How to Grow Kohlrabi and Solve Common Problems

TIPS FOR GROWING GREAT KOHLRABI WHAT IS THE TASTE AND TEXTURE OF KOHLRABI? It tastes like a combination of a turnip, radish and cucumber – on the mild side. The alien-looking bulb grows above the soil. You peel it and it is most tender toward the top. The leaves are edible and make great chips. Read More

5 Simple Steps to Candy Grapefruit Peel

To candy orange, lemon and grapefruit peel, the trick is to boil the peels first to remove bitterness. This step is critical to create yummy, gourmet, bittersweet slivers. You’ll need: 4-5 grapefruits that have not been sprayed with chemicals. (OR 8-10 oranges, OR 10-12 lemons) 2.5 cups water 2 cups raw sugar 1/2 cup fine Read More

Zucchini Bread with Flax Seed and Dark Chocolate

It’s fun to rev up traditional recipes and this one for zucchini bread gets a health boost from flax seed and other natural ingredients, plus a pleasant kick in the zuke from dark chocolate. When they were little, my daughters loved bringing zucchini to our neighbors. Now that they’re playing sports competitively and growing up fast, they Read More

YUMMY Ginger Snap Cookies with Flaxseed

Let these ‘in your face’ ginger cookies snap back at you! Lots of ginger and spices leave an impression you won’t forget. Not passed down from Grandma (we love you Grammy), we used olive oil instead of butter and organic ingredients including flaxseed to make them even more healthy and satisfying. Takes 15 minutes to mix and 15 Read More

Roasted Chickpeas – Way Easy and Chock Full of Protein

A crunchy, satisfying snack food that’s got plenty of vitamin B-6, protein and fiber. More often than not, our kids don’t get enough protein to ward off hunger, repair damaged tissues and build new cells – basically to grow up healthy. Here’s the simplest recipe on earth for a healthy, crunchy snack baked at home that appeals to adults and Read More

Swiss Chard – My Hero!

After years of steaming swiss chard in a big pot, we’ve found a much easier and tastier way of cooking chard – Grill It! One cup of chopped swiss chard has only 35 calories and provides more than 300% of the daily value for vitamin K. It’s a powerhouse punch of vitamins A and C Read More

Homemade Soft Pretzels with Herbs

Herbs are fun to experiment with and we hit a home run with these homemade pretzels. Click here for a printable recipe using no herbs. Makes 16-24 pretzels, several pretzel sticks and a dozen small pretzel bites GO AHEAD, FREEZE THE DOUGH!  You can freeze or refrigerate the dough. If this recipe is too much Read More

Graduation Cap Cupcakes

Bake your favorite cupcakes. Use school colors for the icing on top. For the graduation cap, use mini peanut butter cups. Small graham cracker squares (you may have to trim a rectangular piece) make a nice top. Mini chocolate candies resemble a button and for the tassel use spaghetti-sized licorice or sour rope. Huge hit Read More

Herb and Lemon Scones

When I can’t get my favorite scones from Petite Madeline Bakery in Oceanside, CA, I resort to a good alternative. Chopped fresh borage leaves melded perfectly with lemon zest for a light and moist scone combining mild cucumber and citrus flavors. We discovered Fresh & Easy’s English-Style Scone Mix.  It has no artificial preservatives, flavors or colors. What a relaxing morning, Read More

Blue Hake with Fresh Lavender and Thyme

Our “recipic” for Herbed Blue Hake highlights how ground mustard seed and peppercorns are combined with lavender, thyme, onion, garlic and olive oil to produce a highly aromatic herb mixture that will entice everyone to join you in the kitchen the minute it starts baking! TIPS: Create a tight fit for your fish in a foil covered pan. Read More

The Best Campfire Fish

There’s nothing like campfire fish. Cooking it in foil (or parchment paper inside foil) keeps it moist and flaky. Here are a few tips for success: 1) Add some crushed Mediterranean olives on top of the fish to give it a fresh punch of flavor. 2) Cook the packets on a grate instead of directly Read More