Spinach for spring

A wonderful spring vegetable, spinach is growing in many farmers' greenhouses right now. Enjoy its mineral rich content and know that your digestive tract will thank you for eating green fiber! You can substitute chard if you like, which is another delicious green member of the chenopodium family.

SPINACH ROSEMARY SOUP

Rosemary adds a complex flavor to this simple soup while helping to boost brain function and immunity.

You will need:

• 2 tablespoon olive oil

• 1 medium onion, chopped

• 3 cloves garlic, chopped

• 2 tablespoons rosemary, fresh

• 1/2 teaspoon nutmeg

• sea salt and black pepper to taste

• 2 cups red potatoes, rinsed and cubed

• 4 cups chicken or vegetable broth

• 6 cups fresh spinach (or chard)

To prepare:

Add oil to a large saucepan over medium heat. 

Add onion, garlic, rosemary, nutmeg, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 5 minutes. 

Pour in broth.. Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more.

Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired.

Serve the soup garnished with nutmeg, if desired, and topped with a spoonful of yogurt (cow or almond).

MUNG BEAN AND SPINACH STEW

This fresh spring stew will nourish you and re-vitalize your senses! Breathe in the aromas of ginger and chiles and savor their digestive power.

You will need:

• 3 tablespoons coconut oil

• 1/2 tablespoon minced ginger

• 2 cloves minced garlic

• 1/2 teaspoon chile powder

• 1 teaspoon smoked paprika

• 2 teaspoons Tamari or soy sauce

• 4 cups mung beans, soaked overnight and cooked

• 1 cup water

• 1/2 cup fresh cilantro

• 2 cups fresh spinach

• 1 cup cooked quinoa

• 1/3 cup toasted pumpkin seeds

To serve:

• Freshly squeezed lime juice

• Cilantro 

To prepare:

Rinse and drain mung beans. Cook in 8 cups water, skimming any foam that rises to the top. Once tender, drain and rinse once more.

Rinse and cook quinoa in 2 cups water with a pinch of salt.

Place minced garlic and ginger in a skillet with coconut oil. Saute on medium heat for 3 minutes, or until fragrant. Add chile, paprika, and tamari. 

Reduce heat to low. Add cooked mung beans and stir together.

Add water, cilantro and spinach.

Cook on medium heat until spinach is wilted, about 3 minutes.

Turn off the heat, stir in the rest of the ingredients, and serve in bowls garnished with fresh cilantro and lemon juice.

Women in Food

March is Women's History Month, and I invite you to honor the role of women in food. How do you see this role in your life, family, and community?

Here are some accounts of women in food history from historian Alice Ross.

It has been suggested that the division of food responsibility was a consequence of women's limited mobility, resulting from childbearing and extended periods of childcare. In any case, their familiarity with plants and their own identification with creating new life (the male role having been as yet unrecognized) were undoubtedly factors in their monumental innovation, the formation of the first organized agriculture (c. 8000 B.C.E.). Women often cooked grains and vegetables, singing songs about the food as they prepared it as a way to bind family and community as well as pass on food preparation methods to children.

Evidence of the high regard women earned is reflected cross culturally in the stories of universal origin even up to and including subsequent patriarchal systems. For example, in ancient Greco-Roman mythology, the story of Demeter (Ceres), the goddess of agriculture and fertility, and her daughter Persephone (Proserpina) acknowledge women's responsibility for developing agriculture, the origin of growing seasons, and the agrarian skills that they taught people. In distant Mexico people worshipped Ceres' counterpart, the pre-Aztec Great Corn Mother known as Chicomecoatl; variants of her story abound. She is Earth Goddess who teaches how to grow food from her body. Often her body was sacrificed, as she demanded, so that her children could grow food on it. This is a constant reminder to her descendants to treat the land as their Mother.

New Year, Healthy Eating

Would you like to reach your wellness goals in the new year?

Do you need help navigating the waters of food choices and fad diets?

With this step-by-step program, you will lose weight and learn healthy habits that last a lifetime.

A healthy diet is essential to achieving and maintaining well-being.

This simple program includes:

Recipes: Taste good health with delicious recipes that are easy to prepare and highlight food as medicine.

Updates: Receive customized advice based on your health assessment.

Tools: Gain tips to stay healthy and keep eating well for life.

Resources: Read articles written by food experts that relate to your wellness goals.

"Lisa's Healthy Eating Program gave me personalized content, including information on how to cook and eat better, reduce stress, breathe, and more! Her simple, weekly guide helped me implement changes at my pace and maintain the new way of being. Thank you!" Christie W.

Basil and Blueberries

These two foods are perfect for summer and have powerful digestive and anti-oxidant qualities. Cook and be well!

BLUEBERRY BASIL SAUCE

Rinse 2 cups fresh, organic blueberries.

Place in a stock pot with:

¼ cup water

pinch salt

1 Tablespoon almond butter

Cook on medium heat for 15 minutes, stirring occasionally.

Add 1 Tablespoon honey, stir well, and remove from heat.

Place in a blender with:

1 cup fresh basil leaves

1 Tablespoon lemon juice

Blend at lowest speed for 2 minutes.

Preserve in jars in the freezer or enjoy with salmon, chicken, or white beans.

Amaranth

Thanks to Dr. Andrew Weil for his recent inspiration about this delicious grain.

For Aztec people, amaranth was not only a dietary staple, but an important aspect of religious rituals, as the women would shape a mixture of amaranth seeds with honey to be eaten ceremoniously.

Today, amaranth is often popped like popcorn and mixed with honey, molasses or chocolate to make a popular treat in Mexico called "alegría" (meaning "joy").

Although amaranth derives its name from the Greek for "never-fading flower," it is its highly nutritious seeds (and greens, though they are hard to find), not its vibrant red blooms, that are its most valuable asset.

Like buckwheat and quinoa, amaranth is an especially high-quality source of plant protein including two essential amino acids, lysine and methionine, which are generally low in grains. Amaranth is gluten-free, easily digestible, making it a traditional food for people recovering from illness or transitioning from a fast or cleanse.

Look for amaranth is at your local natural food store.

SIMPLE COOKED AMARANTH

Combine1 cup amaranth with 2 1/2 cups water in a pot and bring to a boil. Reduce heat, cover and simmer for up to 20 minutes, until grains are fluffy and water is absorbed.

For a porridge-like consistency, use 3 cups water for 1 cup grain and cook a little longer.

