Mix together all ingredients until well incorporated. Shape into patties. Heat frying pan with a scant layer of oil. Fry on both sides about 5 minutes or until cooked all the way through. These could probably be baked as well at 350 degrees for about 10-15 minutes. I didn’t get a chance to try that out but I would love to hear if someone else does.

.5 lbs ground meat
1 cup finely chopped greens
1/2 cup grated cheese
2 Tbsp ground flax
1 tsp cumin
1/4 cup mashed sweet potato (or one egg)
oil for frying

I want to convey that while the pictures show him squatting on the floor, this is not required to obtain a replica of our product. I’m sure you knew that…but thought I would clarify for any hard core literals out there. This recipe is my own, which has been happening more and more lately. I keep forgetting to write down the ingredients and this does not bode well for a blog. I did remember this recipe and it’s ingredients so bonus points for me and lucky for you!

Whisk the dry ingredients together in a large bowl until well combined. Obtaining the assistance of a young child is not necessary but does make it more enjoyable. In another bowl, whisk the eggs, and then whisk in the remaining wet ingredients. If you want a smoother batter, let all ingredients soak for 5-10 minutes. Gradually pour the dry ingredients over the wet ingredients as you whisk them together until just combined. Do not over mix.

Bring a skillet to a medium heat, this takes about 4-5 minutes and it is essential to get the pan nice and hot before pouring your first pancake. Lightly oil the pan. When I say “lightly” I really mean it. Make it light folks…it makes a big difference. Pour 1/3 cup of batter into the pan. Allow bubbles to come through and the edges to lightly firm and then flip to cook the other side.

Our favorite topping is peanut butter and real maple syrup. Sometimes we splurge and put whipped cream on…ya know…when we are feeling really lucky.

Dry Ingredients
1.5 cups whole wheat pastry flour
1/4 cup ground flax seed
1/4 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp + 2tsp sugar
2 tsp pumpkin pie spice (1 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp nutmeg)

Wet Ingredients
2 cups milk
1/4 cup maple syrup or honey
2 large eggs
1 tsp vanilla
2 Tbsp coconut oil (or melted butter) and extra for greasing the pan

Beets in chili? This I had to try. It also felt like a fairly easy gate way recipe to new and more exciting adventures. I put together my favorite chili recipe, with a few tweaks, and added some beets. Outcome? Tremendous. The beets add heart and earth to the chili without making it taste like…well…beets. I also decided to throw in some finely chopped greens to up the ante even more. I did learn, however, it is wise to either put everything in the slow cooker for the day so the beets get nice and tender or boil the beets until tender before adding them to the chili if you are short on time. Get adventurous, try this out. I swear your kids will adore it and only the redness of the chili will give away that there is anything different.

If using a slow cooker/ crock pot: Throw all ingredients in, turn to low and let go for 6-8 hours. Garnish with cheese and sour cream.

If using a traditional pot: Place diced beets in tall pot. Pour water in pot until beets are barely covered. Place pot on stove and bring to boil. Boil until beets are tender (15-40 minutes depending on size). Drain water and set beets aside. Sauté onion in oil until tender. Add garlic and sauté about 2 minutes more. Add beans, tomatoes, beets, chopped greens, smoked paprika, cooked ground meat and chili seasoning. Bring to boil. Let simmer 20-30 minutes. Add broth as necessary if chili becomes too thick. Garnish with sour cream and cheese. I also made vegan squash cornbread muffins to go with dinner.

1 can beans (chili, black, pinto)
.5 lb ground meat (pork, lamb, beef), cooked
2 beets, diced
1/2 large onion, diced
3 cloves garlic, minced
14 oz can crushed or diced tomatoes
1 cup broth (vegetable or chicken) or water
1 Tbsp chili seasoning
1/8 tsp smoked paprika
1 cup finely chopped greens (collards, kale, swiss chard, spinach)
Garnish: Sour Cream, Cheddar or Cojita cheese.

I assumed it would be easy to find a good recipe. I was wrong. It was nearly impossible. Most people use puff pastry for the top and this was just unacceptable to me. I will admit, it takes about an extra hour to make your own pie crust. It is so totally worth that hour of time. If you just absolutely cannot make the extra time, which I am well aware can happen, a store bought crust will do just fine. Even puff pastry would work but the oven temp and cooking time would be altered based on the package directions.

The dish is a meal all on it’s own and could easily feed 6-8 people. It also keeps very well, refrigerated, for at least a week or two. You can also make the crust way ahead of time and freeze for up to 6 months, just removing it the night before and putting it in the refrigerator to thaw. You can also make the filling of the pie a day ahead of time and refrigerate for up to 3 days, just reheat in a pot before putting inside of pie crust.

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As a last ditch effort, this is also a fabulous lamb stew recipe. If you just have 30-45 minutes to make dinner then pick up some rolls or hearty bread at the store and whip up just the stew portion of this recipe. It will not fail you.

img src="http://purehunger.com/images/uploads/IMG_53591.jpg" alt="" width="620" height="413" />

Heat oil in large soup pot over medium-high heat and brown lamb meat (about 4-6 minutes on each side). Add garlic, onion, celery, carrots and potatoes and cook another 8-10 minutes or until vegetables have softened. Add tomatoes, broth, wine and spices and bay leaf and bring to boil.

Reduce heat, cover and simmer for 30 minutes. Remove 1/4 cup liquid from stew and mix with arrowroot powder until blended. Add mixture back to stew pot, stir and simmer, uncovered, another 10-15 minutes or until stew has thickened. Add frozen peas. If making only the stew then stop here, and serve in bowls with bread.

