Friday, January 31, 2014



The Cape Gazette has invited me to blog on their website.  Click above to read my first post.

Monday, January 20, 2014


Rutabaga, Leek, Fennel and Potato Soup
Enjoy this delicious combination of winter vegetables in a soup that will warm your heart and soul!
Here's what I did, but you can use what you have on hand in the proportions you choose:
In a soup pot add 6 cups water, 1 large chopped rutabaga, 2 chopped leeks, 1 large chopped potato, 1 chopped fennel with fennel greens, 3 cloves garlic, 2 teaspoons salt, 1/2 teaspoon marjoram.  I used my pressure cooker to cook the soup from start to finish in 1/2 hour.  You can use any pot and cook till vegetables are soft enough to mash.  I processed mine in my food processor/blender, but you could mash by hand or with an immersible blender.
We had our soup with sandwiches made with thick slabs of whole grain bread filled with curried chick pea spread, spicy mustard, onions, roasted red peppers and greens.  So good!  Lucky to have enough for supper again tonight!

Wednesday, January 15, 2014



Handful of chopped greens of any variety, the darker the greens the better ( I chose bok choy from Hattie's Garden)
1 banana chopped
1 orange chopped
1/4 pomegranate seeds
(choose your favorite fruits, fresh, frozen or canned, no added sugar)
1 cup old fashioned rolled oats uncooked
1/4 cup or more Kashi 7 Whole Grain Nuggets for crunch (avoid Grape Nuts with Isolated Soy Protein)
1 tablespoon freshly mashed flax seeds (I mash my own with spice grinder and refrigerate)
Sprinkle cinnamon
If you wish to moisten, squeeze juice of second orange or other fruit juice or non-dairy milk or water
Enjoy until your next Whole Food Plant-Based No Oil meal
This breakfast is guaranteed to RE-ENERGIZE and POWER you through the day!
Good for you, good for animals, good for the environment. 

Tuesday, January 14, 2014


Don't pass up these "beauties" in the produce section of your local grocery store.  
I watched 2 other women snatch up a cart full and asked them how they cook them--"peel, dice, cook and mash with potatoes, delicious."  So I bought 1 and halved it, cut off a chunk and ate it raw.  So good.  That taste stirred up sweet memories of raw rutabagas sliced, diced, slivered and shredded by my mother in my childhood.  I don't think I've eaten them since.  But all that has changed. 

I kept half for thin raw slices and peeled, diced and steamed the rest just like potatoes. We enjoyed them for dinner as our starch with baked beans and sauteed kale.  What a treat--mild, slightly sweet and very satisfying. 
So I returned to the grocery store and found cases of them in the produce section of our local Super Fresh for $.29/lb! These came from Canada and are waxed to preserve them.  Now it was my turn to snatch up a cart full of these nutritious, delicious root vegetables to make some of the great recipes I've found on the internet like RUTABAGA, FENNEL AND LEEK SOUP.  I'll let you know how it tastes and you might even get a photo!

Thursday, January 9, 2014

Jan's Blue Plate Special

                                                    Plant-Based Dinner at Jan's Place over the Holidays
                                                     Whole grain rice
                                                     Esselstyn's Eggplant Tomato Melt
                                                    Greens & grapes garnish