olive oil

Summer Strawberry Salad

Summer Strawberry Salad

A delicious salad using seasonal summer produce.

Cream of Mushroom Soup

Cream of Mushroom Soup

A delicious from-scratch version that is way better than canned!

Harvest Comfort Food

Harvest Comfort Food

Two yummy fall recipes: Apple Pumpkin Soup and Easy-Peasy Cheesy Garlic Biscuits.

Sweet'n'Spicy Pumpkin Seeds

Sweet'n'Spicy Pumpkin Seeds

Make your own super-fast, super-easy, super-healthy snack from those Jack-o-Lantern seeds.

Mo' Soup?!

A smooth Red Lentil Soup with instructions for the crock pot or stove top method.

Musical Fruit--Reprise

Baked Beans have got to be one of the most delicious, and easy, make-ahead dinners you can throw together (surpassed only by All-Day Beef Stew in my menu planner). You can use them as a main dish, and throw some foil-wrapped red potatoes in the oven about 1 1/2-2 hours before mealtime for an almost effortless meal. Or, they make a great side dish to beef, game or turkey sausage. Serve with some fresh or lacto-fermented vegetables (such as Ginger Carrots--sorry, haven't posted the recipe yet), and you've got a meal that busy moms dream about.

Veggie Pancakes?

Double Chocolate Spelt Pancakes with Saskatoon/Green Bean Purée and Naturally Sweetened Whipped Cream. Quadruple yum!

Fast Food Friday

Fast Food Friday

Penne Pasta in Juniper Rosa Sauce - For when you need a fast food supper, but without the fast food!

Curried Carrot Soup

I do not enjoy curry powders. I find the combination of spices that some non-partisan or inexperienced factory owner chose to be quite acrid and unpleasant. So, when I make something "curry," I combine spices to my own taste.

You may feel free to adjust percentages to your own taste as well. Also, raw cow's milk may be substituted for coconut milk if it is not available, but you must then be very careful to not let the soup boil while the carrots are cooking. This recipe is not spicy at all--very mild. For a spicier version, double or triple the chile powder, or add a 1/4 tsp. dried chile flakes to the onion mixture. (Warning: substituting cow's milk for coconut milk will make the spiciness much more noticable, so take that into account.)

Curried Carrot Soup

Makes about 6 cups.

2 tbsp extra-virgin olive oil
2 tbsp butter
1 onion, chopped
2-3 garlic cloves, pressed
½ tsp ginger powder (or 2” piece, pressed)
½ tsp chili powder
¼ tsp ground cumin
½ tsp turmeric
1/8 tsp ground cloves
1/8 tsp anise seed

Sauté in large saucepan until onions are soft and clear. Then add:

4 c. carrots, finely chopped (a coarser chop will just result in a longer cook time.)
2 c. coconut milk
2 c. homemade chicken stock

Heat over medium-low until carrots are soft—about 15-20 minutes. Remove from heat and cool slightly. Run through the blender in batches & return to saucepan, or blend in pot with a hand-held blender. Add:

½ c. whipping cream
1 tsp. unrefined sea salt
¼ tsp fresh-ground black pepper

Heat through. Serve immediately. Garnish with fresh cilantro sprigs, if desired.


We had this for supper tonight, and it is always a hit in my house. Also, I usually double this recipe and freeze the leftovers.

You will want to make sure your carrots are peeled and chopped before starting the recipe, otherwise your onions will be charred little crisps in the bottom of your pan--and the idea is to contribute as few carcinogens as possible, not create them!

Tip for moms: If your little guy/gal has a hard time eating soup, blend it up and let them drink it through a straw. I was shocked the amount of soup my kids could consume this way!