Egg Pots- Survival Food


, , , ,


Well it is safe to say that February kicked my behind! Nothing more than the ordinary person, but it didn’t leave me much time for anything but work and my family. In order for me to take care of what needed the most attention my blogging had to take a backseat, I know you all understand and I bet you’ve even been there yourself. BUT, I am happy to report that during this hectic time I was able to make sure we ate well and I am excited to share the recipe I made the most during this stressful time.

These little egg pots can be eaten anytime of day and can be made with whatever veggies you have on hand, they are best enjoyed warm but can be made ahead and reheated. Since I don’t eat much meat, eggs are a great protein source for me. I buy local eggs at the farmers market and enjoy them hard-boiled, poached, scrambled and like this in these egg pots. My husband likes his egg pots with a side of sourdough toast slathered with ghee, I like mine with a side of avocado toast. It is nice to have a few recipes that can keep you nourished on the inside when everything on the outside is going haywire. This is an everyday recipe that is quick and healthy. ENJOY!


Egg Pots- Survival Food serves 2

Note: This isn’t an exact recipe other than the eggs, just use your instincts and if you make too much filling save it and serve it over brown rice with a poached egg or a quesadilla for your little stinkers.

DSCN37114 local eggs

8-10 stalks of asparagus, trimmed and chopped (you could sub with broccoli)

1 c. Brussels sprouts, chopped (you could sub kale)

8-10 medium shiitake mushrooms, chopped

1/2 small onion, chopped

1 tsp. Toum (you can use fresh chopped garlic)


salt and pepper


1. Pre heat oven to 375 degrees. Place a small amount of ghee in 4 ramekins and distribute it evenly, place the oiled ramekins into a medium casserole dish that will be able to hold water.

2. Melt about 2 tsp. of ghee in a medium saute pan, add the onion, asparagus, Brussels sprouts and mushrooms, season with salt and pepper. Saute until the asparagus is bright green, add the Toum or garlic until the scent of garlic fills the kitchen. No need to over cook the veggies since they’ll be going into oven.

3. Place two heaping spoonfuls of the veggies in each ramekin, next crack an egg crack over each ramekin. Season each egg with a little bit of salt and pepper.

DSCN3715DSCN37194. Heat a teapot/kettle until hot, pour hot water into the casserole dish until the water is 3/4 up the sides of the ramekins. Carefully place the casserole dish with the water and ramekins into the oven and bake 20-25 minutes.

DSCN37225. Let the pots cool just a bit and then remove them from the hot water, serve with buttered or avocado toast, EAT!


Asparagus- Asparagus is an excellent source of potassium, vitamin K, folic acid, vitamins A&C. It is also a very good source of dietary fiber, niacin, phosphorus, protein and iron!

Shiitakes- These little nutrient dense morsels have long been a symbol of longevity in Asia because of its health-promoting properties. Shiitakes contain an active compound called lentinan. Lentinan has the power to boost the immune system  and strengthen its ability to fight infection and disease. It has also been shown to have anti-cancer activity.

Eggs- Choosing local, organic free range eggs means you are ensuring that what you are consuming is free of harmful antibiotic-resistant bacteria. Free range chickens feed on seeds and insect and sometimes flax seeds or special meal enriched with DHA which increases the omega-3 content of their eggs.


Gone Surfing

TractorSurferPhoto by- Richard Cardona


I had a new recipe that would have been perfect for Valentine’s Day/Love Day, but sometimes life throws us curve balls. My family received some heartbreaking news about my grandpa this last week and my sweetie and I are headed out on a big adventure to celebrate 10 years of togetherness. My heart is being pulled in two very different directions, half of my heart is breaking of sadness and the other half is bursting with happiness. So while my heart tries to manage all of these emotions I need to take a break for just a moment. Feel free to follow my food adventures on Instagram @cosmohippiechef.

