Trader Joe’s staples. Cheese, $3.50 Mexican Shredded Cheese Blend. Hot Italian Sausage or ground beef $3.50 each.

Near the fresh pasta they’ve got pizza dough. 1 bag $1.29. Flour the counter / cutting board and shape the dough.

A case of tomato paste isn’t alot and will last for a year. [...]]]>

Trader Joe’s staples. Cheese, $3.50 Mexican Shredded Cheese Blend. Hot Italian Sausage or ground beef $3.50 each.

Near the fresh pasta they’ve got pizza dough. 1 bag $1.29. Flour the counter / cutting board and shape the dough.

A case of tomato paste isn’t alot and will last for a year. Spread a small can around, make a crust. Spinach at TJs, $1.99. Rip it by hand and spread it on top. Add enough cheese to cover it all. Move it to a something that can go into the oven. I used the bottom side of a cooking tray.

Oven, 450. Once it smells good, take it out. Let it cool. About 20.

Cut it up.

That pizza will feed two well. It costs about $10 for all the ingredients. I used about a fifth of the spinach, the sausage and the cheese. Get a few more bags of dough and you got a bunch of pizza for about $15 and an hour of your time. One pizza, 15 minutes.

bon appetit

8 tbs of butter 1 1/2 cups flour 1/2 cup whole wheat 1 tsp salt 1 1/2 tsp baking powder 3/4 cup sugar 2 eggs 3 very ripe bananas – mashed until smooth 1 tsp vanilla 1/2 cup of coconut 1/2 cup of walnuts

Mix together dry ingredients Cream butter and [...]]]> Here is a delicious recipe that adds a little coconut…and I like using all whole wheat flour…

8 tbs of butter
1 1/2 cups flour
1/2 cup whole wheat
1 tsp salt
1 1/2 tsp baking powder
3/4 cup sugar
2 eggs
3 very ripe bananas – mashed until smooth
1 tsp vanilla
1/2 cup of coconut
1/2 cup of walnuts

Mix together dry ingredients
Cream butter and beat in eggs and banana
Stir mixture into dry ingredients, do not mix more than necessary
Stir in nuts/coconut and vanilla

350 degrees until toothpick comes out clean – 45-60 minutes

Salad 1/2 Pound        Baby Spinach

1 Cup                   Strawberries Sliced

1/3 Cup              Toasted and Chopped Almonds or Hazelnuts

2 Oz.                     Goat Cheese Crumbeled

Dressing

1 Cup             Strawberries

1/3 Cup      Extra Virgin Olive Oil

1/3 Cup      Red wine Vinegar

2 T               Agave or Honey

1 Pinch        Salt

1 Pinch        Pepper

Method

In a large bowl add all salad ingredients and toss.

Dressing

Puree strawberries in a blender or a food processor.  [...]]]> Ingredients

Salad
1/2 Pound        Baby Spinach

1 Cup                   Strawberries Sliced

1/3 Cup              Toasted and Chopped Almonds or Hazelnuts

2 Oz.                     Goat Cheese Crumbeled

Dressing

1 Cup             Strawberries

1/3 Cup      Extra Virgin Olive Oil

1/3 Cup      Red wine Vinegar

2 T               Agave or Honey

1 Pinch        Salt

1 Pinch        Pepper

Method

In a large bowl add all salad ingredients and toss.

Dressing

Puree strawberries in a blender or a food processor.  Add agave or honey, red wine vinegar, salt, pepper and blend.  Slowly drizzle in the oil while blending to make vinaigrette.

Serve immediately.

Serves 4

Michael Bendig- Holistic Chef & Consultant

Life Ingredients / Conscious Cooking

Salad 2        Med Cucumbers 1           Med Red Onion 1 t         Lemon Juice 4-6         Mint Leaves

Dressing 1 T       Flax Seed Oil 1 T       Dijon Mustard 1 ½ T     Miso Paste ¼ C       Water 1 ½ T     Rice Wine Vinegar 1      Clove Garlic (Minced) ½ t       Paprika 1         Pinch of Salt 1         Pinch of Pepper 4         Basil Leaves (Julianne)

Salad Thin-slice the cucumbers and onion [...]]]> Cucumber Mint Salad, With Miso Dijon Dressing

Salad
2        Med Cucumbers
1           Med Red Onion
1 t         Lemon Juice
4-6         Mint Leaves

Dressing
1 T       Flax Seed Oil
1 T       Dijon Mustard
1 ½ T     Miso Paste
¼ C       Water
1 ½ T     Rice Wine Vinegar
1      Clove Garlic (Minced)
½ t       Paprika
1         Pinch of Salt
1         Pinch of Pepper
4         Basil Leaves (Julianne)

Salad
Thin-slice the cucumbers and onion and put them in a container.
Add the minced mint leaves, lemon juice, and store in the refrigerator.

