What do you eat?

20190514_181701“What do you eat”?  Oh yes, I get that question a LOT.

We eat plant rich, nutrient-dense food.  Yes, that does mean, on occasion, we will eat fish.

I got the feeling that our friend didn’t want all the details.  She needed and wanted help fast.

Our friend was panicked.  Their granddaughter was coming to visit and their beautiful, intelligent teenager has bravely announced to the world that she has decided to be a vegetarian.

What do we feed her?

My answer:  food

Seriously, what do you eat?

So, I offered a few suggestions and good news, the granddaughter came to visit, brought some of her own food and everyone lived to tell the tale.

I decided for a week or two, I would share what we eat.  I would send my friend pictures, offer recipes if she asked.  I didn’t go into too much detail.  I wanted her to know that we eat pretty much what she eats minus the grilled steaks.

One time years ago we hosted a graduation party.  At the time, our youngest son was a vegan.  I made myself crazy by making vegan gravy and non-vegan gravy.  I made vegan dishes and non-vegan dishes.  I made vegan desserts and non-vegan…you get the idea.  I put pretty little signs in all the dishes to designate which was which. 

Stick a Fork in Me.

I was D-U-N.  Done!

Like NASA has a mission statement?  I needed a mission statement.    While cleaning up and doing twice as many dishes, I decided to make some changes.   My new mission statement:

  Make/bake excellent quality food with exceptional taste. 

I want my food to be so good that I don’t have to qualify what it is.  I don’t have to say: this is dairy free or gluten-free or sugar-free.  I don’t have to say, these crab cakes are made with Jack Fruit.  I don’t have to say this is vegan.  I decided to make and serve exceptional food.

When you come to my house and enjoy a Chocolate Chip Cookie, I won’t have to explain that they are dairy-free, gluten-free, vegan…blah, blah, blah .   If you try my chicken nuggets, I won’t have to tell you there is no chicken involved.  Nor will I have to explain that my donuts are non-dairy, non-gluten, etc.

 

 

I will only have to answer you when you ask if there is more.

YES, THAT GOOD!

 

Homemade pasta and sauce so savory and filled with flavor (and blended veggies) that you will ask for seconds.

 

Stuffed shells worthy of a birthday dinner!  Oh, did I mention homemade ricotta “cheese” made from almonds?

 

We eat “Crab Cakes” with or without sauce.  These beauties are perfect small appetizers or larger for part of a meal.  Did I mention they are made with Jack Fruit?

 

Falafel & Hummus so good, so full of rich, bold flavors you will for sure be a clean plate club member.

What should you feed your granddaughter?  Excellent food.

In this together,

Chat soon

soup+bread=comfort

I woke up to pouring rain and 46*.  It was dark and dreary.  There was a chill in the air.  I was walking barefoot across my yard.  (grounding, it works)  I slipped on my boots to go tend to my chickens.  As I fed them and gave them treats and fresh water, I told them how it seemed like a soup and bread kind of day.  They all chatted back in agreement.  It sure doesn’t feel like the middle of May.

 

I knew I was going to bake bread.  I try and do one tricky thing and one or two super simple dinner ideas. Each packed full of nutrients and flavor, always lots and lots of flavors.

The soup was an easy peasy choice and you can start to finish have this soup on the table in about 30 minutes.  Not much effort for brilliant results.  I used Brandi of The Vegan 8 fame recipe.  https://thevegan8.com/2018/01/25/tomato-vegetable-soup/

20190515_153259

While flipping through a couple of my bread books, I happily stumbled upon Onion Rosemary bread.  This is a good one.  The recipe calls for one LARGE loaf.  I prefer to make two smaller loaves.  A couple of reasons.  1.   I can keep one and give one to a neighbor.  2.   there are only two of us.  We get tired of the same bread over and over and over.  Now and then, I prefer to divide the recipe in half.  We are able to devour a small loaf of bread in 2 or 3 days.