AMARANTH FLATBREAD

Take 2 cups cooked amaranth and mix in a bowl with:

• 2 Tablespoons flaxseed meal

• 1/4 cup coconut flour

• 2 Tablespoons coconut oil

• 1 cup shredded carrots

• 1/2 teaspoon each: nutmeg, cinnamon, salt

Bake at 350 degrees for 20 minutes in an oiled pie or baking dish.

Cool and enjoy with sauces and spreads of your choosing!

Asparagus, Avocado, and Spring

Arugula Avocado Asparagus Topping
 
For cooked millet, cornbread, or sourdough toast
You will need:
1/2 tablespoon olive oil
1/2 lb of asparagus
1 clove garlic
1/2 teaspoon each: nutmeg, coriander, and caraway seeds
1/4 cup toasted pumpkin or sunflower seeds
1 avocado, pitted and smashed
As much arugula as you like

Cook your grains or slice your bread.

A few minutes before eating, heat the olive oil in a large skillet over medium-high heat. Add the asparagus and a pinch of salt. Cover, turn the heat down to medium low, and cook for about 4 minutes. 

Add the garlic, cumin, coriander and caraway. Cook another 2 minutes or so.

Remove from heat and mix in a bowl with avocado, arugula, and toasted seeds.

Serve over grains or bread as a delectable spring lunch!

***

Barley Asparagus Dinner

You will need:

1 cup cooked barley
1/4 pound medium asparagus, trimmed and cut
1/2 a medium head of broccoli cut into small trees
small handful of cilantro, chopped
2 Tablespoons lemon juice
1/4 cup olive oil
1/3 cup almonds, toasted
1 heaping spoonful almond butter
1 medium avocado, sliced into small pieces

Bring 4 cups of water to a boil with 1 cup barley.

Salt generously reduce the heat to medium and cook, uncovered, for 1 hour.

About 10 minutes before barley is ready, add broccoli, asparagus, and cilantro.

Cook for 10 minutes. Turn off the heat and mix in lemon, olive oil, almond butter, almonds and avocado.

Enjoy as a delicious spring dinner. 

Vegetable Literacy

Spring is coming, and so are the vegetables! Get excited for a wonderful new book, which hits the shelves TODAY, both in bookstores and online.

The book, which I am lucky enough to have contributed to, is written by Deborah Madison, who is a leading authority in vegetarian cooking and has published eleven cookbooks.

Click this link to learn more and purchase a copy.

Vegetable Literacy is a gorgeously photographed reference for cooking vegetables. It is organized according to twelve families from the edible plant kingdom and includes over 300 simple, delicious recipes. Try making the Kohlrabi Slaw with Frizzy Mustard Greens or Griddled Artichokes with Tarragon Mayonnaise. Learn from Madison's extensive knowledge of cooking, gardening and botany.

Waffles!

When you have a free morning at home, treat yourself to this delight. Chances are, if you do not have a waffle iron, one of your neighbors does. Invite them over and share in the fun!
This recipe works well as pancakes, too.

Pumpkin Waffles with blueberry maple butter

To make the waffle batter, mix:
1 1/2 cups spelt flour
1/2 teaspoon each: cinnamon and nutmeg
pinch salt
2 teaspoons baking powder
grated zest of 1 orange (if desired)

Make a well in the center of the dry ingredients and add:

1 cup pumpkin puree**
**You can make it by baking a whole pumpkin at 375 for 40 minutes, cutting it open, scooping out the seeds and composting them, then scooping out the flesh to add to your waffle batter.
1/2 cup milk (almond or cow)
3 Tablespoons vegetable oil (I like sunflower or olive)
3 Tablespoons applesauce (or 2 eggs if you prefer)

Incorporate all ingredients, heat waffle iron, and pour a thin layer of batter to make each waffle.
Keep cooked waffles warm in a 200 degree oven until all waffles are ready.

Meanwhile, in a saucepan, combine and melt on low heat:

3 Tablespoons butter
1/2 cup blueberries, fresh or frozen
1/4 cup maple syrup
pinch salt

Pour syrup over waffles and savor the results!
Serve with scrambled eggs if you like.

Soothing Rice Dishes

During the holiday season, our systems can become over-loaded with rich, heavy foods. To soothe and gently cleanse the intestines this new year, try adding brown rice to a meal. 

Based on inspiration from a Turkish cookbook, I share these soothing rice recipes with you.

Mediterranean Cabbage with Olives and Rice

¼ cup olive oil

1 large yellow onion, halved and thinly sliced

4 garlic cloves, minced

1 teaspoon each: coriander and paprika

salt and pepper to taste

½ medium head of green or red cabbage, shredded (about 5 cups)
1/2 cup brown rice

¾ cup water or vegetable stock

¾ cup black olives, pitted

2 Tablespoons lemon juice

4 Tablespoons fresh parsley, minced

Heat the oil in a sauté pan over medium heat. Add onion, salt and pepper.

Lower the heat, and cook, stirring occasionally, for about 15 minutes.

Add the garlic, coriander and paprika and cook, for 2-3 more minutes.

Add the cabbage and cook until softened, about 10 minutes.

Add the broth/water, adjust the heat to medium-high, and bring to a strong simmer. Add the rice and ½ teaspoon salt, stir to incorporate, adjust the heat to very low, cover the pan, and simmer (without stirring or lifting the cover) for 25 minutes.

Remove the cover, add the olives, stir the mixture once or twice, replace the cover, and set aside off the heat for 15 minutes. Add the lemon juice and parsley and stir to mix. Taste for salt and serve hot with white bean velouté if you like.

***

Rice Pilaf with Carrots and Leeks

¼ cup olive oil

4 carrots, chopped

1 teaspoon salt and black pepper to taste

½ teaspoon nutmeg

4 large leeks, halved length-wise, rinsed and chopped into crescents

1 splash white wine (if desired)

¾ cup water or vegetable stock

¼ cup brown rice

2 Tablespoons lemon juice

2 Tablespoons fresh dill, minced

Heat the oil in a sauté pan over medium-high heat. Add the carrots and cook, for 5 minutes.

Add the leeks, nutmeg, salt, pepper and wine (if desired). Cook, stirring frequently, until leeks soften, about 10 minutes.

Add the broth/water and bring to a simmer. Add the rice stir to incorporate, adjust the heat to very low, cover the pan, and simmer (without stirring or lifting the cover) for 25 minutes.

