Fresh Goji Berry Muffins

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Do you have any idea what is in this bowl?  I’ll pay the first person who gets it right.  (You will be paid in anti-oxidants:)  One person guessed a type of pepper; others a fruit, and someone thought they resembled “Hot Tamales” from the movie theater.  Still no clue?  Well, I was stumped, too…

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Strawberry Scones

straw scone

With our weather being a little on the cool side these past few weeks months, the one fruit that keeps shining through is the strawberry.  In almost every meal, you can incorporate strawberries (dessert is a meal, right?) and its a great way to start the day. Instead of my usual smoothie, I decided to weave the berries into a batch of fresh made scones…

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Lentils with Sweet Potatoes and Greens

sweet pot

Happy Earth Day!  And what better way to celebrate than to recycle your food?!  OK, that doesn’t necessarily scream ‘appetizing’ but here’s my thought.  I adore leftovers.  With the exception of fish (save salmon for my salad) most foods cooked the day before have had more time to permeate their flavors, especially when it comes to dishes like soup or stews.  And not only does eating leftovers maximize your mileage of that item, it also saves on your pocketbook. Click to continue reading »

Green Eggs n Toast

free range chix

In the food world, nothing says spring more than greens and eggs. My CSA (farm to porch) box has been overflowing with a bounty of dark, leafy greens – the kind I incorporate into my meal plan at every turn.  I eat greens at least twice, sometimes three times per day…and not to lecture anyone, but you should, too…

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Chia Oat Bran

chia oat bran

Chia seeds are the new flax. Of course we’ve been ahead of that curve for awhile, but it was fun to see the many applications for them at the Fancy Food Show in SF last week.  Not only a fabulous source of Omega 3s and fiber, another big advantage that chia has over flaxseeds is that they’re shelf stable.  So when you’re rushing out the door in the morning and need a quick fix for breakfast, here is an easy recipe to jump start your day.

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Vanilla Bean Applesauce

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So when last we were together, I mentioned power outages and applesauce.  Thankfully, gas and electric are restored, and my applesauce is resting in its new glass enclosures.

Let me start by saying I am not the most patient person on the planet (I hear the LOL’s), so when it comes to things like traditional canning, I usually run for cover.  But recently my friend Ali at Whole Life Nutrition offered tips on how even the most challenged of us (like moi, with mismatched jars and lids) can bottle up some sweet goodness easefully and not far from the tree.  Plus, she has lovely pictures and precious little hands to help her.

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Figalicious!

‘Tis the season for figs and so many are now available at the farmers market – Black Mission, Kadota, Brown Turkey, Adriatic and Strawberry (in photo) just to name a few.  Figs are easy to eat on the go and provide a wonderful dose of fiber and manganese, which helps fight free-radicals.  Figs are also good for the heart as an excellent source of phytosterols which can block cholesterol, and from potassium which helps control blood pressure.

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Raspberry Corn Muffins

Berries are bursting at the farmers’ markets and raspberries are especially sweet and flavorful.  Raspberries are super high in fiber (8 grams/cup – most of all berries,) which makes them strong cholesterol busters. They are low in calories (60 per cup) and great for weight control.  Raspberries are also high in antioxidants, and are anti-microbial, so they help fight Candida…which almost everyone has in one form or another.

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Flour Power

I figured if I’m starting a feature called “Savvy Substitutions” and it focuses heavily on baked goods, it might be advisable to explain different types of flour and their ratios in baking compared to the ‘other white stuff.’  Of course you know it begins with whole-grains, and organic whenever possible.  Wheat is one of the most pesticide laden crops in America, so it truly pays to buy the purest product available.  This way you can go right to your pantry when a recipe calls for spelt (a cousin of wheat) or another alternative and know how it might affect the taste and texture of your creation.

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Flax in the Family!

Imagine my utter delight when I opened up an email from my sister today sharing a big sense of ‘food accomplishment.’  Colleen, husband Charlie, and their three incredible kids – Jane, Chase, and Mary – have just returned from a nine-month sojourn from Europe to South America.  While they indulged in fresh flavors from native lands, they now totally embrace the bounty from local farmers and health food stores back home.  I just had to share…

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