But before you write me off as crazy, just hear me out. Yes, it’s sweet . . . but so is balsamic, or caramelized onion, or yams – and each of these steals the show in many a savory dish. So although this plate is playing on the sweet side, it is decidedly UN-dessert-y. Trust me.

In fact, it sort of tastes like a summer explosion. But for dinner.




Um, yum.


Ingredients:
1 lb pasta of choice (I use brown rice spagetti)

1.5 lbs organic strawberries, stems removed, washed and quartered (organic is important here)
1 medium onion, diced
2-3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon various ‘Italian’-type spices (basil, oregano, thyme, marjoram – whatever you have)
1/4 cup cooking wine (I use dry vermouth)
cracked pepper and sea salt, to taste
1 tablespoon balsamic vinegar


Instructions:
Get your pasta going.

In a large pan, heat the oil over medium and add the diced onion. Sauté until glassy, a few minutes, and then add the garlic. Sauté a minute or so more, being careful not to burn the garlic. Add the strawberries and spices, stirring to keep from sticking (add more oil if needed). Strawberries will begin to darken and soften. Pour in the cooking wine to deglaze, stir well, then reduce heat and let simmer for a good 10-15 minutes.





Stir in the balsamic just before serving. I spooned the sauce over the pasta, but you can toss it all together for awesome pink-hued noodley goodness.





A special thanks to my pal Jeremy, who tweeted me an entire art history lesson whilst I wrote this recipe up, and to Waits, who kept me warm all snuggled up and snoring on my chest while it rained and thundered outside. Much love.

But every so often I’ll get one in a dollar bag or something. And when that happens I’ll make that eggplant do the one thing I like eggplants to do : baba ganoush.

Mmmm, with a name like that, how could you *not* love it? Eggplant season in the northern hemisphere is July thru October, depending on your location. So get ready! This makes the perfect summer dip.


Ingredients:
1 eggplant
1 yellow onion

1 tablespoon lemon juice
2 tablespoons tahini
2 tablespoons olive oil
few cloves garlic (to taste)
few sprinkles liquid smoke (to taste)
salt + pepper (to taste)





Instructions:
Preheat oven to 400º.

Wash the eggplant and prick the skin with a fork (don’t forget this or eggplant go boom!). Place the eggplant in a lightly oiled baking dish. Rough chop the onion and add the pieces to the dish. Roast for 30-40 minutes, until the eggplant is very tender but before the onions burn.





Remove the eggplant and immediately submerge it in ice water. When it has cooled the skin will easily peel off. Discard the skin and place the eggplant innards in your food processor (or blender). Add the onions, lemon juice, tahini, olive oil, and garlic cloves, then blend until creamy smooth.

Add a bit of liquid smoke, salt, and pepper, then re-blend before tasting. Continue adding seasoning and smokiness a little at a time until you reach your preferred flavor balance. Serve chilled.





I like my baba ganoush sprinkled with raw sesame and roasted sunflower seeds, and drizzled with a bit of toasted sesame oil. This is a great all-purpose dip for any manner of veggie, and is exceptionally divine smeared on homemade flatbread.

Enjoy!

A few days ago I was returning home from running some errands. I pulled my car into the driveway, glanced over towards the stairs, and just about did a double take. “WHAT THE -??!”

The bulbs are coming up. How is this happening already!? Where did the winter go? And didn’t the groundhog just say I had more time??

I know that those of you in the eastern US are getting your fair share of winter right about now (good luck guys!). But other parts of the country – and the northern hemisphere in general – is beginning the beautiful awakening process. Here in the PNW we’re getting amazing, early spring weather, and the sunshine sure is a sight for sore eyes (and vitamin D-deficient bodies!) And of course, I’m realizing it’s already time to start prepping this years garden – so exciting!

Unfortunately for me, my garden will have to be a bit more modest this time around (I am, after all, busy growing something else at the moment). But that doesn’t mean I won’t be farming in my own way. I’m a horticulturist at heart, and that will never change! (plus, I simply could not live without homegrown tomatoes)

In the meantime, I did a lot of leg work last year that all you new gardeners out there may find useful. Here’s a list of links to help you get started:

• How Yo Make Newspaper Seed Starter Pots

• How To Start Seeds Indoors
• Growing From Seed, Continued
• Hardening Off
• Tips For Transplanting

• How To Grow Potatoes In Tire Towers
• And The Tire Tower Follow-Up

• An Introduction To Container Gardening

Are you guys as excited as I am for the coming seasonal shift? Outdoors! Sunshine! Dirt! Fresh veggies!!! So whether it’s an acre in the country or a window box in the city, dig out your trusty trowel guys – it’s farm time!

