Zesty Orange Salsa

Embrace the Flavors of Summer: Refreshing Orange Salsa Recipe

Summer in Southern California means enjoying fresh produce like oranges and early-season tomatoes from the farmer’s markets. This refreshing orange salsa is perfect for July 4th barbecues or any time you want a sweet, savory, and slightly spicy dish.

If you like mango salsa, you'll love this citrusy alternative. Bursting with bright colors and a delightful balance of flavors, this homemade orange salsa is sure to tantalize your taste buds. Plus, the ingredients offer numerous health benefits, making it a delicious and nutritious choice.

Let's dive into this tasty and healthy creation!4 cups chopped tomoatoes

• 1 red onion, chopped

• 2 jalapenos, chopped

• 1/2 bunch of cilantro

• 2 oranges, peeled and cut into small pieces

• the juice of 1 lime

• Freshly ground black pepper and salt to taste

In a pan, with no oil I “sweat” the chopped onion and jalapeños for 3-4 minutes, it’s just enough to take the bite out of them but not really cook them. Set aside and let them cool. In a large sized glass bowl, combine the peeled and segmented oranges, chopped tomatoes, the cooled finely chopped red onion, minced jalapeno pepper, and fresh cilantro.

1. Drizzle the lime juice over the mixture and season with salt and pepper to taste.

2. Gently toss all the ingredients together until well combined.

3. Allow the flavors to meld together by refrigerating the salsa for at least 30 minutes before serving.

   Pair it with crispy tortilla chips for a delightful appetizer.

   Use it as a vibrant accompaniment to tacos or quesadillas.

   Add a spoonful of this salsa to your favorite salads for a burst of flavor.

Benefits of the Ingredients:

Oranges: Oranges are renowned for their high vitamin C content, which strengthens the immune system, promotes collagen production, and aids in iron absorption. Additionally, they are rich in dietary fiber, supporting healthy digestion and maintaining a feeling of fullness. Oranges also offer a generous supply of antioxidants that help combat free radicals and reduce the risk of chronic diseases.

Tomatoes: Tomatoes are a nutritional powerhouse. They are a great source of vitamins C and K, potassium, and folate. Tomatoes are also rich in lycopene, a powerful antioxidant associated with various health benefits, including reducing the risk of certain cancers and promoting heart health.

Red Onion: Red onions not only add a delightful crunch and flavor to the salsa but also pack a punch of health benefits. They are a great source of antioxidants, particularly quercetin, which possesses anti-inflammatory properties. Red onions also contain sulfur compounds that may support cardiovascular health and help regulate blood sugar levels.

Jalapeno Pepper: Jalapeno peppers, known for their spicy kick, are a fantastic source of capsaicin. Capsaicin has been linked to various health benefits, including pain relief, increased metabolism, and reduced inflammation. Jalapenos also contain vitamins A and C, along with essential minerals like potassium.

Cilantro: A type of herb.Beyond its aromatic qualities, cilantro (also known as coriander) is a herb loaded with antioxidants, vitamins A and K, and minerals such as potassium and calcium. It may have detoxifying properties, aid in digestion, and potentially reduce inflammation in the body.

Incorporating fresh, seasonal ingredients into your culinary adventures not only elevates your dining experience but also promotes a healthier lifestyle. It can also cut down on food waste, often farmers will sell “the uglier” fruit and vegetables for much less because most people don’t buy them, and they don’t need to be perfect if you’re making salsa. Studies have consistently shown that adopting a whole-food, plant-based diet can significantly reduce the risk of chronic diseases such as heart diseases, certain cancers, and type 2 diabetes. Moreover, it's an environmentally conscious choice that contributes to a healthier planet. So, as you enjoy each spoonful of this delightful orange salsa, knowing that you're making a wholesome choice for yourself and a sustainable one for the Earth.

The Importance of Gardening in 2023 and Aeroponic Innovations

Hey there, fellow garden enthusiasts! Today, I want to share my thoughts on the significance of gardening in 2023, and why I believe it's an absolute must! With climate change becoming an increasingly urgent issue, it is more important than ever to find ways to reduce our impact on the environment . Gardening provides not only a powerful solution, but a doable one. It grants us access to fresh, wholesome food and also carries a host of environmental benefits. Whether it’s a backyard garden, community garden or aeroponic garden, they all reduce the need for transportation and packaging of store-bought produce and can reduce or eliminate the need for harmful pesticides and fertilizers. I'm passionate about sustainability, nurturing connections, and making a positive impact on the world.

Gardening has been so therapeutic for me. Studies show that spending time in nature can reduce stress, anxiety, and depression, and improve overall well-being. Gardening is a great way to get outside, get your hands dirty, and play in the dirt. The years that I’ve had “bumper crops” and had to give away broccolini, zucchini, tomatoes & cucumbers were so satisfying and gave me a chance to know my neighbors. The year I started making pickles it was because, I literally had 2-3 new cucumbers every morning (if my dog Sadie didn’t get to them first!). The benefits of gardening extend far beyond environmental concerns. As social beings, we thrive on meaningful connections and the well-being of others wellness.

Gardening can also lead to substantial cost savings. Growing our own food can be a budget-friendly alternative, particularly if fresh produce is expensive or scarce in our vicinities. Community gardens in food deserts might be the only way families can afford fresh, in season produce. Community gardens, in particular, serve as nurturing spaces for people to cultivate their own food while forging connections with like-minded individuals. Gardening offers a wonderful opportunity to build vibrant communities and foster a sense of togetherness.

