Thursday, February 28, 2013

french fingerlings.

this is one of those things you don't need a story about
you don't need to explain yourself with this one
it's a side, a snack, a quickie bite
whatever it is
it's EASY to create 
& keep around in the fridge

french fingerling potato salad

bunch of parsley & chives
1 - 2 shallots/finely chopped
7 tbs extra virgin olive oil
2 tbs white wine vinegar
2 - 3 imperfect teaspoons of 
good french mustard
1 tbs capers
1/2 clove chopped garlic (if want)
sea salt

*boil it*
grab a pasta pot
add water 1/2 way
put it on high/boil
once water is boiling 
add potatoes
timer 15 minutes 
fork em'
if yes.. strain them in sink 
cut them in half or any which way you like
put them in a big bowl

*mix it*
grab a ball jar/glass measuring cup/bowl
add mustard and vinegar first
then stir in olive oil
add salt and pepper to your taste
then add shallots, capers & garlic
twist the lid on
shake it 
shake it 
shake it up
(this dressing you can have 
anytime in the fridge)

best to pour onto the potatoes 
when warm & chop up all your herbs
and mix it all together with some wood
inspired by jamie oliver good old french bean salad

this is one of those staples
you can add green beans or a hard boiled egg
just having some boiled basics in the house is essential
you can add with a light green salad or sauteed kale

enjoy beauties

menu inspired by spring, renewal, holidays & more

Tuesday, February 26, 2013

fresh pea soup.

you ready for this?
here is a super simple FANCY pants soup
that sings of spring...we are almost there!

fresh pea soup

1 lb fresh english peas
chopped cippolini onions & shallots
2 tbs butter & 1 bullion
some mint leaves
4 cups water

*rock it*
grab pot you love
put it on medium
melt butter
throw in bullion &
let them get to know each other
glaze it up
throw some mint in there
wait a minute or two
throw those prada peas in there ;)
mix it up 
add water
bring it to high
down to simmer 
about 10 minutes
take off the eye let it sit
you can blend when cool
can wait till dinner

add 3 minute egg or 
lavender goat cheese 
or any goat cheese or
walnut or hazelnut oil
so good
so good 
so good
for YOU!

*inspired by nigel slater/tender*

Thursday, February 21, 2013

one world soup.

poem of one world

this morning
the beautiful white heron 
was floating along above the water

and then into the sky of this
the one world
we all belong to

where everything 
sooner or later 
is a part of everything else

which thought made me feel 
for a little while
quite beautiful myself
-mary oliver/a thousand mornings

my wonderful writing teacher says you need to read 
poetry out loud to really hear it, understand it, feel it 
this one is worth your voice

for the last 2 weeks my family and i have been 
traveling the terrain of our immunity; 
pot holes, mud slides, hard times with the flu 
sore throats, head colds, fevers, a killer cough

i know it's the farthest thing from beautiful
to feel our bodies ache, heat up and
try to process this world
then i read this poem and i thought

we all do this
we all get down 
& we fight this flu
these colds 
we all have to stop 
we all have to allow 
our bodies to get well 

there is a one world beauty in that to me

so here is my one world  soup
for you or a friend who might need 
this hot love remedy asap

one world soup

1 onion chopped
2 repunzel herb bullion
2-3 garlic cloves
tons of herbs 
(whatever you got)
parsley, dill, cilantro, thyme
chopped or cut into pot

3+ carrots chopped
3 celery stalks chopped
3+ asparagus
6 - 8 cups of water
lemon if desired

*rock it*
pour 2 wrist rounds of olive oil
into soup pot
on medium 
put onions in 
crumble bullion in
add garlic
add herbs
let it all steep &
get to know each other
soften & glaze
add veggies
stir around
add water 
bring to a boil
lid on & low

*love it*
may need
salt or bullion
add lemon if want 
can strain for broth too

love yourself thru this
we are all in this together
stay well beauties

Tuesday, February 19, 2013


hello sun in my face
hello blessings all around
the sound of my life 
and everything that surrounds

hello non-stop life
hello hands on the wheel
hello dreams
dog that needs 
to go out, 
baby on the floor, 
son who is still sleeping

hello right hand
hello blank page
hello black ink

so good to see you
before anything else

every moment spoken
not written down 
but happening

hello poopy diapers
hello dog that needs to lay nice
hello boring story
hello temple of gratitude
hello early morning foot steps
here comes the son


Thursday, February 14, 2013

asparagus (cashmere) soup.