While stew is simmering, roll out one pie crust and place in 9-10 inch pie pan. If you need more direction on how to roll out crust just look at link for pie crust in side bar. Cover and place in refrigerator. Roll out top of pie crust. If stew is still simmering, put top crust in refrigerator, covered. When stew is 5 minutes from complete, preheat oven to 375 degrees.

Once stew is complete, remove pie pan from refrigerator, fill with stew and gently place second pie crust on top. Cut excess crust dough around pie pan and seal edges together with fork by gently pressing all the way around.

Brush top of crust with lightly beaten egg. Place pie in oven and let cook 45 minutes or until crust is browned. Let cool 30-60 minutes or overnight in refrigerator. Slice and serve.

1 pie crust

Lamb Stew:
2 Tbsp coconut/olive/canola oil
1 lb lamb stew meat (can sub any other meat)
3 cloves garlic, minced
1 small onion, finally chopped or 1 cup
4 stalks celery, diced or 1.5 cups
4 small carrots, diced or 1.5 cups
3 medium potatoes, cubed or 2 cups
2 tomatoes, diced or 1 cup
1 cup low-sodium chicken/beef broth
1 cup red wine (can also use beef broth)
1 bay leaf
1 tsp cumin
1 tsp coriander
salt and pepper to taste
1 Tbsp arrowroot powder
Frozen/fresh peas (optional)
1 egg, lightly beaten

My message is not that meat is healthier than vegetables. The message is: there is a balance to everything, including food. It took me years to discover, when you put time and energy into carefully selecting your ingredients, it often does not matter what you are eating. What matters is how present you are when you are making and consuming your dish. The more you stay in the moment, the less it matters whether you are eating salad or meatloaf. If the ingredients are from local, sustainable sources then you can trust that your body is being nourished without being harmed. Remember, however, there is balance. Eating meatloaf every night is neither good for you or the world we live in.

We all try the best we can to follow “rules” for eating well. The struggle, however, is the “rules” are often changing. Hundreds of “experts” have conflicting opinions. Children, work, hobbies and life take a lot of time and energy. We cannot always succeed every single day to get the “correct” amount of food in each of our bodies. What we can do, however, is use a strong foundation for health by visiting local markets and food cooperatives. Even if we are making meatloaf instead of a green salad or vegetable soup, we can feel positive about the balance we are creating in our world and our lives. We are focusing less on what we are eating and focusing more on where it came from, how it was made and how we are going to eat it.

It was also incredibly inexpensive for the large amount the recipe produced. I could have easily fed 8-10 people and still had left overs. Meatloaf is not some delicate art form in the cooking world. It’s the comfort food for a busy family. While many dinners can be a battle to get down my toddlers throat, I knew this would be one he would eat and happily ask for more. I made a side of roasted vegetables to balance the dinner.

Preheat the oven to 350 degrees. Mix all meat loaf ingredients except meat and bacon in a large bowl until well combined and mushy. Mixture will fizz due to baking soda and vinegar. Let sit 10-15 minutes, then mix in meat until well combined. On an oiled pan, loosely form meat mix into loaf. Drape bacon over loaf and slide into middle rack of oven and bake 50-60 minutes or until thermometer reaches 170 when put in middle of loaf.

Combine ingredients for glaze in small pot and bring to boil for 1-2 minutes. Twenty minutes before meatloaf is done, pour glaze over evenly and return it to oven.

Adapted from “The Family Dinner”

1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 cups bread crumbs
2 eggs
1 1/4 cup milk
1 tsp baking soda
2 Tbsp vinegar
1/2 cup ketchup
1 1/2 tsp each salt & pepper
2 Tbsp chopped parsley
2 1/2 lbs ground meat
5-6 slices pork bacon (optional)

Sauce:
1 cup ketchup
1/2 cup brown sugar
2 Tbsp Worcestershire sauce
1 tsp ground cumin

After a little more inquiry, I learned you can roast both these vegetables as easily as you might roast beets or carrots. I asked for a few small picks and happily hurried home to give both these vegetables a fighting chance. I had recently learned an incredible secret to roasting vegetables: sugar and high temperatures.

I swear to you, even your children will eat this, as long as they can get past the fact that it is a vegetable. If for some horrific reason, they refuse to eat it, you won’t even argue. You wan’t them to hate it because it just means more leftovers for you. You will want leftovers. Trust me.

Preheat oven to 400 degrees. Cut vegetables in chunks. Don’t be precise about this, just cut it about the size you would want to put into your mouth. A little rectangle or square.  Place in lipped oven proof pan, coat with sugar, salt, pepper and oil and roast for 30-45 minutes. Roast until they are tender and browning. The high temps bring out the natural sugars in the vegetables and the brown sugar gently caramelizes the top. This can be refrigerated and happily eaten as leftovers for days afterward.

2 Beets (I used golden and striped)
3 cups brussel sprouts
2 Rutabagas
1 turnip
2 tsp brown sugar
2-4 Tbsp olive oil
1 tsp salt
1 tsp pepper

Feel free to mix and match any root vegetables or squash in place of suggested ingredients such as potatoes, carrots, sweet potatoes

Well I am about to make it up to you in a BIG way. A creamy, cheesy, sweet and addicting way. It’s not even my own recipe. I straight up stole it from this lady. Sorry Pioneer Woman. Your cheesecake recipe with it’s gingersnap crust and pumpkin goodness is just far to delicious to keep secret any longer. Seriously. I ate the whole thing by myself. I may have given a piece or two to friends but I ate at least half the damn thing in the matter of seven days and that, my friends, took some serious self restraint.