The first garden I ever planted I was VERY pregnant with my son, I planted all kinds of vegetables, plus we had a plum tree, an apricot tree and a lemon tree. Gardening is a good way to get little ones to try foods they may not normally try. Planting the seeds, smoothing out the soil, watering and checking their growth every day is a fun and interactive way to teach little kids where their food comes from, the importance of sustainability and encourage them to try what they’ve grown.

Lastly, let's not forget the sheer beauty that gardening brings into our lives. Whether it's a windowsill herb garden, a blossoming balcony, or a flourishing backyard oasis, plants and flowers add color, texture, and fragrances that uplift our spirits. Right now I don’t have a yard so I’ve opted for an aeroponic garden, I go out every morning and tell my plants how beautiful they are and how much I appreciate them. My tower is on my front porch, I love the aesthetics and seeing the growth day to day brings me and my neighbors so much joy. Passersby ask what I’m growing and I look forward to being able to share my produce with them. There’s more than one way to have a community garden. In urban areas there are literally farms of vertical/aeroponic gardens. Tower Garden

Gardening holds immense importance in 2023 and beyond. It encompasses so many benefits….from sustainability, community building, mental and physical well-being. So, friends, let's embrace gardening as a transformative journey of connection, nurturing, and positive change for ourselves, our communities and the environment.

Histamine Intolerance and Zebras

Hello, again friends! As someone that has struggled with my own health challenges, I understand firsthand the importance of both education and support when it comes to wellness. It is my passion to help others learn more about their health and empower them with the tools and resources they need to live healthy, joy-filled lives. And part of that is understanding how to nourish your body with the right foods. Today, I want to talk about histamine intolerances and how they can affect your health.

If you suspect you have a histamine intolerance, it's essential to talk to a doctor to get a proper diagnosis. I suggest a functional medicine doctor, most primary care doctors don’t seem to have much experience with challenging diagnoses, or will just send you to specialist after specialist. I have MCAS or Mast Cell Activation Syndrome (which is a subset of histamine intolerance) along with Ehlers Danlos Syndrome. EDS is a hereditary connective tissue disorder and something I’ve been dealing with all my life but wasn’t diagnosed until 6 months ago. All of the weird symptoms, random pain, rashes, food sensitivities, chronic sinus issues, migraines from the time I was 9, being super heat sensitive, being like Gumby (for those that remember him) are all part of Ehlers Danlos Syndrome. (Even mental health issues like anxiety and depression are symptoms, so now I’m thinking that may have been the underlying issue the entire time!) They call it the “zebra disease” because no two cases are alike, just like no two zebras have the same stripes. This is actually the first time I’ve opened up publicly about this, feel free to ask questions, I just ask that you please be kind.

What is Histamine Intolerance?

Histamine intolerance is a condition where your body can't break down histamine properly. Histamine is a chemical that's naturally found in some foods. It's also produced by the body when you have an allergic reaction or when you're fighting an infection. If you have a histamine intolerance, your body may not be able to break down the histamine properly. This can cause a range of symptoms, including:

• Headaches

• Hives

• Runny nose

• Digestive issues

• Fatigue

• Irritability

• Anxiety

Foods to Avoid

If you have a histamine intolerance, it's essential to avoid foods that are high in histamine or that can trigger the release of histamine. Here are some foods to avoid:

• Fermented foods: Fermented foods like sauerkraut, kimchi, and kefir are high in histamine.

• Aged cheese: Aged cheese like cheddar, blue cheese, and parmesan are also high in histamine.

• Processed meats: Processed meats like salami, pepperoni, and hot dogs are high in histamine.

• Citrus fruits: Citrus fruits like oranges, lemons, and grapefruits can trigger the release of histamine.

• Tomatoes: Tomatoes can also trigger the release of histamine.

• Alcohol: Alcohol can trigger the release of histamine in the body.

Foods to Enjoy

While it's essential to avoid foods that are high in histamine or that can trigger the release of histamine, there are also many foods that are safe to eat. Here are some foods to enjoy:

• Fresh fruits and vegetables: Fresh fruits and vegetables are generally safe to eat, but be careful with avocado, spinach, and eggplant, as they can be high in histamine.

• Fresh meat and fish: Fresh meat and fish are generally safe to eat, but be careful with smoked or cured meats and fish, as they are high in histamine. *I personally don’t eat meat or fish but I wanted to include them in these lists*

• Gluten-free grains: Gluten-free grains like rice, quinoa, and buckwheat are generally safe to eat.

• Nuts and seeds: Nuts and seeds are generally safe to eat, but be careful with peanuts, cashews, and walnuts, as they can be high in histamine.

• Herbal teas: Herbal teas like chamomile and peppermint are generally safe to drink.

Histamine intolerance can be a challenging condition to manage, but with the right diet, it's possible to reduce symptoms and improve your quality of life. Remember to talk to your doctor if you suspect you have a histamine intolerance and to work with a qualified healthcare professional to develop a personalized nutrition plan. And always remember to be kind to yourself and to nourish your body with foods that make you feel your best.