Dressing
Combine all ingredients except the basil in a container with a lid and shake until thoroughly mixed.
Pour desired amount of dressing over cucumber mixture and toss.
Garnish with basil and serve

February is the month of in between~not quite spring [...]]]> Although a little rainy, the market today brought it’s fair share of treats. I’ve noticed that many vendors have prepared food, everything from fresh made houmous to pizza to baked goods. Be sure to come with an empty stomach, plenty of samples to go around.

February is the month of in between~not quite spring yet, but still abundant with citrus and greens. There is arugula, mustard greens, kale and chard as well as every type of citrus imaginable. The blood oranges are delicious and when chopped up, add a beautiful element to any salad or dish.

I was talking to one of the vendors about the cauliflower and broccoli at this of year. She said because it was closer to flowering and had been on the stem longer, the protein increases as well as nutrients. The flavor is stronger and even a little sweeter.

Lastly, appropriate to the winter, there are plenty of dried goods and nuts available this time of year. The walnuts are so fresh the melt in your mouth and almonds from raw to toasted to seasoned. The following is a recipe on how to make your very own almond milk.

Living Nut or Seed Milk

1 cup almonds, walnuts, pecans, sunflower or sesame seeds, etc. soaked for 4 hours and rinsed
2-3 cups distilled water
3-4 dates or 2-3 Tbs. honey, maple syrup or agave nectar (optional)
1 tsp. vanilla extract or extract of choice

Blend all ingredients on high speed until well-blended (approx. 1 minute). Pour into a nut bag and squeeze until no more liquid remains in he bag. Makes 2-4 cups pf milk.

Bread from leftover almond meal

6 cups almond meal (save in freezer..the pulp from your almond milk)
2 cups flax meal ( about 1 1/4 cups whole flax seeds ground in a dry blender or coffee grinder)
1 cup olive oil
1 tsp. Celtic sea salt

Put everything in a bowl and mix with your hands. Place some of the batter in between 2 wax paper sheets and roll with a rolling pin until 1/4″ thick. Cut into bread sized pieces with a dull knife or cookie cutters. Dehydrate at 105 degrees for 6-8 hours.
Variation: Add raisins, dates, and cinnamon and make cinnamon rolls or cookies.
.

The menu included:

butternut squash soup

baked butternut squash

fresh salad [...]]]> We were honored to cater the CARE (Cancer Awareness, Resources and Education) holiday dinner. It was a success with over 150 guests who are cancer survivors, patients, and families in the CARE program under SF General Hospital attending the event, held at the Unitarian Church on Franklin Street.

The menu included:

butternut squash soup

baked butternut squash

fresh salad of persimmon, pomegranate, and roasted pumpkin seeds

fruit salad of persimmon, strawberries, pears and apples

braised escarole with garlic

purple mashed potatoes

home pies including apple and squash, as well as cheesecake…all made with love

This evening would not have been possible without the support and kindness of the following local farms who donated all the food, and the love and support of all our friends and families who volunteered.

Apple Farm
County Line Harvest
Frog Hollow Farm
Blossom Bluff Orchards
Twin Girls Farm
Riverdog Farm
Eatwell Farms
Star Route Farms
Billy Bob’s Apples
La Boulange Bakery in Hayes Valley for their delicious bread

Delicious heart-warming desserts were prepared graciously by Shelley Lindgren of A16 and staff and friends.

We are delighted to have played a part in this special gathering. Stay tuned for more…

Ingredients

fuyu-persimmon-thumb.jpg

· 3 persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded

· 3/4 cup pomegranate seeds

· 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch [...]]]> Persimmon Pomegranate Fruit Salad

Ingredients

fuyu-persimmon-thumb.jpg

· 3 persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded

· 3/4 cup pomegranate seeds

· 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)

· 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)

· 2 teaspoons lemon juice

· 1 teaspoon honey

Method

Gently toss all of the ingredients together.

Serves 4.

Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.

What I have mostly noticed are the dried goods that are becoming available. Rather than fresh [...]]]> Although the fog was in, bits of sun peaked through to shine down upon the abundant fruits of the fall~persimmons, pomegranates, apples, brussels sprouts…even strawberries! We really are fortunate to have so much delicious produce year round.

What I have mostly noticed are the dried goods that are becoming available. Rather than fresh fruits, you find nuts~fresh walnuts still in the shell, almonds that are crunchy! …and a new-comer, honey. This made from all natural process and local bees is said to help support allergies as much of the honey contains the local pollens and so your body is able to build a slow immunity to the pollens that may plague you now:)

This week, we made a delicious salad of pomegranate, walnut and apple salad~and I can’t forget the persimmons! We shopped around, found all of our ingredients right there. You will notice that the recipe calls for mint~but we couldn’t find any and so just added a little extra flavor and thought nuts might do the trick…and they did.

Please enjoy.