Remove the cover, stir the mixture once or twice, replace the cover, and add the lemon juice and dill. Stir to mix. Taste for salt and serve hot with sautéed chicken or tempeh if you like.

Holiday Foodie Gifts

STOLLEN

This traditional recipe from Germany is a favorite in my hometown of Bressanone, Italy. I offer a healthy twist on the tradition by omitting powdered sugar and using maple syrup instead of refined cane sugar.

This delightful bread makes a lovely holiday gift and ships well, too!

First, combine:

• 1/2 cup golden raisins

• 1/2 cup raisins

• 1 orange, peeled and diced

• 1/4 cup boiling water

• Let stand for 1/2 hour.

• In a large bowl, mix together:

• 2 cups flour (spelt for wheat-free or millet & rice for gluten-free)

• pinch salt

• 1/2 teaspoon each: cinnamon, ginger

• 1/4 teaspoon each: cloves, nutmeg,

• 1/2 teaspoon each: baking powder & baking soda

Set aside.

In a saucepan, combine & heat gently:

• 1/4 cup maple syrup

• 1/2 cup milk (either almond or cow milk)

• 1/3 cup butter or coconut oil (vegan), softened

• 1 Tablespoon grated lemon peel

Add this mixture to dry ingredients & stir to incorporate.

Then, mix in:

• 2 eggs, beaten or 2 Tablespoons flaxseed meal (vegan)

• 3 teaspoons lemon juice 

• Half of the soaked raisin/orange mixture (save the other half for glaze)

Stir in enough flour to make a soft dough (about 1 cup).

Preheat oven to 375 degrees.

On a lightly floured surface, roll dough into an 8-by-12-inch oval. Fold dough in half lengthwise to within ½ inch of the opposite side; press closed.

Transfer to a greased baking sheet.

Mix 2 Tablespoons olive oil into the other half of the soaked raisin/orange mixture. Pour and spread over the stollen as glaze.

Bake at 375 for 35 minutes, or until nicely browned. Cool on a wire rack.

HONEY ALMOND CANTUCCI

These delicious Italian tea and coffee cookies are a wonderful way to celebrate the holidays.

You will need:

• 1 cup flour (sorghum or spelt)

• 1 cup almond flour

• a pinch of salt

• 1/4 teaspoon each: cinnamon and nutmeg

• 1/4 cup honey

• 1 teaspoon baking powder

• 1/2 teaspoon almond extract

• 2 eggs

• 1/3 cup raw unpeeled almonds

Preheat the oven to 350 degrees.

In a large bowl, combine the dry ingredients.

Add the eggs, honey, almonds and almond extract and mix all the ingredients.

Transfer the dough on a lightly floured surface and roll it into two rolls that are approximately 12 inches long and 2 inches wide.

Place the rolls on a greased cookie sheet.

Bake for 20 minutes, until golden brown.

Remove the rolls from the oven and let them cool for at least 15 minutes before slicing.

Place each roll on a cutting board. Using a sharp knife, cut into half inch slices.

Place the cantucci back on the cookie sheet.

Turn off the oven, place the cookie sheet inside, and leave them in there for about 30 minutes.

Allow them to cool completely before packaging them.

Carrots, Cinnamon, Garlic, Rice

Believe it or not, these four foods have amazing capacities to help heal the common cold and flu.
Click this link for details about their healing properties.

Here are some healing recipes and a menu plan that will support you, both when you are sick and as you are navigating food choices during the holiday season.

Dinner:
Carrot Rice Pilaf with Tempeh or Chicken Sausage

Breakfast:
Cinnamon Rice Porridge

Snack:
Garlic Honey on Sourdough Bread

Lunch:
Wilted Spinach Pear Salad with Almond Rice Fritters

Carrot Rice Pilaf

Rinse 2 cups short grain brown rice.

Place in a bowl, fill with enough water to cover, and soak for 1 hour or more.

Drain and rinse rice.

Pour into a cooking pot with 4 cups water.

Bring to a boil; then reduce to simmer.

Add 1/2 teaspoon salt.

Simmer, covered, on low heat for 45 minutes.

Meanwhile, chop 1 large yellow onion into crescents.

Heat olive oil in a skillet and add onion.

Turn down the heat to medium low. Add salt, cover and simmer for 5 minutes.

Add a splash of lemon juice. Allow to simmer for 10 more minutes.

Meanwhile, chop 2 large carrots into rounds. Add carrots to skillet and simmer for 15 more minutes, or until the carrots are fork-tender.

Add half of the cooked rice to skillet and mix together.

For protein, you can add baked tempeh or sauteed chicken sausage to the mix.

Save the other half of the rice for breakfast.

***

Cinnamon Rice Porridge 

Take 1/2 cup leftover brown rice and place it in a stock pot with 1 cup water.

Bring to a boil and reduce to simmer.

Add:

1/2 teaspoon cinnamon   

handful of raisins or blueberries

spoonful of tahini (roasted sesame seed butter)

Simmer for 15 minutes, or until the liquid has been absorbed. Stir occasionally. Ahh....soothing morning nourishment.   

*** 

Garlic Honey
Mince 1 head of garlic.

Place it in a pint-sized mason jar with 1/2 cup honey. Mix well. 

Store in the fridge for up to 3 days.  

Spread on sourdough bread as a snack or mix into morning grains. 

The honey will coat the garlic and neutralize any ulcerative qualities of this potent, pungent alium. These are nature's two most powerful antibotics!

***
Almond Rice Fritters
Take 1/2 cup leftover brown rice.
Mix it with 1/2 cup chopped organic almonds.

Add:
1 Tablespoon flax seed meal
1/2 cup almond or cow milk
1/2 teaspoon each: salt, cumin, coriander, cardamom

Heat 2 Tablespoons olive oil in a skillet.
With your hands, shape golf balls of almond rice dough and flatten them between your palms. 
Place each flattened disc in the skillet. Cook on medium heat for 3 minutes, flip with a spatula, and cook on the other side for 3 more minutes.

Enjoy with salad!  
  

 
 

Healthy Halloween

The Culinate newsletter just posted a useful article about healthier options for Halloween. I like the suggestions of dried fruit, granola bars, and applesauce. For those who live in a place where packaging is an important tool for parents to trust that treats are safe to eat, I agree with this article's perspective. 

If you have the opportunity to hand out home-made treats, I encourage you to try one or two of these recipes for tomorrow night's festivities. 