Plant-based diets and your carbon footprint

There are a lot of compelling reasons to consider a plant-based diet for environmental reasons. As concerns about the environment continue to grow, many people are turning to plant-based diets as a way to reduce their carbon footprint, that’s what prompted me to go plant-based, this time around. The first time I went vegetarian I was 15 and it was more for health reasons. A plant-based diet is typically made up of fruits, vegetables, whole grains, legumes, nuts, and seeds, while minimizing (or avoiding altogether) animal products like meat, dairy, and eggs. Here, I’ll give you some of the key reasons why you might want to consider eating a plant-based diet to help combat climate change.

Reducing greenhouse gas emissions

One of the most significant environmental benefits of a plant-based diet is its potential to reduce greenhouse gas emissions. Animal agriculture is a major contributor, with an estimated 14.5% of global emissions. Livestock farming is responsible for significant amounts of methane, nitrous oxide, and carbon dioxide emissions, all of which contribute to climate change. By reducing or eliminating animal products from your diet, you can help to reduce your carbon footprint and lower your impact on the planet.

Conserving water resources

Another important environmental benefit of a plant-based diet is its potential to conserve water resources. Animal agriculture is a highly water-intensive industry, a pound of beef takes approximately 2,500 gallons of water to produce. In comparison, a pound of vegetables typically requires much less water. Choosing plant-based foods can help to conserve water resources and reduce the strain on water supplies in drought-prone regions.

Protecting biodiversity

The production of animal products often involves deforestation, which can lead to the loss of biodiversity and habitat destruction. Large areas of forests are cleared to make way for grazing land and to grow crops to feed livestock, which can lead to the displacement of indigenous people, the loss of wildlife, and the destruction of ecosystems. Eating plant-based, you help reduce the demand for animal products and support sustainable farming practices that protect biodiversity and promote environmental conservation.

Reducing pollution

Livestock farming produces large amounts of manure, which can contaminate waterways and contribute to algal blooms and other forms of water pollution. The use of fertilizers and pesticides in animal feed production also contribute to air and water pollution.

By reducing greenhouse gas emissions, conserving water resources, protecting biodiversity, and reducing pollution, a plant-based diet can help to reduce your impact on the planet and promote a more sustainable food system. Whether you're looking to reduce your consumption of animal products, already a vegetarian or vegan, wanting to incorporate more plant-based foods into your diet is a powerful way to make a positive difference for the environment.

Making changes can be overwhelming. Even small changes have a big impact. Start with meatless Mondays and shopping at your local farmers market for a few things once a week, or even once a month. Think of this as an adventure and be open to experimenting in the kitchen. A lot of people think that a plant based diet is going to be bland or tasteless, they don’t have to be. The recipes I share here are plant based, and there a tons of others online. Food is a huge way to connect with people and celebrate life, reducing your impact on the environment doesn’t mean you have to reduce your joy!

Carrot Cake

I don’t know why springtime and Easter scream “carrot cake” to me. Maybe it’s the association between bunnies and carrots? Nevertheless, carrot cake ranks in my top 5 favorite desserts. Banana cake is my all time fav, but that’s a different recipe for another day. I don’t usually tell people this is a plant based or vegan cake because when they hear that, they assume it’s going to be dry and have no flavor and this cake is anything but that! You can easily make this gluten free with all oat flour or a mixture of flours, I’ve done it and it comes out well but I like the texture of this one a little better. You can add 1/2-1 cup of raisins if you’d like. I don’t. For me, raisins belong in oatmeal cookies and that’s about it. I hope you love it and/or it brings back happy memories….carrot cake was all rage in the ‘70’s & ‘80’s!

2 cups shredded carrots

1/2 cup shredded coconut

1 cup drained crushed pineapple (save the juice)

1 cup nuts (walnuts or pecans)

1 cup unbleached flour 

1 cup whole wheat pastry flour

1 cup oat flour 

1 tablespoon ground cinnamon

1/2 teaspoon ginger

1 teaspoon pumpkin pie spice

1 teaspoon baking soda 

2 teaspoon baking powder 

1 teaspoon salt 

1 cup organic sugar or coconut sugar 

1 cup organic brown sugar

3 flax ‘eggs’ 

1/2 cup avocado oil or melted coconut oil

1/2 cup applesauce

1 tsp orange zest (optional)

2 teaspoons vanilla extract 

2 cups shredded carrots 

1 cup chopped walnuts or pecans

For the frosting:

1 cup (8 ounces) vegan cream cheese, room temperature

1/2 cup vegan butter, room temperature

4 cups powdered sugar, (approximately, you may need a bit less or a bit more depending on humidity, altitude & temperature)

1 tsp vanilla extract

a pinch of salt

a pinch of orange rind (optional)

Drained pineapple juice

Garnish with chopped nuts and carrot ribbons or shredded carrots, if desired

Directions for the frosting:

Beat the butter (room temperature) until creamy. Add the plant based cream cheese (Toffuti, Miyoko’s, Kitehill or Trader Joe’s brands are all good), add the vanilla extract and orange zest (optional). Beat until creamed with the butter. Add the powdered sugar 1 cup at a time, until you have the desired consistency, it it’s too thick add some the drained pineapple juice 1 tsp at a time, if it’s too thin add a bit more powdered sugar. Refrigerate until ready to use.

