Sometimes the simplest things in life are the sweetest! This simple recipe is bursting with flavor! Cut Onions in half and score several times in each half. Smear a thin layer (about 1 tbs) of chickpea or white Miso all over Onion, Place in a covered casserole dish and bake for 1 hour at 350 degrees F ..read more

                      JAMAICAN PATTIES 2 tbs  olive oil 1 medium carrot, chopped into small cubes 1 green onion, finely chopped 1 garlic clove, minced 1 cup dried lentils 2 tsp fresh thyme 1 tbsp mild curry powder 1 tsp allspice 2 tsp sea salt or more to taste 1 tsp turmeric 4 cups water Sauté carrot in olive oil until softened and then add spices. Cook another minute. Add water, bring to a boil and then stir in lentils. Cover and simmer gently, checking periodically and adding more water to cook, if necessary. When beans are fully co ..read more

Just about everyone loves mushrooms and marinating them is another way to enjoy their unique taste and texture. Marinating mushrooms is similar to pickling, but marinating relies on vinegar (acid), whereas pickling relies on salt-brine. Use fresh Shiitake, Maitake, Oyster, Crimini, Trumpet, Enoki, etc…Use as many as you can to enhance flavor! Pick a variety of mushrooms (about 3 cups) and wash them thoroughly to remove any debris Add Mushrooms to boiling water and boil for 5 minutes Drain and pack them tightly in a sterilized or clean jar with a tight fitting lid In a saucepan, bring 1/2 cup ..read more

Just perfect for the season. We placed Lentils in a cooking pot and covered with water. Bring to a boil and then lower flame and simmer for 1 hour. Make sure to check lentils as they cook adding more water if necessary. Cook until soft. Set aside until firm (we let sit overnight). If too firm, add a bit of water and stir. Consistency should still be firm, not mushy. Add parsley, sage, mustard and sea salt. Sauté celery, onion and carrot in olive oil and sprinkle in some salt. When softened, add to lentil mixture. Taste and adjust salt level if desired. Place in oiled casserole dish and bake at ..read more

1 pint blueberries 3 cups water 1/2 cup olive oil 1/2 cup maple syrup 2 cups whole wheat pastry or spelt flour 1/2 tsp sea salt 1 tsp baking powder 1 tsp baking soda Preheat oven to 350 degrees. Mix wet and dry ingredients separately. Add wet to dry and mix thoroughly (batter will be loose). Place batter in an oiled round cake pan. Bake for 55 minutes ..read more

1 1/2 cups whole wheat flour 1/2 cup cocoa powder 1 cup dried cranberries 1/2 cup roasted walnuts ¼ teaspoon salt ½ cup olive oil ½ cup maple syrup 1 teaspoon baking soda 1 teaspoon baking powder Mix wet and dry ingredients separately and mix thoroughly. Pour wet into dry and stir with a wooden spoon until blended.  Pour batter into oiled Loaf pan. Preheat oven to 350 degrees (F) and bake for 45 minutes. Remove from Oven and allow to cool. Gently cut into slices ..read more

Just made a fresh batch of Amasake. Now we store in the frig and use as a sweetener for desserts. How To Make Amasake At Home: Measure 3 cups sweet brown rice, place in a bowl and rinse thoroughly. Add rice to pressure cooker or pot with 6 cups water (no salt). Cook on low flame until done and then stir rice from top to bottom. Let cool a bit. Remove 4 cups cooked rice into a bowl and add 1 1/2 cups dry Rice Koji and mix. The mixture will be thick. Place mixture into small glass jars (provided with yogurt maker) and set temperature at about 130 degrees. Let mixture ferment for 8 hours or so. R ..read more

Today’s plate included Brown Rice Sushi! We included Homemade Natto, Garden-grown Avocado, Cucumber and Wasabi ..read more

This is an easy, hands-on cooking project to do with your kids. Very simple recipe, yet very satisfying. RICE CRISPY BARS makes 15 small bars 3 dry ounces puffed rice (1/2 package), half crushed up 6 ounces tahini or sunflower seed butter 6 ounces rice syrup few sprinkles cinnamon powder parchment paper Put the sunflower seed butter and sweetener in a small saucepan and heat on medium flame. Stir until it begins to bubble. Turn flame off and mix thoroughly. Pour mixture over puffed rice in a small mixing bowl and mix again. Place parchment paper in small tray, add mixture. Sprinkle with cinnam ..read more

During the colder months, I always gravitate towards “long and slow cooked.” Whether it’s root vegetables, winter squash, beans or Tempeh. This recipe allows the Tempeh to be tender and flavorful and brings out the richness of flavor. Make sure to purchase high-quality Tempeh or make it yourself. 1 package tempeh (or homemade), cut into 4 pieces 4 cups water ume paste, to taste 1 4 inch piece kombu thinly sliced ginger, to taste 4 dried mushrooms (shiitake, chantrelle, button, etc..), soaked in water to soften 1 tbs sesame seeds, roasted Mix water with ume paste to create a somewhat salty tast ..read more