The Ordination Of The Plant

Plants like to be eaten. There's no pain in it for them. They enjoy entering your system as food, medicine and nutrients to make you strong, efficient and happy to be alive. That's fun for them. They're fulfilling their purpose. When you mix them with animals in your gut they rebel. They don't want any … Continue reading The Ordination Of The Plant


Why Fool With The Perfect Foods?

A plant is a plant and an animal is an animal. Right now, meat means either animal or plant. Eventually, and that day will come, animals will no longer be considered food on this planet, so the term meat will refer to the main part and/or texture of whatever plant is under discussion. Ever notice … Continue reading Why Fool With The Perfect Foods?

Saffron Walnut Pesto

SAFFRON WALNUT PESTO Made with fresh basil and mint, garlic and mustard, Almond Breeze AlmondMilk, Daiya Pepperjack Style Shredded vegan Cheese and extra virgin olive oil. A powerfully expressed avant-guarde version of pesto! Makes 4-1/2 cups 3/4 oz. fresh mint leaves (about 30 leaves) 3/4 oz. fresh basil leaves (about 30 leaves) 1 c. walnut … Continue reading Saffron Walnut Pesto

Foreign Foods In Foreign Lands

I don't like French food in France. I don't like Russian food in Russia. I don't like Hawaiian food in Hawaii. I don't like Asian food in Hawaii. I don't like Italian food in Italy. I don't like German food in Germany. I don't like Mexican food in Mexico. I don't like English food in … Continue reading Foreign Foods In Foreign Lands


CHARRED BRUSSEL SPROUTS Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat! Serves 6 1 lb. fresh brussel sprouts … Continue reading CHARRED BRUSSEL SPROUTS


FRESH BASIL GARLIC SALAD DRESSING with olive oil, pecans and maple syrup! Serve over fresh green salad of choice! Tastes like Caesar! Makes 2 cups 1/2 c. olive oil 2-3 fresh garlic cloves, peeled and coarsely chopped 1/2 c. pecan halves 1 c. firmly packed fresh basil leaves, finely chopped 3/4 c. white vinegar 1/3 … Continue reading FRESH BASIL GARLIC SALAD DRESSING


WHOLE GRAIN MUSTARD BAKED BEANS with sauteed onion and chunky salsa. Seasoned with fresh rosemary and just a bit of cinnamon and allspice! Makes 5 cups 2 T. margarine 2-3 sm. yellow onions; cut ends off, cut in half from end to end, then cut crosswise into 1/2 inch wide segments salt and freshly ground … Continue reading WHOLE GRAIN MUSTARD BAKED BEANS


CREAMY CASHEW BUTTER II  For all those allergic to peanut butter and all those not. Creamy deliciousness and homemade too! Makes 1 cup plus a little more 2 c. cashew pieces, not whole 3/4 t. salt, no more than that (measure precisely) 3 T. light brown sugar 3 T. extra virgin olive oil Place cashew … Continue reading CREAMY CASHEW BUTTER II


TOMATO ANTIPASTO BREAD SALAD Ripe, juicy tomatoes combine with Eggplant Appetizer (caponata), sweet red roasted peppers, fried green peppers, Nicoise olives, pine nuts and sliced onion. Mixed with toasted English muffin cubes, then soaked in a pine nut, garlic and rosemary vinaigrette.  Wonderful! Makes 12 cups 6 lg. ripe, juicy summer tomatoes, cut into 3/4-1 inch … Continue reading TOMATO ANTIPASTO BREAD SALAD


 FLUFFY GRITS We’re taking the quick grit route with these breakfast grits. Cooked till fluffy, then topped with fried sweet red peppers, green grape tomatoes and garlic, followed by pan-fried Panko crumbs seasoned with fennel and sage. A dusting of cinnamon and sugar, a squeeze of fresh lemon and you have a breakfast that can … Continue reading FLUFFY GRITS


SUNRISE OVER MIAMI Fresh ruby red grapefruit topped with fresh pineapple wedges and fresh ginger, then drizzled with maple syrup and pomegranate blueberry juice! Serves 2 1 lg. ruby red grapefruit, washed, cut in half around the equator, then run a sharp thin knife between the membranes, loosening the wedges to eat 5 thin wedges … Continue reading SUNRISE OVER MIAMI


STEVE’S ANYTIME CEREAL Multi-grain Cherrios (corn, rye, barley, wheat and rice) topped with dried apricots and prunes, fresh sliced banana and apple. Drizzled with almond milk and maple syrup! Sprinkle with cinnamon and dark cocoa for an added treat. Breakfast, lunch, dinner or anytime in between! Makes 1 serving 1 bowl of Multi-grain Cheerios dried … Continue reading STEVE’S ANYTIME CEREAL


COMPACT COLD CHOCOLATE CEREAL Your entire breakfast fits in your palm! Multiple grains, roasted processed peanuts, ruby red grapefruit juice, almond milk and mixed dried fruit bits. Flavored with dark chocolate and vanilla! The perfect refrigerated cereal. Needs nothing but for you to eat it! Makes 7-1/2 cups 3, 1 oz. cubes of unsweetened Baker’s … Continue reading COMPACT COLD CHOCOLATE CEREAL