Here is what you knead (get it, a joke…knead…need, Come on, that was a good one!):  1/4 cup butter (you know I use Earth Balance, vegan butter) 2 cups of onions, chopped finely, 1 envelope of yeast, 2 teaspoons of sugar (I use coconut or date sugar), 1 cup warm water, 4 cups unbleached flour, 1 1/2 teaspoons salt (I use Himalayan salt and please for the love of good flavor, measure the salt), 1 HEAPING Tablespoon of finely chopped Fresh Rosemary (fresh makes a ginormous difference).

rosemary*side note suggestion:  At our previous home, I could not for the life of me get my Rosemary to grow well.  I have a friend who was hacking her Rosemary bush back constantly.  So one day, I said, I will trade you fresh Rosemary for a loaf of bread.  She gave me a GROCERY BAG full!  haha.  I did bake a couple of loaves for her and gave her two other recipes to use.  It was a beautiful barter.  I am SURE you have something you can barter with a neighbor in exchange for a handful of their fresh Rosemary?  

Melt the butter on medium/low and toss in those beautiful fragrant onions.  Cook for about 20 minutes until they are golden.  You know they are done when you want to sneak one for a taste.

While those are cooking, in your mixing bowl, combine half the flour, sugar, water and yeast. Let sit until bubbly, takes about 20 minutes.

Next add your remaining flour, salt (measured) and Rosemary.  Mix well with a wooden spoon (if you have or want big arm muscles) or just turn on the Kitchen-Aid.  Gradually add the onion/butter mixture.  This will form a slightly sticky dough.

Use your dough hook and let it do it’s magic for 10 minutes.  Or if you are upset about something or fretting, toss that dough on the counter with a little flour and work it out.  Knead the dough for 10 minutes.  It is a rather satisfying feeling.

Cover a cookie sheet with parchment or Silpat.  Arrange the dough in a slightly flattened circle.  Cover with a damp tea towel.  (here is where I set the whole cookie sheet on a medium warm heating pad) Let rise for 45-50 minutes.

Bake 400* for 30 minutes.  Place on a cooling rack and brush with melted butter.  I save a pinch of rosemary and add that to the butter.  The aroma of freshly baked onion bread and rosemary is divine. 20190515_152011

The table is set with big soup bowls, oversized linen napkins, the bread is on a board, sliced & ready to choose your perfect slice…..you sit down………………say Grace and pick up your soup spoon, gingerly take that first small sip.  Oh, my.  Another larger spoonful….and the conversation begins………….

that my friend is comfort, pure and simple.

 

In this together,

Chat soon.

PS.  Printed on the soffit above my kitchen, I have a quote,

“they broke bread in their homes and ate together with glad and sincere hearts” Acts 2:46

clean plate club members

Submerged in the OLD list of “10 things you didn’t know about me”  was the statement,

I am not a fan of cauliflowercauliflower

Because I am a smarty pants and know it is ultra good for you, I buy one head a month, steam, smash, freeze then hide in spaghetti sauce, pasta sauce, taco filling etc.  No one is the wiser, I can’t taste it and we get the benefits here and there.

Benefits?  What benefits you ask?

reduces cancer risks, can even kill some cancer stem cells, improves detoxification, balances hormones, has impressive amounts of vitamin C, vitamin K, and beta-carotene, fights inflammation, also has rich supplies of calcium and selenium and cauliflower keeps our immune systems running smoothly  

My new list of 10 things you didn’t know about me, NO LONGER contains the blurb about cauliflower.

Thanks to Sam Turnbull and her blog, you too, can whip up this beauty.

https://itdoesnttastelikechicken.com/quick-roasted-cauliflower/https://itdoesnttastelikechicken.com/quick-roasted-cauliflower/

Last night was life-changing.  I ate HALF A CAULIFLOWER!  Honestly, because I was a little bit of a piggie, I may have taken more than half.

Here’s the quick version:  take apart a cauliflower, mix up some oil, nutritional yeast, Roasted-Cauliflower-05garlic and chili powder, mix, bake at 450* until tender and toasty brown.

Serve with an AMAZING Maple Syrup Mustard dipping sauce (she gives you that dip recipe, along with several others.)  Zowie, is it simple…. maple syrup, mustard, lemon juice, garlic power….  blend.  done.

