If it’s Tuesday, it must be another challenge of ‘what to make for dinner.’ Having just returned from a trip to the southwest (go Giants!), I came home to an empty kitchen with no time to spare. As I raided the fridge, I uncovered a fresh bunch of carrots from Thursday’s delivery, still crisp and sweet. I always have onions and ginger on hand…and started to sense a recipe for another blender concoction in the making. Click to continue reading »
I just picked up my produce box for the week (from Riverdog Farm) and once again, felt like a kid at Christmas. The surprises each week are so fresh and exciting, accompanied by ‘field notes’ and recipes to aid even a veggie veteran like me. I will be diving right into the butternut squash and preparing another favorite dish from “The Soup Bible” for Soup-er Bowl this weekend. It’s a simple, smooth, seasonal soup (say three times fast) which is ‘mighty’ flavorful, ‘packed’ with nutrients, and ‘scores big’ with my family every time. Click to continue reading »
OK, so they’re not exactly peas – they’re actually legumes – but even in Wikipedia I can’t find out why. I then went to my ‘bean bible’ – Steve Sando’s “Heirloom Beans”, again to no avail. (Steve told me he only grows new world beans, and these are from Africa.) Nonetheless, black eyed peas are prepared as a New Year’s Day tradition to ensure prosperity in the coming year. Paired with leafy greens such as collards, you have the addition of ‘rolled money.’ “Peas for pennies, greens for dollars, and cornbread for gold,” says an old expression. I’m all for putting my money on such a combination – especially with the extra health properties they provide, mindful again of our liver.
Click to continue reading »
I hope you had a delicious Thanksgiving – my favorite holiday (could it be becuz it’s all about food? Well, not ALL…)
I’m sure another recipe is the last thing on your mind right now, but this is a tasty soup which could almost be classified as healing. Plus it is WAY easy! I have made this several times, playing with different herbs and types of miso. Me-what? Miso is a fermented soybean paste which has a salty component and can be used in soups, salad dressings, even guacamole. Miso has incredible health properties. It contains up to 20% protein, stimulates digestion, and adds flavor without adding fat or traditional sodium content. Miso is also known to promote alkaline in the body and has been used to treat certain types of heart disease and cancers.
1 bunch organic spinach
1 medium avocado
3 cloves garlic (pressed)
1 TB miso
1 TB raw tahini (sesame seed paste)
2 cups warm water
Put all ingredients into blender and whirl away. Serves 2.
I also use cilantro or parsley, cumin…depending on what I have on hand.