Hello there. I’m back!

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My new passion.


My new passion: baking sourdough bread. If anyone is interested in this literal labor of love, I would love to share with you, what I’ve learned and continue to learn!ūüíó


A sweet idea…

A friend of mine suggested combining and roasting Brussels sprouts and dates with a little olive oil and salt.  The dates become very caramelized and are extremely harmonious with the sprouts in taste and texture.  An odd combination with an excellent result.

I washed the Brussels sprouts, cut off the ends and sliced each in half.  The dates I pitted and chopped. I tossed all in a little organic olive oil and salt.  I roasted them on a foil covered baking sheet, in a 400 degree oven for about 20 minutes, stirring once during the roasting.



They were uniquely delectable (yummy) and made for a gorgeous side dish.  The next day, I added the leftovers to some rice pasta with homemade organic tomatoes and beef and a bit of cottage cheese.

Cozy good.


Just saying….. :)

I get exasperated when I watch the Food Network and the Cooking channel, sometimes. ¬†Don’t get me wrong, the food looks yummy, the shows are fun to watch but really, do people want to go to all that trouble following elaborate recipes, cooking with ingredients that over time can wreak havoc with their health all in the name of taste and glutinous satisfaction?? ¬†Hey I love to eat like anybody else¬†but I want to share a secret with you: ¬†simple preparation of healthy, clean food is quite satisfactory both physically and mentally. ¬†When you eat well, your body responds in positive ways and your mental and emotional relationship with food becomes balanced and adjusted and begins to work in harmony with your body which initiates not just the feeling of well being, but OF well being!! ¬†Also, please don’t be so afraid to try new foods. ¬†For example, here is a lunch that is very filling and satisfying, and no recipe required. There’s organic brown rice with chick peas, advocado and goat cheese, steamed spinach with Celtic salt broth, and Medjool dates.Image I know that some of you can’t get past the goat cheese so, try a cheese you like! ¬†Use pinto beans instead of chick peas. ¬†You don’t need sauce or gravy or whatever the cooking enthusiasts say you need. ¬†You don’t always have to be led by a recipe or cooking star. ¬†Be creative. ¬†Educate yourself about food and why it’s important to eat to live, not live to eat. ¬†Knowledge is power and the internet has an almost infinite store of information about food and nutrition. ¬†Our society is so brain washed about food. ¬†Take a minute and think about what you put into your body and take it seriously. ¬†You wouldn’t think of putting crappy gasoline in your vehicle. ¬†Right? ¬†Why not? ¬†Okay. ¬†Enough said. ¬†ūüôā


Dinner tonight…

Dinner tonight...

Do you roast?? If you don’t, read on and you will never steam vegetables again, unless you have to. I have here organic vegetables: carrots, red onion, leeks, broccoli, asparagus, and yellow cherry tomatoes. Brussels sprouts usually join the crowd, but there were none to be found, today. Experiment with pretty much whatever you like.
Preparation includes washing, drying and chopping (not too small) and spreading the vegetables out on a foil covered baking sheet in a single layer. I then massage the vegetables with extra virgin olive oil, a generous sprinkle of Celtic salt and pepper and roast in a 425 degree oven for 20-25minutes. Whatever is left can eaten cold for a snack later or be added to stir fried rice tomorrow. You could puree with some broth for soup like Ina Garten (Barefoot Contessa) does.
I hope you try this. It’s darn good and extremely healthy.