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If you’ve ever had lox with mustard and capers you know just how good life can be. Salty salmon, sliced thinly on flatbread, crackers or bagels is a delicious start to any day. Gravlax is perhaps the closest you’ll get to a romp with a luscious mermaid. This is a recipe worth trying; come, give … Continue reading
Yesterday, I made my quarterly trip to Raw Vegan Source in Redmond, WA. Susan Park and Tom Armstrong have a wonderful store with hundreds of raw and vegan products. I go regularly to restock my cupboard with raw, unpasteurized nuts and seeds. Yesterday, I purchased three pounds of almonds and walnuts. As nuts are best … Continue reading
Yesterday was one of those days. You now the kind of day where you’d wished you had just stayed in bed. It started with some unsettling personal news and then everywhere I turned, social media kept sharing images and articles of starvation, suicides, violations of women, radiation sickness, and the impending doom of humanity. One … Continue reading
This lovely dessert was designed by a chef at Brennan’s in New Orleans some 60 years ago. Firm bananas cooked in hot butter and sugar, flambéed with liquor and served with ice cream are yum, yum good. The original recipe is available on the Brennan’s website. As I rarely eat dairy and have so many … Continue reading
When I was a girl, my gran hosted ladies luncheons and teas. Her dearest “friends” from some of the town’s most influential families would delight in an afternoon of finger sandwiches, bite-sized sweets and pots of freshly brewed tea. Hats, gloves, pastels and the smell of roses were signatures of Gran’s receptions. As Gran swirled … Continue reading
When I first started preparing raw food dishes (outside of salads and celery sticks) I used the I Am Grateful recipe book as a guide. After a lovely first time visit to Café Gratitude in Berkeley, I was hooked on raw food cuisine. In particular, I was in love with the raw onion bread. This … Continue reading
This week Dave Alvin, Chris Smither, Peter Case and a few other brilliant singer/songwriters rode the train from Los Angeles to Portland (and back) jammin’ all the way. In Portland, they took a break from the train and performed on stage for a broader audience. For a few grand, you could hop aboard for the … Continue reading
When I was a girl, Mother would make me a big bowl of “mush.” Rolled oats, sometimes granola, dried and fresh fruit, wheat germ, flax, soaked in milk or freshly made yoghurt and drizzled with honey. It was hand down my favorite breakfast; far superior to cream of wheat or boxed cereal. Later, in my … Continue reading
Do you yearn for white creamy liquid protein? Well, so do I. If you’ve been reading the blog, you know how much I love nuts. Last month I told you how to make hazelnut milk. It still stands as the easiest milk to make because there is no soak time and no large hatchets involved … Continue reading
I notice lately that many of my friends and readers are catching the last of the season’s cold. They just want to crawl into bed for the wrong reasons. Rest is always essential, but so is the right food. Remember that old adage, feed a cold and starve a fever. Don’t ignore the little man … Continue reading