Directions for the cake:

Preheat oven to 350 degrees F. Lightly grease two 9 inch cake pans (I use coconut oil spray) or 24 muffin tins 

For the flax ‘eggs’ use 1 Tbsp flax meal and 3 Tbsp of water for each ‘egg’ (you can grind the seeds in a food processor). You can also use an egg replacer or chia ‘eggs’. Mix the flax and water and set aside until it’s a gelatinous texture.

In large bowl, combine flour, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and flax ‘eggs’ beat until well blended. Add oil and vanilla; beat until combined. Stir in carrots. Add flour mixture; stir just until moistened. Pour evenly into cake pans or muffin tins, with muffin liners. Bake in preheated oven for 40-45 minutes or until a toothpick comes out clean. For muffins bake 20-22 minutes or until toothpick comes out clean. Cool in pans for 10 minutes.

Remove cake from pans; cool completely on wire rack, frost, sprinkle with nuts and ribbons of carrots if desired and, Enjoy!

Corn Chowder

Every time I went to Mimi's Cafe, I’d order the corn chowder. It’s warm, sweet, savoy, basically the perfect comfort food. I've had their recipe for several years and love to make it at home but like everything else I've modified it to make it plant based.

Ingredients
1/4 cup vegan butter
1/2 cup onion chopped
1 cup celery, large dice
3 cups hot water
2 1/2 cups raw potatoes, peeled and cut into 1/2 cubes
16 oz bag frozen corn (white or yellow)
1 Tbsp sugar
2 tea salt
1/2 tsp white pepper
5 Tbsp flour/gluten free flour
5 cups of plant milk (I use hemp milk)
Fresh ground pepper

Directions:
In a large pot or dutch over, melt vegan butter. Add onion, celery, simmer until softened but not browned. Add water potatoes, corn and seasonings. Cover and simmer 30 minutes or until tender. Whisk flour into 1 cup of plant based milk and stir into soup. Add remaining plant milk, adjust seasoning if needed. Simmer 15 minutes, until soup thickens. Add salt and pepper. To thin add a little more milk, to thicken simmer 5-10 more minutes. Serve with fresh ground pepper. Enjoy!

Gazpacho

Summer is winding down but here in Southern California it’s still in the upper 90’s & 100’s. Tomatoes and cucumbers are full of water and electrolytes and gazpacho is perfect on hot days. I started making this several years ago, sometimes the ingredients vary a little but this is pretty much always my base. My husband called it martian salsa on Facebook once, haha! Eating spicy things when it’s hot seems counter intuitive but if you look at cultures near the equator they often eat lots of spicy food. I used yellow heirloom tomatoes for this version. If your cucumbers have a thick skin you can remove some or part of it. If you prefer something mild, remove the seeds and membrane of the jalapeño. The longer this sits the spicier it gets. Eat by itself or with avocado (everything is better with avocado) and tortilla chips.

Gazpacho

2-4 cucumbers depending on size
1 jalapeño
1/2 bunch of cilantro
1 onion
6 tomatoes
2 limes
kosher salt
fresh ground black pepper


Cut half of the ingredients into chuck then blend/purée in the blender pour into a large bowl. Chop the and vegetables and pour into blended mixture. Add the juice of the limes, the rest of the cilantro leaves. Salt and pepper to tasted (I used about 1 tsp of salt 1/2 tsp of fresh ground pepper). Serve immediately or store in the refrigerator until you’re ready to eat. Enjoy!

Food Culture, an interview

I found this gem in my draft folder. I can’t remember why I never posted it. As we approach the one year mark of Covid 19, reading this, even though it was only a year and a half ago brought me a wave of nostalgia. So much has changed, there’s been so much loss. Way too much. I thought 2020 was going to be the year I started on a community compost project and planned to partner with schools to get Tower Gardens. Well, the pandemic had other plans, and like a lot of people my mental health has suffered. Loss is real, depression is real, anxiety is real. All of which can be debilitating at times. I’m grateful that I’ve made it though the last year.

Anyway, please enjoy this “little piece of nostalgia”,

October 2019:

Last month my daughter interviewed me for a school assignment. (Which was super fun) It really made me think about my “food culture” and what’s important to me. Here’s the interview, I later added a couple of stories….

What’s the most important part of your food culture?

Healthy eating has always been important to me. I really wanted to raise my kids vegetarian but my husband was a meat eater when we met. I quit eating meat when I was 15. Over the years he changed his view on thinking you couldn’t get enough protein without meat, thankfully now we have a mostly vegan household. 

How has your relationship with food changed, having grown up in the most highly processed food decades (70s and 80s)?

Both sets of my grandparents had gardens in the 70’s and my dad started juicing and shopping at health food stores, so I don’t think I was affected until I went to live with my mom. I remember the natural foods store in Mammoth, I got to have carob chips & banana chips for treats. My dad let me have mandarin lime soda and Have’a corn chips, while the other kids were eating twinkies and cokes. I remember wanting ‘Corn Pops’ cereal so badly, that I threw a temper tantrum in the middle of the grocery store. His compromise was puffed rice central with pure maple syrup and fresh raw goats milk. To a six year old that was “cruel and unusual punishment”. Haha!