New York Style Bagel Casserole with a Local Twist


So, you know when you see a recipe that isn’t normally something you would make or doesn’t quite fit into the “plan”? Well this recipe was that for me. I’m not typically a casserole kind of girl and I have extreme issues with bread soaked in milk and eggs (it’s a soggy bread thing) but I just had to make this recipe. We have a local bagel slinger in town, the Bagel Project, and I thought to myself “I bet I can make this recipe using all local ingredients!” and guess what? That is exactly what I did. Of course I added my own twist like my home canned tomatoes, roasted chilies and kale, but equally cool that I could use local milk, local eggs and of course local bagels and cream cheese! This weekend is the Downtown SLC Winter Farmers Market which is perfect since you’ll be able to pick up almost all of the ingredients there. We made this for breakfast on Sunday and then I divided up the rest for breakfast during the week which was a major bonus. I liked it hot out of the oven, but I have to say I think I like it even better cold right out of the fridge, like cold pizza! Enjoy!

Side note: Rob and Kim the owners of Bagel Project can only be found at the farmers markets, so take advantage of the market so you can try them out! BUT, from what I hear they are working on having a brick and mortar soon.


New York Style Bagel Casserole with a Local Twist serves 8

Recipes Adapted from The Smitten Kitchen

8 Bagel Project Bagels (farmers market, I used everything bagels), chopped into medium bite size pieces

8 oz Bagel Project cream cheese (farmers market, I used the lox), divide into thirds

1/4 medium onion, chopped (farmers market)

10 oz canned tomatoes, drained (I used my own canned tomatoes)

3/4 c. roasted chilies, chopped (I used Hatch chilies that I froze last summer, but you can get fresh roasted chilies from Firebird Chilies at the farmers market)

2 c. dino kale, chopped (farmers market)

8 large eggs (I use Clifford Farm eggs, farmers market, Caputo’s, Liberty Heights Fresh)

2 1/3 c. local milk (you can get goat milk at the farmers market, I bought Rose Hill local milk at Liberty Heights Fresh)

1 tsp. real salt

fresh ground pepper


1. Spread a third of the bagel cubes in a large casserole dish (I lightly buttered my pan with a tablespoon of ghee), next add a third of the cream cheese, canned tomatoes (tear into smaller pieces), chopped chilies and kale (massage the kale with a drizzle of olive oil a squeeze of  lemon juice and salt until it wilts just a bit). Repeat in two more alternating layers.

DSCN3691DSCN36942. Whisk eggs with milk, salt and pepper. Pour the eggs mixture over the layered bagel mixture. Press the mixture down just a bit to make sure everything gets coated with the egg/milk mixture. Cover tightly with plastic wrap and refrigerate overnight.

DSCN36973. The next morning remove the casserole from the fridge and pre heat your oven to 350 degrees. Bake on a tray in the middle of the oven until it is puffed, golden brown and cooked through (insert a knife into the center and rotate slightly, there should be no liquid). Bake 1 hour to 1 1/4 hours. Let rest for 10 minutes before serving. EAT!


Broccoli Chop Salad- Take Two


, , , , , ,


Broccoli Chop Salad serves 8

1lb broccoli florets

1lb romanesco, chopped

16oz bag of shelled edamame/ or peas

2 c. celery, chopped

2 green apples, chopped (farmers market)

1 c. tart dried cherries (farmers market)

1/4 large purple onion, chopped (farmers market)

1 c. cilantro/parsley/mint (you decide) leaves, lightly packed

1 c. sunflower seeds, shelled


1 c. goat yogurt (farmers market, you could sub with veganaise or your favorite yogurt)

1/4 c. rice vinegar

1-2 T. pure maple syrup

salt and pepper

*optional- Stilton Blue Cheese (this is a great addition if you are making this salad for a party or get together, no one minds eating all these veggies when cheese is involved!)


1. Start by bringing a large pot of salted water to a boil, also place a large bowl of water and ice in the sink to blanch the veggies. When the water comes to a boil drop the broccoli and romanesco into the water for about two minutes or just until their color brightens. Ladle the veggies out of the boiling water and plunge them into the cold ice bath. Drain veggies, set them aside and prepare another ice bath for the edamame, cook edamame according to the directions on the package. Then plunge them into an ice bath. Drain and set aside.

DSCN3652DSCN3654DSCN36552. In a large bowl mix the dressing ingredients, taste and season with salt and pepper. Add in the onions, apples, cherries and celery. Then add the blanched broccoli, romanesco and edamame, toss to coat. Lightly fold in the cilantro.

