Edamame Hummus – Simple and Healthy Appetizer

Edamame Hummus

Edamame Hummus

Meal type Appetizer


  • 1 bag Edamame (frozen and unshelled)
  • 1/4 cup Olive Oil
  • 1/4 cup Tahini (or homemade sesame paste)
  • 3-4 tablespoons Fresh Lime Juice
  • 2 tablespoons Rice Vinegar
  • 1 clove Fresh Garlic ((optional))
  • Salt and White Pepper (to taste)


Edamame Hummus -  it' one of those simple and healthy options to indulge in!

Serve it as an appetizer, on a flatbread cracker for lunch or as an afternoon snack. It packs a healthy additional portion of protein and is low in fat and calories.




Thaw edamame and add to the bowl of a food processor.
Add lime juice, rice wine vinegar, olive oil and tahini.
Process ingredients until chunky, then add smashed garlic clove.
Continue processing until a smooth consistency is reached.
Season with salt and white pepper.
Garnish with fresh cilantro and serve with radish wedges or vegetable wedges of choice.




Whole Wheat Zucchini Bread


Breakfast on Sunday – or any day, really! I’ve been focused on breakfast as I’ve had company recently.  Overnight company!! So fun!

This Whole Wheat Zucchini Bread is a celebration of the idea that YES YOU CAN enjoy wonderful treats while maintaining a healthy diet and good nutrition.

My Favorite Whole Wheat Zucchini Bread has been with me a loooong time!  I can’t remember how long or where I got the original recipe.  and then, of course, I tweaked it to suit myself along the way. You can simplify the ingredients list if you want or if you do not have something called for on hand.  Make it to suit yourself. It is so moist and surprisingly light for being made with whole wheat flour. It is divine with your morning coffee or tea. No guilt.


Ginger. Lemon. Cardamom. Walnuts. Poppy Seeds. Cinnamon. Curry Powder.  All good for you and deliciously aromatic.




It has a long list of beautiful ingredients. It’s worth it.  I promise. At least once before the summer gardens are gone.


The recipe makes two loaves, so enjoy one and share one… or stash one in the freezer for the next time you have guests overnight.  It will make you like a rockstar to your guests.


Soon this zucchini bread will be a memory of the goodness of summer.

My Favorite Whole Wheat Zucchini Bread


  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 3 cups whole wheat pastry flour
  • 1 1/2 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 tablespoon curry powder ((optional))
  • 3 cups grated zucchini
  • 1 cup chopped walnuts ((optional))
  • 1/2 cup candied ginger (finely chopped (optional))
  • zest of 2 lemons ((optional))
  • 1/3 cup poppy seeds ((optional))


Cream butter and sugars in bowl of mixer.
Add eggs, one at a time and mix until blended.
Mix in the vanilla.
In a separate bowl, combine the flour, baking powder, baking soda, salt and spices.
Add the dry ingredients to the bowl of the mixer and mix together just until combined.
Stir in the grated zucchini, walnuts, citrus peel, ginger and poppy seeds.
Add the bread batter to two buttered and floured one pound loaf pans, and bake at 350 for 45-50 minutes.

My Morning Granola



My morning granola… I’m not sure where I’d be without it.

Simple, yet somehow extravagant. Packed with nutrient dense seeds, nuts and whole grains, it boasts flavor and texture and nourishment that you could never, ever get from a box.  Rich in plant-based protein and healthy fats, and naturally sweet from dried fruit and raw honey, it is satisfying well into the day. It’s my go-to on many weekdays, and special enough to offer up to friends and family if they happen to be visiting at breakfast time…

My favorite weekday breakfast is 1/2 c. granola, 1/2 c. fresh fruit, about 1 c. almond milk and coffee (of course).

It really is so simple to make.  Combine, stir, bake, add fruit, and jar.

I hope you’ll make a batch the next time you’re in the kitchen.  Put a pretty jar out on the counter, stash some in the freezer to keep it perfectly fresh for later, and share a small jar or bag with a friend (for life!).



