Eat Veggies, save the planet

Sautéed Pea Shoots
January 8, 2017, 4:07 am
Filed under: recipes

4-p1090478 5-p1090480There was going to be a hard freeze and despite the fact that I am growing SNOW peas, I knew that they were goners. 24 hours under 32 degrees was just too much for them. So I harvested the peas shoots, flowers and leaves. I have seen sautéed pea shoots on the menu at Chinese restaurants but had never made them myself.  My first attempt was a success.

  1.  1/2 pound of peas shoots
  2. 2 tsps. of sesame oil
  3. 2 cloves of garlic
  • Chop the peas shoots very small or they will be stringy.
  • Heat the oil in a cast iron pan
  • Add the chopped garlic and sauté for a minute
  • Add peas shoots and stir for about a minute.
  • Very easy and delicious.
  • Add soy sauce if you wish.

Preserving Meyer lemons
November 30, 2016, 12:20 am
Filed under: recipes

1-p1090390 2-p1090389My tree is full of lemons and they are all ready to pick. My friend Cordelia taught me how to preserve them with salt. Her lemons are from the grocery store and not a tree however. No matter.

To make one pint. Wash and cut 3 lemons into 6 wedges each. Next put them in a bowl with one Tbsp of  salt on each lemon(one Tbsp. per 6 wedges). Let them sit for an hour and then put them into the wide-mouthed pint jar. Push them down with a wooden spoon. Mine were juicy enough so I didn’t need to add any extra lemon juice.( Cordelia did. Maybe because hers weren’t as fresh a mine?) The jar should be filled to the brim so the top doesn’t get moldy.. Then I put on a piece of wax paper and a lid.

I let them sit on the counter for 7 days and tasted. Any recipe you use salt and lemon in works for these beauties. Go on line and search. Now they are in the fridge for 2 more weeks until they will be in their prime. They will keep in the fridge for 3 months, IF they last that long.

World’s Easiest Peanut Sauce
November 27, 2016, 10:48 pm
Filed under: Uncategorized

This might not be the bestest Peanut Sauce ever, but it can’t get any easier.


  • 1/2 smooth peanut butter, organic
  • 1/2 cup hot water
  • 2 TBSPs of tamari
  • 1 TBSP. agave
  • 1 1/2 Tbsps. cider vinegar
  • 2 large cloves of garlic, minced
  • 1/8 tsp. of cayenne
  •  1 tsp. toasted sesame oil


  1. Whisk together the peanut butter and water.
  2. Put the rest ingredients in a bowl and mix with a fork.
  3. Optional: Add salt and minced Cilantro leaves.

Kale Salad
November 25, 2016, 3:31 am
Filed under: recipes

I have beaucoup de kale in my garden right now and kale salad is one of my favorites. I like to use the curly kale , but the Lacinato or dinosaur kale also works well.. The red Russian kale is a little tough for my taste.

 First I wash and spin dry about 10 ounces of kale.


Next I tear the kale into small pieces leaving any hard stems out.

I add 2 TBSPs of olive oil and 2 TBSP of lemon juice to the kale and massage the leaves for 5 minutes.

Next I chop up 2 mandarin oranges and chop approximately 12 dried apricots and add them to the massaged kale. I mix it up well and refrigerate the kale salad.

I roast a handful of walnuts, chop them up and put them in a bowl. If I put them into the salad the dressing makes them soggy so I just put them on the table when I serve the salad.

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Baked Pears for Vata Dosha
November 19, 2016, 12:11 am
Filed under: recipes

1-p10904821-p1090386It will be 2 years this January that I finished my Ayurveda module at The Natural Epicurean Academy of Culinary Arts in Austin, Texas. My fabulous teacher Charlotte Jernigan guided our class through cooking for the 3 doshas with aplomb. This recipe for baked pears is one I make again and again though I have cut down on the oil from the original.  I use the same recipe for baked apples. Fuji are my favorite these days.My 21 month old granddaughter likes this recipe.


  • 3 pears
  • 1 TBSP of sesame oil(not toasted)
  • 1 tsp of ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 teaspoon of ground cardamom
  • 2 pinches of black pepper
  • 1 tsp sucanat


  1. Slice pears in half and place cut side up in a covered baking dish with 2 TBSP of water.
  2. Combine oil and spices together. If possible use freshly ground cardamom and black pepper and freshly grated nutmeg.
  3. Drizzle oil and spice mixture over fruit.
  4. Sprinkle with sucanat , cover and bake at 350 in a preheated oven for 30 minutes.
  5. Cool.



Max and Mojdeh’s Quilt
October 19, 2016, 2:07 am
Filed under: quilting

quilt-1I quilted my first modern , first paper-pieced and first king-sized quilt for my son and daughter-in-law. It is called Faceted Jewels I. Hanaleah picked out the pattern, the colors and some of the fabric. From start to finish it took sixteen months.  The quilt is happily on their bed. Yay!


Crispy granola cookies, vegan
May 23, 2016, 3:54 am
Filed under: recipes

1-WP_20160522_002I had some granola that I wanted to use up so I created this recipe. I didn’t know how it would come out, so I made a small batch, about 20 cookies. I think you could double or even triple it easily? I didn’t put any nuts in because I made them for John who doesn’t digest unground nuts well. But I suppose you could add nuts if you wanted.


  • 1/2 TBSP. flax seed meal
  • 1.5 TBSP water
  • 1/4 cup of olive oil
  • 4 TBSP brown sugar
  • 3 TBSP white sugar
  • 1/2 tsp. vanilla extract
  • 5 TBSP. white flour
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/2 cup rolled oats
  • 1/2 cup granola
  • 2 TBSP unsweetened coconut flakes
  • 2 TBSP raisins


  1. Add the flax seed meal and the water to the bowl and stir.
  2. Add the olive oil , brown sugar, white sugar and vanilla and beat with a fork.
  3. Add flour, baking soda, baking power and salt. Stir them together on top and then mix together with the wet ingredients.
  4. Add the oats, coconut, raisins and granola and stir again with the fork.
  5. Preheat oven to 350 degrees F.
  6. Put parchment paper on your cookie sheet.
  7. Form cookies, about a tsp. batter per cookie.
  8. Put in preheated oven and bake for about 9 minutes.
  9. Let cool on rack before moving.
  10. Enjoy.