New Cheese

Fresh Organic Green Beans with Organic Bacon


We love these sweet smoky green beans, infused with bacon fat and flavor. Best to get fresh beans from your local sources; Farmer’s Market, co-op, or grow your own. The sooner their cooked the better. The organic bacon can be hard to find, but I’m thinking the more we buy it the more we’ll get, again fresh and local is best and uncured.

Fresh Organic Green Beans with Organic Bacon

  • Fresh green beans
  • Organic bacon 1/2 strip for each 2 cups of uncooked beans
  • Unrefined sea salt
  • Filtered water

Clean and remove strings from beans. Cook bacon in pan the beans will cook in. Remove bacon when done and save, cook beans in the bacon fat with a little salt and water. Cook on medium covered with a lid, 15-25 minutes, until tender, but still bright green. Remove lid and turn burner on high. The idea here is to char the beans, pretty much the same as you would meat on a BBQ grill. Keep a close watch, and turn them a lot. When they look like in the picture, but them in a serving bowl, and top with crumbled bacon. Enjoy!

Melon Ice Cream Super Easy


Right now when melons are at their peak, it’s wonderful to have this great frozen treat!

Melon Ice Cream Super Easy

  • Any ripe in season fresh melon
  • Agave nectar Light
  • organic fresh cream

Cut melon and place in food processor. Purée to a smooth consistency. Add agave 1 tablespoon at a time, until it’s sweet to your liking, then add a bit more, freezing will make it less sweet. Add cream 1 tablespoon at a time until it’s as rich as you like. In these pictures I used 1 med-small melon, 2 tablespoons agave and 4 tablespoons cream. Cover and freeze, it should only take 3-4 hours. Use a fork to break it up, then scoop as usual. Enjoy!

Chadwick Cherry Heirloom Tomato Pesto

About 5 years ago my husband Scott bought these Chadwick seeds from “Baker Creek Seeds”, and saved some from the super crop. They really produce, and we’re still using the same saved seeds! We like to dry some of the extra tomatoes. I was putting some away a couple of days ago, and noticed we still had a jar from a year ago. That’s when I thought of this recipe, it was so good I’ll be making it again soon, well maybe not until the fresh ones are gone.


Tomato Pesto

  • 1-1/2 to 2 Cups dry Tomatoes
  • 1/2 to 3/4 Cups Sprouted Chandler Walnuts
  • 1/2 to 3/4 Cups dry cheese, (I use local “Fiscalini Farmstead Cheese or Vella Dry Monterey Jack)
  • 1/3 to 1/2 Cup Good Olive Oil
  • 2 to 3 Cloves Garlic
  • 1/2 to 1 teaspoon unrefined sea salt I use
  • 1 to 1&1/2 Teaspoons fresh Ground Black Pepper

Combine all ingredients in a food processor, taste and add a bit more of what ever, to your liking. We enjoyed this over grilled zucchini fresh from the garden, but it would be great over pasta, as a sauce on pizza, in a sandwich, with eggs, mixed with home-made mayonnaise and cream for dressing, the list could be endless, I’ll leave it to your imagination. Enjoy

Zucchini Spaghetti & Grass-fed ground beef


Grow zucchini or buy it fresh from the Farmer’s Market. The idea for this came to me when I was thinking of all the beautiful tomato sauce, I’ve made, and our zucchini. The portions are just one serving, because I had no clue how it would turn out. It was fabulous, and I think I guessed right on the portions, all though next time I’ll use a bigger squash.

Zucchini Spaghetti for One

  • 1 fresh zucchini shredded

For spaghetti sauce

  • 1/2 cup home-made tomato sauce
  • 2-4 cloves garlic
  • Unrefined sea salt & fresh ground black pepper
  • Fresh herbs, I like Basil & Oregano
  • 1/4 cup grass-fed ground beef with garlic, salt & pepper to taste
  • 1 pat sweet butter (best from grass-fed cows)
  • Sautéed onions, peppers, mushrooms, and olives optional

Spread shredded zucchini on clean tea towel. Wring, twist, and snake it to get as much water out as possible. Spread across a cookie sheet, and place in a low oven 15-20 minutes, check, to keep from burning.

