Friday, February 1, 2013


A Japanese classic that is very easy to veganize.

Thai Spring Rolls - 2 ways

Fried Spring Rolls - with veggies from my nephew's organic farm. Gluten-free, of course.

Fresh Spring Rolls (technically Summer Rolls since I used summer veggies)

Salad - it's not just for breakfast.

Summer breakfast salad with tomatoes, cucumber and tastsoi. Fresh produce from my nephew's organic farm. With hemp seed-miso-lime dressing.

Plums and Plum Galette

Plums and prunes from my local farmers market.

With a gluten-free crust - just before popping into the oven.

Fresh out of the oven!


                                                          Melon Ginger Weed Shake

It's been a while since I posted. It seems I don't have the time to write about the food I make. I'm still cooking and eating! A friend suggested that I just post the pictures of what I've been making and if anyone is interested in the recipes, to just ask and I will write back!

The weeds in question in the smoothie above are from my garden. And before anyone calls the DEA, the weeds are common woodsorrel and Asiatic dayflower. I decorated the smoothie with the pretty blue flowers from the Asiatic dayflower.

                                                  Late Summer Fruit Smoothie with Kale

The deep red color of  this smoothie comes from the bing cherries and raspberries. The nectarine was also a deep red and golden yellow.

                                                                Kale Smoothie