I have loved peaches ever since I was about three years old and my grandfather picked me up and let me pick my own peach off the tree. It was warm and sweet and the juice ran down my arms. I loved it.
And so when peaches come in season, it’s a real treat for me.
This year I made a fresh peach melba tart. I have to tell you I was going to make peach cobbler with almond flour biscuits on top, but I really wanted the fresh, raw peaches instead.
The “melba” is the raspberries. There is a famous dish called Peach Melba, named after an opera singer from the 1800s Nellie Melba. Her favorite desert was vanilla ice cream topped with cooked peaches and raspberry sauce.
This basic recipe comes from the world of raw food. It’s pretty standard, but I had never made anything like this before. It’s all grain-free and dairy-free and delicious if you don’t expect it to taste like wheat and dairy. I think it tastes even better.
My official taste tester loved it too.
This recipe is basically a nut crust, a cashew cream, and fresh fruit. In addition to making a tart, you could also just pile up fresh fruit in a bowl or stemmed glass, top with the cashew cream, and sprinkle the crust crumbs on top.
Usually I eat two pastured eggs for breakfast, just scrambled.
But now that it’s summer I wanted something different.
I love hard-cooked eggs, but don’t particularly want them plain all the time, nor do I want to go through the work of stuffing deviled eggs.
This morning I wanted eggs that were crisp and cool and summery…and that’s what I made.
I started with two perfectly hard-cooked eggs that were already peeled and cold and sitting in my refrigerator waiting for me. I put them in a flat bowl and mashed them with a potato masher.
I chopped a whole stalk of celery and a large green onion and parsley and tossed them in with the mashed eggs.
Then I added a couple of tablespoons of organic Greek yogurt and mixed it all together.
And sprinkled Himalayan salt, fresh ground black pepper, and crushed celery seeds on top.
What made it wonderful was the abundance of vegetables, particularly the cubes of crunchy celery. There was such a volume of vegetables that the yogurt and eggs were just there to hold the vegetables together, rather than the salad being primarily eggs with only a few bits of vegetables for flavor.
It was just so delicious. And perfect for a summer morning.
I’m going to make it again tomorrow.
A funny thing happened on the way to this recipe.
I first made catsup, oh, about ten years ago when I was publishing a blog called Sweet Savvy. The whole point of that blog was to find ways to substitute refined sweeteners with natural ones. And one of the recipes was catsup.
I wanted to run the recipe in this blog, but didn’t have a photo. So I had to make the recipes again. One for cooked catsup and one for raw.
I got all the ingredients for both and made the cooked one first. It requires about an hour of cooking, so I put it on the stove. While it was bubbling away, I decided to make the raw catsup.
Well! Raw ingredients popped into a blender. Five minutes. Done! And it’s so fresh and delicious! I looked at the cooked catsup cooking away in the pot, and I just turned it off. The raw catsup is so good and so quick there was just no point in giving you the cooked catsup recipe, or even continuing to cook it. I just didn’t want it.
I was actually surprised how much I liked raw catsup when I first made it years ago. It has a nice, fresh taste and contains all the goodness of raw tomatoes, raw garlic and raw honey. Will keep up to two weeks in the refrigerator. Each tablespoon contains less than 1/4 teaspoon honey. By comparison, there is often about a teaspoon of sweetener in every tablespoon of catsup and BBQ sauce generally contains even more.
Years ago when I started making recipes I tried to duplicate the store-bought product in a more natural and healthy way. But what I’ve found over the years that if I just start with the good ingredients and let them be themselves, the new recipe is much tastier than the store-bought product I was trying to duplicate.
All that said, here is my raw catsup and raw BBQ sauce.
Now that it’s getting to be summer, I’ve been thinking it’s time to make pickles! And, lo-and-behold, there were pickling cucumbers in my local natural food store. And fresh dill!
These pickles are very simple to make, and very fresh because they are completely raw. Most pickles nowadays are made with hot vinegar poured over the vegetables—which cooks them—but brine pickles are made the old slow way with fermentation breaking down and preserving the vegetables.
Fermented brine pickles are also supercharged with enzymes that aid digestion. They contain the natural full spectrum probiotics of the place where you live and make your pickles.
I love these crunchy garlic dill cucumber pickles.
Xtrema Cookware used in this video
I’ve been making zucchini noodles for years. They are a delicious low-carb substitute for wheat noodles that I can use with many different sauces and preparations.
Now there is a new type of spiralizer that is so easy to use, it’s like sharpening a pencil. You just hold the small device in one hand and twist the zucchini, carrot, sweet potato, daikon radish, or other vegetable with the other hand.
I’ve had one of these for about a year, but a friend of mine just started sellling them on amazon, so I made a video for her demonstrating it with one of my favorite recipes: Zucchini Noodles with Cherry Tomatoes.
