Fall greens

This fall we’ve been doing container gardening in the greenhouse since we’ve been using the rest of the space in there to store lumber for house projects. Just did a thinning of the greens and ate them up. Yum.


Sourdough crumpets

Sourdough crumpets are delicious fermented foods! Amazing with raw pistachio butter and agave nectar!



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Full moon cross country ski

Went on a full moon cross country ski with a fire bonfire afterwards. And now I’m home icing my tail bone.



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El toro caliente

I made fresh orange juice with some lemon juice also squeezed in. My hand hurts from juicing the billions of oranges – I made nearly a gallon. I believe that they are Valencia oranges and Meyer lemons. Hurray for SoCal family with citrus trees! Added some tequila and made a ‘horny bulls’. The lemon tartness really adds a great effect in the margarita direction.



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Yum beet soup! I like to peel the beets by boiling them for a while and then the peels get really loose.

Sauté onions, carrots, and sundried tomatoes (the secret weapon).

Then I used the French fry cutter in the food processor to cut the beets up.


Garlic and kale!

All in the pot with water and chopped potatoes and add dill and lemon juice. Salt to taste.


Once it’s done it’s great with yogurt and a warmed tortilla!


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Cashew cheez

With the pulp left over from making cashew milk, I made this cashew cream cheez. It’s all to taste, so no real recipe. Lots of nutritional yeast, some garlic powder, salt, turmeric paste, lemon juice, yellow mustard powder, garlic powder, apple cider vinegar and braggs amino liquid. Yum!!


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Golden Cashew Milk

Been making yummy golden milk with turmeric and homemade cashew milk. Turmeric is good for reducing inflammation and most pain and disease processes involve inflammation so reducing it is good.

So far the best way has been to make a cooked paste with turmeric powder and water and putting it in the fridge to get our turmeric servings from that. The paste is thinner than toothpaste consistency, but definitely in the paste dept. The cooked paste is different from using the powder – it makes a tastier creamier milk. I also like raw turmeric root, but use it more in fresh juices.

Then, we make a pitcher of cashew milk in advance with cashews soaked in water for some hours, then blended with water, then strained. I have a nut milk bag to pour it into and squeeze. I use that bag in brewing wines and tons of other things so I recommend having one and they also would be easy to sew. I save the cashew pulp to make cashew cheez. There are lots of fabulous videos out there to make nut milks and turmeric paste and it’s really easy.

Store nut milk is fine too, it’s just that homemade tastes so much better and once you get the hang of doing it, it doesn’t really feel like work at all. While the tetrapaks that store non dairy milks are often BPA free, they are plastic lined and probably contain other endocrine disruptive plastic additives in the mix and I imagine there is some heated ‘canning’ process to keep it all sterile. Endocrine disruptive plastic chemicals are good to avoid when we can, especially anything involving heated plastics.

Anyway, to make the golden milk, we warm it in a pan. About a teaspoon of turmeric paste whisked together with a cup of cashew milk with some agave nectar. So nutty and creamy and good for a health drink! You can also add a few drops of a healthy oil if you want, like hemp oil.



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Harvested carrots from the greenhouse!


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