3. Toast the sunflowers seed in a dry saute pan until fragrant and slightly toasted. Toss them over the salad. EAT!


Broccoli/romanesco- Broccoli is one of the most nutrient dense foods and is super low in calories! It is especially rich in vitamin C and 1 cup has about the same amount of protein as a cup of corn or rice but less than on third amount of calories. Broccoli is also a good source of vitamins K, C and A, as well as folic acid and fiber. It also contains phytochemicals with tremendous anticancer effects.

Apples- Apples are very high in pectin, a soluble fiber that has been shown to exert many beneficial effects. Because of its gel-forming fiber, pectin can lower cholesterol levels as well as improve the intestinal muscle’s ability to push waste through the gastrointestinal tract. Basically apples will help you poop like a rockstar!

Sunflower seeds- Studies have shown that the American diet is deficient of vital nutrients such as selenium which can be found in sunflower seeds. This particular mineral has anti-cancer, anti-inflammatory and antialler-genic properties. Sunflower seeds are also a wonderful source of protein, vitamin E, magnesium, vitamins B1,5 and 6, phosphorus, copper, iron, folic acid and fiber.

(Above nutrition tid bits came from The Encyclopedia of Healing Foods)


This recipe is an oldie but a goodie, I posted the original version almost 4 years ago! I can’t speak for all bloggers but sometimes it’s good to go back and revisit some of your old recipes and update them. I start to crave this recipe during this time of year because I am looking for a little crunch in my diet. After indulging in all the wonder slow cooked foods from the holidays this girl needs some fresh flavors and I just love the color and textures of this salad! I also love it with a little good quality blue cheese such as Stilton, but if you are trying to clean up your diet after the holidays just leave it out. If you want another fresh crunchy seasonal salad check this one out from last year. I hope these recipe finds you happy and healthy in this new year. ENJOY!


Coconut Chocolate Pots


Happy New Year. I hope you all had a great time eating, sleeping, and spending time with your loved ones, I sure did! My holiday break is coming to an end and even though I am sad to see it go I’m ready to take on the new year, I mean how much relaxing can one girl take! This recipe is for all of you that resolved to eat better in 2014, notice I didn’t use the word “diet”! I for one do not believe in depriving ourselves of the pleasures and memories that food provides, how about we all resolve to eat REAL food everyday. I read something online that said “Go Everywhere, Eat Everything”, I can confidently say I won’t look back and feel bad about indulging in the cookies my sweetie got me from Italy for Christmas. All things in moderation, right? We only get one shot at this marvelous journey, MAKE THE MOST OF IT, slow down enough to enjoy and be kind to yourself and those around you. EAT GOOD FOOD.

These wonderfully rich Coconut Chocolate Pots are a cross between pudding and custard, but they are dairy free! They are also full of whole foods ingredients such as coconut milk, healthy fats like raw coconut butter and antioxidants from the raw cacao powder. These were a huge hit on New Year’s Eve with my Mussels Linguine, might I suggest you make them for that someone special someone in your life or maybe whip these up for girlfriends on wine night (which is what I’ll be doing this week!). Here is to another Happy Healthy year, ENJOY!


Coconut Chocolate Pots serves 6

DSCN36341 can full fat coconut milk

1/2 c. raw coconut butter (Whole Foods and Good Earth carry this, you can also find it online. Really good on oatmeal!)

2 T. coconut oil

4 oz. raw cacao powder (I buy this in the bulk section of Whole Foods or Good Earth, this is a raw chocolate powdered and shouldn’t be substituted with anything but raw chocolate.)

1 T. dry instant coffee (this ingredient isn’t crucial but adds to the depth of the chocolate)

1 t. vanilla

1/2 c. pure maple syrup

pinch of salt


1 c. unsweetened coconut flakes


1. Start by heating the coconut milk in a small saucepan over medium heat. When the milk is hot but not boiling add the cacao powder and whisk briskly until well mixed.

2. When the milk and chocolate are smooth turn off the heat, add all the other ingredients and whisk again until smooth. The residual heat should be enough to melt the other ingredients, if not turn the heat to low until everything is smooth. Do not let it boil.

3. Strain the mixture through a fine mesh strainer and then pour the coconut chocolate mixture between 6 of your favorite glass containers. Let cool just a bit and then place them in the fridge to set.

4. In a dry saute pan over med/low heat toast the coconut flakes until slightly browned and fragrant. Let them cool and then garnish each of the coconut chocolate pots. EAT!