You can order one of these from Maggy’s website at www.veggietech.us. There you will also find about a dozen recipes for various spiralized vegetables that I can hardly wait to try.
A dear friend of mine is visiting this month and it was his birthday last week. I asked him what he wanted me to fix for his birthday dinner and he said, “Stuffed peppers!”
I actually have never made a stuffed pepper in my life, so I did what I usually do when I invent a new recipe: I started looking at existing recipes to find their basic elements. Like, what makes a stuffed pepper a stuffed pepper?
Well, a pepper, obviously. Ground meat, tomato sauce, and usually rice. I eat a low-carb diet, so didn’t want the rice. After some thinking, I realized I could substitute smashed garbanzo beans for the rice— just to lighten up the meat—and it worked perfectly.
So here’s my recipe for low-carb stuffed peppers filled with delcious Italian flavors. The whole house smelled wonderful as they baked and my friend was very happy with his birthday dinner. “You cook better than any restaurant,” he said. And I know he’s been to some good ones.
You can make this recipe by stuffing whole peppers, pepper cut in half, or stuff mini peppers for appetizers or parties.
You can use any color peppers—red peppers are my favorite.
My big adventure last weekend was to take a 45-minute drive to St. Petersberg, Florida, where a new grocery store recently opened called Locale Market. It’s the creation of chefs Michael Mina and Don Pintabona. They call it their “curated neighborhood grocery” where they have “hand-selected culinary offering from our favorite farmers and artisanal producers.”
Coming from California, where I used to shop at the spectacular Ferry Building Marketplace and Farmer’s Market in San Francisco, Locale Market is a wish come true.
The market is full of restaurant-quality organic food ingredients, which you can purchase to take home and cook yourself, or enjoy as take-out dishes already prepared from these same fabulous ingredients. Take-out doesn’t necessarily mean take home. All the food is prepared right there in open kitchens and you can eat it right there too, at tables both inside the market and out front. It’s just technically take-out because there is no table service downstairs.
Upstairs, however, there is a wine bar and sit down restaurant, with a lovely private dining room you can reserve for your special dinner party.
My friend and I could not resist the local organic heirloom tomatoes. Though nearly $5.00 a pound, we bought three and brought them home to savor in a simple salad of sliced tomatoes, purple scallions (also from Locale), organic olive oil, and Himalayan salt. True tomato heaven.
This is real food. Our bodies can tell the difference.
My father’s favorite food was deviled eggs, so I grew up eating them frequently. Our family recipe was just mayonnaise and sweet pickle relish (yes, sugar, sugar, sugar), but as I started making my own food choices, I found other delicious recipes.
I’m posting this recipe today in honor of the Spring Equinox tomorrow, and Easter coming up in two weeks. Eggs are traditionally the food of spring because birds in the wild don’t lay eggs in the winter. In ancient times, the coming of spring literally was celebrated with the gathering of new eggs from the nests of wild birds, a welcome food source after the barren days of winter.
My favorite way to make deviled eggs is to use plain yogurt instead of mayo (which gives it some tang and digestive microorganisms), crunchy celery, and green onions. Sometimes I add a few celery seeds or sprinkle with paprika.
So that’s the recipe I’ll give you here. But if you’d like, leave a comment and tell us your favorite way to make deviled eggs.
A few weeks ago I suddenly wanted a bowl of hot and sour soup. Not just any hot and sour soup, but a very specific hot and sour soup I used to get at a little restaurant in San Francisco called Mai’s.
This is a slight variation because theirs is vegetarian and contains tofu (which I no longer eat), but it has the same essential ingredients.
This is a great springtime soup because it’s very light and contains mung bean sprouts, little sprouts of new life that correspond to the little sprouts of new life that come up all over in Nature as days grow longer. If you can’t find “bean sprouts” at your local natural food store, you can easily sprout them yourself. Or simply leave them out. The soup is delicious even without them.
These days I am so busy that I have to make things quickly, from ingredients I prepare in advance on the weekend.
When I mentioned this salad to a friend of mine over the phone, he said, “Oh! I’ll have some of that!”
Some of my best recipes come when I’m just wanting to finish up those few bits of things in the refrigerator.
At lunchtime today I had a cold chicken breast that I could have eaten plain, but I wanted something more interesting.
I love cold chicken salad, but am not a fan of bottled mayonnaise, so I don’t have any in the refrigerator. But I did have some coconut milk left over from making something else. Well, why not? If I were making hot chicken curry it would be in a coconut milk sauce. I’m wanting to eat more coconut oil now because it protects my body from viruses.
I just took a bit of coconut milk on my fork at first, with a bite of cold chicken and…yum! Perfect! Curry powder…yum!
And Coconut Curry Chicken Salad was born.