Regardless, click here for recipes to prepare a simple, healing meal this week. This practice will help to balance any challenges you are experiencing.

Easy Granola Bars

You will need:

½ cup dried, unsweetened dates, raisins, apricots (choose any combination of these)

½ cup walnuts, pecans, almonds (choose any combination of these) - toasted and coarsely chopped

1 cup nut butter (almond, cashew, peanut butter or a combination of these)

¼ cup honey

4 Tablespoons shredded, unsweetened coconut

1 teaspoon cinnamon

Pinch salt

1 cup rolled oats

Boil 2 cups water. As water boils, coarsely chop all dried fruit and place it in a small mixing bowl.

Pour boiling water over fruit. Soak for 15 minutes and drain.

Meanwhile, mix honey, nut butter, coconut, cinnamon, salt and oats in a medium mixing bowl.

Chop walnuts/almonds and pumpkin seeds.

Toast all seeds and nuts. Add to mixing bowl and mix together.

Add soaked dried fruit to the above ingredients.

Oil a glass baking dish: 7×11″ is a good size.

While the mixture is still warm, press it flat into the dish with wax paper. Chill for 1 hour.

Slice into squares. Cover with plastic wrap or store in baking dish in the fridge for up to 2 weeks.

***

Sweet Potato Bread

Dry ingredients:

1½ cups flour (spelt for wheat-free OR 3/4 cup rice & 3/4 cup millet for gluten-free)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Wet ingredients:

1 egg OR 2 Tablespoons flax seed meal (vegan option)

1/4 cup maple syrup

Grated zest of 1 lemon

¼ cup vegetable oil

1 cup steamed, mashed sweet potatoes

2 Tablespoons unsweetened, whole milk yogurt OR coconut yogurt

Preheat the oven to 375 degrees.

Grease 8 or 9 inch pan with vegetable oil.

Combine the dry ingredients in a mixing bowl and stir together.

Make a well in the center, combine the wet ingredients and stir until thoroughly blended.

Incorporate wet and dry ingredients until they are well combined.

Pour batter into greased pan and bake for 50 minutes, or until a knife inserted into the center tests clean.

If you would like a chocolate or carob version, try this recipe.

To make savory treats that you can enjoy in the midst of much sweetness, try these quick and healing breads and spreads. If you are making the sweet potato bread (above), you can steam extra sweet potatoes for the spread below. To get really ambitious, roll vegetarian sushi - it's a great party snack.

Buckwheat Bread

In a bowl, mix:

2 cups buckwheat flour

1 teaspoon salt

1 teaspoon coriander

1 Tablespoon ground flax seed

1 egg

¼ cup olive oil

enough water to make batter into pourable consistency (about 1 cup)

Preheat the oven to 350 degrees.

Grease any 8 inch pan with vegetable oil.

Pour batter into greased pan and bake for 40 minutes, or until a knife inserted into the center tests clean.

***

Oaty Corn Bread

Dry ingredients:

1 cup corn meal (I like stone-ground cornmeal from a local Vermont farm)

1 cup rolled oats

1 teaspoon salt

1 teaspoon baking soda

½ teaspoon cumin seed powder

Wet ingredients:

¼ cup vegetable oil (I like olive or sunflower oil)

1 cap-full of apple cider vinegar

boiling water to soak oats

Preheat the oven to 375 degrees.

Grease any 8 inch pan with vegetable oil.

Place oats in a mixing bowl. Boil ½ cup water and pour it over the oats. Let stand for 15 minutes.

Add the rest of the dry ingredients and stir together.

Add the wet ingredients and incorporate briefly.

Pour batter into greased pan and bake for 40 minutes, or until a knife inserted into the center tests clean. 

*** 

Artichoke Spread

Open one glass jar artichoke hearts and drain water out. Place artichoke hearts in blender.

Add:

¼ cup olive oil

½ Tablespoon lemon juice concentrate

1 teaspoon salt

½ Tablespoon dry thyme leaf

Blend at highest speed for 2 minutes. Serve and enjoy with buckwheat bread!

***

Sweet Potato Spread

Chop one large sweet potato into ¼ inch cubes.

Place in stock pot, cover with water, cover with a lid, and bring to a boil.

Boil for 10 minutes or until cubes are tender when poked with a fork.

Drain water and place boiled sweet potatoes in food processor

Add:

¼ cup olive oil

½ teaspoon each: cinnamon, coriander, nutmeg, cardamom

2 teaspoons salt

You can also add 1 Tablespoon almond butter or ¼ cup fresh ground almonds if desired

Blend at highest speed for 2 minutes.

Serve and enjoy with oatmeal, on toast, or by itself as a snack.

Pumpkin Bars

Thank you to all who attended the healing foods inservice at Saint Vincent's Hospital. Here is the recipe for the pumpkin bars we sampled. They are free of gluten, dairy, and added sweeteners.

Get creative with this recipe!
Try these 3 suggestions:
>>Add feta cheese chunks for a savory treat.
>>Use as pancake batter and drizzle with butter and maple syrup.
>>Spread batter into a pie plate, whisk together 6 eggs, 1/2 cup almond milk, garlic, thyme and spinach. Pour over the batter and bake at 375 for 30 minutes. Voila! Frittata 

Pumpkin Bars
Preheat oven to 350 degrees.
Grease an 8 or 9 inch baking dish with vegetable oil.

Mix these dry ingredients in a bowl:
1 1/2 cups cup millet flour
1/2 cup coconut flour
1/2 teaspoon each: cardamom, cloves, nutmeg
1 teaspoon cinnamon
pinch salt

Make a well in the center and, in that space, add these wet ingredients:
1 cup (8 oz) cooked pumpkin
1/4 cup vegetable oil (I like olive or sunflower oil)
1 cup almond milk or coconut milk
1 spoonful nut butter (almond or cashew are my favorites)

Mix the wet ingredients with each other, incorporate the dry ingredients, and spread into baking dish.
Bake at 350 degrees for 30 minutes. Remove from oven and cool for 15 minutes before slicing.

You can whisk together some local, raw honey and cinnamon to spread over the top for extra sweetness.

Cacao Creations

Based on your requests, I am offering more tantalizing ways to cook and savor cacao. Click this link to let me know what you think! Your feeback helps me improve my offerings. 