My Morning Granola


  • 5 cups Old Fashioned Rolled Oats (Bob's Red Mill is my first choice)
  • 1 cup Raw Sliced Almonds
  • 1 cup Chopped Raw Walnuts
  • 1 cup Sesame Seeds, Raw
  • 1 cup Sunflower Seeds, Raw
  • 2/3 cups Raw Honey
  • 2/3 cups Walnut Oil, Cold Pressed
  • 1 cup Golden Raisins
  • 1 cup Flaked Unsweetened Coconut


Preheat the oven to 300ºF.
Combine all dry ingredients (exclude raisins and cocunut) in a large bowl and stir to mix.
Combine honey and walnut oil and drizzle over dry ingredients while stirring to toss and combine.
Spread mixture on a baking sheet lined with parchment paper.
Bake for 1 hour, stirring and turning the pan every 15 minutes.
Cool on the pan on a rack. Add coconut and raisins and stir to combine.
Store in a sealed jar or bag. Best to store a small amount in cupboard and the rest in the freezer to protect the oils in the seeds, nuts and grains from going rancid.




Kale, Beet and Strawberry Salad

It’s officially spring and “From the garden to the plate” found here. STRAWBERRIES ABOUND!  As does KALE AND BEETS!   If you are lucky enough to be near a year round farmer’s market, then you will come face to face with all of these farm fresh foods! If you are shopping at the market, then no worries – they are going to be the foods your nearest farms are producing in early spring.  We all want to “eat local”, yes?

Kale, Beet and Strawberry Salad

Spring kale is the backbone of this healthy and nutrient rich salad.  Contrary to what you may think, it is both tender and crisp and holds up perfectly to the rest of the salad.


Prepping for this beautiful salad couldn’t be easier!

  • Roast beets in the oven wrapped in foil at 350, then peel and slice.
  • Wash, hull and slice strawberries.
  • Slice red onion as thin as possible then add white vinegar to pickle.
  • Peel and slice the oranges (colorful blood or cara cara oranges are beautiful!)
  • Soak the kale in cold water, then drain, coarsely chop and squeeze fresh orange juice on the kale.  Massage the kale to further tenderize before assembling the salad.

Pickled red onions

Pickled red onions are a great staple in the refrigerator for adding crunchy goodness to any salad. A mandolin slice makes this a breeze, but it’s not necessary.


A simple vinaigrette in a mason jar will dress this salad perfectly to accompany any main protein, or top the salad with your protein… shredded roast chicken, grilled shrimp, poached or smoked salmon.

Change it up and let this salad be your go-to spring substrate to a healthy meal again and again.

Simple Vinaigrette


  • 1 teaspoon dijon mustard
  • 1 tablespoon chopped shallots (finely diced)
  • 1 juice of one lemon or orange (squeezed)
  • 1/4 cup olive oil (or walnut oil)
  • 1 teaspoon honey
  • salt and pepper


Place all ingredients in a small canning jar with lid and shake, shake, shake!



a healthy rueben sandwich

A Healthier Rueben Sandwich


Happy Saint Patrick’s Day to all you Irish Lovers out there!  A friend recently asked me how the celebration of the green leprechaun has become akin to that of the Super Bowl?  I had to think of the dark days of Lent and the “free pass” you get on St. Patty’s Day.  Indulge in senseless guilt-free frolic. Wear green, act silly, eat corned beef.

The part about “guilt-free” goes one step further if you take the classic rueben sandwich, our favorite Saint Patrick’s Day fare, and make it with Turkey Pastrami!  I decided to share this recipe because it’s my family’s all time favorite sandwich.  We don’t actually eat very many sandwiches at all, but ask and we’ll tell you that not a single of us can resist the temptation to enjoy a rueben sandwich – whenever the opportunity presents itself!


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Kimchi vegetables soaking in brine

Make your own Kimchi

Hello lovelies.  These are those beautiful root vegetables we’ve been talking about and they are almost gone! I decided I love them SOOO much that I would preserve them as kimchi so I can hang out with them a little longer.  This is a VERY HEALTH GIVING THING TO DO!!!!

root vegetables for kimchi

Kimchi, a fermentation process of Korean origin, goes back to the time of preservation for survival and has changed little from it’s beginnings. The pickling process is known to promote the occurrence of one of the new darling terms of healthfood, “probiotics” , and it abounds in the kimchi world!  The salty, crunchy sour taste is still amazing in so many ways, and popular among many cultures today.

So, I thought I would give you the quick 1-2-3 on getting a batch of kimchi started for you to hang out with, too!

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