To make sauce, simmer down the tomato sauce 5-10 minutes, add fresh pressed garlic, salt & pepper. Simmer meat on med-low in butter, also adding garlic, salt & pepper. When lightly cooked, add to sauce with torn pieces of fresh herbs. Sautéed onions, peppers, mushrooms, and olives, are an option. Placed the baked zucchini on plate, top with spaghetti sauce, top with dry cheese. Enjoy!

Slow food Heirloom Tomato Ketchup

001013004006004009 Grown your own or buy from your local Farmer’s Market, Heirloom tomatoes. Once you’ve made this wonderful ketchup, you’ll never buy store-bought again. My husband really, really loves this. Slow food Heirloom Tomato Ketchup

  • 2 Cups cooked down tomato sauce
  • 4 Tablespoons organic cider vinegar
  • 6 Tablespoons coconut sugar
  • 1 Teaspoon unrefined sea salt
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cayenne pepper

Cook on low heat stirring often, when sugar is dissolved and you like the consistency, it’s done. Cool and store in refrigerator.

Simply Sizzling Sweet Summer Squash & Sausage



Meal for two. Grilled Summer Squash & Sausage. Quick and easy meal. Sweet summer squash is in season now, and will be for some time. If you use a cast iron skillet this whole meal can be done in around 20-30 minutes on an out door grill.

  • 4-6 small to med summer squash
  • 2 fresh sausage (use what you like)
  • 1 pat sweet butter
  • 1 oz fine shredded Fiscalini* San Joaquin Gold cheese

Grill sausage on med-high, and squash on the side away from the flame. Flip every 3-4 minutes, untill all sides have sear marks. Remove and let cool. Melt butter on med-low heat. Slice sausage and squash, add to pan and flip to coat with butter. Cover with lid and cook approx. 3-5 minutes or done as you like. Plate and top with cheese.

Gold Tomato Sauté

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Gold Tomato Sauté

  • Grow, or buy fresh from the Farmer’s Market, gold tomatoes.
  • Simmer lightly in good quality olive oil and just a touch of balsamic vinegar.
  • Season as you like, unrefined sea salt, fresh ground black pepper, fresh crushed garlic, basil. Serve warm or chilled.

p.s. I did buy that really cool book at a yard sale yesterday.

Probiotic Lacto-fermented Pickles

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Lacto-fermentation, preserves food, and taste great. There are more benefits to lacto-fermentation than just preserving. Lacto-fermentation produces more enzymes in the food as well as good bacteria and lactic acid. True Probiotic home-made foods are essential to good gut health. Indigenous cuisines, have always made them, usually serving some with every meal. Mass marketing has for the moist part, taken this valuable food away, and replaced it with vinegar based “pickled” foods, with none of the good bacteria “probiotic” value, and comprised nutrition. These foods are relatively easy to make, and have the added benefits, of improved nutrient value, and improved digestion.

Probiotic Lacto-fermented Pickles

  • Fresh cucumbers enough to fit into a quart jar. Grow your own or buy local, like Farmers Market.
  • 2 Cups filtered water, (Chlorinated city tap water kills the process).
  • 4 Tablespoons fresh whey
  • 1 Tablespoon unrefined sea salt
  • 1 Teaspoon black pepper corns
  • 1 Teaspoon mustard seeds (optional)
  • 1/4 Cup oak leaves, cleaned & dry (keep pickles crisp)
  • 2-3 Cloves garlic, sliced
  • Fresh dill
  • Be creative, add spices you like or hot peppers, onions, okra.

