Food

People have as many opinions about what to eat as there are things to eat, and while I have variously subscribed and unsubscribed to a good deal of such opinions, in the end my thoughts on the matter have tended towards this conclusion: eat what makes you feel most alive.

What we eat is more than just a sum total of nutrients, or flavors or even ingredients – and if we are to eat well, we should eat for more than such things alone. Our eating should define us. Define where we come from, where we live, who we are. It should tell stories, hold memories. It should ground us in our past as much as it will shape our future. It should comfort us, sustain us, delight us – express all of all those subtle and beautiful nuances that make us who we are. And most of all, it should not simply define, but celebrate all of this.

Eat what makes you feel most alive. That will be different for everyone, and demands that we listen to our own wisdom and desires in the way we choose to nourish ourselves. For me this is eating foods that are grown close to home, foods that are raised with love, attention to quality and care for the Earth, wild foods, colorful foods, fresh foods. Here is a collection of the foods that I love, that I deeply enjoy and that make me feel vibrant and deeply content when I eat them. I hope you’ll enjoy them too.

Beverages

Apple Tea with Cinnamon and Rosehips

Black Raspberry Malt

Blues and Greens Smoothie

Damiana Mulled Wine

Elderflower Cordial

Evergreen Tea

Herbal Waters

Hot Chocolate for Sweethearts and Good Friends

Kitchen Sink Chai

Lacto-fermented Soda

Lemon Verbena Tonic with Elderflower Cordial Ice

Mulled Cider

On-the-Run Chocolate Banana Smoothie

Peppermint Patty Tea

Really Rooty Root Beer

Roasted Dandelion, Chicory and Cocoa nib Coffee

Baked Goods

Baked Oatmeal with Blueberries and Banana

Cornmeal Thumbprints with Meyer Lemon Curd

Dulse and Pumpkin Seed Oatcakes

Evergreen and Sea Salt Shortbread

Really Gingery Gingerbread

Sourdough Crumpets

Traditional Irish Soda Bread

Breakfast

Apple Oat Pancakes with Cheddar

Baked Oatmeal with Blueberries and Banana

Cold Weather Hash for a Lazy Sunday Morning

Farinata

Lavender Breakfast Muesli 

Moroccan Baked Eggs

Quinoa Porridge with Coconut-Pecan Marmalade

On-the-Run Chocolate Banana Smoothie

Scrambled Greens with Egg, Feta and Salsa

Sprouted Granola

Wholegrain Buckwheat and Oat Pancakes

Wholegrain Oatmeal with Blueberries, Cream and Almonds

Winter Spice Granola

Deserts and treats

Apple and Rhubarb Crumble with Ginger (GF)

Apple Gallette

Black Raspberry Malt

Candied Citrus Peel

Caramel Apples

Chocolaty Hazelnut Butter

Chocolate Covered Crackers with Peanut Butter and Crystalized Ginger

Chocolate Yogurt Puddings with Strawberries, Bananas and Cocoa Nibs

Cornmeal Thumbprints with Meyer Lemon Curd

Elderflower Pots de Crème with Rhubarb Compote

Evergreen and Sea Salt Shortbread

Individual Blackberry-Ginger Upside Down Cakes with Cream

Kava Bliss Chocolates

Love Bites

Really Gingery Gingerbread

Edible Gingerbread Ornaments with Rose Hip Sprinkles

A salad of strawberries, peaches and rose petals with warm vanilla-rose balsamic syrup

Strawberry and Vanilla Tea Cakes (GF)

Sugar Plums

Summer Berries with Cream and Maple Syrup

Vanilla Poached Pears Drizzled in Warm Chocolate

Dips, Spreads, Sauces and other Condiments

Chocolaty Hazelnut Butter

Easy Onion and Radish Pickle

Ghee

Gingered Carrot Pickle

Japanese Style Burdock Pickle

Minty Pea pesto

Mojo Sauce

Radish Butter

Seaweed-Nettle Gomasio

Tahini-Miso Dip

Wild Leek Pesto

Jams, Chutneys and Preserves

Floral Infused Honey

Gingery Peach Chutney

Meyer Lemon Curd

Pear Relish

Rose Hip Butter

Simple Elderberry Syrup

Main Dishes

Chickpea Crepes with wild greens sauté and aged swiss

Dandelion Flower Fritters

Farinata with Roasted Butternut Squash, Marinara and Mozzarella

Fried Wild Rice with Toasted Pecans

Kielbasa, caramelized onions, kale and apples with sauerkraut

Medicinal Chicken Soup

Moroccan Baked Eggs

Nettle-kopita

Provencal Egg Salad on Greens with Herbed White Beans and Summer Veg

Roasted Asparagus and Ramp Phyllo Tart with Marinara and Goat’s Cheese

Savory Apple Crumble with Squash, Pork and Rosemary

Spicy Asian Seaweed Rice with Stir-fried vegetables and cashews

Sufferin’ Succotash

Taco Salad with Spiced Beef, Black Beans, Quinoa and Guacamole

Tart with beet greens, tomato, spring onions and thyme

A Warm Salad of Bitter Greens, Broccolini and Tempeh with Garlic Oil

Fava Beans, Fresh Peas and Kale with Mozzarella and Fresh Herbs (A Verdant Salad)

Snacks

Chocolate Covered Crackers with Peanut Butter and Crystalized Ginger

Chocolate Yogurt Puddings with Strawberries, Bananas and Cocoa Nibs

Dulse and Pumpkin Seed Oatcakes

Farinata

On-the-Run Chocolate Banana Smoothie

Radish Butter

Roasted Carrots and Beets with Tahini-Miso Dip

Roasted Chestnuts 

Turmeric Popcorn with Seaweed Nettle Gamasio and Ghee Drizzle

Wild Leek Pesto

Winter Spice Granola

Salads and Slaws

Arugula with wine poached pears, bleu cheese, and toasted maple-pecans

Backyard Salad

Beet and Carrot Trimmings Salad

Beet Root, Carrot and Apple Slaw with Apple Cider Dressing

Fava Beans, Fresh Peas and Kale with Mozzarella and Fresh Herbs (A Verdant Salad)

Fig, Bacon and Arugula Salad

Kale Salad with Apple, Roasted Beet and Caraway

Quinoa Salad with Cauliflower, Pomegranate and Mint

Mesclun Greens with Apple, Pinenuts and Walnut Oil

Provencal Egg Salad on Greens with Herbed White Beans and Summer Veg

Taco Salad with Spiced Beef, Black Beans, Quinoa and Guacamole

A Warm Salad of Bitter Greens, Broccolini and Tempeh with Garlic Oil

Sides

Baked Sweet Potato with Mojo Sauce

Quinoa Salad with Cauliflower, Pomegranate and Mint

Roasted Squash with Apples, Pears, Cinnamon and Ginger

Soups and Stews

Creamy cauliflower soup with gorgonzola and pear relish

Green Bean and Almond Soup

Medicinal Chicken Soup

Spicy Parsnip Soup

Spicy Soup Noodles

Soup stock

Sufferin’ Succotash

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