Ingredients:
1 cup water
1/2 cup cereal (I think a finer mush, like oat bran or cream of wheat or farina, works best here – but oats will do as well)
a few sprigs of peppermint

Assorted add-ons, like alt milk of choice and brown or cane sugar / maple or agave syrup.

Instructions:
In a small sauce pan, mix cereal and water and bring the to a boil. Reduce heat and simmer until thickened and ready, about 3-5 minutes. You may want to stir a few times to prevent sticking.

While the cereal is cooking remove the peppermint leaves and dice them. Stir the peppermint into the finished cereal, just before serving. Top with your favorite alt milk and sweetener (I like hazelnut milk and agave in this one).

Enjoy while appreciating the rain, and dreaming of the spring!

This is a great ‘leftovers’ dish, perfect for the morning after a curry feast. Last night’s brown rice, the tail end of the coconut milk, and bingo: you’re in business.





Ingredients:
1 cup cooked rice
1/2 cup ‘porridge-y’ cereal (cream of wheat, oat bran, etc)
1 tablespoon ground flax seeds
2 cups water
about 1/4 can (1/2 cup) coconut milk, or more to taste

1 tsp cinnamon
pinch of nutmeg
1/2 teaspoon vanilla

sliced mango (frozen is more appropriate this time of year)
maple syrup to taste
optional banana

Instructions:
Place the rice, cereal, flax meal, and water into a small sauce pan. Bring to a boil, stirring, and reduce heat. Continue to simmer, stirring occasionally, until it has thickened up nicely. Add the coconut milk, vanilla, and spices. Continue to stir as it thickens again. Remove from heat.





Top with maple syrup and sliced mangoes. Add bananas if you’d like (I did!), or anything else you can imagine. Serve immediately, and enjoy!

#15

Autumn is my favorite season for many reasons, not the least of which is the leaves. Yellowing, darkening into crimson tree-toppers, and then finally . . . falling.

If you’ve got these seasonal scallywags littering your lawn, please use a rake to tidy them up. Aside from being a terrible noise nuisance, those gas-powered leaf blowers spit out as many toxic emissions in an hour as a car would by driving for 350 miles! And all of it right into your airspace.

So once you’ve got your leaves all piled, what will you do with them? Burning them is a no-no, as it creates massive air pollution and poses the risk of igniting a wild fire. But throwing them in the trash will just contributes to a landfill. So what to do?

If you garden, you can use them! Leaves make a great mulch or winter cover. Just spread a thick layer over all your dormant beds. Or, go over them with a mulching mower to cut them up real tiny-like. Then sprinkle those clippings across the grass, as ‘lawn feed’.

Of course, you could always toss the leaves directly into your compost bin. Still not composting? Many cities will pick up yard waste along with trash and recycling, since they use it in parks and city projects (as well as resale). So give your local government a call to find out if there are programs available.

BONZAI!

This recipe marries two of my greatest culinary pleasures: hot cereal and hot tea. I used Earl Grey because I was drinking a ton of it at the time, but i’d imagine all sorts of teas would work – from blacks to reds to herbal blends. You know what I always say, ‘Be creative, and have fun with it!’


Earl Grey Oatmeal For One

Ingredients:
1 cup water
1 tea bag, Earl Grey (decaf optional) or other
1/2 cup standard stovetop (non-instant) rolled oats

Assorted toppings, like brown sugar or maple syrup, alt milk of choice, walnuts or pecans, raisins, etc.





Instructions:
In a small sauce pan, bring the water to boiling. Remove from heat and drop in the tea bag, allowing to steep for 5 minutes or more (you want it good and strong). Remove tea bag and bring back to a boil. add the oatmeal, reduce heat, and simmer until thickened and ready, about 3-5 minutes. Top with your favorite alt milk and sweetener (I like hazelnut milk and real maple syrup these days) and other accoutrements of choice.