Clean cucumbers and chill. Mix water, whey and salt. Measure and set aside spices. Jam cucumbers and oak leaves tight in to the jar. The idea is you want them to stay submerged in the brine, sometimes I cut to fit. The other point is that your need about 1 inch of air space above the top of the brine. Push in spices. Add the water/salt/whey mixture, and more filtered water if needed to cover. Sometimes I’ve seen people weight the cucumbers down to make sure they stay under the brine, if you do that just make sure not to use metal, and make sure what ever you use is clean. Cover and place somewhere that’s a reasonable room temperature. In a few days you’ll see bubbling on the top, after 3 days, start tasting to check. When you like how they taste, store them in your refrigerator, they should be good for at least 6 mouths, but they never last that long at our house.

Summer Fun Salad



  • 4 cups salad greens
  • 10-12 Fresh green beans
  • 2 Stalks fresh green onions
  • 2 Dried figs
  • 2 oz Fiscalini San Joaquin Gold Cheese
  • 1/4 Cup fresh sprouted chandler walnuts
  • 4-6 Olives


  • 3-4 Fresh Basil tops
  • 1 Clove fresh garlic
  • 2/3 Cup Sciabica’s Olive Oil
  • 1/3 Cup Balsamic Vinegar
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon unrefined sea salt

Blanch green beans in a touch of oil and water: Bring to a boil then turn off. After 5 minutes, cool the beans in your refrigerator. To make dressing, muddle basil in bottom of jar. Press garlic and add. Combine other ingredients, and shake well. The real key to this is using very good quality olive oil. To make salad; tear salad greens, chop figs, and walnuts, slice cheese with a vegetable peeler, crumble olives,add beans, and toss well. Dress salad and enjoy.

Farmers Market Fun Salad

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  • 4 cups salad greens
  • 2 oz Dry Gouda
  • 1/4 Cup fresh sprouted chandler walnuts
  •  4-6 Olives


  • 1 Clove fresh garlic
  • 2/3 Cup Sciabica’s  Olive Oil
  • 1/3 Cup Balsamic Vinegar
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon unrefined sea salt

Press garlic and add all dressing ingredients, into a jar, shake well.  The real key to this is using very good quality olive oil. To make salad; tear salad greens, chop walnuts, slice cheese with a vegetable peeler, crumble olives and toss well. Dress salad and enjoy.

Grilled Beets with Nicolau Farms Lavender Honey Chevre and Sciabica’s Manzanillo Olive Oil

Grilled Beets with Nicolau Farms Lavender Honey Chevre and Sciabica’s Manzanillo Olive Oil


Fantastic Fun Food, people love this combo of beets and chevre and the sweet char from the BBQ.

  • Fresh in season beets
  • Nicolau Farms (local farmstead) Lavender Honey Chevre
  • Sciabica’s Manzaillo Olive Oil
  • Unrefined sea salt

Cut the green tops off leaving about 1 inch, I leave the tails on, they taste great. Wash well, and dry. Slice in 1/2s or 1/3s keeping thickness equal. Preheat grill. drizzle oil over both sides and a pinch of salt. Grill, turning every 3-5 minutes. Their done when you can just barely get a fork in them, take them off. Drizzle with oil again, get a bit or two of cheese on each one.

Paleo Zucchini Gluten Free Bread

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  • 1 & 3/4 cups almond flour
  • 1/2 teaspoon each baking soda & powder
  • 1/4 teaspoon real salt
  • 4 egg separated
  • 1 cup grated zucchini
  • 1 tablespoon coconut oil

This is a soft quick bread. Delicious and great reheated with a little sweet butter, honey, and fresh fruit. Pre-heat oven to 350. Mix dry ingredients. Mix egg yolks, zucchini, and oil. Beat egg whites to from soft peeks. Combine dry and wet ingredients. Gently fold in egg whites. Place in a parchment paper lined small loaf pan. Bake 30 minutes, then begin testing. It may take up to 1 & 1/2 hours.