Chocolate- Unlike the saturated fats found in meat and dairy the saturated fats found in chocolate does not elevate cholesterol levels. Chocolate is rich in antioxidants which are important in protecting against damage cholesterol and the lining of the arteries. Chocolate also helps prevent the excessive clumping together of blood platelets that can cause blood clots.
Check out this recipe using raw cacao powder.

Coconut milk-The fatty acids in coconut milk serves as a natural moisturizer for healthy skin and hair and may even help repair wrinkles and sagging in aging skin!
I love this recipe using coconut milk.

Coconut butter- Coconut butter is packed full of healthy fats, so you feel fuller longer, it is also full of amino acids, calcium and magnesium. Did I mention coconut butter is awesome and will take your oatmeal to a whole other level.
This recipe is so yummy with coconut butter.


Miso Roasted Broccoli and Potato Soup


, , , , , , ,


Miso Roasted Broccoli and Potato Soup serves 4-6

1 1/2 lb broccoli florets, cut from the thick stem

1 lb russet potato, peeled and cubed

1 large yellow onion, chopped

2 large garlic cloves, chopped

1/4 c. miso (I use an organic chickpea miso)

2 T. olive oil, coconut oil or ghee

1 lemon, juice and zest

4 c. veggie broth

Real,Himalayan or Celtic salt and pepper

olive oil, coconut oil or ghee for sautéing

*optional- 4-6oz cubed local/organic sharp cheddar


1. Roast the broccoli- pre heat oven to 375 degrees, in a large bowl whisk together the miso, 2 T. olive oil, juice from lemon and a little pepper. Toss and coat the broccoli florets in the miso mixture and place them on a parchment lined baking sheet (I place a rack over my baking sheet but this isn’t vital step). Place in the oven and roast for 20 min.

DSCN3588DSCN35902. While the broccoli is roasting, start sautéing the onions in your favorite soup pot in a little oil of choice over medium heat until softened and fragrant. Next add the garlic and cook for just a few minutes. Stir frequently. Season with just a pinch of salt and pepper.

3. When the broccoli is done take it out of the oven and set aside to cool. Next add the potatoes and veggie broth to the pot with the onions and garlic, simmer for 20 minutes or until potatoes are knife tender.

DSCN35934. When the potatoes are tender roughly chop the broccoli and add it to the soup pot. Heat through, add lemon zest and serve, top with cheese if you so desire. EAT!

Side notes: I have had this soup chunky and pureed, it is good both ways. Also, after Thanksgiving I had some leftover garlic mashed potatoes I added to a batch of this soup- delicious, and the extra garlic was an added bonus since I was under the weather.


Broccoli- Want something high in Vitamin C but don’t feel like eating fruit? Broccoli is very high in Vitamin C, making 1 cup of chopped broccoli the Vitamin C equivalent of an orange. One cup of raw chopped broccoli will give you your entire daily needed intake.  Broccoli is also very high in Vitamin A. Vitamin A helps fight cancer within your cells, as well as keep your eyes healthy and stave off glaucoma and other eye degenerative diseases. It also helps to promote healthy skin, break down urinary stones (a big issue with the summer heat and dehydration) and maintain healthy bones and teeth. Perfect when you are sick! (Borrowed from MINDBODYGREEN)

Miso- B-12 is one of the vitamins most commonly deficient in the diets of those vegetarians who exclude dairy products as well as meat from their diet. Recent research, however, has shown that there are a number of excellent vegetarian sources of vitamin B-12 including fermented soyfoods (tempeh, natto, miso, shoyu) and sea vegetables. Vitamin B-12 is produced by certain bacteria or molds. (Borrowed from Tradition Miso)
Russet Potatoes- The fiber and protein in potatoes will help to fill you up so you eat fewer calories. Fiber may also help lower your risk for constipation, heart disease and diabetes. Vitamins like B-6, niacin, folate, thiamine and riboflavin are B vitamins, which turn the food you eat into energy, help your nervous system function properly and keep your hair, skin, eyes and liver healthy. Vitamin C acts as an antioxidant and is important for growing new tissues and repairing wounds. Minerals in potatoes like iron is essential for forming red blood cells and transporting oxygen around your body, and magnesium is needed for heart, nerve and immune system function.
I was craving a flavorful creamy broccoli soup that wasn’t full of dairy, I have nothing against dairy but this time of year I try to balance my intake of decadent indulges like dairy. Call it a 90/10 rule, 90% clean eating and 10% whatever my little heart desires. There are too many fabulous get togethers, parties and family meals to be perfect, even if I have to be in a bikini in February! This soup is a clean eat, full flavored, vegan and gluten-free. It came in very handy a week ago when I got really sick and if you read my side note above this was the batch I pureed and added the leftover garlic mashed potatoes too, the extra garlic provided much-needed defense for my cold. We need a few easy, clean recipes this time of year to sneak into our families and friends in between the decadent ones. I hope all of you are surviving this holiday season. ENJOY!

