Preserved Lemons with Rosemary

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Are your neighbors’ trees weighted down by the bounty of citrus this winter?  Make a deal and grab some!  Lemons are used more often than salt or pepper in this house, both for taste and health properties. Click to continue reading »

Beet Hummus

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Gearing up for the big game this weekend?  Yes, the Warriors are playing the Suns!  If you live near San Francisco, you might be hard pressed to stay inside at all, we’ve had such gorgeous weather.  But if you do rally for a party atmosphere on Sunday, here is a great recipe for snacking that will still allow extra room for beverages…

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EASY Homemade Coconut Moisturizer

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Now you might not think that skin moisturizer falls into the food category…but this one does!  And it is the most hydrating, nourishing oil you could ever find – let alone make.  Using pure coconut oil and a powerful kitchen mixer, this is your best shield against the harsh elements      of the seasons.

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Crustless Pumpkin Pie

I’ve never really understood the expression ‘easy as pie,’ because quite frankly, pie has never been easy for me.  And it’s all because of the crust.  But, alas!  This is music to your ears (and hands…) since this pie is crust-LESS.

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Sweet Potato Congee

Do you ever make the recipes suggested on packages?  Often times I look at them after I’ve already decided to make something else, but save them for future use.  Recently I wanted to try a different grain in my morning cereal, so  I grabbed my bag of Bob’s Red Mill millet and found this sweet and savory recipe…

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Fig Clafouti

I make clafouti’s all year round, depending on what fruit is in season.  I’ve used apricots, berries, plums, cherries, apples and now figs.  It’s the same simple recipe with maybe a sprinkle or two of different spices. With apples I use cinnamon; with cherries and pears, a little almond extract.

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Curried Potato and Green Bean Salad with Toasted Cumin

Just in time for the holiday weekend, here’s a summer dish perfect for every barbecue.  Potatoes and green beans are in season now, and with a little extra personality, this recipe is a crowd pleaser!

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Zucchini Lasagne

As the saying goes, ‘when life gives you lemons’…or in this case, zucchini….make lasagne!  Have you ever used it in place of pasta?  You can work with it like spaghetti, or slice it thin and substitute it for noodles.  It makes for a seasonal dish that is lower in calories and allows for all kinds of fillings in between.

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