Say grace and then grab some napkins these will “sell” quickly.

Serve hot, warm or cold…dip those little puppies (no, not real puppies) in that amazing dipping sauce and before you know it….

enough chatter!

Here are two snapshots that will tell you everything you NEED to know.

 

Now, may I gently suggest you make these tonight?  You and your family are worthy of excellent nutrition.   Heck, you don’t even need to explain all the benefits.  Just bake them, serve with dipping sauce and put on a table everyone can reach.

Clean Plate Club members all around!

In this together, friends.

Chat soon.

PS.    Dig deeper and learn oodles more benefits of cauliflower from Dr. Mercola.  https://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx

pancakes make the world go round

This day, 47 days prior to Easter rolls around every year.

Fat-Tuesday-600

In anticipation of the Lenten season, many Christian religions need to clear cupboards of eggs, milk and sugar.  Traditionally, these items are not eaten during the fasting season.

So, today, the day prior to Ash Wednesday,  I bring you Fat Tuesday or Shrove Tuesday.

Simply put:

HELLO, pancakes!

Quick, short home-school lesson:

The name Shrove Tuesday comes from ‘shrive’, meaning absolution for sins by doing penance.

The day gets its name from the tradition of Christians trying to be ‘shriven’ before Lent. Christians would go to Confession, where they admit their sins to a priest and ask for absolution. A bell would be rung to call them to Confession, which was called the ‘pancake bell’. It’s still rung today.

In the US it’s called Mardi Gras aka ‘Fat Tuesday’ in French mainly because we use up the fatty foods before Lent.

Pancake Day itself came much later as a way of using up rich foods, like eggs, milk and sugar before the 40 days of fasting Lent.

Since we don’t regularly use milk and sugar…..and I am always, always trying to get more veggies onto our plates………………

korean pancakesToday, for a little twist of the traditional pancake, I will be making  Pajeon (scallion ) Korean pancakes with a tasty dipping sauce for dinner.

Who among us doesn’t drool over and love every single bite of the small, pancakes filled with vegetables?

scallions and cabbage and carrots, Oh, my!

Do you make pancakes each year for Shrove Tuesday?

In this together friends,

Happy Fat Tuesday!

Chat soon.

 

tomato round up, yeehaw

20170913_132317-1_resizedThis year, the first weekend in May,  we planted 2 tomato plants.  The varieties were Early Girl and Big Boy.  One we purchased and the other was a free start!

Boy Howdy did we have a good year!  Gorgeous color, amazingly rich, bold flavor.  These beauties made some of the best sauce to come down the pike.

Sad side note:  Because of the wildfires in Canada and Eastern Washington and wind,  our tomatoes had a light covering of ash.  While good for the soil, we did rinse them off before bringing them inside.

20170908_144138-1_resized_1

Once ripe, we ate fresh tomatoes almost daily.

20170907_180035_resizedOne older neighbor wanted one, plump, beautiful tomato to enjoy.

We gave away 3 bags full along with fresh picked Basil.  (I save those small gift bags through the year, then use them to nestle fresh picked produce in to share with the neighbors. So much cuter than filling a used grocery bag.)20170919_172531-1_resized

Then I kept track of how many pounds we picked & brought inside for us to process and use.  Are you ready?  Hold onto your cowgirl hats!

We had a grand total of 27.4 pounds!  That was from just 2 plants!!!!!

After I make yard sauce, which I use as a base for other sauces (rough chop a pan full of tomatoes, onion, and basil, sometimes Rosemary… olive oil, S & P, roast for 50 minutes on 425*, plop in Blend-Tec and push the button)

 

or spaghetti sauce, I freeze the bags flat.  I can stack the frozen packages book style, save oodles of space in the freezer and can easily see what each package contains.

 

 

Our evening temperatures are dipping into and below the 50* mark.  That means our on the vine tomatoes will not ripen any longer.

