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A low fat, non-dairy break from oil and vinegar. Use on salad or to dip veggies. All amounts are approximate. Adjust for taste. 

Put the following in a multi-speed blender:

1/2 pkg (about 10 oz) soft (but not silken) tofu, cut into 1″ chunks

1/4 cup coconut (or soy) creamer

1/2 cup parsley (no stems)

About 1/3 cup fresh chives, roughly chopped

1-2 cloves garlic, chopped

1 scallion, trimmed and chopped into small pieces 

A few fresh basil leaves (or dill)

1 t spice blend (Trader Joes 21 season salute) or onion powder

1/2 – 1 t sea salt, pepper to taste

1 T olive oil

1 T cider vinegar 

Blend on low speed increasing to medium-high speed.  Add coconut (or soy) milk until desired thickness. 

Taste and adjust seasoning and herbs. Garlic will become stronger over time. 

Store in refrigerator. Makes about 2 cups. 


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Everyone here is allergic to chicken eggs and/or cow dairy, so this recipe uses goat yogurt as a dressing base. This recipe is kind of a no-brainer; no surprises. Nothing unusual.

1/2 cut up roast chicken (from the night before, here)
2 large scallions, slit once lengthwise and chopped thinly
2 stalks celery, slit a few times lengthwise and chopped
Handful of chopped greens. I used Italian parsley– you could use baby kale, beet greens, etc.
1/2 cup + roughly chopped raw cashews
1/2 cup dried cherries (or raisins, currants, chopped dried figs…)

For the dressing:
About 1 cup goats milk yogurt
About 1 T curry powder (I used Maharaja)
1/2 t stevia (or 1 T agave syrup or equivalent sweetener. Or not)
Salt and pepper to taste. With the curry you don’t need as much salt, I’ve found.
Adjust seasoning

This would also be good with 1/2 cup chickpeas added (rinse well if canned). You could even make it with chickpeas and/or beans instead of chicken.

Use soon and refrigerate. I’ve found that when I use yogurt for salads like this that it separates and gets kind of watery.

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Cauliflower Soup


If you’re like me, you have at least a gallon of turkey stock on the back of the stove from the thanksgiving bird. I love making soup after the holidays, the simplicity is restorative somehow.

I boiled (in water) about a half of a head of cauliflower (you could use romanesco) and most of a leek, cut into smallish pieces. When it was all tender, I drained the water and added turkey stock, a little half and half (less than1/4 cup), about a 1/4 t of curry powder, some fresh ground nutmeg, and salt and pepper. I blended it with the hand blender. So easy.

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girls night

sometimes the baby makes dinner…

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this is why

this is everything.

you know, you have a baby and they are so beautiful and just the right size to carry everywhere, and you realize at some point they are going to have to walk around themselves. they will get too heavy, and they will need to stand on their own two feet. then they walk and you watch them and protect them so they won’t fall down the stairs. and you think that if they can make it down the stairs okay, that soon they will be hurling lacrosse balls through the neighbors’ windows and you will be bailing them out of jail, or finding drugs in their room. but nothing compares to the fear that they just won’t need you somehow. every year my daughter gets older it all gets better. her triumphs bring us closer and the comfort I take in knowing she will be strong and independent on her own eclipse those fears of her not needing me. what starts as an overwhelming experience of bonding and protecting slowly evolves into a relationship of shared successes and moments of pride that surpass anything you ever did yourself, except bringing them into this crazy world that will chew them up, spit them out, and transform them into extraordinary human beings in their own rite.

the only thing i dread is that inevitable moment every child has when they realize their parents don’t have superpowers. but that’s when we all kinda come into our own, huh?

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I selfishly ran away to the coast for mother’s day. 30 yards away the waves are breaking. I’m listening to adele and eating a simple dinner…. curado cheese and half- rye boule, red meritage, and a huge arugula and parsley salad with avocado, meyer lemon vinaigrette, and cooked buckwheat with olive oil and chile flakes. I tried to start a fire in the woodstove downstairs, but had visions of being trapped in an inferno in the middle of the night. happy mother’s day everyone. I love you flora. I love you mom…

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new years eve…

out with the old, in with the new. 2010 was difficult; the most tumultuous time ever for myself and my family. spending the evening with flora was a quiet, thoughtful way to usher in change and hope for the new year.

flora fell asleep about 20 minutes before midnight, but not before we spent a memorable new years even wrangling the largest lobsters i have ever eaten; about three pounds each. i don’t think i need to give a recipe here… take two live lobsters, play with them, then throw them into a pot of boiling water.

flora made the “finger food”… tiny fresh mozzarella balls sliced and sandwiched between heirloom cherry tomatoes with basil, olive oil, and salt.

happy new year everyone… tomorrow, lobster bisque!

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