Archive for the ‘Whole foods’ Category

Simple cabbage soup.

Monday, January 9th, 2012

We watched Forks Over Knives the other night on Netflix. The information wasn’t really anything new but it did make me want to cut down on all the dairy we eat around here. We don’t eat a ton of meat but I’d also like to cut that down and possibly completely out. I’ve been reading a couple new books lately too. Bragg’s Apple Cider Vinegar, Miracle Health System which has got me hooked on a drink made of 2 teaspoons of Bragg raw organic apple cider vinegar, two teaspoons of honey and about a cup of water. It’s actually pretty tasty, sort of like a weak apple cider. The other book is Back to Eden which talks a lot about cabbage as a wonderful food source. So I got myself a cabbage and made some soup. A very simple and clean soup that both J and little Z enjoyed.

Took this pic in the evening golden hour. While I was taking this I was explaining it to Z our future photographer. It’s so cool to get to teach your kids awesome things like this.

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Steel cut oats.

Monday, December 26th, 2011

This website is a journal of our families cooking experiences and more importantly a quick reference to recipes we want to cook again and again. I haven’t made steel cut oats for awhile now so when I went back to the intertubes to find my old go to recipe it was, well…. gone. I found basically the same thing by Alton Brown but I had to dig through several sites wasting valuable time as I was trying to get something in J’s stomach before she went to yoga. Somebody’s gotta workout in this house. So I figured it’s time to get this recipe in a safe spot.

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Butternut squash soup + roasted seeds.

Wednesday, November 30th, 2011

J’s client Lisa gave her this recipe a few weeks back and we finally got around to making it. It’s a pretty simple recipe with the most intense part being the pealing seeding and chopping up of the actual squash. If I could find organic pre-chopped butternut squash my life would be perfect. Actually, I do enjoy the prepping of vegetables sometimes so it’s all good. The soup was awesome tasting, rich and full of winter flavors. The cream made it almost like a desert so depending on individual taste I’d let each person chose how much they want. Again I love how this is another basic recipe with simple whole ingredients that we all know and can pronounce.


That’s our ’67 beetle sitting in front of our ’53 home.

Not wanting to waste anything I kept the seeds aside and afterwards cleaned them off and roasted them. J and I were in heaven. Eating fresh roasted/salted seeds still warm out of the oven is one of the best things in the world.

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