Sweet Grilled Onions


Sweet Grilled Onions The charring from the BBQ really brings out the sweetness in the onions. Slice, sprinkle with salt, brush with oil, then grill. These took about 5 minutes on each side, but keep an eye on them they can go quick.

  • Sweet fresh in season onions
  • olive oil
  • unrefined sea salt

Sweet Beet Greens

003015016017023 These wonderful sweet and super nutritional rich greens are a fabulous treat, just a little lagniappe, when your making fermented beats, or grilled or roasted, or what ever.

  • 2 bunches beet tops
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon unrefined sea salt
  • 3 slices fresh bacon

Remove thick steams. Give greens a good long soaking, 20-30 minutes two or three times, rinse well, you want the water to run clear. Drain, cook bacon, remove and add the greens to the bacon drippings. Add vinegar & salt, stir, and cook down 20-30 minutes. Plate and top with crumbled bacon.

Orvis Ranch grass-fed London Broil

011020022    021023  This is Orvis Ranch grass-feed London Broil, it was easy to grill and great tasting . Just about everybody knows the tremendous benefits of eating grass-fed, over “GMO feed lot finished beef”, but it can also taste better.  This was bought at “Twain Harte Market”. A perfect 1 lb’er just right for the two of us and a little share with our almost 23-year-old cat.  It turned out wonderful, juicy, tender and a bit more complex than the feed lot Londons.

  • 1 lb Fresh grass-fed London Broil
  • olive oil (to coat)
  • 2 cloves pressed garlic
  • unrefined sea salt
  • fresh ground black pepper

Cover with olive oil, 1 clove pressed garlic, about 1 teaspoon salt, and pepper.  Turn and repeat on other side.  Let meat come to room temperature.  Pre-heat grill, to 450-500.  Grill meat 4-5 minutes on the first side, and 3-4 on the second.  Let meat rest 5 minutes then slice thin at angle. Drizzle olive oil, and serve.

1st of the Season BLT


Squash Pizza?


Squash Pizza

  • 6 one inch thick by 5-6 inch long fresh zucchini
  • pesto or other pizza type sauce
  • meat & cheese  & vegetable toppings

Nothing says summer like zucchini fingers.  This entire entrée can be cooked on an out-door grill.  Pre-heat gas grill or start briquettes .  When ready, char all the squash evenly, by rotating.  When squash feels a little soft, remove and cool.  Slice in half length-ways, and place in an oven proof pan.  Top with your choice of sauce, cheese, meats and or vegetables, just as you would a pizza.  Cover loosely with foil, and return to med-heat. We love using my hand-cut pesto sauce or tomato paste sauce with ingredients from our garden.

Probiotic Lacto-fermented Fresh Green Beans


Probiotic Lacto-Fermented Fresh Green Beans

Lacto-fermentation, preserves food. There are more benefits to lacto-fermentation than just preserving. Lacto-fermentation produces more enzymes in the food as well as good bacteria and lactic acid. These foods are relatively easy to make, and have the added benefits, of improved nutrient value, and improved digestion. Any over supply of garden vegetables can be brined and preserved.

Lacto-Fermented Fresh Green Beans Recipe 1

  • Fresh beans enough to fit tight in your jar
  • 1 & 1/2 Tablespoon unrefined sea salt
  • 2 Cups filtered water
  • 1 Teaspoon pepper corns
  • 1/4 Teaspoon red pepper flakes
  • 6-8 Cloves garlic
  • Fresh dill

Snap beans, and pull the strings off. Blanch in boiling water 1 minute, then plunge into ice water. Cool & drain, pack into jar tight, add some of the spice as you go along. Stir the salt in the filtered water (chlorinated water will kill the process) and add. Make sure all the beans are covered, but leave about 1 inch or so of air space, above them. Any vegetables above the water line will spoil. The beans will ferment, in 2-3 days depending on room temperature. When they taste the way you like them, store them in your refrigerator, they should be good for at least 6 months.