Once I went to live with my mom things were quite different, especially after she got our first microwave. She still made a lot of things from scratch (for a while), we canned fruit & jam and she baked bread. But my mom started buying Lean Cuisines and other frozen stuff and a lot of processed foods. I remember Otter Pops being one of my favorite treats in the summer, I also loved canned frosting. Now I’d never let that stuff in my house. All the Artificial colors, flavors and preservatives.....  When my kids were little, it was a lot easier to make sure they were eating healthy but snack & lunch at school changed that some. They wanted “the good snacks” like everyone else had....they didn’t want to be the weird kid. So I started buying chips, fruit snacks and packaged drinks. Again, something I’d never do now. (I was right to begin with and now research supports it!)

Why did you want to start growing your own food?

I remember picking veggies from my grandparents gardens, and having fruit right off the tree and I wanted my kids to experience that too. I planted my first garden when I pregnant with my son back in 1996, it was fun but also a lot of work with a newborn so it’s not something that I kept up on. I did manage to plant a garden at most of the houses we’ve lived in even if they were very small, sometimes only tomatoes and zucchini. I liked the idea of having the kids help, I thought it would be fun and they’d be more likely to eat what they grew. We’ve also had fruit trees at a couple of our houses, we made jam from plums, lots of lemonade from our lemons. One year we had so many peaches that we froze them and used them for peach cobbler, peach salsa, peach smoothies. We also had tons of figs, I tried making fig bars and fig jam. After my kids all left the house, I needed another project, and love spending hours in my garden everyday now.

Peach Cobbler

Peaches are one of summer's treasures. We used to have a peach tree and nothing is better than fresh, organic peaches right off the tree. Peach smoothies, salsa and cobbler are all close seconds. It's an easy recipe but takes a little time. Frozen peaches are perfect for this because they’re already peeled and sliced (you can also used canned but the texture will be a little more mushy). If you can get peaches off someones tree, great! If not, buy organic, peaches are one on the “dirty dozen” list. If you like more cobbler on the top, it's easy to double the topping.

Peach Cobbler

1 cup whole wheat or unbleached flour (oat flour if you want it gluten free)

2 Tbsp sugar

1 1/2 tea baking powder

1/2 tea cinnamon

1/4 vegan butter

5-6 cups sliced peaches

1/3-2/3 cups sugar

1 Tbsp corn starch

1/4 cup water

1/4 cup plant milk

2 tsp vanilla divided

Preheat oven to 400. For the topping, in a medium bowl stir the flour, 2 Tbsp sugar, baking powder and cinnamon. Cut in butter until mixture resembles coarse crumbs. Add the plant milk until you have a slightly sticky biscuit type dough. Set aside.

For the filling, in a large pot combine the peaches, the sugar, cornstarch, water (you don’t need to use water if they’re frozen) and 1 tsp vanilla. Let stand for a few minutes. Cook and stir until slightly thickened. Pour into a 9x13 pan if your doubling the recipe a lasagna pan will work. Add the topping and bake about 30 minutes or until a toothpick comes out clean. Serve with vegan whipped cream or ice cream and enjoy!

Blood orange lemonade

Sometimes it’s difficult to know what to do with all the fruit you have when you have fruit trees, especially lemons or limes. Back in March when all of the lemons were ripe at once, I stripped the tree and juiced all of them. I poured the juice into ice cube trays and froze them. Once they were solid I put them in a freezer safe container. Since it’s been warmer I’ve been making lemonade. Blood orange lemonade and strawberry lemonade are our two favorites. Blood oranges are coming to the end of their season but you could definitely use regular oranges or a combo or oranges and strawberries or raspberries and still get the same beautiful color and similar flavor. Here in the Riverside, Corona area, there is no citrus shortage. The citrus industry pretty much put this area on the map in the 1800’s. Anyway, enough of the history lesson….here’s the recipe. If you’ve never made your own lemonade, you’re in for a treat.

Blood orange lemonade

1 cup fresh lemon juice

1 cup fresh blood orange juice (or strawberry purée)

1-1/2 cups organic sugar

4 cups of water

In a medium pan make a simple syrup by boiling 1 cup of water and adding the sugar. Make sure all of the sugar is fully dissolved and set aside. Pour your lemon juice and orange juice (or strawberry purée) through a strainer. You will still end up with some pulp so you can do this a couple of times or you can strain it through cheese cloth if you don’t want any pulp. Once you have them strained just pour everything into a large pitcher and chill until ready to serve. You’ll end up with about 6 cups. It’s delicious, refreshing and a great way to use up your lemon juice! Enjoy! (I’m sure it would also make a great mixer for your favorite cocktail.)

Beauty will Save the World

I wrote this on Good Friday and I’m not sure why it didn’t get posted here, so here it is now. Not a whole lot has changed here in So Cal, the last 10 days except that it feels like we’ve skipped over spring and gone straight to summer.

Beauty

Spring

Community

Hope

Celebration 

Those are the words I’d typically use to describe this time of year. Here in Southern California it’s been mostly cold and rainy the last 3 weeks. Between the rain and self quarantining it feels like spring has been cancelled. I told my mom the other day I was beginning to feel like I was in Narnia when it was always winter but never Christmas.

Dostoevsky said “beauty will save the world”.  

This week IQAir said that Los Angeles has the cleanest air in the world. What?! How is that possible??  Mother Nature, God, Beauty, the universe, a power greater than yourself...whatever you want to call it is repairing itself from the damage humanity has done to Earth. We have not been good stewards. I’ve seen memes saying “doesn’t it feel like Mother Nature has sent us all to our rooms?” And I as used to say to my kids “you know better, now go think about what you’ve done and don’t come out until you’re ready to behave”.