A dear friend of mine had made this a few weeks back and I had ordered her to save me a piece or our friendship would officially be over. I don’t mess around when it comes to food, especially cheesecake. She complied, somewhat grudgingly, I may add, and I wouldn’t blame her one bit. My first bite may or may not have been followed up by some very inappropriate groaning and moaning. This is the kind of shit you sell your first child, and maybe your second, just so you can get one more fix. I’m dead serious. It’s that good.

This recipe is in now way healthy or “good for you” but it is so very very “good for you”. If you make it and feel guilty about eating every single slice all by yourself, call me up and I will happily fly my ass across the country to join you in a slice of heaven and self pity. We could be best friends!

You should follow all the instructions on the original post and do not be afraid if your cake starts to rise and look a bit like a volcano exploding in your oven. It’s supposed to do that and it will return to a preferable shape once it has cooled off a bit. I would also highly recommend setting the springform pan on a rimmed baking sheet because I found the butter from the crust would drip into the oven and made my kitchen so very smokey.

An insignificant price to pay for such a sinful treat. I also highly recommend inviting over as many friends as possible to help you consume this cake or you will easily be having “just one more bite” until you realize there are no more bites left to consume and your stomach feels a bit achy. The recipe recommends chilling the cake at least four hours or over night and I tried to push the limit and cool it exactly four hours. I believe this was a mistake. This is a dessert that should be made the day before and just gets better with age, as most things in this world.

The original recipe calls for caramel but my friend and I both felt this cake was rich enough on it’s own. Be your own judge but I would reserve the caramel for a topping, if at all.

Taken from Pioneer Woman

FOR CRUST
12 ounces, weight Storebought Gingersnaps
1/2 cup Chopped Pecans
6 Tablespoons Butter, Melted
2 Tablespoons Brown Sugar
1 dash Salt
_____
Filling
4 packages (8 0z. Packages) Cream Cheese
1-1/2 cup Sugar
1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
1 teaspoon Ground Cinnamon
1 teaspoon Allspice
1/2 teaspoon Nutmeg
4 whole Eggs
2 Tablespoons Heavy Cream

I guess that wouldn’t be so appropriate as titles in cookbooks. Fucking Awesome Onion Pork Chops. So this recipe was great. It is also a complete meal without a scarp of meat due to the power grain, quinoa. I think it would be a favorite in any home as long as you could get them to take just one bite. That’s no small undertaking but I have faith in you!

This recipe comes from an equally wonderful cookbook. This is the first recipe I have tried but the suggestions and ideas for having a family dinner is truly inspiring and motivating. It reminds me that the dinner table is a sacred space for connecting with one another and since this reminder we have taken action to remove all distractions from that opportunity to connect.

During the cooking process is also a great opportunity for kids to connect with parents and the food they are eating. Studies show children are twice as likely to eat their dinner if they are involved in the process of making it. Even if this means dinner takes a bit longer to make, it can really make a huge difference in your child’s willingness to consume their food. Think how much energy you will save at the dinner table when they happily chow down their meal instead of refusing to eat.

All of these ingredients are fairly seasonal as well, which means they will taste better and be less expensive, even as organic options. I got a huge bag of vegetables at the farmers market last week that lasted us two weeks and it was $9.50. That included carrots, onions, kale, spinach and beets.

Slice yams/sweet potatoes 1/4-inch thick. Toss with salt and 1 Tbsp olive oil. Place in well-oiled, nonstick baking pan. Cover tightly with foil, put in cold oven (this is important because gradual rise in temperature will bring out flavors) and turn oven to 400 degrees. Bake for about 30-40 minutes or until yams/potatoes are very soft. Remove foil and bake another 20 minutes or until caramelized (golden or amber on the edges, almost burnt).

Heat 2 Tbsp olive oil in medium pot and sauté onion. Add garlic, ginger, beets and curry powder/paste and sauté until sizzling and fragrant. Add greens and stir until wilted. Add quinoa to pot of greens along with 3 cups stock/water. Simmer, with lid, until all liquid is absorbed (about 15 minutes). During this time DO NOT STIR THE POT. Quinoa is a grain that cooks by using up little pockets of water/air and stirring really screws with that process. To check if water has been absorbed just tilt the pot lightly and if water runs towards the edge then let it cook a bit longer.

Fluff quinoa with fork, season to taste. Add olive oil/butter and a squeeze of lemon. Put quinoa on platter, top with sweet potatoes and enjoy!

Adapted from “The Family Dinner”
4 medium-size yams or sweet potatoes*
salt and pepper
3 Tbsp olive oil, divided
1 chopped onion
2 cloves garlic, chopped
2 tsp peeled and chopped fresh ginger (optional)
3 Beets, chopped into small sticks
1 Tbsp mild indian curry powder/paste (optional)
3 cups leafy greens such as kale, chard, collards
1.5 cups quinoa
Ground pork/beef or chicken (optional)
3 cups water or chicken/vegetable stock
2 Tbsp olive oil or pat of butter
Squeeze of lemon (optional)

*A quick note on the difference between yams and
sweet potatoes. Yams are yellow. Sweet potatoes
are white. Yams are sweeter, meatier. Sweet
potatoes are lighter, fluffier, mildly sweet. Do not
be fooled by signs at the grocery store. Yellow
is yams, white is sweet potato.

This role is usually handed off to my husband and he happily accepts. He also happens to make an incredible dish anytime he is in charge so why mess with a good thing? I am thankful for his willingness and patience in this area and so many others. I am thankful someone else has always taken on the grand task of roasting the turkey so I can enjoy my holiday without a mild panic attack. I am thankful for so many things it would take way to much of your time. I am thankful for you, my readers. These are suggestions for bringing seasonal, local ingredients to your table without too much time or money. Enjoy.