Red Chile Mole

¼ cup coconut oil

1 large onion, minced

1 teaspoon red chile powder (ancho is wonderful)

½ teaspoon cumin seeds

1 teaspoon cumin powder

2 teaspoons coriander powder

½ teaspoon clove powder

½ teaspoon cinnamon powder

1 teaspoon black pepper

1 teaspoon salt (or more to taste)

1 Tbsp. unsweetened cocoa powder

¼ cup raisins

2 Tbsp. tahini (roasted sesame seed butter)

4 garlic cloves, crushed (in a garlic press)

In a large skillet, melt coconut oil. Add the chile and cumin seeds. Toast on low for 2 minutes. Meanwhile, chop the onion and add it to the skillet. Add the rest of the spices EXCEPT the cocoa powder. This will come later. Cover and cook on low heat, stirring occasionally, for 15 minutes.

You can add a splash of water if the onions are sticking to the bottom of the skillet.

In a small bowl, pour boiling water over the raisins. Let them soak for 5 minutes. Drain ¾ of the water, add tahini, and mix well. Add this mixture to the skillet.

Now add the cocoa powder. Stir well to incorporate the flavors. Press the garlic into the skillet and cook, covered, for 5 minutes.

Enjoy over rice, grilled chicken, pinto beans, or cornbread.

***

Chocolate Almond Chicken

You will need:

¼ cup coconut oil

1 large onion, minced

1 inch fresh ginger root, minced

1 teaspoon cumin powder

2 teaspoons coriander powder

½ teaspoon black pepper

½ teaspoon cinnamon powder

1/4 cup almonds, coarsely chopped

1 cup almond milk

1 teaspoon salt (or to taste)

1 pound organic, free-range chicken breasts or boneless chicken thighs

1 Tablespoon unsweetened cocoa powder

2 cloves garlic, minced or pressed

In a large skillet, melt coconut oil. Chop the onion and ginger. Add these to the skillet. Add the rest of the spices EXCEPT the cocoa powder. Saute for 5 minutes.

Add the chicken, raise the heat to high and saute, stirring constantly with a metal spatula, for 5 minutes or until chicken is lightly browned.

Add the almonds and almond milk.

Cover and cook on low heat, stirring occasionally, for 20 minutes.

Now add the cocoa powder. Stir well or whisk gently to incorporate the flavors. Press the garlic into the skillet and cook, covered, for 5 minutes.

Enjoy over corn tortillas and with a side of cooked greens if you like.

***

Corn Tortillas

You will need:

2 cups masa harina (fine corn flour)

water

1 teaspoon lime juice
2 teaspoons salt
1 Tablespoon or olive oil

The night before making tortillas:

In a mixing bowl, place 1 ½ cups masa harina, lime juice, salt, and enough water to make a thick batter.Cover with cloth and allow to sit for 8 to 24 hours.


Stir well. Let the dough remain like a thick batter.
Heat a cast-iron or heavy-bottomed skillet on high heat. Add enough oil to coat skillet thinly.

Prepare dough by mixing remaining ½ cup masa harina and olive oil into batter.

If you have whole corn kernels, add a handful to the batter for texture.

Pour batter in pancake shapes on skillet and cook for 2 minutes on first side and 4 minutes on second side. Use a spatula to flip.

If the oil on the skillet is smoking, reduce heat, wipe off with a paper towel, and resume process with less oil.

When each tortilla is done, place it in a damp cloth and cover it to keep pliable.

***

Cardamom Brownies with Raspberry Jam Swirl

Dry ingredients:

1 ½ cups flour (spelt OR a mixture of millet and rice for gluten-free option)

½ cup unsweetened cocoa powder

pinch salt

1/2 teaspoon each: cardamom and cinnamon

Wet ingredients:

2 eggs OR 4 Tablespoons flaxseed meal

½ cup maple syrup 

¼ cup melted coconut oil

1 cup chopped, unsweetened chocolate

1 teaspoon vanilla extract

Preheat the oven to 350 degrees.

Combine the dry ingredients in a mixing bowl and stir together.

Make a well in the center, combine the wet ingredients and stir until thoroughly blended. Incorporate dry into wet and stir until just blended.

Grease 8 or 9 inch baking pan with vegetable oil. Pour batter into greased pan. 

Take 4 Tablespoons of raspberry jam (I like Bionaturae or another fruit-sweetened kind) and whisk it in a spouted container with 2 Tablespoons vegetable oil. Pour in a pattern all over the brownie batter. Have fun with the swirling patterns!

Bake for 30 minutes, or until a knife inserted into the center tests slightly damp. Allow brownies to cool for 15 minutes before slicing and serving.

***

Pear Chocolate Tart

For the crust:

1 ½ cups flour (wheat-free : ¾ cup each barley & spelt; gluten-free: 1 cup millet four & ½ cup rice flour)

1 cup almond meal

1/2 cup solid coconut oil, cut into pearl-sized chunks

pinch salt

1 teaspoon cinnamon

3/4 cup almond milk

About 2 fresh, ripe pears, sliced into eight sections 

For the filling:

1 egg (OR 2 T flaxseed meal dissolved in boiling water if you prefer vegan)

¾ cup maple syrup

¼ cup melted coconut oil 

¾ cup unsweetened cocoa powder

1 cup almond milk

1 cup chopped unsweetened chocolate

1 teaspoon vanilla extract

1/2 teaspoon cardamom

pinch salt

Preheat the oven to 350 degrees.

Grease a pie plate with vegetable oil.

Combine all the crust ingredients EXCEPT almond milk. Coat the coconut oil with flour. Add the milk,  stir gently, and press into the pie plate to make a crust. Do not worry if it doesn't go all the way up the sides. Just use your hands to make sure it is of uniform thickness.

Arrange the pears over the crust.

In the same bowl, mix the ingredients for the filling. Pour them over the pears.

Bake for 40 minutes, or until a knife inserted into the center tests clean.

Serve with a garnish of maple yogurt of you like.

***

Zoom Balls

You will need:

1 cup tahini (roasted sesame seed butter)

½ cup cashew or almond butter

¼ cup honey (more or less to taste)

¼ cup toasted, ground oats

3 Tablespoons coarsely chopped almonds or sunflower seeds

1 teaspoon each: cinnamon and cardamom powder

2 Tablespoons unsweetened cocoa powder

Mix tahini, nut butter and honey until smooth.

Add oats and nuts - mix in well.  Mix in enough coconut to make dough thick.

