Food, Organic

Family Favorite Recipe: Thai Bean Spread ~ Yum!

We made this today, and, oh, my!  It’s delicious!  All of the flavors marry well, and, there are a lot of flavors!  Hope you decide to try.  🙂

(We doubled this recipe.)

1 15-ounce can garbanzo beans (chickpeas), drained and rinsed

3 tablespoons almond butter (optional) – WOULD DEFINITELY RECOMMEND USING THIS!

1/4 cup lime juice

2 tablespoons low-sodium soy sauce or tamari, more or less to taste

1 medium carrot, grated

1 Thai red chili or 1 small jalapeno pepper, seeded and minced (optional) – WOULD DEFINITELY RECOMMEND USING THIS, AS WELL!

1/4 cup sliced green onion

1/4 cup finely chopped fresh cilantro

2 cloves garlic, minced

  1. Combine the garbanzo bans, almond butter, lime juice, and soy sauce in a food processor and process until smooth and creamy.
  2. Spoon the mixture into a mixing bowl; add the remaining ingredients and mix well.

Super easy and super yummy!


me xoxo


Food, Health and Wellness, Organic

Health and Wellness Tip: Perhaps, A Smoothie? a.k.a. MEAL In A Glass?! See tips…

Smoothies are fun for everyone!  Our family likes to call them “fruit swirls”.  Whatever your family’s name is or will be for them, it’s a guarantee your little people will enjoy them and, they won’t even complain that they are eating a bunch of healthy green stuff, too!  (sneeeaky 😉

Here are some tips that we’d like to follow when we whip up these bad boys…to get the most bang for our buck, you know what I’m saying?  😛

TIP #1:  Pour in your liquids first for the smoothest consistency.  Then, do as follows:

  • add in any powders (protein, cacao, superfoods)
  • cover with soft items (berries, avocados, bananas, cucumbers)
  • hard ingredients next (frozen fruit, raw fibrous vegetables)
  • last, add ice

TIP #2: Soak your raw nuts, seeds or oats first.  

  • cover the item in boiling water for 10 minutes, rinse thoroughly, and add to the blender

TIP #3: Choose high-quality, easily-digestible protein powders.

  • organic, raw, sprouted
  • 1 tablespoon or 1 scoop to start; can leave a powdery aftertaste if too much is used

TIP #4: Bump up the nutritional value of your smoothie by putting in add-ins (1 tsp – 1 tbl)

  • chia, flax, or hemp seeds
  • or, 1/4 – 1/2 tsp. of green powders…spirulina or chlorella…or, 1/2 – 1 tsp. of wheatgrass powder; “good” bacteria…1/2 tsp. probiotic powder
  • 1 tsp. to 1 tbl. of healthy fats…olive, hemp, flax, pumpkin seed, macadamia nut, coconut, and avocado

TIP#5: Add in an extract if your smoothie is need of flavor (1 or more of the following):

  • extracts: almond, mint, vanilla
  • fresh citrus zest; fresh herbs: mint, basil, parsley, cilantro
  • ground spices: cloves, nutmeg, ginger, cardamon, cinnamon
  • lemon, orange or lime juice
  • raw cacao or unsweetened cocoa powder

TIP #6: Use frozen vegetables.  

  • flavor is different than fresh (you just may be able to use broccoli or brussel sprouts)
  • adds convenient nutrition
  • reduces flavor sensitivity
  • gives a frosty texture

*Clean blender right away with warm soapy water to avoid stress.  😛

Have fun smoothie making!



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Food, Organic

Family Favorite Recipe: Pumpkin Chocolate Chip Cookies. YumMMee!

  1. PREHEAT oven to 350 degrees F.
  2. Grease baking sheets.
  3. COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
  4. Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
  5. Beat in pumpkin, applesauce and vanilla extract until smooth.
  6. Gradually beat in flour mixture.
  7. Drop by rounded tablespoon onto prepared baking sheets.
  8. BAKE for 15 to 18 minutes or until edges are firm.
  9. Cool on baking sheets for 2 minutes;.
  10. remove to wire racks to cool completely.
  11. Drizzle glaze over cookies.
  12. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.

*This type of cookie has been made in the past, many times, but, last night was the first time we made this recipe.  This one is especially tasty because it calls for ginger and nutmeg.  Yum!

