tastes.

To your health!

Be well,



Wheat Berry Salad!

May 28th, 2014 / cat / 0 comments


  • 1 cup wheat berries
  • 1 cup baby tomatoes, halved
  • 1/4 cup Kalamata olives, halved
  • 1 red onion, sliced
  • 2 large leeks - green stems removed, thoroughly washed and diced


  • 1/4 cup red wine vinegar
  • 1/4 tsp each salt and pepper
  • 3 cloves garlic minced
  • 1/2 cup good olive oil


  1. Preheat oven to 400 degrees F.
  2. Bring 3 cups water to a boil in a small saucepan, then add a pinch of salt, 1 cup wheat berries and reduce heat to a simmer. Cover and continue cook for 25-30 minutes or until tender. They should be chewy but not tough.
  3. Drain and add to a large serving bowl. Add 2 ts.p olive oil and a pinch of salt for added flavor.
  4. Prep leeks and onions, then place on a foil- or parchment-lined baking sheet and toss with 1 tbsp. olive oil and a pinch each salt and pepper. Bake for 23-28 minutes or until tender and golden brown. Toss halfway through for even cooking. Set aside.
  5. In the meantime, prepare dressing by combining all ingredients except olive oil in a small mixing bowl. Stream in olive oil as you whisk to emulsify. Otherwise, add all ingredients to a jar and shake vigorously to combine. Taste and adjust seasonings as needed.
  6. Add tomatoes, olives, roasted leeks and onions to the wheat berries and toss with enough dressing to coat. You’ll likely have leftover dressing.
  7. Serves 4 generously. Cover and refrigerate to keep for up to several days. The longer it sits and marinates, the more intense the flavor becomes.
  8. Additional garnishes might include hummus, pine nuts, parsley and pita chips


who says you need good china

Create Your Own Buddha Bowl

March 7th, 2014 / cat / 0 comments


1. Find a unique, large sized bowl which you can become accustomed to as a symbol of nourishment and gratitude, and enjoyment!!! For me, the bigger the bowl, the better.

2. First, use an abundance of raw organic greens to fill the majority of the bowl. My favorites are kale, arugula and spinach — which are packed with vitamins, minerals, antioxidants and fiber.

3. Next, add in as many raw or steamed veggies as you like or have available. I also add leftover cooked rice or grains. Mixing textures and variations in taste can be an enjoyable and relaxing creative process: crunchy, sweet, bitter, juicy … Add nuts, raisins, seeds, and herbs!!!

4. Now it’s time for protein — I usually choose beans like garbanzo, black or kidney, possibly hummus for pizzazz. Other delicious proteins could be almonds, pumpkin seeds or ultra-nutritious chia seeds.

Dressing YOUR Buddha Bowl:

This final touch is the best part and can be as varied as a flower arrangement. Drizzle your favorite olive oil (I love loads of organic Braggs olive oil) and vinegar, or splash tamari and lemon juice, add finely chopped garlic, scallions, mild or hot peppers, sprinkle sea salt, nutritional yeast, or cayenne. Discover what feels nourishing to your body, concentrate on tingling your taste buds! And of course, remember to enjoy with gratitude!  Now chew with love!!

Let Thy Food Be Thy Medicine

Heart-Shaped Energy Bars

February 11th, 2014 / cat / 0 comments

Chock full of whole grains and protein


4 cups rolled oats 
2 cups organic peanut butter
1 smashed banana
1/2 cup honey 
1 teaspoon vanilla 
2 cups flax seeds
1/2 cup dried cranberries
1/2 chopped nuts – cashews / almonds/ pecans
1/2 cup dark chocolate chips


In a large mixing bowl, stir together all ingredients until well combined. Chill for 45 minutes.

Once dough is chilled, you can shape it into hearts by rolling into balls, then combining two balls to form a heart.

Or, you can roll dough out on waxed paper and cut with a heart-shaped cookie cutter.

Share and enjoy with love!


Guacamole Supreme!

February 6th, 2014 / cat / 0 comments

If you crave guacamole, like I do, here is an inexpensive way to have as much as you want…and get your brain food too!

LOVE avocados…and LOVE peas!

Mix and match as you like. Often I add mint, parsley, lemon balm or whatever herb I have in the garden that day!

• 1 cup frozen peas, slightly thawed
• 1 medium Hass avocado, peeled and pitted
• 2 tbsp. fresh lime or lemon juice, or to taste
• 1 medium tomato, seeded and cut into ¼inch dice
• ½ red or sweet onion, cut into ⅛inch dice
• 1 jalapeño or serrano chile, seeded and minced (to taste; I use 4 peppers!)
• 3 tbsp. chopped fresh cilantro, or any herb you have growing (or leave out if you prefer)
• 1 smashed fresh garlic pod — whack it and voila!
• ½ tsp. sea salt

1. In a blender, or in the bowl of a food processor, process the peas until smooth.
2. In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, jalapeño, cilantro, garlic, and salt to taste. Add the peas and mix well.
3. If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.