This pandemic has highlighted social inequality. It’s also shined a light on people who are often marginalized. The person that works at the gas station, the checker at the grocery store, the truck driver, the people that work in the fields to pick the food we buy, the person at the fast food restaurant, the driver and the delivery person. They are all now considered “essential workers”, just like first responders, doctors and nurses. Guess what?! They were always essential! They are all what’s keeping everything going right now. 

I keep seeing “we’re all in this together”, “you’re not alone” but sometimes it sure feels like it. This week is Passover, today is Good Friday and Ramadan starts in a couple of weeks, these are Holy, contemplative, reflective times. This morning I was reading along and read the word atonement. Then I saw this: “at-one-ment”. Which means to be at one with, my anxiety was replaced with a calm. This is where we are all supposed to be.

Going forward things need to be different. When we know different we can do different. We now know better. We’ve seen gratitude and respect shown to people we used to overlook. We’ve seeing people taking care of each other, we’ve been present with our loved ones. And we are all in this together because there is no difference, there is no space, we are at one we just didn’t realize it before. Even though it feels like winter, winter doesn’t last forever. Spring will come, we will emerge from our cocoons like this beautiful Monarch. There will be celebrations, hope is not lost, there will be beauty from ashes and like a Phoenix we will rise. 

Happy Passover ✡️ Happy Easter ✝️ Aslan is on the move 🦁 

Beet burgers

This recipe is inspired by Eureka Burger in Berkeley and a recipe I saw in a magazine from The Change cookbook. I like simple recipes that use things that are mostly in my pantry. Also, it’s a pet peeve of mine to say something like “1/2 medium beet grated or 1 portobello mushroom chopped” Tell me how many cups dang it! Your idea of a medium sized beet and mine might be very different. And have you seen some portobellos, they’re literally the size of my head….okay enough bitching, lets get on to cooking these bad boys. Also, these freeze well, I sent some patties with my daughter to school and they were still really tasty.

Beet burgers

1 cup raw walnuts (1/2 walnuts and 1/2 almonds works great too)

1 cup uncooked oats

1 medium white onion finely chopped (any onion will do, even 4-5 green ones)

1 cup finely chopped portobello mushroom

3/4 cup beet, grated

15 oz can kidney beans, rinsed & drained

1/2 cup cooked rice (brown or white, quinoa works well too)

3-4 cloves of garlic, chopped

1 Tbsp olive oil

1 Tbsp chopped chives

3 Tbsp bbq sauce (smoky, spicy, whatever you like)

1 tsp smoked paprika

1 flax egg (1Tbsp flax meal & 3 Tbsp water)

1/2 tsp pink salt

1/2 pepper

In a dry skillet toast the oats for about 3 minutes and put into a food processor. Do the same thing with your nuts. Pulse them together until you have a fine meal that resembles sand. Pour in your olive oil and sauté onion stirring frequently until translucent. Add the garlic, mushrooms and chives, cook until the mushrooms are soft and remove from the heat. Stir in the grated beets, they’ll release a beautiful pinkish red color.

Get your kidney beans into a large mixing bowl and mash with a potato masher so you have some mashed and some remain whole, add the rice, oatmeal/nut mixture, mushrooms, flax egg, bbq sauce and spices until you have a moldable dough. This recipe makes about 8 burgers.

You can grill these outside or on a grill pan but this time of year I’ve been cooking them in a cast iron skillet or in the toaster oven (mine has an air-fry setting and that makes them crispy on the outside and moist on the inside). They only need to cook 3 to 4 minutes on each side.

Serve on a bun with more bbq sauce if you’d like. I like mine with vegan mayonnaise, tomato, sprouts, avocado, lettuce and some vegan cheese. French fries or sweet potato fries with spicy ketchup make the perfect addition. Enjoy!

Some holiday tips to reduce waste

If you’re trying to reduce your waste, holiday shopping can be a challenge. You don’t want to buy someone one more thing they absolutely don’t need but you still want to get them something. And then there’s the wrapping and cards Oy vey! Every year about 540,000 tons of wrapping paper is thrown out and ends up in landfills. So. Much. Waste.

I’ll share with you a few things I’ve done this past year. For Valentine’s Day I sent my kid’s Chipotle gift cards, but instead of mailing them a card with a gift card in it, I sent them e-gift cards with a note saying I love you, here’s lunch on me. Most sites that offer e-gift cards have a place for a personal message. For our anniversary instead of gifts we went out for breakfast and went whale watching. We’d never been and it was a beautiful day out on the water. Of course there’s good old cash, I forgot to get (or make) my niece a graduation card so I used Zelle through my bank and transferred her gift right there at the dinner table. Easy peasy.

Our daily choices can make a huge impact, it may not feel like much but trust me it matters. Here are some other ideas:

• Support small businesses, there’s lots of cool hand made things at the local farmers markets and usually they don’t have packaging. Think soaps, lip balms, bath bombs etc. Buying things at local businesses cuts down on transportation pollution.

• Get your coffee or tea loving friend or family member a reusable coffee cup and an e gift card to their favorite coffee place (preferably a small business).

• Give the gift of quality time, especially to your aging grandparents and parents. Take them for lunch, dinner, a movie, a pedicure. Go to a concert, bake cookies, watch a football game. Whatever it is actually doesn’t matter much, they just want your time. They get lonely and need to know that they’re still important amidst our busy lives.

