Ayurveda be D*mned, I Want a Salad

kale and avocado saladI have an admission. I seem to be full of em. I’m a yoga devotee. A healthy living pusher. A passionate cook. And a Vatta type. Yes, I’m airy, light, windy, cold and dry. Especially now. And I have a tendency to get Vatta deranged. I know Ayurveda says I should eat lots of cooked, hearty, warming, oily foods this time of year in the frigid northeast (and so should you, probably). I do eat them. I’ve been eating sweet potatoes by the dozen and slathering everything I eat in grass fed butter and ghee and coconut oil. I’ve been doing oil baths and drinking warm beverages and the whole bit. But d*mn it all, this week I really want a salad! And here’s why… READ MORE >

Giving Thanks and the Easiest Bread of All Time

Giving Thanks and the Easiest Bread of All Time

Easiest Bread EverHappy post-Thanksgiving everyone! Wherever you are, I hope it’s wonderful. In  Massachusetts, it’s cold and snowy and perfectly New England Quaint. I had family visits in rotation every day. Time to bake pies. And a fire to relax by after our mega meal. I can be thankful for that!

And, while we’re all busy being thankful, recovering from wrangling family and holiday buffets, I wanted to offer you an easy breakfast option for the coming days.  READ MORE >

Can I Wine?

Savor WineI have a taste for some of the finer things in life. Especially when it comes to food. Though I don’t care what my car represents as a status symbol, I do care what my plate looks like! You won’t catch me throwing together rice and beans and calling it a night. And even when I just serve salad I top it with something interesting and arrange the colors “just so”.

What in the world does this have to do with wine?

Well, for me it’s all about being present.

There was a time when I didn’t drink at all. I felt sure this was the way to be fully awake, fully present, fully yogi. But in the end, I’m not sure that hard and fast “rule” was actually working the way I’d intended. READ MORE >

A Fall Soup to Ease Summer’s Passing

It’s fall. Yep, I mean, there are still summery days, but fall is in the air. I refuse to wear socks, or boots, yet. But I admit it. I love fall. It’s so awesome to be able to throw on a scarf and walk in the crisp air, it really makes my heart sing. But it’s always a little sad to say goodbye to the easy breezy summer lifestyle. Salads with fresh tomatoes. No need to turn on the stove. Flip flops and a sun dress.

This soup will ease the blow. It’s creamy and comforting and about as fast as a home-cooked meal could be. It may be the easiest soup of all time, and it’s about as delicious as any I can think of. READ MORE >

Labor Day Brunch

Pancake with Berries 1Here it is, Labor Day. How did that happen? Last time I looked it was March and 22 degrees and now summer is just about officially over. I will say this though, I’ve loved this summer. It hasn’t been too hot, and so I’ve been able to keep up with my cooking experiments. I’m saving some to bring to you in a new way soon, but couldn’t resist sharing this one right away. It’s just too perfect. If you don’t make it for Labor Day brunch tomorrow, well, you are totally missing out.

The great thing about this is you just put it in the oven, pull it out and serve. It’s like eating pancakes without all that flipping and paying attention business. And those late summer local berries are perfect on top. I dare you not to love it!

Not only that, but it’s not heavy and floury like your normal pancake breakfast. You won’t need a big nap. but it’s ok if you take one anyway…after all, it’s a holiday.

Thanks Noelle Smith for these amazing photos! (she and her daughter loved this by the way and said it was super easy to make which made brunch a breeze). Noelle is an amazing food photographer/stylist. Find her at noellebeesmith.blogspot.ca

Skillet Cake MediumBanana Pecan Skillet Cake
Gluten Free, Grain Free, Dairy Free Optional

Serves 4 (or 3 if one of them is my big hungry husband)