Lacto-Fermented Fresh Green Beans Recipe 2

  • Fresh green beans to fit tight in your jar
  • 2 cups filtered water
  • 1 tablespoon unrefined sea salt
  • 4-7 tablespoons fresh whey
  • 3-6 fresh garlic cloves
  • 1 teaspoon black pepper corns
  • 1 teaspoon red pepper corns
  • fresh dill

Clean, and snap beans, remove strings. Pack tight into jar, start with it on it’s side. Add a few spices as you fill. When you can’t get any more in, stir the salt into the water and add. You want all the beans covered, but you still want airspace above them. I put a small lid on the beans to help hold them down. Leave them at room temperature for 2- 3 days, until you see the bubbling and you like how they taste. Store them in your refrigerator, they should be good for at least 6 months.

Sprouted Almonds


Since ancient times nuts and seeds have been soaked and dried, for health and nutritional benefits. This is called sprouting. The growth process, wakes up the embedded nutrients locked inside, while at the same time depleting the seed’s protective enzymes that can be harmful to our digestive tract. This is called sprouting. For example phytic acid in raw, and in most commercial nuts & seeds including nut-butters & and spreads, can cause problems in the digestive tract, such as undigested protein. Before eating nuts or making nut-butters, or flour, or milling, I recommend sprouting.

Sprouted Almonds

  • 4 cups raw unpasteurized almonds
  • 1 & 1/4 tablespoon unrefined sea salt
  • filtered water to more than cover

Soak for 12 hours change the water a couple times. To prepare for drying, strain off water and dry nuts, on paper, or clean towels

How to dry Sprouted Almonds It’s important to not over dry, watch your nuts!

  • Dry at 100-110 , in a dehydrator, approx. 8 hours.
  • Sun dry, as you would fruits or vegetables.
  • Oven method: Place oven on the lowest setting, and wedge a wood spoon in the door to keep it a-jar. Spread nuts on to cookie sheets, and flip nuts every hour or so. Some ovens have a bread proofing setting which is perfect. The point is if you are using an oven for this, watch your nuts, stir them, and test for them.
  • You can also use a cast iron skillet on the stove top, use the lowest setting, and turn the burner off and on, the draw back to this method, is that you don’t want to crowd the pan, so you can only dry a few at a time. This has worked well for me in the past when I didn’t have a dehydrator or a working oven, I just cut the soaking recipe down to 1/4.
  • Store in air tight jars.

Grass Fed Super Burger


Grass-fed Super Burger Patties

  • 1/2 lb. grass-fed ground beef
  • 1 free range brown egg
  • 1 tablespoon sprouted almond flour
  • 2-4 cloves crushed fresh garlic
  • unrefined sea salt
  • fresh ground black pepper
  • 1-2 pats sweet butter (best to use grass-fed organic) I use Straus*
  • Aged cheddar cheese, 3-5 thin slices
  • Dry aged cheese grated, 3-4 oz. I use Fiscalini San Joaquin Gold*

This was two servings, but could have easily made 3-4. Wisk together egg, almond flour, garlic, salt & pepper. Mix in meat, let stand 10-30 minutes, cover and keep chilled. Melt butter on med-low heat. With a fork or spoon, scoop in meat forming patties in the size you like. Cook with lid on, to steam fry, or off to pan fry. Flip after 5-7 minutes. After 3 or so minutes, cut into meat to check, continue cooking until it’s how you like it. Place cheddar, then dry cheese on top of each pattie, turn off burner, and cover. This will melt the cheese, but will keep cooking even with the burner off, so if the meat is done, remove it to a plate.

Grass-fed Super Burger Sandwich

  • 4 slices bread I use Alvarado Organic Sprouted Wheat, Flax Seed bread
  • 4 slices sweet onion
  • Fresh lettuce
  • 8 slices home-made probiotic lacto-fermented pickles
  • home-made mayonnaise
  • home-made gold ketchup
  • fresh avocado
  • 4 slices home-grown beef steak tomatoes

Assemble as you like, and enjoy.