Cheesy Kale Salad

Ranch, Beet, Avocado Salad

Roasted Beets

Quinoa Vegetable Stuffed Winter Squash

Quinoa Kale Zucchini Cheesy Gratin

Curried Carrot Coconut Soup

Whole Wheat Garlic Herb Rolls

Carrot “Pumpkin” Pie

Cranberry Ginger Apple Pie

Pear Ginger Apple Pie

Easy Cinnamon Rolls if you are still hungry the next morning. I hope everyone enjoys their holiday and many thanks to all those who read this blog. Food is such a vital and central role in connection during the holidays. Thank you for connecting.

Another note: If you don’t have time to roast your pumpkin or squash then throw it in early, with the carrots and let the whole thing simmer a little longer until it’s soft. I just so happen to be roasting pumpkin like crazy around here due to the three whole pumpkins staring me down. While this recipe was astounding, I think I may be done with pumpkin for at least a week.

I can now see that when people choose to eat what is in season, they eat so much that they become tired of the food until it is in season once again. The ability to restrain yourself from buying strawberries in December means they will taste just that much better in March and April. The fact that they won’t have to travel hundreds or thousands of miles just to get on your plate will also help satisfy your desire.

I don’t know about you, but I’m not at my best after I have traveled a while. I’m sure those strawberries aren’t much different. In terms of self restraint, I’m probably one of the worst. When I want a food item, I want it today, now, right this minute. I’m learning, however, sometimes it’s better to wait. While I may want a strawberry in the warmth of my heated home in the middle of December, I know it will not taste nearly as good and thus leave me unsatisfied, until I can pluck it from my own garden in April.

While I know that I can’t begin to wait for all things to come in season, I can choose to hold off on at least a few. This choice, helps me support my local farmers and decrease the amount of fuel and energy that will affect the planet for my son. It may just be a pint of strawberries in December, but it could mean one less farmer in my neighborhood gives up. One extra breath of fresh air for myself and my family. Just one. While I will always be far from perfect in any area of my life, I try to make at least one choice like this every day.

Heat 2 Tbsp oil in large pot. Add peanuts and sauté until roasted. Remove peanuts from pot and set aside. Sauté chicken breast in 2 Tbsp oil until no longer pink in the middle (about 5-8 min). Remove from pot. Sauté carrots, potato and onion in pot with more oil until softened. Add garlic and sauté another 2 minutes. Dump in can of coconut milk and add curry paste/powder.

Bring to boil. Turn down heat and let simmer about 10-15 minutes, covered, or until all vegetables are soft. Add pumpkin and spinach and simmer another 5 minutes. Serve in bowls and top with roasted peanuts. Enjoy this curry and your choice to eat in the season.

6 Tbsp oil (I used coconut)
1 cup peanuts, chopped
1 chicken breast, chopped (can omit for vegan)
1 carrot, chopped
1 small onion, chopped
2 cloves garlic, minced
1 potato, chopped
1 can coconut milk (15oz)
1-2 Tbsp curry paste or curry powder
1 bunch spinach, chopped
2 cups pumpkin, roasted and chopped

Along with the recipe, she later emailed after we all raved about both, she began talking about her experience with local and seasonal foods. She was attempting to source her food and become as close to her farmers and products as possible. After reading a few of her adventures and experiences, I got curious and started educating myself. It’s amazing how little I knew.

Take those two carrots in the picture above. One is from our garden and the other from the co-op. Both are carrots but different varieties. Incredible how the selection of seed changes even the structure of a basic item like carrots. So this recipe is pretty special. It signifies a new beginning, warmth, comfort and friendship. I hope this blog and these recipes can do for you what this recipe started for me.

In a stockpot over medium heat, melt butter and saute carrot, onion, and apple for a few minutes, then stir in pumpkin and sage.  Saute until all are tender (I found I needed to add a little of the broth to moisten it). Add broth and simmer for 10 to 15 minutes.

Puree all or half of the soup (I just pureed half and left in some chunks of carrot, apple, onion). Then add the cream and simmer for another 5 minutes—do not boil. Season with salt and pepper to taste, although I found it was already delicious on its own!

Pumpkin Soup
2 Tbsp butter or coconut oil
1 onion, diced
2 carrots, diced or sliced
1 apple, diced
2 cups fresh pumpkin, roasted* and diced
1 Tbsp sage leaves
3 cups vegetable broth/boullion (or chicken stock)
1 cup cream or Silk plain soy creamer

My mother was on her way to visit my sister the weekend after Halloween and noticed the farm stand she stopped at was giving away their pumpkins for free. She knows how much I love things that are free, especially food, and picked up a few for me. I had grand plans to use them right away but one weekend turned into the next and those orange globes were still staring me down. I had to admit, I was fairly intimidated. A whole pumpkin? What do you do with a whole pumpkin?

I took a deep breath and started doing what I always do when overwhelmed. I googled that shit. Turns out you can do a lot with a whole pumpkin. After poking around for a bit I got fairly excited. Then I stumbled on a recipe for bread you can make out of the guts of the pumpkin. I am the type of person to cut the mold off cheese or bread just so I don’t waste food. So the thought that I could make something edible out of a part of the pumpkin most people just toss out, was way too tempting to pass up.

With a focus, I found my drive and dove in knife first. The original recipe for the guts bread had way more sugar, eggs and white flour than I prefer, so I fiddled with it until I found my ideal recipe. Let me tell you, it’s incredible.

Before we jump ahead of ourselves, lets talk about what to do with the roasted flesh of the pumpkin. You can make a puree and freeze it or make pumpkin curry or pumpkin soup. I will have recipes for the last two in the next few posts. You can also just freeze the flesh as soon as it cools and let it thaw before using whole in recipes.

