Lime Mint Purslane Salad

I've been eating purslane in smoothies, soups, and cooked dishes for years because it's so nutritious, not to mention completely easy trouble-free to "grow" in the garden. This is my first purslane-based salad, a perfect sweet and sour combination of early summer...

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...

Sauerkraut

In the past decade, there has been a rising tide of research and resultant knowledge about the human microbiome. Probiotics are becoming as commonly familiar as antibiotics have been in our lifetime. The good news is that probiotics are freely available and easy to...

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...

Pumpkin Seed and Dandelion Leaf Pesto

You don't have to limit yourself to spring dandelions. Just pick the newer growth and avoid the old leaves 4 cups young dandelion leaves 1/2 cup olive oil 1 or 2 garlic cloves two sprigs basil 1/2 cup pumpkin seeds 1/4 teaspoon sea salt Lightly chop the dandelion...

Rhubarb Discoveries

Rhubarb Juice Instead of Lemon Juice Bring 2 cups of filtered water to a boil, add 2 cups of sliced rhubarb stalks. Cook for four minutes, then strain off the water into a measuring cup. Pour this juice into an ice cube tray and freeze, then bag the cubes for later...

Summer Harvest Soup

8 cups homemade chicken broth 2 cups carrots, sliced 1 medium onion chopped 4 stalks of celery, sliced 1-2 cloves of garlic, chppped 4 cups zucchini, cubed 1 cup parsley, chopped 1 cup purslane, chopped 4 sprigs of fresh basil or 1 teaspoon dried Heat the broth in a...

Kale Borscht

You've probably guessed that we're big on soup. We each take a jar to work for our lunch every day and it's always homemade. Yesterday's trip to the garden gave us two onions, two zucchinis, a quart of Fortex beans, four gigantic Cylindra beets and plenty of kale....

Green Velvet Soup

I made another easy summer soup on the weekend. Necessity is the mother of invention and I didn’t feel like using those giant zucchinis for baking. This soup turned out to be velvety, creamy and delicious. 1 sweet onion, diced 1 tablespoon butter 5-8 cloves garlic,...

Snap Pea Soup

I picked the bulk of the snap peas last week. After two weeks of hot, dry weather, not many of the pods looked nice enough to serve raw, although they still tasted fine. I also noticed the occasional pod with a worm inside, another reason not to put these out on a...

Delicious, Healthy Kale Salad

We grew two kinds of winter kale, Blue Armor and Red Russian. Blue Armor is a lovely, frilly green, but has a tendency to collect mold along the underside of the stem, so I have to trim it carefully. Red Russian isn't as attractive, except for it's purple hue, but it...

Crunchy Kale Chips

I did not expect the kale to get so tall. The top of the fence is about 24 inches high; the kale has doubled that and is still growing. At our house, summer kale gets ignored when there are so many other vegetables that taste amazing and are begging to be eaten. Its...