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Restaurant worthy, I says. What’s in this? Cauliflower, spinach, tomato, potato, chickpea, onion, and peppers. The sauce is made from coconut milk + cayenne pepper + veg broth + curry powder + brown sugar. 

Signing Off,



Soups and stews are my comfort food. Chickpeas are a big part of my healing treatment. When Leo makes this chickpea stew, I’m in a happy place. What else is in here? Cilantro topper, onions, green peas, potatoes, lentils, tomatoes, carrots, bell peppers, spinach. Served with a side of roasted brussel sprouts!

Signing Off,


Complete success. First try at stuffed eggplant and peppers, this is going straight to the recipes section.

baking pan

1 heirloom eggplant (courtesy of Spud!), sliced lengthwise in half
1 red pepper, sliced in half
garlic, 2 cloves, minced
pepper, few dashes
parsley, 1 teaspoon
1/4 cup ghee, little less than 1/4 cup actually, use your discretion

Scoop out the eggplant goodness and leave about a 1/4 inch of the shell.
Also cut a pepper in half and take out the inside & seeds to create shells.

Take the insides of the eggplant and chop up.
Clean and chop up mushrooms.
Saute both of these chopped ingredients in the skillet with ghee, garlic, parsley and pepper until tender.

Fill the eggplant & pepper shells with the sauteed mixture.
Pop them in the oven for 15 minutes. Sprinkle some local & organic mozza cheese on top and pop them back in the oven for 5 min.

Done and done and delicious. Tonight, I served them with ginger quinoa. Extra yum.


All hail baked kale chips!!

Ingredients (yields serving for 1-2 people)
– Kale, 1 leaf
– olive oil, 1 tsp
– salt, a pinch or two, kosher or rock or sea
– pepper, a pinch or two, fresh ground

– baking sheet

Set the oven to 300.
Wash the kale.
Tear the leafy part off of the stem. You don’t need the stem for this, perhaps you can use it in a soup stock?
Then tear the leafy part into bite sized pieces.
Place the pieces on the baking sheet.
Drizzle olive oil over the leaves. Add a few dashes of salt & pepper.
Bake for 10-15 min., until the edges of the leaves turn brown and look crispy.

Kale chips, great for snacking, complete!



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