*We usually add some chocolate chips…about 1 1/2 cups…mm, hm




Let me know if you agree with the tastiness of these boogers.  🙂

Food, Organic

Two Yummies We Would Like to Try: Homemade Pickles and Mega Omega Farfalle

Homemade Pickles

Divide 1 3/4 lbs halved Kirby cucumbers, 2/3 cup dill sprigs and 2 tbsp pickling spice between two 1-quart canning jar (packed tightly).  Bring 3 1/2 cups water to boil and add 6 halved cloves garlic.  After 1 minute, stir in 1 cup white vinegar and 1/4 cup kosher salt.  Return to a boil.  Pour liquid into jars; cool to room temp.  Cover and refrigerate 2 days before eating; enjoy for up to 1 month.  Makes 10 servings.

Mega Omega Farfalle

Makes 6 servings     Prep 20 minutes     Cook 11 minutes     Grill 9 minutes

1 lb salmon fillet

1 tsp. salt

1/2 tsp black pepper

1 cup fresh bail leaves

1/2 cup pumpkin seeds (peptitas)

1/4 cup grated Parmesan

1 clove garlic

3 tbsp olive oil

2 tbsp warm water

1 lb. farfalle

1 bunch asparagus, trimmed

*Heat grill or grill pan to medium-high.  Bring a large pot of salted water to a boil.  Season salmon with 1/4 tsp each salt and pepper.

*Combine 1/2 tsp salt, 1/4 tsp pepper, the basil and next 3 ingredients in a food processor, process until finely chopped.  With machine running, gradually add oil and water.  Continue to blend until smooth.

*Add pasta to boiling water; cook 11 minutes and drain, reserving 1 cup cooking water.  Meanwhile, grill salmon 9 minutes, turning once, and asparagus 5 minutes, turning often.

*Place pasta in a large bowl.  Cut asparagus into 2-inch pieces and add to pasta.  Flake salmon with a fork (discard skin) and toss with pasta along with pesto, 1/4 tsp salt and reserved pasta water.  Serve warm.



Food, Organic

Vegan Recipe We’d Like to Try: Peruvian Quinoa Stew

Do you like stew?  I have been thinking about making a stew for a while, but, the heat where I live isn’t really pushing me to rush into the kitchen and make something you’d typically make when the weather outside is brrr. know?

But, then, I came upon this one.  Sounds quite good.  The avocado garnish is my favorite part!


1 tbsp. coconut oil

1/2 large white onion, diced

1 medium carrot, finely chopped

1 celery stalk, finely chopped

3 garlic cloves, minced

3/4 lb purple, red and/or yellow baby potatoes, cut into 1/2 in dice (about 2 cups)

1/2 cup quinoa

1/2 tsp dried oregano

1/2 tsp dried thyme

1/4 tsp ground turmeric

1/2 tsp ground black pepper

1/2 tsp lb butternut squash, peeled and cut into 1/2 in dice (about 2 cups)

4 cups vegetable broth

sea salt, to taste

1 avocado, chopped

1/4 cup chopped fresh cilantro

*Superfood boost: add 2 cups of chopped dark leafy greens-like kale or Swiss chard to the pot the last couple of minutes of cooking

  1. Warm oil in pot over medium heat.  Add onion, carrot, celery and garlic and cook for 5 minutes, stirring occasionally.  Add potatoes and stir constantly while cooking for 2 to 3 minutes longer.
  2. Stir in quinoa, oregano, thyme, turmeric and pepper, and then add butternut squash and broth.  If your broth is an unsalted (or low-salt) variety, add a couple of pinches of salt; if your broth is already salted, wait until the end of cooking to season as needed.  Turn heat to high and bring mixture to a boil.  Cover pot, reduce heat to medium-low and simmer for 20 minutes.
  3. Uncover pot and simmer mixture for 5 minutes longer, using a spoon to partially mash butternut squash to make a thicker, stew-like broth.  Remove pot from heat, cover once more and let stand for 10 minutes to allow flavors to fully meld.
  4. Taste for seasoning and add additional salt as needed, as well as a little water if you prefer a thinner stew.  Serve garnished with chopped avocado and cilantro.


I think we’ll give this a whirl tomorrow…




I love testimonials!  😛