Nicolau Farmstead low-carb lunch

Nicolau Farmstead low-carb sandwich

004005007009008010011 For each sandwich; 2 oz Quatro Pepe Capream aged cheese, from Nicolau Farms, Modesto, Ca, & 2 oz thin sliced beef, (best if grass-fed). The firm texture, yet creamy, and pepper flavors of the cheese compliment the tender sliced beef. Bubbie’s kosher dill pickles sliced thin, fresh garden lettuce, sweet onions, and loads of home-made mayo, with just a drop of Dijon mustard, and of course, low-carb sprouted bread, make this diet lunch a delight. Mountain hike optional.

Farmstead Organic, Nicasio Valley, San Geronimo Cheese & Steak Sandwich

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Artisan Cheese of the Day, San Geronimo, from Nicasio Valley, Farmstead & Organic.  The following is a slide-show.

Nicasio Valley Organic Farmstead San Gernimo Low Carb Sandwich

Nicasio Valley Organic Farmstead San Geronimo Low Carb Sandwich

Asparagus & Shiitake Mushroom Ginger Garlic Beef steam fry with Coconut oil

Asparagus & Shiitake Mushroom Ginger Garlic Beef steam fry with Coconut oil. All vegetables were purchased on Saturday at the Modesto Certified Farmers Market.

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Quick meal: For two:

4-5 shiitake mushrooms

1 bunch asparagus

3-4 cloves fresh garlic

1 inch fresh ginger

pinch Real Salt* (sea salt)

3/4 lb lean beef

coconut oil for cooking

Clean and slice all but mushrooms. Wipe mushrooms with a damp towel to clean, remove steams & discard, tear tops into pieces. Cook each group separately on medium, coat each group with 1 teaspoon coconut oil & steam until just tender, time will very use your own judgment. Combine and enjoy. Optional sauce, suggestions, San-J* Organic Tamari, or Szechuan. If you are not limiting carbohydrates, I recommend home-made fermented brown rice.

Nicasio Valley Organic Farmstead San Gernimo Low Carb Sandwich

Free Range Organic Fried Chicken

Artisan Cheese of the day, Tomme from Winters Cheese co.

I love artisan cheese, life is too short to not enjoy these luscious treats. Made by real hands on artists, in small batches, not machines. What these few cheese makers do are masterpieces, not carbon copies or computerized clones, but true works of art. Now comes the part where you will be scratching your head, like if this stuff is so great, why are you putting it in a sandwich? Because it makes a good sandwich great. Yes you need to pair it with the other ingredients that work, but yes an already unique sandwich, and yes even a low-carb diet sandwich, can be raised to exceptional heights, with artisan cheese.

Recipe below pictures:


Health benefits, are tremendous from these ingredients:

Low Carb sprouted bread, Tomme cheese, home-made mayonnaise, Bubbies dill pickles, (probiotic and sliced thin), lactic acid culture (no synthetic nitrates) salami, garden fresh onions, and jalapeño pepper slices.

Beef Bone Stock Soup

Beef Bone Stock

Beef Bone Stock


This has, beef, chicken, and my home-made sausage, wonderful crisp vegetables, but it’s the rich stock that really makes it great.

It is really cold outside tonight, 35 degrees at 6:30 and getting lower. This hot hearty rich soup was a great dinner on this cold winter night. I simmered the beef bones for 4 -5 days in my small electic crock pot. This morning I decanted the liquid and refrigerated it. Tossed out the spent bones and meat. To night when we got home, I skimmed off the fat, warmed up the broth, and caramelized vegetables in olive oil or butter, on med-low heat separately. When all the vegetables were done, I added them all and we ate this wonderful hearty soup.

