Tuesday, April 30, 2013


a tight bud 
put together, almost 
perfect and so heavy 

opens with heat 
opens some more 
thistles protect
only to be carved 
open again
with a butter knife

a broken heart
delicious and ready 
to feed you
(words inspired by above)

and there is this...
what's beautiful about this?

you can steam in stages depending on your day 
you can boil the water on medium high
for 20 minutes or so (when you are making a tea and getting in the shower works)
leave the lid on & turn it off when you need to leave the house!
it will continue to steam... 
then you will have a little more to do when you get home
fork the top of the stem to see when it's ready 
(watch the steam inside the pot: ouch! 
and water uner lid!)

*when gathering: grab the artichoke with the thickest stem*
it's not about the leaves or how huge the head is ;)
big stem = big heart

i love these on the wood board love
as a starter before dinner or as a snack
the kids get busy with this and i can get ready for the next thing
as you know.. there is always a next thing!

you can make dips!
i love veganaise! mayo works!
i think we used sour cream too
i also tried a little mayo/mustard/agave/lemon
it was a bit intense with the mustard.. 
you can also do butter and lemon
so many choices!

artichokes are best served warm
so you can keep it in the steam pot
rev it up again before serving for a minute or so
enjoy beautiesxxxx

Thursday, April 25, 2013

spring salad series.

i am hungry
i am yearning
i am wanting
an ice cold &
warm in my palm
simpler way

i want to turn the corner, 
flip it over & ripen into
a cellular constellation
of trust, of knowing 
it's going to be ok
it will be over soon

the last remains of winter are 
parked in the spring lot
 it's time to shed, shave, 
shred the thick & bright rinds 

i pick the card letting go
i light a candle
i lay here & listen to the 
breath of my vulnerability

this is the beginning of the spring salad series!

i have been LOVING salads! 
all combinations, concoctions, dressings and more!

jules go to dressing
rice vinegar
bit of salt
squeeze of sweet citrus

i pour a cap full of flax oil in the bowl 
(before anyone gets in there)
then i pour a bit of rice vinegar
bring in the lettuces
add salt and squeeze citrus
whatever you love or have around
left over roast veggies, quinoa, rices
radishes, peas, herbs, cara cara oranges,
carrots, persian cucumbers, goat cheeses,
apples, beets, kales and more...
everything but the kitchen sink

you can follow more of this daily 
love fest on instagram
as i discover quick bites on the run
in my every day busy life

love you beautiesxxxx

*flax seed oil*
super medicinal in it's omega fats
great for your skin, hair and nails
cold pressed oil not for heating

Tuesday, April 23, 2013

may miracle.

in jules' kitchen

MAY 10
10 - 1PM
by may 1

what is a miracle?

and loving this right now...
"you must ask 
for what you really want. 
don't go to sleep"

Thursday, April 18, 2013

roasted turnips & carrots.

roasted turnips & carrots

japanese turnips 
(flora bella farms)
carrot balls
(windrose farms)
olive oil/salt/love

*fire it up*
375 - 400 bake/convection
clean up those roots
dry & cut in half
massage with oil & love
add a bit of salt
they take b/w 30 - 40 minutes
check them every 15 minutes
move them around
checking in is key 
you can use a fork towards the end
see if they are ready

*jules ideas*
just noshing on these out of the oven is amazing
you can let them cool on stove top with beauty towel on top
i have been adding these veggies to my spring salads
with french dressing or flax seed and walnut oil combo
on top of a bed of quinoa with thin slices of raw goat gouda
(that was last night!)

how are you eating these beauties? 
i want to know! leave comments!
it takes a village
your ideas inspire all of us

FRIDAY, MAY 10, 2013 


Tuesday, April 16, 2013

magical mondays.

todays post is about mondays.

mondays are magical days in my kitchen. i wake up, usually have a love fest in our bed with the babes for two seconds, walk up stairs & start the short order cook mama brekkie lunch box back pack homework folder thing, breathe (maybe), kiss babes (always) & put on my red striped apron.

clear all counters, bring the two tables in from the garage, get the camera, check battery, put wood boards, bread knife, pink salt & olive oil in place. i open the fridge, pile all the gifts from yesterdays gathering onto the table and unwrap every single one like it's my birthday.