2 Overripe Bananas
4 Eggs
1/4 Cup Coconut Flour
1 Tblsp. Pastured Butter or Coconut Oil plus more for the pan
1 Tblsp. Pure Maple Syrup or Honey
1 1/2 tsp. baking soda
1 tsp. vanilla
pinch salt
1/4 cup chopped walnuts or pecans
To Do:
Preheat oven to 400.
Mix all ingredients except nuts well in blender or stand mixer, then stir in nuts.
Mash bananas well then mix in all remaining ingredients.
Grease a 10-inch oven safe skillet with coconut oil or pastured butter.
Pour in batter.
Bake for 20 minutes. Test for doneness then bake another 5 minutes if necessary.
Cake is done when it is firm on top and a toothpick comes out clean.
Serve with pure maple syrup, more bananas, berries or nuts as desired.
Note: you can cook this in a smaller skillet, like an 8 inch. It will be more fluffy and cakey than thin like a pancake and may need to cook a little longer.  I love it both ways!
Pancake with Berries 2

What To Do With Your CSA

Well, here I am in the middle of celebrating my birthday. And while I would love to document it for you, I’m a more “in the moment” person than “write about the moment” person it seems. I’ll have to give you a little recap later.

Meanwhile, a friend wrote and asked what to do about the CSA deliveries that are drowning her right now, and even in the middle of princess-like birthday celebrations, I love nothing more than to share delicious ideas with friends. So, since I suspect loads of you are in the same boat, here are some suggestions. Not recipes, just ideas of what to do. If you have questions, ask me in the comments and I will help! READ MORE >

Green Soup

Happy Sunday my sweet petunias! I hope your weekend was fantastic. They pass all too quickly don’t they?

I spent the weekend working, mostly, but I did manage to breath some air, do some yoga, relax (sort of) over a foam roller with candlelight on Friday night. Yeah, that’s how racy I am. Candlelight and a foam roller for a Friday night date. I think I was in bed by 10.

Anyway, I just thought I’d stop in and share an awesome and easy meal I threw together. We’ve been picking zucchini and kale like crazy over here. Seriously, the zucchini are beginning to frighten me.

Huge Zucchini Plus, we had visited the farmer’s market and scored some local leeks and garlic. And OMG we were starving and time-starved. Thank goodness dinner came together in a flash.

We put our Brooklyn blackberries in a bowl as centerpiece, roasted this maitake mushroom…

Mushroom Roast!

…and sat down to an incredible gourmet meal in about 20 minutes. Not too shabby.

You can pair this soup with anything. It’s just the green part. But super delicious and filling and satisfying. And healthy like drinking a green smoothie…only so savory.

Get thee to a farmer’s market and make this pronto! You won’t be sorry.

Very Green Soup

Serves at least 4


2 medium zucchini, halved and sliced
1 bunch kale, torn
2 medium leeks, thinly sliced
4 cloves garlic, minced
Sea salt to taste
2 tablespoons olive oil
Hemp seeds (optional, for sprinkling)

Green Soup MakingDirections:

Add zucchini, leeks, kale and garlic to a large soup pot.

Add 4 cups water to the pot.

Bring to a boil then reduce heat and let simmer about 10 minutes, or until all vegetables are soft.

Ladle most of the broth and about 1/2 of the veggies into a blender and blend until smooth. Return to the soup pot.

Ladle into soup bowls. Drizzle each portion with olive oil and sprinkle with sea salt.

Optional: top with hemp seeds.

Dive in!

Green Soup 2 I’ve made something similar but added peas to the mix, which make it heartier, and fresh and springy at the same time. I’ve pureed the whole batch and eaten it smooth, but the BHH doesn’t love it that way as much. What I mean to say is, it’s malleable, make it your own. Got spinach instead of kale? Great. Got onions instead of leeks? Go for it! Use the veggies you have on hand. They seem to ‘work out their differences in the pot’ as Ayurveda says about kitchari.

And with that, I am finally turning off my computer until tomorrow morning. Time for a little wind down.

With love and green veggies,



Smart Snacking For Sports (Plus a Sweet Recipe)

I had a little problem this weekend, and I am so glad it’s Monday so I can get it off my hands. I made these amazing little chocolate bites, and they were just too good. A little addictive. Maybe more than a little. I even froze them in self defense, but it turns out they’re great straight from the freezer. READ MORE >