Fava Beans

Fava Beans, this cover crop is becoming more popular, maybe because it taste so good. It’s a little time consuming, but well worth it, if your lucky enough to get fresh ones , that you grow or from the Farmer’s Market here’s how to prepare them:


Unzip, and pop out the bean, (discard the pods, they’re indigestible, but good in compost). If they are different sizes, separate, because the smaller ones will cook faster. Blanch in boiling water 1-2 minutes, larger at first, then 1 minute more with the small ones. Drop them into Ice water, to stop the cooking process. Now they need to be de-skinned. When the beans are cool, pop out the lovely green pieces from the rubbery skin, and your done. At this point you can purée them, which seems to be one of the hot things to do on “Chopped”* or simply re-heat slightly add a pat of sweet butter, and pinch of sea salt.

Cooking Collard Greens


This young man spotted the collard greens at the Farmer’s Market. My recipe is as old as the hills and still works. Clean them and remove the tough steams, cook up a little bacon, add the chopped greens, cook down, sprinkle on a little salt, vinegar, and red pepper flakes, simmer for 3-4 minutes. These are organic collard greens from Kline-Cushing, uncured “Full Circle” fresh bacon, *Real Salt* brand, unrefined, unbleached pink sea salt, organic cider vinegar, and dry red pepper flakes.

What a great lunch this is; 1 & 1/2 Cup of baby greens, my own ground beef, gently simmered in a little olive oil, with garlic, sea salt, & fresh ground pepper, 1/2 oz of two different Irish cheese (from pastured cows) crumbled black olives.007

Growing Salad


Clean Organic Avocado & Bacon Sandwich Video

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Clean uncured bacon with-out GMO’s or nitrate, nitrite, antibiotics are the corner stone of this fun sandwich. Home-made organic mayonnaise, Irish cheese, local organically grown avocados and sprouted whole wheat bread,combine to make this delightful lunch.

Clean Organic Avocado & Bacon Sandwich

Clean Organic Avocado & Bacon Sandwich

Organic Home-Grown Chard & Healthy Bacon Video

Organic Home-Grown Chard & Healthy Bacon

Organic Home-Grown Chard & Healthy Bacon


Organic Home-Grown Chard & Healthy Bacon. Nourishing delicious home-grown chard, with healthy bacon. Greens with bacon is an old tradition. Use NO nitrates or nitrite uncured bacon. Do not eat raw.

Lunch or Dinner Sandwich


Some times it’s so nice to bring food with you, that’s clean and healthy. The organic sprouted wheat bread, holds up well for this. More stores are now carrying the uncured salami. Bubbies pickles are probiotic of course. Aged cheese, and my home-made mayonnaise, and you’re talking a great sandwich.


Steak Salad Lunch


Please share my post, and like. Remember the, “Steak Dinner with Artichoke Hearts”, in olive oil and balsamic vinegar reduction sauce, with crumbled bits of dried fig, tomato, and fresh herbs from the garden. Side salad with baby lettuces I just picked, pan toasted walnuts & pumpkin seeds with butter & sea salt. Topped with my “Live Blue Cheese Dressing”. Look what a great lunch salad the left-overs made.





Carnitas video. For our dinner, I plated with my sourdough tortillas, homegrown lettuce, aged cheddar cheese, scallion tops from my yard, & olives. We added guacamole, and blue cheese dressing on top.

Warm Walnut Chicken Salad


Left over chicken, from roasting

1/2 Cup chandler walnuts

2 Tablespoons butter from pastured cows

lettuce greens

bits of whole milk cheese

hard-boiled egg

pickled beets

Warm butter on low heat, cook nuts 1-2 minutes, add broken up chicken pieces, stir and turn off heat. Lay a bed of lettuces on plate, and top with chicken and nut mixture. Break cheese prices on top, garnish with egg slices and beets.

Hot Lunch


Chicken Soup

That’s steam and aroma fogging up the photo, once you’ve had this you’ll never go back to canned.