try this
pre- pre- 

asparagus soup

1 lb. asparagus/cut/no white
(could be 3 bunch skinny
OR 2 bunch thick)
1 big shallot/chopped
1 clove garlic/chopped
olive oil/butter/earth balance
1 vegan bullion

*fire it up*
prep asparagus 
(see pic)
grab a 6 - 8 cup pot
fire to medium

hug yourself
you are creating beauty
(i will wait here)

1 -2 wrist turn pour of olive oil
add shallot and garlic
let them get to know each other
add chopped up bullion
let thet set in a few minutes
add asparagus
add 4 cups of water or so
boil to low
lid on
timer on 
(30 minutes or less)

can't wait for it to cool? 
have a million things to do? 

let it stay there
blend later
add a 3 minute egg

enjoy beauties

i want to FEED you!
come to my kitchen
what's a miracle? 

Tuesday, February 12, 2013

yam root mash.

super simple yam & celery root mash

white, orange, purple, japanese
 yams/sweet potatoes (peeled/chopped)
1 celery root (peeled/chopped) 
earth balance or butter
salt to taste
a good masher 

*rock it*
steam yams & roots
fork it
needs to be soft to mash
add a few chunks of earth balance
a bit of salt
mash it up 
add ingredients to taste
make it yoursxxxx

i am BIG into color in 
the bowl and the belly!

this mash can be used as a side, 
a spread in a quickie burrito 
and all by its self as sweet snack

there is a miracle in town

what's a miracle? 

a gathering of women in my kitchen
fed locally grown, farmers market foods
inspired by recipes that are doable 
within our busy lives 
nourished by the BEAUTY
only a miracle can bring

february 22 
10 - 1 pm
jules kitchen
los angeles
to reserve your wood bowl
deadline is this friday (2/15)

you want to read some love from 
women who attended the miracle?
and here

love you beauties!!!

Thursday, February 7, 2013


quinoa latkes = quinatkes

2 1/2 cups COOKED quinoa
(which is about 1 1/2 cups dry i think)
4 large eggs
1/2 tsp fine grain sea salt
1/3 cup fresh chives (or combo of scallion greens)
1 yellow/white onion finely chopped
1/3 cup freshly grated parmesan (i had shredded)
2 - 3 cloves garlic finely chopped
1 cup bread crumbs (i used matzoh meal)
water, if needed
1 tbs olive or coconut oil

it's 1 to 2
so.. 1 1/2 cups quinoa to 3 cups water
get a good rice pot
put it on medium heat
a good wood paddle 'chunk' of earth balance
1/2 bullion cube
melt and mix
then add quinoa
then add water
bring to boil
then to simmer
lid on
timer on 
20 minutes or more

*mix it up*
grab a BIG bowl
combine cooled quinoa, beaten eggs, salt
stir in chives, onion, cheese, garlic
add matzoh meal
which will absorb some moisture 
if it's too dry add water

create little to medum patties
(this is a great place to hire a small helper :)
it's easier to make them all first & then get the fire going
so you can keep it going
i create them as i go 
grab a large heavy skillet 
pour a bit of olive oil 
turn to medium-high
make sure to have a plate with napkins 
or a paper bag nearby to soak up the oil
let the patties cool

they stayed well in the fridge
warmed them in oven next day
still crisp and yum
enjoy beauties

another amazing recipe
adapted from 
super natural everyday
by heidi swanson

Tuesday, February 5, 2013

cauliflower, zucchini & pea dahl.

three things to remember

as long as you're dancing, you can 
break the rules.
sometimes breaking the rules is just 
extending the rules.

sometimes there are no rules.

-mary oliver
a thousand mornings
cauliflower, zucchini & pea dahl

*gather it*
1 medium yellow onion chopped
1-2 garlic cloves chopped
curry powder (measure to taste)
1/2 veg bullion (optional)
1 head of cauliflower/florets
2-3  zucchini/sliced
1/2 bag of frozen peas or 
1/2 lb of fresh shelled spring peas
2 cans of organic coconut milk

*rock it*
grab your biggest  sauce pan
2 - 3 wrist dances of olive oil
saute onion for the glaze dance
about 5 - 7 miniutes
add garlic
(1/2 teaspoon to start 
unless you like it spicy)
*this is a your base*

add veggies
coconut milk
mix it around
bring to a mellow boil
then to low
lid on
timer on
25 minutes or so
check in every now and then
see what it needs in terms of softening
you can turn it off and keep lid on
it will continue to cook

*love this*
with a squeeze of lemon
(meyer lemon if you can get it)
red lentils or 
garbanzo beans
on top of basmati
so many ways to 
make it yours 

there are no rules
enjoy beautiesxxxx