• Shop secondhand. I have found some incredible deals at thrift stores, like $200+ premium denim jeans for $15!!! And I LOVE Poshmark, I have found amazing things with the tags still on for less than half of the retail price..

• As for wrapping, use unexpected things like old paper shopping bags, news paper, cloth scraps, magazine pages. Bulk food, grocery bags or pillow cases work they and serve a dual purpose. Bows made from fabric or twine. Pine cones, cinnamon sticks, dried citrus fruit are all cute and compostable. Or you can use stuff that’s been in your Christmas box for years like I am.

Vegan Persimmon Pudding

This is one of my favorite desserts, it just tastes like Christmas to me. It’s one of the first desserts beyond sugar cookies I learned to make back in high school. You have to have super ripe and squishy persimmons for this. I get mine from the farmers market, they save them for me every year. I used walnuts but you could also use pecans. If you like raisins you could add those as well. For the pulp I strained the persimmons through a colander into a large bowl. (Remember to compost the skins and stems).

Persimmon pudding

2 cups of persimmon pulp

3 egg replacement (I used Follow Your Heart’s)

1 1/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 tsp ginger

1/2 nutmeg (or pumpkin pie spice)

1/2 cup melted vegan butter

2 1/2 cups almond or cashew milk

1 1/2 cup whole wheat or unbleached flour

1 cup chopped nuts

Preheat oven to 325 degrees.  In a large bowl add the egg replacement to the persimmon pulp, whisk in the sugar.  Add baking powder, soda, salt and spices.  Pour in melted vegan butter, stir & pour in the almond milk.  The mixture will be sort of soupy, whisk in flour, fold in chopped nuts.  Pour into a greased 9 X 13 pan.  Bake for 1 hour or until knife comes out clean.  Serve warm or room temperature with vegan whipped cream.

Lemon and Basil Brussels Sprouts

Looking for a new side for Thanksgiving? Here you go! These are delicious and fairly simple to make and if you have a food processor they’ll take hardly any time at all.

For some reason this was by far the most popular post on my old blog, Maybe because I was able to nearly recreate it within a month or so of it debuting on PF Chang's menu. It’s been my most viewed and most re-pinned recipe on Pinterest. 

I love Brussels sprouts and will order them on almost anyone’s menu as long as they don’t have meat. I hated Brussels sprouts as a kid, they were over boiled and reminded me of mushy baby cabbages, and why anyone would put red wine vinegar on them was beyond me. Anyway, these are not my mother’s Brussels sprouts. 

I grow basil in my garden so if you can’t find Thai basil you can substitute that, there’s not the much of a difference. Thai basil has purplish stems and the leaves are a little more textured. I found it at the local Asian market. (And am trying to get it to sprout so I can plant it.)

Lemon & Basil Brussels Sprouts

2 lbs Brussels sprouts

1 lemon (for zest and juice)

1 one inch piece of ginger peeled & grated

3 green onions

2 Tbsp Thai basil

2 cloves garlic

1 Tbsp olive oil

1 tsp salt

Freshly ground black pepper

Slice the Brussels sprouts and onion fairly thin, it’s easier using the slicing blade on the food processor. Transfer vegetables to a bowl and add the zest of the lemon, ginger, and salt.  Toss with the juice from the lemon.  

In a large skillet heat about 1 Tbsp of olive oil, add garlic cook for about 1 minute then add vegetable mixture.  Cook for about 6 to 7 minutes (half way through add the basil), add fresh ground pepper and more salt if needed.  Enjoy!

Composting is good for your garden and for climate change

This is a picture of my compost bin, after putting a bunch and brown matter on top and before adding water. It’s normally disgusting looking! I started composting spring of 2018, and I had no idea what I was doing, I kind of still don’t.

I just started throwing all of my produce scraps in a trash can and went from there. I know last year I didn’t add nearly enough brown matter but it still did it’s magic. After a year of composting I added it to my soil and it turned into super soil, my garden went crazy this year. As you can see from previous pictures and zucchini and cucumber recipes. Somehow I ended up with black soldier fly larvae, which according to the internet is one of the best things you could possibly have in your compost bin, again disgusting.

Composting is actually a very important part of combating climate change. Here’s a video done by our daughter about how composting is a part of the solution. Composting can not only remove existing greenhouse gases from our atmosphere, but stop the production of methane, a GHG that is 36x more potent than carbon dioxide!

(Fun fact: Sage was filming this video when I showed up in Berkeley to surprise her for her 21st birthday)

Cashew mozzarella

Caprese salad is one of my favorite summer dishes. So when I went plant based it was definitely something that I missed. Tomatoes perfectly ripe, mozzarella, basil, good quality olive oil and a drizzle of balsamic vinegar or glaze with a little salt and pepper. That right there is near perfection.

I experimented with quite a few cashew cheese recipes, it took a bit of tweaking to find the right combo. The garlic powder in this is totally optional, I’ve made it with and without and both are great. I didn’t let my cheese set up very long before slicing, more like tearing the cheese when I made this. You can soak the cashews anywhere from 2 hours to overnight, I’ve done both and it’s come out fine either way. The longer it sets the easier it is to cut. I love this cheese on pizza and of course there’s always good ole grilled cheese (with tomato soup please). Anyway, use this anywhere you would normal mozzarella.