Add spices and cocoa powder. Mix once more.

Roll the dough into small balls. You can also spread the mixture onto a baking sheet and cut into squares.

Store the balls in baking tins in a cool place. They will last for 3 weeks.

Sweet, Sour, Salty: Fall Flavors

Ayurveda, the 'science of life', is a centuries-old healing modality from India, which highlights food as medicine. This traditional method is still practiced widely today. Cooking classes at the Ayurvedic Center of New Mexico highlight the importance of changing the way we cook and eat in accordance to the seasons. Fall is a time to focus on foods that are sweet, sour, and salty in nature.

Maple Macaroons

You will need:

2 organic egg whites

1/2 cup maple syrup

Pinch of sea salt

1 1/2 cups unsweetened shredded coconut

2 tablespoons spelt OR rice flour

1/2 teaspoon vanilla extract

1/4 teaspoon ground cardamom

Preheat the oven to 325 degrees and line a baking sheet with parchment paper.

Combine the egg whites, maple syrup and salt in a saucepan over medium heat and cook, stirring constantly, until just warm, about 1 minute. Add the coconut, flour, vanilla, and cardamom and continue to cook, stirring constantly, until the mixture just begins to sizzle and is slightly dry, about 2 minutes. Remove from the heat and let cool for a few minutes.

Using a teaspoon and your fingers, form the dough into 24 small mounds on the prepared pan. Bake for 20 to 25 minutes, until golden brown. Let cool completely before serving.

Get creative: chop your favorite dark chocolate and place it in a dry metal or glass bowl and set it over a pan of gently simmering hot water (or use a double boiler if you have one). Stir the chocolate constantly until just melted. Remove it from the heat.

Dip the macaroons into the melted chocolate, then place them on a pan or plate lined with wax or parchment paper. Chill in the refrigerator until the chocolate hardens. Enjoy!

Greek Lemon Soup

You will need:

8 cups chicken or vegetable stock

2 shallots, or 1 small red onion, peeled and chopped

6 1-inch pieces of unpeeled fresh ginger, minced

1 cup carrots, peeled and diced

1/2 teaspoon sea salt

1 teaspoon each: thyme and coriander

½ teaspoon each: turmeric and paprika

Pinch cayenne

1 organic/free range chicken breast half, cut into 1/8-inch-thick diagonal slices

OR 1 cup cooked white beans (I like canellini)

2 Tablespoons lemon juice

1/4 cup chopped fresh cilantro, for garnish

2 tablespoons sliced scallion, cut thinly on the diagonal, for garnish

Coat the bottom of a soup pot with olive oil. Combine the shallots, ginger, carrots, and 1/4 teaspoon of the salt and sautee over high heat for 5 minutes. Add broth and bring to a boil. Lower the heat to medium-low and simmer for 20 minutes.

Stir the thyme, coriander, turmeric, paprika, and cayenne into the soup.

Simmer for 3 minutes, then add the chicken or white beans and simmer for an additional 10 minutes, until the chicken/beans are tender and thoroughly cooked. Stir in the lemon juice and the remaining 1/4 teaspoon salt, and taste. Add more maple or salt as needed.

Serve garnished with the cilantro and scallion.

Get creative: to boost your immunity, add 1 cup of stemmed and sliced shiitake mushrooms when you add the chicken or white beans.

Spelt Gnocchi with Caper Sardine Pesto

Choose 4 medium potatoes with dry flesh. Boil the potatoes in water until soft.

Trying to keep them warm without burning your fingers, cut the potatoes into chunks and pass them through a vegetable mill or smash them with the back of the fork.

Add just enough spelt flour to give the dough consistency, about 1 1/2 cups. It needs to be supple without being too sticky.

Roll the dough into inch-thick ropes. Cut the rope into small chunks.

Roll each chunk off the edge of a fork to create grooves on one side and a hole in the other side.

As you are shaping the gnocchi, bring a large pot of salted water to a boil.

Add the gnocchi in small batches and remove them from the boiling water with a slotted spoon when they rise to the top. Place them in a deep baking dish and keep them in a 250 degree oven to stay warm if desired.

Caper Sardine Pesto

In a food processor, mix:

½ cup olive oil

½ teaspoon sea salt

½ Tablespoon lemon juice

Blend at highest speed for 2 minutes.

Turn the off processor, add enough basil to fill the bowl, and blend at lowest speed, stopping occasionally to tamp basil down into blades and add more as needed.

While blending, mixture may become too thick with basil leaves. If so, pour additional olive oil in a small stream through the opening of the food processor while it is blending.

Keep adding basil until you have used about 2 cups fresh basil.

Remove from food processor and place in a large serving bowl.

Add 2 Tablespoons capers and 1 can sardines.

Add cooked gnocchi to the bowl, mix and serve with grated parmesan cheese as garnish if you like.

Get creative: instead of potatoes, use roasted, de-skinned winter squash to make gnocchi.

Corn Moon & Fermented Vegetables

Traditional agrarian people know this time the corn moon season, the time closest to autumn equinox - September 21st. We have been harvesting corn and roasting it over the open fire. This is the time to gather grains, vegetables, fruit and beans in order to store enough nourishment for the colder months to come.

Try this delicious corny recipe! 

Sweet Potato Corn Cakes

Wash, chop and boil or steam 2 medium sweet potatoes.

Meanwhile, shuck raw corn off of 2-3 cobs by running a sharp pairing knife vertically down each ear of corn. 

Preheat oven to 350 degrees. Grease a cookie sheet with vegetable oil.

Mash cooked sweet potatoes into a mixing bowl with:

shucked corn

2 eggs

4 Tablespoons vegetable oil

4 Tablespoons milk (almond, rice, or cow)

Mix well.

Add and mix well:

1 cup flour (spelt, millet or rice)

1/2 teaspoon each: salt, cumin, coriander

Place heaping spoon-fuls of dough onto cookie sheet. Flatten each one with the back of the spoon.

Bake at 350 degrees for 20 minutes or until golden brown.

Enjoy with beans, roasted chicken, or a late summer salad.