We do have a couple left ……………

I spy with my little eye………………something green.   I have a wonderful feeling that Fried Green Tomatoes will be making a debut on our plates in the very near future! 20170921_112458-1_resized

We are so grateful to have grown such a beautiful, lush, prolific garden with enough bounty to eat, share, process and freeze for later.

Already planning on what to plant next year and where.  Yes indeed, we will be rotating where we plant things.  We will nourish and feed our soil this winter.

How did you do?  Did you have extraordinary success this year?  I would love to hear how your harvest turned out this year and share any tips/tricks or common sense ideas you figured out from this season.

In this together, friends. Happy Harvest.

Chat soon.

Brilliant Sunday Supper

Last night, the rains started, it cooled way down and seemed like the perfect Sunday evening for comfort food.  You know?  The warm feel of soup in your belly.  The blend of flavors in a well planned out sandwich……oh baby, so good.

Wait.  I will explain what I made, then I will share a picture or two.

The soup.

Hang on to your cute beanie. This savory soup is Sunday dinner, Easy Peasy.

20170917_143546_resizedCut up some beautiful (homegrown if you have them) potatoes and a couple of leeks (remember to wash the dickens out of those leeks).  Drizzle with olive oil and S & P.  Roast at 425*for 50 minutes.  Next put them into the Blend-tec with some vegetable broth.  We’re blending, we’re blending………………  and we are done.  That was easy.20170917_172055-1_resized

 

 

 

 

 

 

The Sammy.

20170917_170912-1_resizedCaramelize an onion.  Roast a red pepper (then put into a zippy bag and take off the brunt outer skin).  Also, have in the lineup and ready to go:

Tapenade, fresh pesto & shred some beautiful Fontina cheese.  Assemble and grill.

Say Grace and just like that, A brilliant Sunday supper is toasty and ready to enjoy. 20170917_172332-1_resized

I ask you, who would not be grateful and find comfort in this beautiful meal?

We need to cook like this for our families/ourselves more often.  We are all worthy of simple, satisfying food layered with love.

I gotta say, the flavor of that combination was brilliant.

Hope you enjoyed a savory Sunday meal, certainly a lovely way to begin the week.  Or might I suggest this meal as a solution to what to have tonight?

In this together, friends.

Just sharing the goodness.

Chat soon.

 

 

we struck GOLD

Oh, glory be!  After months of remembering to water and fuss and crossing of fingers…….the time had come to get a little dirt under those finger nails.

The great backyard potato harvest of 2017.

We struck Gold! Yukon Gold that is.

I will let pictures tell the story.  I am off to start the water to boiling.  I foresee glorious mashed taters on my dinner plate tonight!!!

 

 

Just a little potato humor.  You’re welcome.  🙂

On with the show!

20170820_150755-1_resized_1

20170820_154245-1_resized_1

20170820_154828-1_resized_2

I predict a whole bunch of crispy, wonderful home-made potato chips in our future!

How did your garden grow this year?

Chat soon.

 

 

mmm

Last night’s dinner was Marvelous Meatless Monday.

Cracks me up to say that.  Get it?  Because we have marvelous meatless meals 98% of the time.

This is funny stuff people.  Hey, word has it, that it is “hip” to have Marvelous Meatless Mondays?  (not to mention lowers blood pressure, saves oodles of gallons of water, nicer to animals, does not contribute to horrid diseases, vegetables heal & all the cool kids are doing it.  Just to see if you were still reading, I added that last part.)

While Mr. Right is still at work, I try to send a before/during/prep picture to tickle his fancy & let him know what’s on the menu.  I knew yesterday’s picture would scare him.  In his voice,  I can hear him saying…..”oh no, that is way too much fresh Thyme.   I am not eating all those weeds.”  ps.  He always does and he always like them.  haha20161017_140446-1_resized

Here in the Pacific Northwest, we are right in the middle of the glorious season of the mushroom.

Those Chanterelles were calling my name, the Oyster mushrooms were whispering sweet nothings to me.  The Crimini and Agaricus bisporus (white button mushrooms) didn’t want to be left out.