After roasting a chicken, save the drippings from the roasting pan and some good meat and set aside. Put all the reaming bird, everything fat, skin, bone, meat, in a crock pot or on the stove, cover with cold water, add about 1 tablespoon of vinegar, and soak for 1-2 hours, gently cook for 24-48 hours on very low heat. If you have vegetables (except in the broccoli or cabbage family they make broth bitter ,but you can add them at the end), that are old or not pretty or what ever, clean them up and add too.

What you’ve done now is suck out all the great flavors and nutrients, so you toss everything but the broth. Decant and refrigerate, when cold, skim off the top layer of fat, now sauté your favorite vegetables, and add them along with the good meat you set aside and the juice from the roasting pan (skim the top fat off that too). Enjoy, this is truly a wonderful food, and great now during winter season. It’s well-known to help with a cold or flu too.

Sweet & Hot Coleslaw

Sweet & Hot Coleslaw

Sweet & Hot Coleslaw

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Eggplant Pesto Meal

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Eggplant with Pesto, Ground Beef, Mushrooms and Cheeses

2 Slices center cut eggplant about 1/3 inch thick

Pesto Sauce (see video “Hand Cut Pesto”)

Hand Cut Pesto

Hand Cut Pesto

I often change it, and use chandler walnuts, instead of pine nuts.

Ground beef, a little more than a cup, cooked.

4 oz of 2-3 different hard cheeses

3/4 cup mushrooms, I like the brown criminis.

Olive Oil

Garlic, sea salt & pepper to your taste

Slice eggplant, and cover both sides liberally with olive oil. Heat a pan to med-low. Cook the eggplant about half the time covered and half not. This combines both steaming and sautéing. After 4-5 minutes turn them over, and cook the other side. Stick a fork in it, if it’s tender it’s done, also it’s nice to have a little browning. Remove. Add the ground beef and spices, a little more olive oil, remember not above med-low heat with olive oil. Cook and remove. Sauté the mushrooms, and remove. Now build it, turn the pan down to low heat, lay in the eggplants, cover with, pesto sauce, ground beef and top with cheeses, and mushrooms, cover with lid and let them set until the cheeses are starting to melt. Serve hot and enjoy.

New Video Stir Fry

Stir Fry

Stir Fry

Stir Fry Video006

New Video Chile Colorado

Chile Colorado

Chile Colorado

009 Chile Colorado

Stress Free Lunch


This is a quick, lunch and fun, full of natural probiotics. The dry salami is fermented the old way, with lactic acid starter culture, aged gouda cheese,good fermented pickles, beats, and sauerkraut. I also added a p~ate, for liver and fresh apples. The drink is a herb infusion of hibiscus & cinnamon

Soup & Sandwich


Soup & Sandwich, This soup was made with chicken bone broth, I added a few green onions cut diagonally, and at the last-minute whisk in 2 eggs, and a little soy sauce, to make may variation of Egg drop soup. The bread in the sandwich is sprouted wheat which I sometimes use, my home-made mayonnaise, wholesome whole milk cheese, sliced onions jalapeno peppers, pickles, dejon mustard, and left over roasted chicken.

Prime Rib Salad


This, salad is an easy use for left over prime rib, and it’s still flaky tinder & juicy.

Heres’s How I make it:

Pile shredded or tossed lettuce into a mound in the center of plate. Reheat meat, 2-5 minutes under the broiler. careful don’t over do it, just take the chill off. Slice thin, layer it on top the lettuce, now add cheese, onions, olives, guacamole, put some hot peppers on the side for an option. We use my live culture blue cheese dressing.

Turkey liver P`ate

Left over turkey livers, and chicken make great P`ate.

New videos, Quick Ground Beef & Rosemarry garlic Chicken

quick & Easy Fresh Ground Beef Home Made

quick & Easy Fresh Ground Beef Home Made

Rosemarry garlic Chicken


Both short, but good. Lucky is yelling in the background.

Steam Fry

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