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Cake for dinner!

My daughter, Kathy, said “Hey Mom, let’s do dinner on Saturday night after work. We can relax, eat -in, hang out.” Yes , yes, yes! Spending time with my daughter and sharing a delicious healthy meal is fantastic.

This set my creative juices going to create something easy, delicious, and healthy for dinner. I decided on baked sweet potato, quinoa & greens cakes, and salmon.

Kathy was working all day, so I got to experiment with creating the quinoa cakes.

Why quinoa cakes?  The ingredients were on hand.   I do have to cop to something: I always have a lot of fresh food around, and the dry staples, like quinoa.

Community Supported Agriculture (CSA) Shares, or trips to the local farmers markets, are a superb way to have fresh local foods in your kitchen every week. Yes, there are winter CSA Shares and Farmer’s Markets. Local Harvest and Organic Consumers Associations (OCA) ‘s state lists, are wonderful resources and guides.

I like to create meals based on the produce in the weekly CSA share, bimonthly meat share, and purchases from my local farmer’s market.

This is a really well balanced recipe for the winter months. I’ll lighten it up for the summer!

 

Dinner Cakes ~ Quinoa & greens

 Ingredients I had around and decided on:

Fresh kale & red stem chard – about 4 cups when all chopped (finely)

2 medium eggs & 2 small ones (different sizes came in the egg share) – scrambled

2&1/2 cups cooked quinoa

1&1/2 tbsp. goat cheese crumbled & mixed with 1 tsp. nutritional yeast

1 large yellow onion finely chopped

1 tbsp. minced garlic

1 tsp. ground sea salt

2 tsp. turmeric

1 tsp. cayenne pepper

½ tsp. ground black pepper

¾ cup finely ground kasha (buckwheat) – in place of breadcrumbs

2 […]

January 9th, 2015|1 Comment

March Madness?

Welcome March!

As I am writing this March newsletter, it is a sunny, cold, windy February day here in Massachusetts.

I am filled with so many musings about the wonderful month of March, and the change of season.

I’ll cop to it now: March may be my favorite month of the year, because it is my birth month, and the vernal equinox, awakening us out of our winter slumber and into spring.

In New England, we continue to enjoy meals of cooked richer foods such as delicious soups, roasted winter vegetables, animal foods, dried beans, grains, smoked fish, home made breads, cheeses, home preserved and fermented foods.  Warming spices of the season, such as garlic, ginger, cinnamon, nutmeg, cloves, and all the peppers – black, white, cayenne, – assist our body in digesting these foods and keeping our body healthy in many ways.  Common herbs and spices have countless healing properties.

Which winter foods, herbs and spices do you enjoy ?

An excellent way to enjoy and get the most out of each month and season is to stay in tune with where our life nourishment comes from.  Our farmers, homesteaders, chefs, exercise experts, holistic practitioners and spiritual teachers, offer some great information as to what they are up to for the various months and evolving seasons of each year.  I’ll be interviewing these people each month to share their insights and great tips for those interested in feeling fantastic through a simple healthful lifestyle.

Are you exasperated and experiencing the ‘I’ve had enough of winter, cold and snow’?  Here’s something fun: put on your play clothes and think like a kid for a while.  Go outside and be in the sunshine.  The winter sunshine can provide our bodies with some […]

March 11th, 2014|0 Comments