Enjoy with tea and your favorite fluffy slippers!

But there’s a lot of natural, non-invasive ways to keep your immune system going strong. The first is to make sure you’re eating right. I know we all want to chow down on comfort food when the cold weather sets in, but don’t forget the essentials like brightly colored fruits and veggies, plus lots of dark leafy greens. Luckily citrus season is right around the corner, so we can all make these – you know, for our health . . .

Aside from eating right, you can also load up on the good stuff via supplements. I’ve been feeling a bit low-energy lately, so I’ve been doing a daily packet of electrolytes + Vitamin C + bonus vitamins in water (there are a variety of brands). It’s tasty and keeps any lurking bugs at bay. On top of that I down my daily multivitamin and a few other supplements.

When I’m feeling like I really might be getting sick, I take a power dose of Vitamin C. That’s 1000 milligrams, 3 times a day, for 3 days. But don’t go longer than 3 days at this dose! Zinc is also an immune booster, and great to have on hand.

This year I’ve really begun exploring medicinal teas, for all sorts of afflictions. At the moment I’m drinking a ‘cold care’ herbal blend that’s simply delicious. Many brands offer a ‘throat coat’ or ‘sore throat soother’ type tea, that can really help ease a scratchy and swollen throat. Look for products with licorice root, ginger, and of course echinacea. If you’re not into store-bought stuff you can always boil some hot water with lemon juice and maple syrup. This wonderful (and cheap!) home remedy is perfect for calming an angry cough.

If things get really bad, I recommend investigating a neti pot. I’v never used one myself, but I’ve heard nothing but rave reviews. Hopefully I’ll never need one (knock on wood), but if I ever end up with a serious sinus issue, you can be sure the neti pot will be my first line of defense.

So them’s are the Bonzai basics for making it through sick season, the natural way. But what about you guys? What precautions do you take? What are your best home remedies, your most effetive tips and tricks? Sharing is caring guys, so bring it on!

And remember: ALWAYS WASH YOUR HANDS! (with plain soap + hot water; leave that antibacterial crap alone)

Regardless of whether it’s all store-bought or farmer fresh, this simple soup will certainly hit the spot. With a slight arugula spice, a nip of apple tart, and a heart that’s anchored in taters, you really just can’t go wrong. This is a seasonal celebration soup, so ladle up a bowl while you contemplate the awesomeness of autumn. And enjoy!


Ingredients:
1 tablespoon olive oil
2 medium potatoes, cubed
1 yellow onion, diced
2 stalks celery
2 cloves garlic, pressed or finely diced
1 tart apple (I used a lovely organic granny smith)
1 teaspoon lemon juice
3 cups veggie broth + 1 cup water
1/4 cup dry sherry or vermouth

1 pinch nutmeg
1 teaspoon thyme (or 2 teaspoons fresh)
1 teaspoon oregano (or 2 teaspoons fresh)
1 pinch ginger

1 teaspoon agave
2 cups tight packed shredded arugula leaves, stems removed

salt and fresh ground pepper to taste

Homemade vegetable stock

Instructions:
Heat the olive oil in a deep skillet, and add the potato, onion, celery, and garlic. Sauté the veggies until the onions soften, about 5 minutes. Add the apple, lemon juice, stock, booze, and spices. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Add the agave and arugula and continue simmering until the potatoes are soft, about 10 minutes. Transfer half the soup to a blender and puree, or use an immersion blender to blend in the skillet (don’t overdo it! you want those chunks)





Salt and pepper to taste, and garnish with fresh arugula, fresh thyme, or vegan bacon bits. Revel in the season!

“To me, photography is an art of observation. It’s about finding something interesting in an ordinary place . . . I’ve found it has little to do with the things you see and everything to do with the way you see them.”
~ Elliott Erwitt


It’s become my favorite part of the week, this Saturday morning farmers market. The bustle of the bazaar engages all of my senses, filling me with inspiration: the sights, the smells, the sounds, and oh the PEOPLE!

My darlings, I want to share these images with you, so that they may inspire you as my market always inspires me. Let me know what you think – I’m considering a recurring series.

Do I stand out in the crowd?

These artichoke flowers look like dayglow ocean creatures.

Mmmmmm falafel.

NOM NOM