To roast pumpkin: preheat oven to 400. Cut whole pumpkin in half and then each half into several pieces.  Scrape out the insides, saving the seeds for roasting and the guts for bread. Place pumpkin on a baking sheet, drizzle with olive or canola oil, season with salt and pepper.  Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel skin off, and dice.

While the pumpkin is roasting, make bread. Preheat oven to 350 F or just turn it down once you remove the roasted pumpkin from the oven. Use your fingers and a pair of scissors to separate the pumpkin guts, making sure they’ll be able to mix well into the batter. Mix flax and chia with maple syrup and let sit for 15 minutes.

Combine flours, baking soda, salt, pumpkin pie spice, and sugar in large mixing bowl. Add flax/chia mixture, applesauce and pumpkin guts. Stir until blended. Pour into two 9×5″ loaf pans. Bake 50-60 minutes. Cool slightly and take out of pans to let cool on a rack. I made this bread last night and one loaf is already demolished. So unbelievably good. As a bonus? The guts have the same nutritional value as the pumpkin flesh itself!

Makes 2 loaves:
2 cups whole wheat flour
1.5 cups white flour
2 tsp. baking soda
1 1/2 tsp. salt
4 tsp pumpkin pie spice
1 cup sugar
3/4 cup maple syrup
2 Tbsp ground flax seed
2 Tbsp Chia seeds
1 cup applesauce or 2 ripe bananas
2 cups pumpkin guts, seeds removed

This happened the other night, when I was making dinner. I had found the recipe on her blog and was excited about the flavor combinations. It was Halloween, I knew we would be out late so I prepared many of the ingredients ahead of time. My son was dressed as Steve Jobs and we stayed downtown for the afternoon because he is so little and it was fun. We got home right around dinner time and as I began assembling the ingredients I realized, to my dismay, I had completely forgotten to make the rice. Key ingredient in my opinion.

My excitement quickly turned to self abuse and words like “stupid” and “idiot” flew out of my mouth. I was just a click away from dialing for sushi when I told myself to just stop, breathe, and think. Within a few moments, I realized I could make quinoa in just 15 minutes and it would have a much greater health profile than brown rice. As the recipe does not have much in the way of protein, it would also boost that number considerably. Success. Oh and it tasted damn good.

Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender. You can also buy frozen bags of cubed squash.

Heat burrito shell in microwave for 15 seconds. Top with beans, spices, squash, cheese, quinoa and other additional toppings of your choice. I added avocado and spinach. Wrap. The original recipe has you sauté it all with garlic and onions. I think this would also be a great idea. In the interest of time, I skipped this step.

Just in case you were curious. This is my son, as Steve Jobs.

1 medium butternut squash, peeled, cubed, & roasted
1/2 cup cooked quinoa
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
2 tsp curry powder
1 tsp garlic powder
1/4 tsp smoked paprika or to taste (optional)
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup cheese
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, sour cream, spinach/lettuce, cilantro, etc)

If you are plagued with a cold, even more reason. It is seriously quick, easy and just brimming with incredible flavors. The curry and cayenne will knock the snot right out of our sinuses. I was very pessimistic about this recipe but needed something warm, bright and easy to make this last week. I also happened to have all the ingredients on hand. I had canned soup as a back up but it was completely unnecessary. I’m actually fairly devastated I ate the last of it two days ago and already planning in making more this weekend.

Melt oil/butter in large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth, coconut milk and cook, covered, until carrots are very tender. Puree soup with immersion blender or regular blender until smooth. I left some carrot chunks as I like that in a soup. You can add yogurt, cilantro or nothing at all to finish it off.

Adapted from Sunset Magazine March 2011
1 Tbsp coconut oil/butter
1/2 small onion, chopped
1 garlic clove, minced
2 tsp curry paste (or 1 tsp for more mild flavor)
1/4 tsp cayenne (or less for less heat)
1/2 tsp salt
1 lb carrots, chopped
2 cups chicken broth
1 (15oz) can coconut milk

I sorted through that pile with a mission and found several recipes that made me curious and salivate. Necessary requirements when in a cooking slump. This took very very little time or planning but did require a few ingredients you may not have on hand at home. I tell you it’s worth whatever extra trip you need to make to the store to make this happen in your house this week. The original recipe is a meal on its own but I also made coconut greens to add additional vegetables and taste.

Preheat oven to 425 degrees. Make crust: Whirl ingredients in food processor or blender until nuts are finely chopped.

Make fish: Brush fish with 3 Tbsp butter/coconut oil, pat nut mixture all over fish, and set on a greased baking sheet. Cook just until fish is opaque in center, 10-15 minutes. The thicker the fish, the longer it will cook. When it flakes easily when prodded a bit with a fork it is done.

Make salsa: Heat 3 Tbsp butter/oil in medium frying pan over medium-low heat, add shallots/onions and apple, and cook until slightly softened, about 2 minutes; remove from heat. In a small bowl, whisk together lemon juice and remaining ingredients; stir into apple mixture.

Serve halibut with apple salsa and sprinkle with a little more thyme.

Adapted from Sunset Magazine September 2011

Hazelnut crust
3/4 cup toasted hazelnuts
1/8 tsp dry mustard
1/2 tsp salt
1/4 tsp cayenne
1 Tbsp lemon zest
1 tsp fresh thyme leaves or 1/2 tsp dried

Fish and Salsa
4 white fish fillets
6 Tbsp melted unsalted butter/coconut oil
2 tbsp minced shallots/onions
1 3/4 cups chopped apple
2 Tbsp lemon juice
2 tsp mustard (Dijon, Honey, Yellow)
1/2 tsp chopped fresh thyme leaves or 1/4 tsp dried
1/4 tsp salt and pepper
pinch of cayenne

Coconut greens

I never thought to share one of these “recipes” with any of you because, well, there is no science to any of it. Then I realized I wanted, more than anything, to share this idea of giving yourself permission to just cut, fry, spice and eat. No recipes, no measurements just you and the food sharing some time together.

