In honor of Autumn, I made a loaf of pumpkin bread with my two little grand babies. We used organic, canned pumpkin, but by all means use pumpkin that you haver baked and pureed yourself! Patty’s Pumpkin Bread Preheat oven to 350 degrees, making sure the oven rack is in the middle of the oven… Read More
If it’s stroganoff season it must be Autumn! Of course, you can make this recipe using beef, but I prefer mushrooms. Mushroom Stroganoff Try this recipe using a variety of mushrooms: shitake, portobello, maitake, oyster, etc. Ingredients: 3 tblsp olive oil 1 large onion, chopped 4 cups sliced mushrooms, of your choosing 1 1/2… Read More
The warm months of summer offers us cooling foods with high water content for hydration such as peaches, melons, tomatoes and cucumbers, just to name a few. Depending on where you live, the August choices can vary. In hotter climates spinach and cilantro might have already bolted, but in cooler climates they are at their… Read More
Did you know that mushrooms are good for your immune system? Shiitake, maitake, and reishi mushrooms appear to pack the biggest immunity punch. Add to pasta sauce, sauté with a little olive oil and add to eggs with a handful of spinach, or to steamed kale served with halibut. Yum!
Pesto means pounded. What do you feel like pounding today? Granted, you can use a food processor, but using a mortal and pestle is fun too and can burn off some steam if need be. Personally, I like a mixture of basil and arugula with a splash of lemon to add a little zing and… Read More