I turned all those weeds…aka fresh Thyme from our garden into a silky, smooth cream sauce with flavor that almost brought tears to my eyes.  So smooth it slipped off the back of a spoon.

Next, I reduced some Balsamic Vinegar.  I gotta tell ya, when that is cooking, the aroma in my kitchen sort of makes me feel like I know what the heck I am doing.  It is savory and sweet at the same time.  The aroma makes people walk towards your kitchen and ask, “whatcha got cookin’?”

I sliced polenta and started frying.  Yes, I said frying.  I used some left over oil from the Bagna Cauda that I prepared last week.  Oh, be still my heart.  That garlic & oil was the perfect thing to use.  Not much oil, just enough.  I did scoop out the little garlic nuggets of heaven.

Fresh green beans and onions were cooking on a different burner.  It a weird twist of fate, beautiful fresh green beans and little tiny onions played second fiddle to the main dish last night.

Last, but most importantly, I heated the black iron skillet and all those mushrooms got to know each other up close and personal.  A bit of coconut oil and some real salt did the trick to help release some of that moisture.

In the blink of an eye, dinner was ready to serve.

20161017_175808-1_resizedI started with cream thyme sauce then the polenta.  Next, I put those glorious roasted pieces of garlic along with some slightly cooked garlic atop the perfect circles of organic corn.

Hold on to your hats, next layer, those mushrooms in all their glory, were most certainly that.  Glorious.

Wait for it, the moment of pure goodness………the reduced Balsamic vinegar…….I fully admit to being a little heavy-handed.  While a drizzle or a few drops here and there would have been more artistic, I just poured it on.  I can’t help it, I am weak.  I want to lick the picture, right now.

Say Grace and savor that very first bite of marvelous goodness.  I mean savor and breath in.  This is what Marvelous Monday’s are all about.  Right here on one plate.  20161017_175948-1_resized

To sum up:

Marvelous Meatless Monday was marvelous.

We were both clean plate club members.

All the “weeds” were eaten with nary a sigh.

Here’s to our health and wellness.

What did you have for Marvelous Meatless Monday?

In this together, friends.

Chat tomorrow.

vegetarian-quotes-1

color question

Question?

When you walk through the grocery aisle of spaghetti sauce in jars, how is it that they are all the exact same color?  I am not picking on any certain brand or flavor or company.  I just got to wondering how on earth they get every single jar, can, sauce, paste, organic, expensive, dirt cheap and so forth….. all pretty much the exact same color?spaghetti_sauce-300x220

Earlier today, I was in the kitchen processing tomatoes.  I removed the skins, chopped and filled the slow cooker with 29 tomatoes; three varieties from our garden.  I added my usual:  fresh parsley,  basil, rosemary, oregano, chopped onion, oodles of garlic, S & P.

As I was chopping, I got to thinking, this is a more deep, rich intense red than the tomatoes a couple of weeks ago.   Maybe I let them ripen a touch longer?  More or less sunshine, more or less water?

First picture was two weeks ago, second picture was earlier this morning:

So the question is hanging there.  The longer I don’t answer the question, more pop up.

Just “maybe” food coloring is added to store-bought sauce (similar to store bought orange juice to give uniformity of color) to help it have the right marketing color?  Maybe folks like you and I are trained and looking for a particular color with bits of herbs here and there?  No matter the season, we want our sauce to be the same color as it was 4 months ago.

Our bodies, the wonderful machines that they are, were never ever, ever, meant to work this hard to clean out so much “stuff”; colorings, flavorings, chemicals, additives and on and on the list goes.

We all have heard folks having issues with children “a bit more energetic” then the families would like.  Adults that can’t keep focus and stay on track.  Folks that are more depressed than they were 5 years ago.  More and more among us having headaches, serious headaches, trouble loosing weight and so forth.

I am not saying this is the miracle we all have been searching for, what I am saying is I think it is a strong case of food for thought.

Now, I am well aware that we cannot all can, process, freeze all our own food.  While that might be a wonderful goal, some days, I just can’t do it. Some times I am tired and I just want to buy a perfect tomato in the produce department that someone else tended.  I am still having troubles growing my own basil, so yes, I buy it.  Some days, I run out and just want to buy a bottle of sugar-free ketchup from Whole Foods. I just don’t want to stop and make it.