At a time when the world seems to desire something indescribable but utopian, I feel the urge to join the movement in my own home. There is a safety and security in making a dish from a recipe that someone else has already figured out and it has it’s place in our lives. There is also so much to be said for experimenting, taking risks and doing something without knowing how much to put in, how long to cook it or how it will taste in the end. It helps you appreciate the process and not be so stuck to the outcome. I think we could all use a little dose of that these days.

Heat oil in skillet and add beets and carrots first and fry until softened (about 5-7 minutes). Add garlic, greens, potatoes/squash, grain, meat and spices and fry another 2-3 minutes. Place in bowls and top with avocado, salt and pepper. Enjoy the taste of freedom.

1 Tbsp oil
1 Beet, chopped
1 Carrot, chopped
1 garlic bulb, minced
1 bunch of greens, roughly chopped
1 cup cooked grain (rice, quinoa, couscous)
2 tsp spice (garam masala, cumin, italian seasoning, etc)
1 cup cooked squash, potato or sweet potato
1 cup cooked corn kernels
1 cup cooked meat if desired (I have been loving lamb lately)
1 Avocado, cut in cubes
1 tsp salt
1 tsp freshly ground pepper
1 bunch parsley for garnish

I had never even considered adding the cobs after they were stripped of kernels in order to thicken the soup. Pure genius. A natural thickening agent, better than cornstarch or arrowroot powder.  I am often drawn to a recipe because it just looks so damn good I have to taste the picture. This time, and many times, I am drawn to the science of the recipe even more. I often wonder if it really works or if some little joker is pulling my culinary leg.

No jokes here. It really works. Like a charm. So if you have some corn that just doesn’t taste quite right or your kids didn’t finish, then make this chowder. You could even use cobs that were eaten one night with frozen corn to complete the ingredient list. If you don’t have corn on the cob then just throw in frozen corn and a thickening agent such as arrowroot powder or cornstarch until you obtain your desired consistency. The squash is not necessary but adds a sweetness and additional thickness to the chowder that I loved. I put my squash in really early so it wouldn’t be hard but it ended up almost dissolving. I really liked it but I think I would also reserve some chunks to throw in at the end.

In a large saucepan, melt the coconut oil over medium heat. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot, squash and celery and cook for 4 or 5 more minutes. Reserve some squash for the end if you want chunks.

Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the “warm” setting) to prevent scalding the milk on the bottom of the pan.

Discard the cobs and the bay leaf. Raise the heat, add the potatoes, squash cubes (if you reserved some), 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes and squash are almost fork tender.

Raise the heat, add the corn kernels and the thyme or parsley. Bring to a boil, reduce the heat, and simmer for 5 minutes.

Adapted from Simply Recipes
1 Tbsp Coconut oil
1/2 large yellow onion, chopped (about 1/2 cup)
1 large carrot, chopped
1 celery stalk, chopped
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved
1 bay leaf
3 1/2 cups milk (cow/almond/soy, etc)
1 medium potato or 2 small
1 cup cubed squash or sweet potato
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme or parsley leaves

I found a few inspirations and made my own. I must say they turned out wonderfully. I would even serve them at a party as an appetizer as long as I added at least a teaspoon or more of additional spice.

The flax and potato act as the binders so they can be substituted for sweet potato, squash or yams. The flax and water can be substituted with 2 eggs or 4 egg yolks.

Each ball is a complete meal with vegetables, omega 3 and 6 in the flax seed and protein and grain in the quinoa. They freeze really well and reheat in a few seconds. I often use them as a to-go snack.

The only downfall is they can still crumble and get a bit messy when being consumed by a little person. I think next time I will add more water and flax so it doesn’t dry out when reheated.

Mix together flax seed and water and let sit for 5 minutes. Add the rest of the ingredients and mix until blended well. Roll out in small balls with your hands. This will be a sticky process.

Bake in a 375F oven for 20 minutes, turning the balls over at 10 minutes. Should be a golden color and slightly crisp on the outside. Should make about 50-60 balls.

2 Tbsp ground flax seed
1/4 cup + 2 Tbsp water
2 cup potatoes (cooked and mashed)
2 cup quinoa, cooked
1/4 cup greens, chopped
1/4 cup parsley, chopped
1/2 tsp cumin
1/2 tsp gram masala (optional)

This soup also came at a time when our garden has been bursting with tomatoes that only stay ripe for so long. If you are not overwhelmed with tomato produce, like myself, then you can spend the money on fresh produce or just buy some canned roasted tomatoes. This recipe comes together in less than 30 minutes after the vegetables are roasted. I also found it was very easy to roast the vegetables during my sons afternoon nap and then dump it all into a pot for dinner and let simmer, blend and serve.

This post is one of the many in a series that I will be doing trying to only use what I have in my pantry or from our garden. Our cabinets are stuffed to the gills due to my friends generosity and this late harvest season. It is incredibly exciting to know that 80% of this meal came from the seeds we planted in the spring.

Preheat oven to 400F. Place onions in small baking pan lined with tin foil. Lightly drizzle with Olive Oil and season with salt and pepper. Place tomatoes on lined baking sheet or casserole dish (might need 2). Season with salt and pepper.

Peel back outer layer of skin of garlic bulb then carefully chop off very tip top section of bulb, leaving heads exposed. Place garlic bulb in medium sized sheet of tin foil, drizzle with olive oil and wrap tin foil around bulb, closing at center. Place in a small casserole dish. 

