Ginger Turmeric Peach Smoothie

In the quest to feed my boyfriend breakfast, I'm constantly refining my smoothie game. Brad's words: "best one yet". 

Add and Blend thoroughly:

  • Frozen Peaches (if you were smarter than me, you saved some Panoia peaches in the freezer)
  • Organic, full fat yogurt (or an avocado for texture)
  • Milk of your choice, we do a coconut almond blend
  • Fresh Ginger, maybe 1/4 inch chopped fine
  • Fresh Turmeric or turmeric powder


Almond butter, honey or agave, blueberries, whatever the eff is in your freezer/fruit bowl/ calls to your soul. 

FYI: best pic I could snap since I was so hungry. 

Turmeric Squash Soup

This has been my go to soup since the fall. Easy, yummy wholesome ingredients 

1 butternut squash

1/4 organic yellow onion

4 carrots

4 cloves garlic

"Better than Bouillon" or soup stock


Salt and spices to taste. 

I halve my squash and roast it face down in the oven at 375 until the skin is easy to poke through with a knife. At the same time, take the seeds from the squash, rinse, salt and roast in the oven until golden brown for a perfect garnish. 

Next, chop carrots finely, mince garlic, dice onions and saute in a soup pot on the stove with coconut oil, once tender, add two-four cups of water (or your stock) and bring to a boil, add the appropriate amount of bouillon (as stated on the jar). Let these ingredients simmer with salt. 

When the squash is ready, take out of the oven and let it cool. Remove the skin, cube and add to the soup. Bring to a boil again and then reduce heat. Add turmeric or any other desired spices. Let the soup cool and then blend, either with an immersion blender or slowly in a counter top blender. 

Top with seeds, cheddar or serve as is!

Winter Polenta Salad

When it's cold, I crave cozy comfort food. But the continuous heavy eating takes a toll so I'm working to adapt my salads for the season. Try the combo below for a quick, at home lunch. 

Bed of greens

Sunflower seeds

Pan-fried Polenta 

Leek rings


Cheese, if you crave 

Do what Works

I didn't grow up in a family that sat down to dinner every night. I grew up with a single mom in medical school. We did the best we could. It wasn't until college that I really started to develop my own food ethic, yes it's an ethic. I went to the University of Vermont where local food & agriculture was cool, we embraced it. I spent my sophomore year of college living in an intentional community where we purchased, prepared and ate only local foods. I learned a ton. We put up endless jars of tomatoes, blanched chard, and had boxes upon boxes of apples in our cellar.

When I moved into my own house, my roommates and I were dedicated CSA purchasers. We bought and ate locally from the co-op, we cooked at home and sang and danced in the kitchen. I can remember the weeks we'd get huge heads of cabbage in our CSA box, look knowingly at each other and then cook the same cabbage and tomato sauce and eat it over and over again, because we liked it. 

This, to some extent, has stayed the same. I find something I like and I really like it and then I eat it for weeks. It works for me. It might not work for you. That's the thing about food, it's all about what works for you. Find this out, notice your body, study it and pay attention and then be brave enough to say "I love you, but I can't eat that because it will hurt me". This is a process I'm still working with daily, it takes time and patience and compassion. 

And joy, because eating should be joyful, a celebration, a sharing. My favorite thing is to cook a delicious meal with friends. It doesn't have to be fancy, it just has to be fun. I'm not an expert, but I want to share what I'm learning a long the way about food, cooking, planning and eating well.