Holiday Cobb


, , , , , ,


Holiday Cobb- serves 6 as a starter or 12 at a party

For the salad:

1 medium winter squash (I use kabocha), butternut, pumpkin

6 slices of bacon (I use Clifford Farms)

heaping 1/2-3/4 c. tart dried cherries, lightly chopped (I use local ones but you can find in the bulk section of most grocery stores)

4oz-6oz blue cheese, cut into small cubes (I use Snowy Mountain Creamery Delano, you find this at the downtown market, Caputo’s or Liberty Heights Fresh, maybe Harmon’s)

2 heads of lettuce, I use one head of red leaf romaine and one head of butter leaf lettuce

1 c. spiced pistachios, recipe to follow

1/2 lemon

salt and pepper

fennel blossom (find at Caputo’s, not crucial)

For the dressing:

2 T. mustard, spicy or Dijon

3 T. apple cider vinegar

3 T. Honey Wine Vinegar, can be found at local retailers (if you can’t find this sub with your favorite vinegar, preferably one that has a little sweetness)

2 T. pure maple syrup

3/4 c. olive oil

salt and pepper


-Pre heat oven to 400 degrees

-Squash of choice: peel if needed, scoop out seeds and cut into one inch chunks. Place on a parchment lined baking sheet and drizzle with a little olive oil, salt, pepper and fennel blossom if using. Bake until knife tender, 30 min or more.

DSCN3605-Bacon: line a baking sheet with parchment, if you have one, place a cooling rack over the lined baking sheet and then lay the bacon in a single layer on the cooling rack. Bake 15-20 min flipping once. Best to cook this with the squash. Let cool, chop and set aside.

DSCN3606-Lettuce: wash, spin/dry and tear into bite size pieces and lay out on big platter. Squeeze the lemon over the lettuce and lightly season with salt and pepper. Set aside.

DSCN3607-Spiced pistachios: place 2 cups of raw pistachios in a mixing bowl and season with, 1 1/2 T. melted butter or olive oil, 2 t. Worcestershire sauce, 1/2 t. real salt, 1/4 t. garlic salt, 1/4 t. cumin, 1/4 t. paprika, chili powder, 1/8 t. cayenne pepper. Toss and place on a parchment lined baking sheet and bake at 275 degrees for 30 min, toss a few times while cooking. Let cool and set aside.

DSCN3618Dressing: all of the ingredients go into a jar, shake, shake, shake. Season with salt and pepper to taste, set aside.

-Put it all together: you can lay the ingredients in a row like I did above or you can scatter the ingredients over the lettuce anyway you see fit. Salad can be served cold or at room temperature. The salad will last about 3-4 days UNDRESSED (no dressing) in the fridge. Weather at home or at a party I keep the dressing in a separate container and let my friends dress their own portions. EAT!


I love this salad, I have made this for two different occasions and both times it was a hit, it is a flavor explosion in your mouth! This time of year we need a few interesting recipe that are easy to throw together and will blow your friends and family away. This salad uses both local and seasonal ingredients which are pretty easy to find and can also be made vegan or vegetarian to suit your guests. Also, if you have any leftover dressing use it to season some veggies you might be roasting, like Brussels sprouts. I have family coming in this weekend and I can’t wait to make this for them. I hope this salad makes you look like a rockstar at your next get together. Happy Holidays and ENJOY!