Roast all vegetables for about 30 minutes. When the onions are golden and lightly blackened on the edge, you can remove them. Continue roasting the garlic for about 60 minutes or so (check it after 45mins), and the tomatoes for about 1-2 hrs. Your oven times will vary though, so keep an eye on them!

Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.

Carefully transfer into a blender, processor, or use an immersion blender and blend to desired texture. Serve immediately and garnish with reserved coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper. I topped it off with parsley pesto.

Roasting vegetables:

5 pounds tomatoes, washed & sliced in half
1 large sweet onion, peeled & sliced
1 large garlic bulbs, prepared for roasting
extra virgin olive oil, kosher salt, & pepper, for vegetables

Soup:

3 cups roasted tomatoes
2 tbsp roasted garlic flesh
all of the roasted sweet onion
1 can light coconut milk or 1.5 cups (reserve 2-3 tbsp for garnish)
3 cups vegetable broth (I used low-sodium)
2 tsp garam masala or make your own
1 tsp salt or to taste (you may have to reduce amt. if you used full-sodium broth)
1/2 tsp freshly ground black pepper
for garnish: garlic croutons, coconut milk, pesto, herbs, garam masala, pepper, etc.

Toast sesame seeds until lightly browned under broiler on low and then throw all ingredients into a blender. I accidentally burnt mine and it still came out tasting great. Process for 30-60 seconds. This is actually a recipe for vegan parmesan cheese so enjoy it on spaghetti or on lasagna sometime as well.

Add parsley, pecans, “parmesan”, garlic, lemon juice and zest to a food processor.  If you do not have a processor, you can use a blender but I found it somewhat tricky and time consuming. Puree until pasty. With the machine running, add oil in a slow stream. 

Puree for another minute.  Add salt and pepper to taste.  If using on pasta, reserve about 1/4 - 1/2 c. of pasta water to thin out the sauce.  Enjoy

I used the pesto right away on this dish and it turned out incredible. I just added quinoa and rice instead of sausage.

4 Cups Fresh Flat Leaf Parsley (or one large bunch)
1/2 C. Toasted Pecans
1/2 cup toasted sesame seeds
2 tablespoons nutritional yeast
1/4 teaspoon sea salt
2 Garlic Cloves, pressed
Juice of one Lemon
1-2 t. Lemon Zest
1/2 C. Olive Oil
Sea Salt and Ground Pepper to taste

Here is what I realized: I have no idea what I am doing and just admitting that makes me feel lighter than air. The longer I am a parent the less confident I feel about what is right or wrong in general and feel more confident about is right or wrong in parenting my son. I am closer at being the kind of person I always strived to be due to surviving some of the most difficult moments during his infancy.

I have the patience of the dali lama (okay…maybe not, but I am getting so close). One of the most difficult parts of being a parent, that no one warned me about, is feeling so utterly helpless at times. Most of my exhaustion or irritation comes from dealing with my own shit that being a parent triggers, rarely from actually parenting my son. I have not lost myself but found parts of myself I thought were lost forever. I laugh and cry and feel with depth I’ve only read about.

My compassion and non-judgement is authentic and sincere. It now comes from a place of understanding instead of sympathy. I never knew I could accomplish so much and give so much of myself every single damn day. I really underestimated my potential for tolerating distress. Nothing is black and white and very few things will truly scar them for life.

I am elated, overjoyed to spend another year parenting this adorable boy. I have to remind myself to stay present because I get so impatient to find out who he is and what is happening behind those beautiful brown eyes.

While I know you may raise your eyebrows at the frosting, you absolutely must give it a try. It will not peak or stay stiff like typical frostings but it is really phenomenal. I used a traditional buttercream frosting for the cupcakes in the picture, in order to get it to stand up like grass, but I so wish I could have used this recipe because it really complimented the cupcakes perfectly.

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners. Whisk together milk and vinegar in a large bowl; set aside and allow to curdle for a few minutes.

Sift flour, baking powder, baking soda, salt and pumpkin pie spice in to a separate bowl and mix. Whisk the maple syrup, avocado, brown sugar, oil, vanilla and maple extract into the milk mixture.

Form a well in the dry ingredients and pour in wet ingredients, stirring until large lumps are gone. Fill cupcake liners two-thirds the way. Bake 20-22 minutes. Transfer to cooling racks to cool completely.

For the frosting: Peel and pit the soft avocados.  It’s important to use the ripest avocados you can get your hands on.  If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl. Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment or use a hand mixer.  Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the powdered sugar a little at a time and beat.  Add vanilla extract until combined.  If not using right away, store in the refrigerator.  Don’t worry.  It won’t turn brown!

Cupcakes Adapted from Vegan Cupcakes Take Over the World
1/2 cup nondairy milk
1/2 tsp apple cider vinegar
1/2 cup + 1/3 cup unbleached all purpose flour
1/2 cup + 1/3 cup whole wheat pastry flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp pumpkin pie spice
1/2 cup maple syrup
1/4 cup coconut oil
1 avocado, pitted and meat mashed
2 Tbsp brown sugar
1 1/4 tsp maple extract ( or vanilla)
1/2 tsp vanilla extract

Frosting from Joy the Baker
8 ounces of avocado meat, about 2 small to medium, very ripe avocados
2 teaspoons lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon vanilla extract

Today, however, I am sharing a very popular recipe. I gave out a few samples to friends and family and they have been begging for the recipe. In order to keep my blog alive, I refused to share the recipe but agreed to inform them when I had posted it. That may or may not have been at least a week ago.

While I haven’t been as active posting, I have been very busy in the kitchen. Snapping photos, writing down teaspoons, cups and measurements to share with all of you who read what I have to write. So expect an increase in posts. I have an incredible recipe for maple cupcakes with avocado (yes you read that correctly) frosting, pickled green beans and healthy banana based chocolate cookies.