Cashew Mozzarella

2 cup raw cashews, soaked & drained

1 1/2 cups water

1 tsp apple cider vinegar

2-3 Tbsp nutritional yeast

1/2 cup tapioca starch (this is what makes it stretchy)

1/2 tsp salt

1/2 tsp garlic powder (optional)

bowl of ice water

Blend all ingredients in a high powered blender (a regular blender will work too, it just takes a little longer) until smooth.

Transfer to a medium saucepan and cook over medium to medium-high heat, whisking continuously. (Don’t walk away this happens really fast!) As the mixture heats, it will form clumps. Keep whisking until the mixture is smooth, thick and pulls away from the sides of the pan. Remove from heat.

Using a small scoop, make balls and drop them into the ice water bath. You can shape them into small or large balls. It will stay fresh a few days in the fridge, if you don’t use it all immediately, like I usually do. Enjoy!

How the world’s recycling system broke

Our daughter, Sage Lenier, has spent the last three years developing an award-winning curriculum at UC Berkeley with the aim of providing knowledge and tools for the average person so that we can all work towards a sustainable and equitable future. Since she is more of an expert on the subject of zero waste, so I’ll be sharing her video series here. Please follow her on Instagram at sagelenier

“Recycling is commonly conceived of as 'good for the planet'. What most people don't know is that it actually isn't, and that most of the recycling industry grinded to a halt in 2018. With the shape our planet is in, there's no time to waste on false solutions, so it's imperative that we understand the actions we can take that will truly benefit the earth.” Sage Lenier

Roasted Eggplant Soup

Almost all of the ingredients for this soup came out of my garden, everything except the onion and the tomatoes. I’ve had the worst luck with tomatoes this year and last and it’s so frustrating because I love tomatoes! Anyway, I used the last of the eggplant and zucchini from the garden for this, so it was also a “clean out the garden” soup. Haha.

If you like eggplant Parmesan, you will love this soup. serve with some bread and a salad and you've got a great lunch or dinner.  

Roasted Eggplant Soup

2 small eggplants chopped into about 1 inch pieces

3 small or 2 medium zucchini chopped slightly smaller than the eggplant

1 onion sliced

1 large can of diced tomatoes

1-2 cloves of garlic

1 Tbsp olive oil

1 tsp salt

pinch of red pepper flakes

1 tsp sugar

fresh ground pepper

2 Tbsb fresh chives diced (or 1 tsp dried)

1 Tbsp fresh chopped basil (or 1 tsp dried)

4 cups vegetable broth

Put the chopped vegetables in a 9X13 pan.  Add olive oil, red pepper, black pepper, and garlic.  Roast in a 375 degree oven for about 35 minutes, or until eggplant is tender.

Transfer roasted vegetables to a soup pot, add tomatoes, broth, sugar, basil, and add a little more salt, pepper, and red pepper if you want to.  Bring to a boil, then turn down to simmer for about 20 minutes.  You can stop right here if you want your soup really chunky.  I put mine in the blender on chop in batches until it was in very small chunks.  That's it, serve with some more basil and Parmesan cheese if you like.  Enjoy!

Chocolate Zucchini Bread

Zucchini is one of the most versatile vegetables. I’ve had so much from my garden this summer that I’ve been putting it in everything! From zoodles, savory zucchini pancakes, soups, shredded in salads, muffins and bread. I revamped my chocolate zucchini bread so it’s now completely plant based. You can use one kind of flour or a combination like I did. I’ve made it gluten free many times by substituting the unbleached and whole wheat flour for all oat flour or 1/2 oat and 1/2 buckwheat or rice flour. (Buckwheat is a seed, not a grain. Quinoa is another seed that’s often mistaken for a grain). My favorite way to eat this is with a little vegan cream cheese or butter.

Chocolate Zucchini Bread

1 cup unbleached flour 

1 cup whole wheat pastry flour

1 cup oat flour

1/4 cup unsweetened cocoa powder 

1 tablespoon ground cinnamon 

1 teaspoon baking soda 

2 teaspoon baking powder 

1 teaspoon salt 

3/4 cup white or raw sugar 

3/4 cup brown sugar

3 flax ‘eggs’ 

1/2 cup avocado oil 

1/2 cup applesauce

2 teaspoons vanilla extract 

2 1/2 cups shredded zucchini 

1 cup chopped walnuts or pecans

1 cup semisweet chocolate chips 

Directions:

Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans or 24 muffin tins 

For the flax ‘eggs’ use 1 Tbsp flax meal and 3 Tbsp of water for each ‘egg’ (you can grind the seeds in a food processor). You can also use an egg replacer or chia ‘eggs’. Mix the flax meal with water and set aside until it’s a gelatinous texture.

In large bowl, combine flour, sugar, brown sugar, cocoa, cinnamon, baking soda, baking powder and salt. Once flax ‘eggs’ have reached a gelatinous texture, start adding the wet ingredients. Make a ‘well’ in the middle of the dry ingredients. Add flax egg, oil, apple sauce, vanilla and shredded zucchini. Mix until combined. Add the nuts and chocolate chips. Spoon evenly into loaf pans or muffin tins.

Bake in preheated oven for 45 to 50 minutes, for muffins bake 20 to 25 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack. Enjoy!