If you would like to grind your own corn (or any may want to purchase a hand-cranked grinder or an electric one. It can be as simple as an espresso bean grinder or more complex. No method is better than the other. Here are some options:

                www.komomillsandflakers.com (try the Komo Fidibus Classic)

                www.grainmillshop.com

                www.lehmans.com (hand-cranked mills and more)

Lacto-Fermented Vegetables 

Gratitude to Sandor Ellix Katz for guidelines from his book, The Art of Fermentation (Chelsea Green, 2012)
Timeframe: 1-4 weeks (or more)
You will need:
Ceramic crock or food-grade plastic  bucket, one-gallon capacity
Plate that fits inside crock or bucket
One-gallon jug filled with water (or a scrubbed and boiled rock)
Cloth cover (pillowcase or towel)
5 pounds cabbage or a mixture of other vegetables*
3 tablespoons sea salt

Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.
Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage.

*Add other vegetables. Grate carrots for a coleslaw-like kraut. Other vegetables I’ve added include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment!

Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.

Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth.

Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the cabbage slowly. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it’s completely dissolved.

Leave the crock to ferment in a corner of the kitchen. Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Skim off what you can and don’t worry about it. It’s just a surface phenomenon. The kraut itself is under the anaerobic protection of the brine.

Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid.
Store in jars in the fridge for up to 1 year.

Try to start a new batch before the previous batch runs out. Remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.

Sweet and Savory Apricots

Apricot Honey Jam 

4 pounds or so fresh, ripe apricots (visit your local coop or farmers market) 

½ teaspoon each: cinnamon and cardamom powder 

Pinch salt  

6 Tablespoons local honey 

Start by blanching and de-stoning the apricots. Bring a large pot of water to a boil. Fill a bowl with cold water. Drop the apricots into boiling water and boil for 20 seconds. Transfer to the ice water with a slotted spoon, and cool briefly. Slip off the skins, cut in half and remove the stones.  

Place the apricots and spices in a heavy saucepan and simmer for 15 minutes over medium heat. Simmer 10 to 15 minutes, stirring often, until the apricots have broken down into a Stir often until the apricots have reduced into a thick purée.  

While jam is cooking, sterilize pint mason jars and lids by placing them in the sink, pouring boiling water over them, and draining them on a clean dish towel.  

Separate oven racks so that a jar fits in between them and line the racks with cookie sheets. Preheat oven to 200 degrees. 

Add honey and stir to incorporate. Taste for sweetness and add more honey if desired. Turn off heat and ladle hot jam into hot jars. Make sure you leave 5 cm of headspace from the top of the jar.  

Remove air bubbles and adjust headspace as needed. Wipe any jam off of jar rims and put lids on jars.  Screw bands down until tight.  

Turn off the oven. Place jars in oven and leave them in for 6 hours or so. 

Test jars by pressing on the top to make sure that the lid is firm.  Repeat the oven canning process for any lids that are not firm. Label jars with name and date, place on pantry shelves. Enjoy with grilled local trout, on breakfast toast, or with pancakes. 

Apricot Tart with Local Wheat 

inspired by a traditional recipe for hamantaschen

For the crust, mix the following ingredients together: 

 2 cups New Mexico whole wheat flour (from Butterworks Farm perhaps!) 

 2 Tablespoons apple cider vinegar 

 ½ cup local butter, cut into squares (save the wrapper to grease your pie dish) 

 1 egg 

Mix all ingredients together and add a splash of water of needed. Dough needs to be firm enough that you can pick it up with your hands and shape it into a flat disc. Wrap it in waxed paper and place it in the fridge to rest for 15 minutes. 

Take 1 pound ripe, fresh apricots and slice each one in half. Remove the stones. Place halves in a bowl and toss with: 

 Juice from ½ lemon 

 1 teaspoon vanilla extract 

 1 teaspoon cardamom powder 

 Pinch salt 

 5 Tablespoons local honey 

Set aside. 

Preheat the oven to 350 degrees. 

Grease a 9 inch cake or pie pan with the wrapper from your stick of butter. 

Remove dough from fridge and roll it out between two sheets of waxed paper. 

Spread dough evenly into the bottom and along the sides of a 9 inch round pie or cake pan.  

Arrange apricot halves in layers, cut side down, on the pie crust. 

Using the same bowl in which you mixed the apricots, mix together: 

 1 cup whole wheat flour 

 ¼ cup vegetable oil 

 2 teaspoons cinnamon 

 Pinch salt 

Leave this batter clumpy and use your fingers to sprinkle it over the top of the apricots to make a crumble topping. Bake for 1 hour, or until a knife inserted into the center tests clean.  

Mediterranean Wheat Berry Apricot Pilaf 

Boil 2 cups water in a medium stock pot. 

Take 1 cup local wheat berries, rinse well, and pour into the boiling water. 

Turn off the heat, cover, and set aside for ½ hour or so. This will tenderize the berries and reduce their cooking time. 

Meanwhile, slice 6 ripe, fresh apricots in half and remove their stones. 

Dice them into fingernail-sized cubes.  

Place them in a bowl and toss them with 4 Tablespoons olive oil and 1 Tablespoon apple cider vinegar. 

Mince 2 cloves garlic and 1 small shallot. Add these to the bowl. 

Wash one bunch fresh, tender green kale. Chop coarsely and add to the bowl. Set aside. 

Then, drain any remaining water and rinse wheat berries through a fine mesh strainer. 

Return berries to stock pot, add 2 cups water, and bring to a boil. 

Add 2 Tablespoons each: salt, lavender, tarragon, and rosemary. 

Reduce heat to medium and simmer, with lid askew, for 20 minutes,  

Add the apricots, garlic, shallots and kale. Stir briefly to incorporate and cook for 10 more minutes, or 

until there is no water left at the bottom.

Enjoy with scrambled eggs for breakfast or local beans for dinner. 

Summer Cool Down

Try these recipes to cool down and savor summer. They will keep for 5 days in the fridge and can be eaten cold, either separately as a snack or together as a meal.

Fennel Apple Salad               

1 large fennel bulb, thinly sliced (about 2 cups)
½ large green apple, thinly sliced (about ½ cup)
¼ cup lemon juice
2 Tablespoons olive oil
1 Tablespoon chopped fennel fronds
Salt and freshly ground black pepper to taste

Toss together all ingredients in bowl. Let stand 20 minutes. Refreshing!

***

Artichoke Egg Salad

1 16-oz. jar artichoke hearts packed in water, drained
4 hard-boiled eggs
¼ cup chopped chives
¼ cup chopped fresh celery
¼ cup chopped fresh basil
3 Tablespoons olive oil
3 Tablespoons lemon juice
1 clove garlic, minced
1 teaspoon stone-ground brown mustard
Salt and freshly ground black pepper to taste

Pulse all ingredients in food processor until chunky. Chill at least 30 minutes before serving.

