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Garden to table organic home cuisine.

Organic & Grass Fed

My garden is composed of all organic and heirloom variety plants. The few veggies, eggs and the meats I buy are organic, pasture raised and or grass fed. I feel this is the most ethical and nutritious choice for my family and the planet.

Non GMO

I DO NOT plant or buy anything genetically modified.

Date: December 5, 2012

Author: April

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Salt dough ornaments

My 2 and 4 year old children did these,  yours make look a little different.   Perhaps your kids are older and you can use acrylic paint for a brighter effect and or glitter is fun but messy. Needed: 1. Cheap regular white flour 2. Cheap table salt 3. Water 4. Cookie cutters if you want certain shapes. 5. Paint and or markers (we used water based paints and markers for…

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Date: December 3, 2012

Author: April

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Herb chicken in a crock-pot

Ingredients: One whole organic/free range or better yet pastured chicken A few springs of fresh rosemary and thyme Half a large or one small onion 2 large cloves garlic (peeled) fresh cracked pepper Himalayan salt   My favorite chicken in the crock-pot combo….fresh rosemary, thyme, onion, garlic, fresh cracked pepper, Himalayan pink salt.   I stuff the onion, garlic, rosemary and thyme right in the cavity.   Add fresh cracked pepper…

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Date: November 27, 2012

Author: April

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When organic isn’t better…

If you know me, or read my blog, you know I always try to buy organic food. Well I did, until I noticed this huge difference in eggs! The ones on the left are Vital Farms organic pastured eggs, quite yellow and zero flavor.   Cost over $7 a carton at Mother’s Market. The one on the right closer to my adorable daughter is packed at the same farm, Alfresco Farms…

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Date: November 26, 2012

Author: April

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Toasted quinoa

My family loves this recipe, it healthy, easy and goes with everything.   Toasting the quinoa gives it a nutty taste.   I use my homemade bone broth to add flavor and for it’s nutritional value.   I happen to have adrenal fatigue and found this post from Nourished Kitchen interesting http://nourishedkitchen.com/bone-broths-adrenals-bones-teeth/ If your vegan however you can ABSOLUTELY make this with water or vegetable stock. Enjoy and here’s to good health!…

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Date: November 23, 2012

Author: April

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Cacao-strawberry-banana super smoothie

Cacao-strawberry-banana super smoothie! Serves 2 Ingredients: 2 large bananas 1/2 cup frozen strawberries 2 cups plain kefir 3 tablespoons extra virgin coconut oil 1 tablespoon ground cacao powder   Blend well and enjoy!

Date: November 16, 2012

Author: April

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Avocado all spiced up

1. Half and remove the seed of one organic avocado. 2. Sprinkle with a mix of Turmeric Cayenne pepper Himalayan salt Fresh cracked pepper 3. Eat with a spoon or slice and serve.

Date: November 13, 2012

Author: April

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Gluten free-banana-coconut-cacao chip muffins

        In this recipe, as always, I use all organic ingredients.   I really can’t say enough how important it is to eat organic, avoid pesticides and GMOs.   This is also a completely gluten free recipe and can easily be made vegan by using egg substitute.   I use cacao chips instead of chocolate chips made from cocoa  for more nutrition.   These were a real hit with my…

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Date: November 9, 2012

Author: April

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Turmeric roasted cauliflower

Head of cauliflower Olive oil Turmeric Himalayan salt Fresh pepper Wash and dry cauliflower. Break florets into similar sized pieces. Cut off large stems, you can use for these for soup or purée. Coat florets in olive oil and dust with a tablespoon or two of turmeric plus a teaspoon of Himalayan salt and fresh ground pepper. Bake in oven @ 400 degrees for 25 mins or until golden brown.

Date: November 5, 2012

Author: April

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Blueberry blast super smoothie!

Makes about 2 14 oz servings 1 1/2 cups organic frozen blueberries 2-3 bananas 2 cups fresh kefir 1-2 teaspoons cinnamon 2 tablespoons coconut oil 1-2 teaspoons spirulina

Date: November 5, 2012

Author: April

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Roasted spiced winter seeds

You can use any fresh squash or pumpkin for this. Remove, wash and pat dry seeds. Mix in: 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon Himalayan salt 1/2 teaspoon fresh cracked pepper 3 tablespoons olive oil Lay seeds out in a single layer on natural parchment paper. Bake at 275 for 20-30 minutes or until crunchy.

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