Turmeric Fried Rice – with Kale

It’s no secret that turmeric is one of my favorite spices. (I even made a very limited batch of turmeric soap once!)

It’s got beautiful color, amazing taste, and has indisputable anti-inflammatory benefits.

So next time you have some left-over rice, here’s an idea: turmeric fried rice.


Superhero Popcorn

Popcorn is one of my favorite snacks.  This all natural treat often tides me over in the late afternoon, when lunch is long digested but dinner’s still a ways off.  As a kid, for a fun night every couple months or so when my dad worked late (more…)

oven-roasted tomatoes

If your garden’s giving you too many tomatoes than you know what to do with, try this roasted tomatoes recipe to compliment your next dish with their unbelievebale flavor and bold & vibrant hue.  Use cherry tomatoes, Roma, or any other variety you fancy.  Arkansas Traveler tomatoes are what you see on my plate below.  Be sure to choose organic ingredients for the best taste possible.


Preheat oven 425° F.

Chop 4-5 large tomatoes, or a larger number of smaller ones depending on which variety you choose.  Toss in pan with 1-2 cloves minced garlic, a dash of sea salt, cracked black pepper, and plenty of olive oil.  Roast for about 20 minutes, stirring half way through.  Adjust the cooking time depending on your own specific taste.  Enjoy!

Japanese-Inspired Red Lentil Pate


This pâté is absolutely divine.  I ate most of this batch smeared atop homemade brown rice burgers with fresh chopped green onions.  Try it atop your own homemade veggie burgers, on warmed pita bread, an accompaniment to steamed veggies, or inside a roasted vegetable wrap.  Or enjoy it as a hummus with tortilla chips, crackers, or raw veggies for dipping.  Double the recipe and bring it along to the next potluck to impress all your friends!


Japanese-Inspired Red Lentil Pâté Recipe

4 ounces fresh organic crimini mushrooms, sliced

1 tablespoon organic brown rice vinegar

1 tablespoon organic oil (I used organic extra-virgin olive oil)

1 tablespoon organic yellow onion, minced

1 tablespoon organic garlic, minced

2 teaspoons organic sweet white miso

1/2 tablespoon umeboshi paste

organic shoyu, to taste

1 cup organic red lentils

2 cups water

2 whole organic bay leaves

Preheat oven to 350° F.  Combine in bowl: rice vinegar, oil, and a dash of shoyu.  Add mushrooms, onions and garlic and stir to coat evenly.  Spread mixture onto baking sheet and roast in oven for 15 minutes.

Meanwhile, in saucepan, add lentils, water, and bay leaves.  Cover and bring to a boil, then reduce heat to med-low and simmer until done.

When the lentils and mushroom and onion mixture is cool, add to food processor along with miso & umeboshi paste.  Purée until nice and creamy.