***

Whole Grain Tabbouleh

 

3 cups cooked whole grains 

(kamut, spelt berries, quinoa, brown rice - choose your two favorites)
2 cups seeded and diced cherry tomatoes
2 cups peeled, seeded and diced cucumber
1 cup finely chopped fresh parsley
⅓ cup finely chopped fresh mint
2 cloves garlic, minced
4 Tablespoons lemon juice
4 Tablespoons olive oil
Salt and freshly ground black pepper to taste 

In large bowl, combine grains, tomatoes, cucumber, parsley and mint. Drizzle oil and lemon juice over the mixture while you stir. Add salt and pepper.

Serve with goat cheese, feta or almonds if you like.

Summer foods to savor and share

Summer solstice is just one week away, bringing the sun's culmination and the longest day. Pause and reflect on all that has transpired since spring. 

Seeds planted by birds, farmers' hands, and our intentions have begun to germinate. Summer's expansive energy helps prepare these seeds to grow strong and healthy. 

Try these recipes to celebrate summer and share food with friends. Take them on a picnic or a camp-out!

Strawberry Pea Salad with Mint Vinaigrette

For the salad:

1 cup sugar snap peas

2 cups strawberries

2 cups salad greens

For the vinaigrette:

4 Tablespoons good olive oil or local sunflower oil

2 Tablespoons balsamic vinegar

1 handful freshly chopped mint

salt and pepper to taste

Rinse peas and strawberries. Break the tips off the peas and remove the strings. Place them in your serving bowl.

Cut tops off of strawberries and slice them into the bowl.

Add salad greens and mix everything together.

In a pint-sized mason jar, whisk together the dressing ingredients. Pour over salad and allow to marinate for 15 minutes at room temperature or up to 2 hours in the refrigerator before serving.

Garnish with goat cheese if you like.

***

Pinto Bean Cornbread Casserole

You will need:

1 Tablespoon sunflower oil

1 onion, chopped

2 garlic cloves, minced

2 medium zucchini, chopped

1 1/2 cups cooked pinto beans

1/2 cup fresh or frozen corn kernels

1 teaspoon each: cumin, chipotle powder, oregano, coriander

1/2 teaspoon each: salt, black pepper

1/2 pound fresh spinach

1 cup coarsely ground cornmeal

1/2 teaspoon salt

Preheat oven to 325 degrees.

Heat the oil in a deep, round cast iron skillet on medium-high heat.

Add the onion and cook until soft, about 7 minutes.

Add the garlic and cook for 1 more minute.

Add zucchini and cook for 10 more minutes, until soft.

Add the cooked pinto beans, corn, spices, and 1/2 cup water.

Bring to a simmer, reduce the heat to medium low, cover, and cook for 15 more minutes.

Add spinach, cook 2 minutes or until wilted, and turn off heat.

Meanwhile, in a separate pot, heat 3 cups water. When boiling, add 1/2 teaspoon salt and whisk in the cornmeal. Reduce the heat to low and cook for 5 minutes or until thickened, stirring frequently.

Pour the cornmeal mixture on top of the bean mixture in the skillet and spread it out in one even layer. Bake for 30 minutes. Yum!

***

Chocolate Pecan Cake with Coconut Frosting

For the cake batter, melt these ingredients over low heat in a small pot or double boiler:

3 ounces unsweetened chocolate

2 Tablespoons coconut oil

1 Tablespoon vanilla extract

4 Tablespoons unsweetened cocoa powder

1 ripe, mashed banana

4 Tablespoons maple syrup

Pecan Tree Flowering

1/3 cup unsweetened almond or rice milk

Meanwhile, in a mixing bowl, whisk together: 

1/4 cup coconut flour (I like Bob's Red Mill brand)

1/4 cup unsweetened, shredded coconut

2 Tablespoons ground flax meal 

1/4 cup coarsely chopped pecans

1 teaspoon cinnamon

pinch salt

Preheat oven to 350 degrees.

Allow melted chocolate mixture to cool for 5 minutes. Then, whisk it into the rest of the batter.

Add 1 Tablespoon apple cider vinegar.

Pour into greased cake pan. 

Bake for 25 minutes at 350 degrees.

As cake bakes, make the coconut frosting. In a small pot, melt together:

1/4 cup coconut butter or, if you can find it, 'coconut manna' (I like Nutiva brand)

2 Tablespoons unsweetened, shredded coconut

1 Tablespoon vanilla extract

4 Tablespoons maple syrup

1/4 cup unsweetened almond, rice or soy milk

When cake is baked, allow it to cool for 30 minutes. Drizzle icing over the top and spread gently with a knife. Allow to cool completely before serving.

Summer Delights

Summer is here! The upcoming full moon is known by many as the 'strawberry moon', and for good reason! These delightful little berries are growing ripe in my garden alongside a huge patch of rhubarb.


I love making this recipe, which I have adapted from the Fields of Greens cookbook.


Strawberry Rhubarb Cobbler

Preheat the oven to 375 degrees.

Wash 1 pound of rhubarb, cutting off any brown spots or leaves still on the stalks. Cut stalks in half lengthwise before slicing ½-inch thick so that all of the pieces are approximately the same size.

Wash 1 pint strawberries. Cut them into halves or leave whole if small.
Toss the fruit with 1/3 cup maple syrup, 2 Tablespoons flour (spelt, rice,or millet), and zest of 1 orange.

Place in an 8-inch square baking dish or a 9-inch round cake pan.

Make the topping by combining 1 1/2 cups flour (spelt, rice, or millet), pinch salt, 1 Tablespoon baking powder.

Cut in 4 Tablespoons coconut oil OR unsalted butter.

Add 2 Tablespoons maple syrup and 1 cup milk (almond, rice or cow), and mix lightly, just until the dry ingredients are moistened. Cover the fruit with tablespoon-size dollops of topping, using all of it.

Bake for 35 to 40 minutes, until the topping is browned and cooked through and the fruit is bubbling.

*It's just as delicious made simply with strawberries. You’ll need 3 baskets of berries, about 5 cups washed, hulled, and cut into halves or left whole if small. The berries are so sweet that you’ll need only 1/4 cup maple syrup. Toss them with the maple, 2 tablespoons flour, and the chopped zest of an orange. Assemble the cobbler and bake as directed.