I just got to thinking, maybe just maybe the answer is…. we all make a little more effort into growing our own something?  Then share.  Yes, I said, share with your neighbor.  Maybe trade a few of these tomatoes for some cucumbers or trade some beans for fresh eggs.  Maybe trade hemming a pair of pants for some beautiful fresh grown radishes? 20160825_111447-1_resized

While not every one has the luxury of baby steps, maybe together we can collectively take small steps towards regaining health and wellness?  Give our bodies a break from the overload of colorings, flavorings … things that are foreign to our bodies.

Just asking the questions is a good start. Maybe having a great discussion over a home cooked meal or a tall glass of fresh juice?

If we put our brains together, oh yes, there is power in numbers, we might come up with some useful and amazing ideas towards sharing health and goodness.  I know, I for one, would looooove some ideas and tips and suggestions.  I am anxious to have a discussion and hear your ideas.

In this together, folks.

Here’s to our collective health and wellness!

Chat tomorrow.

 

 

 

shout for sprouts!

brocoli-1Broccoli for Breakfast anyone?

Only 14 short days until National Eat Your Vegetable Day!  I am sure there is a bright green circle around June 17th.  Hip, Hip, Hooray for Vegetables!

Parades?  Banners?  T-shirts?  Are you planning a big ol Vegetarian dinner party?  I am sure everyone can feel the excitement building!

I feel all giddy and want to do a little dance.  Jazz hands of course, of course.

Ah, the vegetable.

One of my daily goals is to get as much nutrition bang for my buck that I possibly can.

We all are aware that conchiferous veggies are at the top of the list of cancer fighting, cellular enzyme boosting, blood building miracles. YET, you would have to eat 10 SERVINGS of broccoli every day to get its benefits.

I like broccoli but not 10 servings every day like.

We know that the stems of the broccoli plant hold all the nutrition and pure goodness.  I am guessing that a whole lot of us chop that part off and toss?  Steaming the pretty flower parts and covering them with butter and cheese sauce to get our kids to eat “just two” bites.

While I like broccoli, I am not up for eating a whole bowl for breakfast.

Enter the Sprout.

The “magical” compound in broccoli is a precursor to sulforaphone.   If you want more top-notch scientific mumbo jumbo, head over to NutritionFacts.org.  You can find out that 3 ounces of broccoli sprouts contain 2 grams of protein and 4 grams of fiber if that is what you are counting.

20150603_093340You can find out 1 pound of broccoli sprout seeds will make over 10 pounds of sprouts…………translation……………….as much cancer protecting phytochemicals as 1,000 pounds (half a ton) of broccoli. That is a LOT of broccoli.

You can get all scientific or you can just get a mason jar and a sprout lid and grow your own.  Easy peasy.  Takes 3-4 days and you are eating sprouts.  You can toss them in a salad, top a sandwich or garnish your hot ancient grain cereal for breakfast.20150603_094349 (1)

20150529_094020I bought my sprout kit and seeds from SPROUTPEOPLE.ORG.  The seeds are certified organic and non-gmo.  The website is super helpful with oodles of information.

It feels pretty cool to grow your own sprouts.  You see results in a matter of hours.

I find myself smiling every time I spy that jar full of sprouts.

I am grateful for clean filtered water.  I am grateful for the means to purchase the seeds.  I am mighty grateful for the healing power of the sprout.  Let’s all give a SHOUT for SPROUTS!

This morning for breakfast I put my hot cereal of Ancient grains in my bowl.  I topped with fresh strawberries and broccoli sprouts and toasted almonds.  My morning juice of a red pepper, 1/2 a lemon, 1 orange, 3 carrots and 1 inch of turmeric was a nice splash of color & flavor, the perfect accompaniment.

In this together friends.

Here’s to our health and wellness!

Love to hear what kind of celebration you are planning for June 17th!!!

eat your vegetables