Miso Tuna Burgers in Muffin Form with Sprouted Mung Bean

I’ve got a nice solution to the the dilemma of what to eat for dinner or pack for lunch during a busy work week when your cupboards and refrigerator may not be overflowing. Read More

Sprouted Barley Porridge with Cranberry Coconut Cream

 

I recently stumbled upon a neat trick to cook barley quickly and make its nutrients more available to the bod: sprouting overnight in kombucha spiked water. Read More

Mostly Cranberry Pie

I can’t seem to get off the pie wagon, I’m having too much fun.  This pie was inspired by this holiday’s fruit darling, the cranberry. Read More

Rúgbrauð (Icelandic dark rye bread)


icelandic bread 2 (8 of 10)

Did you know that rye is so easy to grow that in Washington it is classified as a Class C noxious weed?  That’s  because it pops up in fields where it hasn’t been planted.   Not surprisingly, its virtue lies in its ability to grow in marginal soil.  Think of some place like, well, Iceland.   Read More

How to Bake a Pie On Top of a Salted Caramel Bar

Have you ever had a salted caramel bar?   Read More

Apple Chat

Inside this flaky crust is a 500 year old heirloom french apple called Calville Blanc d’ Hiver which is grown nearby in Paso Robles, CA at Windrose Farms and available at my local farmers market for a few short weeks in the fall. It was grown on the Monticello estate of Thomas Jefferson in the 1700’s and has a higher Vitamin C content than an orange!  How do I know this?

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