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Sunshine Green Smoothie

green smoothie


1 cup fresh greens, (spinach, lettuce )

1 cup de-stemmed fresh collards or kale

3-4 navel oranges, fresh squeezed

1/2 a pineapple (about 3-4 Cups)

Combine all in blender and blend until smooth. Ice cubes may be added for a chilled drink. Kid friendly tip: all smoothies can be put in ice pop molds and frozen for a healthy hot weather treat.

Soaking Dried Beans




Quickly rinse the dried beans in cold water using a colander.

Place the beans in a large pot so that they can expand while they soak overnight.  Beans will expand up to double in size.

Cover the beans with water, using about 6-8 cups of water per 1 lb. of dried beans.

In the morning, drain the soaking water from the beans and rinse them thoroughly.

Cook in a slow cooker or on the stovetop using a favorite recipe.

If using a crockpot, cook the beans on low heat for 8-10 hours.  Make certain they have plenty of water.

If using the stovetop, add fresh water to the cooking pot.  Bring the beans to a boil, and then lower the heat and simmer for 60-90 minutes, or until the beans are tender.

Add seasoning to taste.  It’s best to salt beans after they finish cooking.  Salt can prevent the beans from cooking properly.


Strawberry Vinagrette Dressing


Vegan, Gluten Free, Refined Sugar Free, Soy Free, Grain Free

Yield: 2 cups of dressing



  • 2 cups fresh organic strawberries
  • 6 tbsp fresh lemon juice
  • 1/4 cup coconut nectar, or brown rice syrup
  • 2 tbsp organic, unrefined extra virgin olive oil
  • 2 tbsp organic apple cider vinegar


Puree Strawberries in blender or food processor. Add in Lemon and sweetener, continue to blend. Then add Oil and Vinegar and blend until vinaigrette is smooth. Keep refrigerated.

Citrus Caesar Vinaigrette


  • 1 clove garlic, minced
  • 1 tablespoon grated lemon zest
  • 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
  • 2 tablespoons anchovy paste
  • 1 tablespoon white wine vinegar
  • 2/3 cup extra-virgin olive oil


Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.


Strawberry Banana Green Smoothie

green_banana_fruit_strawberry_smoothie1 small head of lettuce, chopped into a couple sections

1 banana, ripe

1 cup strawberries, frozen

½ teaspoon stevia (or other natural sweetener)

1 1/2 cup water

Pour the water into the blender with the lettuce and banana. Blend. Then add frozen fruit and blend until completely smooth. Serves 1-2

Plum and Oregano Chicken Kabobs



2 tablespoons olive oil, plus more for the grill

1 1/2 pounds boneless, skinless chicken thighs, cut into  1 ½ inch pieces

6 plums, each cut into 4 wedges

2 cloves garlic, chopped

kosher salt and black pepper

2 tablespoons chopped fresh oregano leaves


Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Soak 8 skewers in water for at least 15 minutes.

Toss the chicken, plums, garlic, oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Thread onto the skewers. Grill, turning occasionally, until the chicken is cooked through, 8 to 10 minutes. Sprinkle with the oregano.

Tarragon Salad Dressing

tarragon dressing

Tarragon is a bittersweet, licorice-flavored herb that is used in sauces and stocks.  Here’s a simple salad dressing that adds an elegant touch to a kale or romaine salad.  Wash and finely chop fresh tarragon to make 2 T

Combine 1/2 C olive oil and  1/3 C rice vinegar in a jar that has a lid.

Add 3 T sugar, 1 t salt, ½ t fresh pepper and chopped tarragon

Close tightly and shake well.

Use immediately as salad dressing, or store in refrigerator and shake well before pouring over salad.

Meatless “Meatballs”

Meatless “Meatballs”

These yummy spheres are made with roasted red peppers and kidney beans and mimic beautifully their meat filled cousins. The flavor is all there too, with onion and garlic, herbs and Parmesan cheese. This recipe comes from Paula at The Saucy Southerner.

Serves 4meatballs


  • 1/2 medium red onion
  • 2 cloves garlic
  • 1 lb kidney beans, reconstituted( see attached instructions on how to soak dried beans)
  • 1 roasted red bell pepper, roughly chopped (about 1/2 cup if you’re using jarred)
  • 2 tablespoons parsley flakes
  • 1 teaspoon dried Italian seasoning mix (or chopped fresh oregano, basil, thyme)
  • shake of crushed red pepper flakes
  • 1 egg
  • 1/2 cup dried breadcrumbs, such as Panko
  • 2 tablespoons Parmesan cheese, grated
  • salt and ground black pepper, to taste

Preheat the oven to 350°F.

Line a baking sheet with parchment paper and set aside.

In the bowl of a food processor, add the onion and garlic and pulse until these two ingredients are minced. (Or mince by hand.)

Leaving the onion and garlic in the bowl of the processor, add the kidney beans and pulse until chopped, but not puréed (or mash by hand). Pour this mixture into a medium-sized bowl.

Add the chopped red pepper, parsley, Italian seasoning, crushed red pepper flakes, egg, breadcrumbs, parmesan cheese and salt and ground black pepper, to taste. Stir until combined.

Scoop out about 1 1/2 rounded tablespoons and form into a ball with your hands.

Place the formed “meatball” onto the parchment lined baking sheet, evenly spaced. (Makes about 14.)

Place the baking sheet into the oven and bake for about 25 minutes. They will have a golden brown outside and will firm in texture.

Remove from the oven.

Serve as desired atop pasta and marinara sauce, or as an appetizer on a platter. (They are great hot or at room temperature.)

Fall on the Farm

It doesn’t get any better than this! #gorgeousfallday