As I write, there are garlic, onions and tomatoes roasting in my oven, filling my house with the most intoxicating aroma. I will share this recipe as well. I promise not to be gone so long next time. If I am, just know I am enjoying the sunshine, my kitchen and my family.

Mix everything above in a medium bowl until thoroughly mixed. Let chill in fridge for one hour. Once chilled, roll into balls. Store in airtight container in fridge for one week. Or freeze and thaw on counter.

Adapted from Smashed Peas and Carrots

1 cup rolled oats
1/2 cup nut butter
1/3 cup honey or maple syrup
1 cup coconut flakes, unsweetened
1/2 cup ground flaxseed
1/2 cup chocolate chips or carob chips
1 tsp vanilla

Then, something terrible happened as I was looking for recipes for dinner the other night. Soup sounded perfect. I was craving hearty, warm and comforting. I was craving fall. Shit. Took me by surprise, whacked me over the head with a frying pan. I tried to fight it, staring at pictures of salads, wraps and pasta salad but the battle was over. I have officially given in and I’m not happy about it.

Heat oil in large, heavy saucepan or pot over medium heat. Add chicken and season with salt and pepper. Cook 4 minutes on each side. Add onion, cook, stirring frequently, until lightly golden, and chicken is lightly browned, about 10 minutes.

Stir in curry. Add 4 cups broth and chard; increase heat and bring to boil, stirring until chard is wilted.

Stir in lentils and chickpeas. Reduce heat to low, cover and simmer 16-18 minutes, stirring twice, until lentils are tender. Remove from heat. Puree half of the soup in blender or use immersion blender. Stir in salt and warm over low heat for 2 minutes.

Serve soup topped with coconut milk yogurt or sour cream and parsley. I usually pair this with a hearty bread such as Rosemary Sea Salt.

2 boneless chick thighs or one breast
salt and pepper
2 Tbsp coconut oil
1 large onion, thinly sliced
1 cloves garlic, minced
1 Tbsp curry paste
4 cups vegetable broth
1 (1-pound) bunch Swiss chard, tough stalks removed, coarsely chopped
1 3/4 cup dried red lentils
1 (15 oz) can chickpeas
1 tsp salt
1/2 cup coconut milk yogurt or sour cream
1 bunch parsley for garnish *optional

Let me tell you, it doesn’t take long to get tired of steamed green beans. I could steam and freeze but I’m feeling adventurous and daring these days. I have been sleuthing the internet, trying to close the chapter on the great “How to use all these damn beans” mystery. It didn’t take me long to find several incredible recipes and I will be sharing them in the next few posts, just in case you also have an abundance of bean produce to use.

Place rice and water in a 1-quart saucepan, cover with a tight-fitting lid and bring to a boil. Reduce the heat to low and cook for 35-40 minutes, or until the water is absorbed. Let the pot stand, covered, for at least 10 minutes, and then let cool to room temperature.

In a wok or large sauté pan, heat the oil over high heat. Add the sausage and cook until browned (about 8-10 minutes). Remove from pan, cool and slice into coins. Place onions, garlic, ginger, coriander, carrot, and green beans. Stir-fry until the vegetables are crisp-tender.

Add the coconut milk, soy sauce, and molasses to the wok, and bring to a boil. Add the sausage coins and simmer for 2 minutes. In a large bowl, mix the contents of the pan with the rice. Add the parsley and cashews.

In times of scarcity, abundance is cherished. When it feels as though we have so little, it important to focus on what is overflowing. The beans remind me to stop when I obsess about what I don’t have and focus on what is overflowing in my life. Laughter, smiles, love, time and beans.

Adapted from 101cookbooks.com
2 cups water
1 cup brown rice
2 tablespoons coconut oil
2 small onions
3 cloves garlic, chopped
1-inch piece ginger root, chopped (hs note: I grated it)
1 teaspoon ground coriander
1 large carrot, thinly sliced
10 ounces green beans, trimmed and chopped
1/2 cup coconut milk
1/4 cup soy sauce
1/2 teaspoon molasses
1/2 cup julienned fresh parsley
1/4 cup cashews, toasted and chopped
2 links sausage

I had also recently acquired a waffle iron from my mom, who had discarded it as an item from my grandmother and I was eager to use my new gadget. I quickly asked a good friend of mine, who I deem Queen of all Vegan Cooking and she told me she indeed had the best vegan waffle recipe. I didn’t have all the ingredients in her original post but was able to substitute what I did have with her guidance and my new found vegan cooking knowledge. There might have also been a bit of praying involved, might.

Mix flax with “buttermilk” and set aside 5 minutes. Grease waffle iron with earth balance and heat.  Add baking soda, oil, and sugar to flax mixture and mix until smooth. Add flour, baking soda and salt and beat until no lumps are left. Pour/spoon the batter into the waffle iron and cook until steaming stops and waffles are golden brown. I used about 1/2-3/4 cup batter for each waffle. I had never made waffles before so I just experimented with how much batter and how much time to get them to cook. I only later realized there is a light on the waffle iron that turns off when the waffle is done.

I topped mine with blueberry/raspberry jam, almond butter and pure maple syrup. I also love to add bananas. It was a perfect introduction to waffle making and I can’t wait to eat them again.

1 2/3 cups “buttermilk” (add 1 tbs of lemon juice or vinegar to any nondairy milk. Let sit for 10 minutes to curdle)
2 Tbsp ground flax seed
1/4 teaspoon baking soda
1/2 cup coconut oil, melted
1 tablespoon sugar
1 cup white flour
3/4 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp of salt