Let Thy Food Be Thy Medicine

Banana-Walnut Vegan ONE BOWL Muffins!

January 29th, 2014 / cat / 0 comments

 Super moist, flavorful banana-walnut muffins with a crumb top. One bowl. Half an hour. Delicious!

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Makes: 10-11 muffins

Time-save tip: Double recipe and freeze…or SHARE half!



  • 2 organic eggs (3) for extra fluffy)
  • 4 medium ripe bananas (don’t worry about size – this recipe is forgiving)
  •  1/2 heaping, packed cup brown sugar
  • 1/4 cup non-dairy “real” butter (such as Earth Balance) or coconut oil — stove melted (please don’t use microwave)
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 cups whole wheat pastry flour (or rice flour)
  • 1/2 cup rolled oats
  • 1/2 cup walnuts, chopped (optional)

Crumble Top:

  • 1/4 cup raw sugar
  • 5 tbsp unbleached all purpose flour
  • 2 tbsp butter (such as Earth Balance/Organic Valley)


  1. Preheat oven to 375 degrees F and lightly grease a standard size muffin tin.
  2. Mix eggs in a large mixing bowl.
  3. Add bananas, and mash, leaving just a bit of texture.
  4. Add brown sugar, baking soda, salt and whisk for one minute.
  5. Stir in vanilla, melted butter and mix.
  6. Add flour and oats and stir with a spoon or spatula until just combined.
  7. Lastly, fold in walnuts (optional).
  8. Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
  9. Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top (streusel)by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You should have leftovers (freeze add more nuts if you like).
  10. Bake for 17-20 minutes or until tops are golden brown and an inserted toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.
baba ganoush

Baba Ganoush

January 22nd, 2014 / cat / 0 comments

Baba Ganoush recipe coming soon!


Spicy Mustards – AMAZING!

January 20th, 2014 / cat / 0 comments

Makes about 1 cup – Double up and freeze the extra!

  • 1 1/4 teaspoon coarse sea salt (divided)
  • 1 cup packed chopped mustard greens
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon smoked paprika
  • 6 tablespoons chopped jalapeño chills (seeds and ribs removed only if you want it less spicy)
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon minced cilantro
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons water
  1. Put about 4 cups of water in a medium saucepan and bring to a boil over high heat. Add 1 teaspoon of the salt, then add the mustard greens. Return to a boil and cook uncovered until the greens are wilted, about 2 minutes. Drain well.
  2. Warm the oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until the garlic starts to turn golden, about 5 minutes. Transfer to a small heatproof bowl and set aside to cool.
  3. In the same skillet, toast the coriander and cumin, shaking the pan occasionally, until fragrant. Let cool for a few minutes, then transfer to a mortar or spice grinder and grind into a fine powder.
  4. Transfer the powder to a blender (we found a mini-food processor works best). Add the jalapeños, paprika, red pepper flakes, cayenne, cilantro, parsley, lemon juice, vinegar, water, mustard greens, garlic oil, and the remaining 1/4 teaspoon salt. Puree until smooth.
  5. Taste and season with more salt if desired. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.
Basket if Veggies

Miracle Garden Veggie Sauce

January 20th, 2014 / cat / 0 comments

This all-purpose pasta/rice/potato/quinoa/roasted veggie sauce is a great way to get your daily dose of vegetables.

**Makes about 3 cups” triple, and freeze additional sauce for a big time saver. If you freeze in glass jars fill only to fill line about 1” down!



1 tablespoon extra-virgin olive oil
1 small onion, cut into ½-inch pieces
2 carrots, cut into ½-inch pieces
2 zucchini chopped
2 celery stalks, cut into ½-inch pieces
2 garlic cloves, smashed
1/2 teaspoon sea or salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 roasted red pepper, cut into 1-inch pieces
2-3 chopped Organic Fresh Tomatoes
**Add Sundried Tomatoes for Extra Flavor – ¼ cup!

Instructions – Your Total Garden VEGGIE SAUCE!!!

  • Put the oil into a large saucepan set over medium heat.
  • Once oil is hot, add the onion, carrot, celery, garlic and 1/4 teaspoon salt.
  • Sauté ingredients together so that they gently sauté and turn slightly golden.
  • Add the oregano, basil, red pepper.
  • Cook until reduced by at least half.
  • Add, tomatoes, and sundried tomatoes.
  • Bring to a boil then reduce heat and simmer for 35 to 40 minutes, loosely covered.
  • Uncover and then simmer for an additional 15 to 20 minutes longer to thicken.
  • Turn off heat and let sit 5 minutes.
  • Use your hand held processor and crème to your desired consistency.
  • Cool before freezing.
  • (May separate a bit — no worries. Wonderful topped with grated Organic Feta).
  • If you prefer a chunky sauce, do not process – rather, pulse until desired consistency.