Persimmon Date Bars- For Sadie


, , , , , , , , , ,


I am dedicating this post to my dear friend and fellow TBC (Tall Bitches Club) Sadie. A couple of weeks ago I got an unexpected package delivered to my house, when I brought it inside and saw Sadie’s return address I thought it was one of her cool paintings (that came later!) but then I saw the word “Perishable” all over the box, it was a whole box of persimmons from the tree in her backyard in California! I was speechless (hard to believe, I know) and excited beyond believe, a whole BIG box of persimmons, do you know how much these babies are at the grocery store? A lot! It took me just a bit to come up with the perfect recipe for Sadie and her family, so in the meantime we enjoyed them for breakfast. These bars are completely decadent and sweet but there is a little a secret… they are totally gluten-free and vegan! This means everyone can enjoy them, including my thoughtful amazing friend Sadie. I’m lucky to have her in my life and you’ll be lucky to have this recipe. ENJOY!

About Sadie:

1. Sadie is sweet, tender and soft spoken but if you mess with her she’ll kick your butt!

2. The story about how her and her husband JD met and fell in love is one of my favorite stories, and when I hear the song “At Last” by Etta James I instantly think about them.

3. She’s not only a terrific friend but she’s a TERRIFIC MOM to some of the sweetest, most polite and loving little girls you’ll ever meet.

4. She’s the kind of friend who just knows when you are having a bad day and will sent a “you doing okay friend?” text. I miss her tons.


DSCN3563Persimmon Date Bars makes 18 bars


2 T. local honey

3 large persimmons, diced

1 1/2 c. Medjool dates, pitted and chopped

1 lemon, zest and juice


2 1/2 c. oats flour (I grind oats in my blender to make the flour)

1 c. walnuts, chopped

1/2 c. sucant (or any sugar you have)

1 c. coconut oil

2 tsp. cinnamon

1 tsp. real salt


1. Pre-heat the oven to 375 degrees. Place a small saucepan over medium heat, add all of the filling ingredients except the lemon zest and cook until tender and soft, about 10-15. Stir a few times to make sure the fruit doesn’t stick to the pan. Take the fruit of the heat and let cool just a bit, add the lemon zest.

2. Line your glass baking (9×13) dish with parchment or rub it down real well with coconut oil. I have done both, I think the parchment might work the best. In a medium bowl add all of the crust ingredients except the coconut oil, you can either cut in the coconut oil with a pastry cutter or your fingers. The last time I made these I accidentally melted the coconut oil, they turned out fine.

3. Spread half to 3/4 of the crust mixture evenly in your prepared baking dish, next spread the filling mixture over the crust. Finish with the remaining crust mixture, distribute evenly.

4. Bake 40-50 minutes, until golden brown on top. Let cool completely, (you can place them in the fridge to speed up the process!) and then slice into 18 bars. EAT!

*Note: I keep mine in the fridge, use a sharp knife when slicing them and be careful pulling out the first one.



1. Improves weight loss- lots of fiber

2. Protect and nourish eyes- contain vitamins A, C & K

3. Improves digestive system- they help you poop!

4. Cancer fighting- neutralizes free radicals

5. Detoxify the body- they help clean out the colon

Cashew Milk Two Ways- Plain and Spiced Pumpkin


, , , , , ,



We are huge fans of cashew milk at our house, we drink it exclusively. I have made every nut milk under the sun, almond, walnut, Brazil, coconut plus many blends. The cashew milk is a little richer and full flavored and when well blended creates no waste, the nuts blend completely smooth into milk! The plain cashew milk we use for smoothies and hot cereal on the weekends, really anywhere milk is called for. I have also been trying to create a spiced pumpkin milk for all you pumpkin loving fools out there buying those yucky processed substitutes at the grocery store. Hopefully you all saw my post for Homemade Spiced Apple Cider Pumpkin Syrup, this is the next step to making your own perfect pumpkin latte at home. Whip some up, now! ENJOY!



Cashew Milk Two Ways- Plain and Spiced Pumpkin

1 c. raw cashews, soaked overnight, drain and rinse

Plain Cashew Milk- makes 2 cups

1/2 c. soaked/drained and rinsed cashews

2 c. water


1. Cashews and water go into the blender, blend well. I blend mine twice in my blentec.

2. Pour milk into your favorite glass bottle and store in the fridge. It will last 4-6 days.

Pumpkin Spiced Cashew Milk– makes 2 cups

1/2 c. soaked cashews

1/2 c. fresh roasted pumpkin puree (here is a old recipe using fresh roasted pumpkin puree)

2 Medjool dates, pits removed and chopped

1/4 tsp. EACH ground cinnamon, ground/fresh grated ginger, fresh grated nutmeg, ground cloves, ground cardamom and Chinese five spice, fresh lemon zest (use organic lemons) OR 1 3/4 tsp. pumpkin pie spice

pinch of Real salt, Celtic salt or Himalayan salt

1/2 vanilla bean, scraped- save pod

2 c. water


1. All of the of the ingredients go into the blender and blend twice. Strain through a fine mesh strainer.

2. Pour into your favorite glass jar, add the reserved vanilla pod to the milk and store in the fridge. Will last 4-6 days.


