birthday bloodies.

{it's more like a beverage-salad. you can even get one with steak...}
ACME.

dinner for two?

{Oven Roasted Glazed Ribs. Golden Beet & Blood Orange Salad. Braised Collard Greens w/Prosciutto.}

and I'm spent.

kicking cancer, one dish @ a time.

{Poached Fish w/ Garlic Pea Shoots & Green Tea Vinaigrette.}

{Creamy Mushroom Soup w/Crispy Shiitakes & Nori.}

{Baby Lima Beans with Greens and Olives.}

{Millet, Quinoa, and Burdock Pilaf.}

{Japonica Rice Salad.}

{Asian Cabbage Crunch.}

{Jade Rolls.}

{Garlicky Raw Kale with Pine Nuts, Currants, and Preserved Lemon.}

a healthy heart.

{Roasted Brussels Sprouts & Endive w/Toasted Walnuts & Dijon Vinaigrette.} {Caramelized Onion Salad.}

{Red Beet Rice.} {Creamy Roasted Garlic Soup w/ Kale Chips.}

{Salmon with Pear Chutney.}

saturday mornings.

a take on food& wine's breakfast sammies.

regulate your blood sugar with...

{Braised Fennel & Radicchio.}

{Kale with Arame, Sesame, and Ginger.}

{Stuffed Kholrabi w/Lemon-Tarragon Sauce.}

{Chromium-Rich Egg Pie with Leeks, Chard, and Olives.}

blood sugar i.

{Sambar.}

{Broccoli, Shiitake Mushroom, and Jerusalem Artichoke Poriyal.}

{Spinach Salad w/Cashew Herb Dressing & Fresh Turneric.}

{Bombay-Style Salmon Curry.}

{Chickpea Brown Basmati Burgers.}

{Cinnamon Baked Apples with Garam Masala Syrup.}

an immune boost.

{Cilantro Turkey Burger Sliders w/Raw Almond Mayo.}

{Spicy Gingered Bok Choy with Arame and Goji Berries.}{Millet Croquettes w/Shiitake Mushroom Sauce.}

{Ginger-Coconut Muffins.}

keeping the sugars low.

{Kholrabi with Spanish-Style Spiced Almonds.}

{Kale with Green Onions & Lemon Tahini Sauce.}

{Fish Kabobs over Quinoa w/Curried Coconut Cilantro Sauce.}

{Roasted Garlic & Herb Root Mash.}

{Friday Biscuits, round ii.}

Lemon {half} Pound Cake.

Pound Cake derived its name from the equally proportioned ingredients. My version of this grain & gluten-free pound cake, is much closer to half lb proportions, hence the name.
enjoy.

Ingredients:
1/2 cup coconut oil
4 eggs
1/2 cup coconut nectar
2 Tbsp vanilla extract
1/2 cup water
3/4 cup coconut flour
1/4 tsp sea salt
1 Tbsp fresh lemon juice
zest of 1/2 lemon

Preheat oven to 350˚.

Prepare a spring-form pan with parchment paper.

Mix oil, eggs, nectar, vanilla, water, lemon juice, and zest in a standing mixer and whisk for a few minutes.

In a small bowl sift flour and salt together.

Slowly add your dry ingredients to the mixer, until throughly blended.

Pour batter into prepared pan.

Bake 40-45 mins until golden around the edges.

Digestive Wellness 2.

{Russian Cabbage Borscht.}

{Skillet Tempeh Reuben.}

{Kudze Cream Tonics.}

{Adzuki Beans w/Chard & Dandelion Greens.}

{Collard Greens & Quinoa Dolmas.}

{Beet Coleslaw.}