Pumpkin Chutneys

I didn't grow up with chutneys so this feels like an exotic food adventure. I like the idea of a spicy and savory sweet since, in our household, we are doing our best to avoid sugary foods. I also like yet another way to use pumpkin. These chutneys can be made after...

Bushfire Salts

Every summer we grow a variety of hot peppers and dry them for our gift-giving projects. This is a craft, not a business, which means it's okay that no two years ever produce the same blends. Here are the finishing salts we created for 2018. BushFire Allium Hot Salt...

Fermented Pepper Sauce

For storage, we mostly dry or ferment our hot peppers. The dried ones go into salts, and the pureed, fermented peppers become this delicious condiment. Really hot peppers instantly give me hiccups. The first time I made this recipe, the puree on hand was Basket of...

Spruce Tip Shortbread

Delicious baking is a family tradition and a big part of any celebration. My personal challenge is that my efforts at baked goods made without wheat, milk products or eggs are hardly worth the effort. When I discovered this wonderful shortbread, I came out of my...

Coconut Flour Biscuits

I was looking up this recipe recently for Rachel and realized that I had once written a post about it on a now-defunct publishing site. At that time, gluten-free was new and strange. Now, I'm recording this recipe on Life-Hues.com because it's ideal for anyone eating...

Sunshine Soup

Seasonal eating is a big part of how I manage our food supply, so now is the time for squash and pumpkins to take centre stage. As we move toward winter, the daylight hours wane and, in the Pacific Northwest, we also have a lot of cloud cover. Enter seasonal affective...

Purslane and Quinoa

Purslane volunteers in my plot every summer, so for weeks on end I come back from the garden with bags of this delicious bonus vegetable. Here is the way I most often prepare it. Omit the meat if you prefer a vegetarian meal, which is equally tasty. Purslane and...

Garden Relish

I've been planning to make relish for several weeks now, but my time was eaten up by many other demands. Now, cucumber and zucchini production has slowed and I don't have enough of either to do a batch of relish. Never mind, I'll try combining them. I spent quite a...

Pumpkin Spice Mousse

  Pumpkin Spice Mousse Dairy and egg free 1/2 tablespoon gelatin1/2 cup water (filtered)1 can coconut milk (organic)2 cups pumpkin or squash (baked and cooled)1/4 cup coconut sugar ((or substitute stevia))cinnamon, allspice, ginger, cloves, nutmeg1 teaspoon...

Sweet Rhubarb Flatbread

  Sweet Rhubarb Flatbread Vegan. Gluten free. Relatively low carb if you omit the raisins. 6 liquid ounces rhubarb (cooked and sweetened)3 liquid ounces water1 teaspoon agar agar6 liquid ounces water3 tablespoons flaxseed (ground )3 tablespoons chia seed (whole)3...