There is something sacred about making nut milk. I find soaking the raw nuts with clean, filtered, distilled water followed by blending it into a creamy, nutritious, flavorful milk, a peaceful process. As I do the blending, I meditate on the cows that are artificially inseminated by humans, separated from their babies within 24-48 hours…
1 can tomatoes (15 oz) 3 cans chickpeas (4.5 cups cooked) 2 quarts water 1 onion 5 oz spinach 6-8 cloves garlic, minced 1/2 tsp cinnamon 1 teaspoon cumin 1/8 teaspoon cayenne pepper 1 teaspoon paprika optional 1 cup red wine optional 1-2 teaspoons porcini mushroom powder In a large soup pot, pour in water,…
The Passover holiday begins today and so does my ambivalence. I love traditions, story telling, special holiday foods. But I am so torn with the contradictions! The message of Passover, liberation from slavery, is something that resonates strongly for me. Should the holiday just be about the liberation of the Jewish people from slavery in…
Sponge cake, is often wheat-free for the Passover holiday and loaded with eggs. This cake is egg-free, light and lovely. It is kosher for Passover for the Sefardic Jews but not for Ashkenazi Jews because it contains soy and rice. 3/4 cup white rice flour 3/4 cup potato starch 1 1/2 teaspoons baking powder 1…
Here is a recipe I prepared while in Costa Rica using the local ingredients that were available to me. 1/2 cup coconut oil 1 cup sugar (evaporated cane juice) 1 tablespoon chia seeds or ground flax seeds in 1/4 cup water 1 1/2 teaspoons vanilla 3/4 cups rolled oats plus 1 1/2 cup rolled oats…
While on a farm in Costa Rica I put this fresh kale salad together. I love to use mandarina aceto, a local citrus fruit here to dress all my salads. One bunch dinosaur kale, about 8 ounces. One yellow bell pepper, seed and diced 1/2 avocado 4 cherry tomatoes, quartered One half papaya, seeded and…
These cookies are just like Tagalongs, the Girl Scout Peanut Butter Patties, only better! These are made with only natural ingredients, without whey, gluten, hydrogenated oils or artificial ingredients. I recently revisited this recipe in 2014 to improve it and decided to try a variation on Fran Costigan‘s “Chocolate Olive Oil Glaze for Chocolate-Dipped Anything”…
During my interview with Elizabeth Wholey, author of Sustenance, she promised to send me a bag of chestnut flour when it was in season in Italy. And she did! I just received the flour and here is the first thing I made with it – chestnut pancakes. I made up a quick recipe and the…
Traditional Tom Kha soup is made with chicken stock and fish sauce and it can be challenging to find a Thai restaurant to make the soup without these ingredients. Often fish sauce is considered vegetarian in Thai cuisine. The best way to have Tom Kha is to find your kitchen and make it yourself! This…