Cashews-Cashews are a great source of monounsaturated fats. Cashews have excellent nutritional value, they have a lower fat content and higher protein and carbohydrate content than most other nuts. The fat they contain is derived from oleic acid, a monounsaturated oil with benefits that help protect against heart disease and cancer.


Farro and Eggs


, , , , ,



This time of year when the days are shorter and getting colder all I want to do is cuddle on the couch with my sweetie and our fury children with a bowl of comfort, this Farro and Eggs is perfect for that. This is a one pot dish that can be eaten anytime of the day and requires minimal ingredients but is big on flavor. With the holidays just around the corner we all need a few dishes up our sleeves that are easy to throw together and will please just about anyone. I don’t know about you but we will be busting at the seams in December with guests and I can’t wait to dazzle my friends and family with this one, ENJOY!


Farro and Eggs– serves 4 as a side, 2 as a hearty main

1/2-1 c. water (it depends on how much liquid is in your tomato jar)

1 cup semi-pearled farro (I find my farro at Caputo’s Market) (if you have time I suggest you soak your farro for 1-4 hours)

1/2-1 large onion, sliced in half and then in half-moon slices (I used a whole onion)

2 cloves garlic, sliced

1 quart size jar of canned tomatoes (I used home canned, you can use any you like)

1 1/4 teaspoons kosher or coarse sea salt

1 tsp. fennel blossom (Caputo’s Market, this is optional)

Up to 1/4 teaspoon red pepper flakes (to taste)

1 tablespoon olive oil, plus extra for drizzling

Few basil leaves or fresh parsley, chopped

4 organic eggs (I love Clifford eggs)

Grated Parmesan cheese, for serving



1. Drain farro and rinse. Place your favorite pot on the stove, add farro, tomatoes, onions, garlic, 1 T. olive oil and spices and 1/2c. water. Turn heat on and bring to a boil, when the pot begins to boil turn heat down to medium low and let it simmer away stirring a few times. Set the timer for 25 min.

2. When the timer goes off check the liquid, if you think it needs more add another 1/2c., next crack the eggs on top of the farro and season just a bit with salt and pepper. Place the lid on the pot and let  it all cook another 5 min or until the whites off the eggs are set and the yolk still look sunny side up! If you don’t like runny yolks cook for another few minutes until they are set.

3. Pull the pot off the heat and garnish with fresh herbs and extra olive oil, serve IMMEDIATELY!

Kindly adapted from Smitten Kitchen who adapted it from Martha Stewart



Farro- Farro is essentially a form of Spelt. Spelt’s cultivation is thought to have begun sometime during the mid- to late Neolithic (Stone Age), 6000 to 5000 B.C.E. an area that spans parts of modern Iraq, Iran and Jordan, making this one of the earliest crops grown in the Western World! Farro is an Italian staple grain, so when buying look for Farro but know spelt can be used in its place (but not in this recipe). The texture will be different. Farro is not labeled ‘organic’ but historically has been known to have not been sprayed due to the fact that it will not survive if treated with harmful sprays. Farro/Spelt is an excellent source of complex carbohydrates, complete protein and fiber. Spelt is a good alternative for those allergic to wheat. The gluten found in Spelt is more fragile than that found in wheat, so it is more easily digested.

Why should we soak and sprout our grains?

Grains contain phytic acid, phytic acid is a substance in grains that inhibits absorption of minerals. By soaking grains phytic acid will be reduced and the minerals in the grains will be unlocked so that you can benefit from them, making the more digestible and making the vitamins and minerals more available for the body to utilize. Sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down during sprouting, and a potion of the starch in grain is transformed into sugar. Finally, numerous enzymes that help digestion are produced during the germination process.