i put on the fire making room for a new story to unravel inside sweet onions, zucchini, roasted japanese turnips...

i am cooking for women, families, people who are hungry for this kind of nourishment inside busy lives, new babies, healing bodies and more. this work is a gentle dive into an intimate terrain where i have the ability to create medicinal offerings that this kind of food gives us so unconditionally. it's also a complete honor to feed another. by complete, i mean the circle: driving to the market, gathering the food from the farmers hand, placing it in my baskets, bringing it home, prepping it, cooking it, transferring it to glass, delivering it... from my kitchen to yours. it's conception, it's birth, it's my passion church....in the same breath it's the most basic & simple piece to our survival. 

i have also had the opportunity to create this food offering for women undergoing chemo, bodies working to heal from cancer and other illnesses. the food is so healing in it's natural state grown with love, gathered with intention and cooked inside a beauty love fest in my kitchen. i am interested in working with those who are healing.

i have openings on magical mondays. if you are hungry for this kind of love, if you want to send a gift to a mama friend or someone who is healing...connect with me here.

on mondays i can inspire & feed you virtually! follow me on instagram, twitter & facebook as i share what is happening in the kitchen!

love you beautiesxxxx

Thursday, April 11, 2013

gluten free zucchini chocolate chip muffins.

i have been trying to find the right vibe, taste, love fest inside 
a gluten free sweet that tastes a bit gluten full... 
i found this 'prada' flour called cup 4 cup at whole foods 
(doing a gig with william sonoma too) 
they market it as a replacement gluten free flour 
for real flour in any recipe: cookies, muffins, scones & more..
the price point was a bit crazy pants
thomas keller & tribe created it
i finally bought!
i want to make gf sweetie things and share it with YOU!
the cookies were more like pop overs
(anything with chocolate chips works but it was like eating a pillow)
then we tried waffles.. not so good. 
so i went into the archives to dig out my 
original zucchini muffin recipe from a century ago (ok.. 2010)
i replaced the 3 cups all-purpose flour with 3 cups (cup4cup) gf flour
and you can see the results above: 
the tasters and the test kitchen had a fun afternoon!

remember... the chips don't sink into the dough
and it's a very different feeling, texture, rhythm before the heat
but once baked...everyone seemed to love it
so i had to share it with YOU. 

GF zucchini chocolate chip muffins

3 eggs
1 cup olive or vegetable oil
1 1/2 - 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups cup 4 cup flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup chocolate chips

Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally.
Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk.
Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg,
baking soda,baking powder & salt.
Stir this into the egg mixture.
Divide the batter into prepared pans.
Muffins will bake far more quickly,
approximately 20 to 25 minutes.
Bake loaves for 60 minutes, plus or minus ten.

you don't have to be gluten free to try this..
it's always good to have some gf options up your apron ;) 
hope you love this one!
leave a comment and let me know

Tuesday, April 9, 2013


i love the colors in this french gathering of 
greens, reds, purples, yellows and more!
everyone can find something to love.

broccoli gribiche
(borrowed & adapted from

a bunch (1 1/2 lbs.) fingerling potatoes
1/4 cup + 2 tbs of olive oil (may need less)*
sea salt
12 oz. brocoli florets 
2 heads or more if want)
3 - 4 large eggs, hard boiled
2 tbs red wine vinegar
1 tsp dijon mustard
1 tbs capers
2 shallots, chopped
chopped parsley, tarragon, chives
or whatever you got

*fire it up*
turn oven on to  400 bake
roast fingerlings with olive oil/bit of salt
(see pic above)
25 - 30 minutes/check at 15 mark
roast broccoli/olive oil/salt
 for 15 - 20 min
boil eggs/peel/chop
(stop here if you need to go on with the day!)
you can do all of the above within 
30 minutes and make dressing later
OR it's great to mix dressing
in while warm too

 *mix it up*
mash just one yolk in a medium bowl
super slow add olive oil bit by bit
should be smooth (mine was not)
whisk in vinegar first, then mustard
add herbs & salt to taste

i found that there was a lot of dressing 
left which i love to put in a ball jar 
for salad or veggies later

*i would start with 1/4 cup and add if need*

i LOVE hearing from you
please leave a comment & let me know 
what you think of this recipe OR 
anything you might want to share

big love