Pineapple Appetizer


Simply twist off the top and cut the pineapple pieces into triangles leaving the skin (similar to watermelon) while leaving out the fibrous core. Discard the core and place the decorative top in the center of the plate. Surround it with the pineapple pieces.

Simple and Easy Strawberry Shortcake

(10-15 minutes)

1 basket organic strawberries/1 pint or 2 cups
1 cup organic cream
1 teaspoon organic vanilla extract
4 tablespoons organic sugar
5 tablespoons spring/distilled water
1/2 loaf Manna Bread (

Wash strawberries in a vinegar/water solution.

Cut up strawberries and then mash them with a potato masher until desired consistency, then add 5 tablespoon water and 2 tablespoons organic sugar. (set aside)

In a separate bowl, add cream, 2 tablespoons organic sugar, 1 teaspoon vanilla extract. Whip by hand or with mixer until thick.

Cut manna bread bread. Place two slices side by side. Add strawberry mixture and make sure to add enough juice to soak into the bread. Place whipped cream on top and then layer strawberry mixture on top of whipped cream.

Serves 4

Wild Alaskan Salmon with Broccoli and Red Potatoes


Isn’t it funny how simple ingredients prepared just the right way can turn into an amazing dining experience?


1/4 cup Rice bran oil
1 pound wild Alaskan salmon
1/2 pound broccoli
4 small red potatoes (thinly sliced)
1 tablespoon turmeric
1 tablespoon coconut nectar
1/2 teaspoon RealSalt (sea salt)

Stainless steel/caste iron/or ceramic pot/skillet with tight fitting lid.

Heat up oil, turmeric, coconut nectar, and seasalt for 1 minute in skillet or pot.
Gently place salmon (skin side down in middle of skillet), next place red potatoes around and on top of salmon. Then place broccoli on top.
Close the lid and put on medium/low heat.
Cook for 30 minutes to 1 hour (check every 15 minutes to see if potatoes are done – once potatoes are done, it is ready).

Note: The vegetable/salmon juices that collect at the bottom of the pan are great to drip over the finished meal.

Serves 3-4 people

Peach Butter


My son and I just got back from the farmer’s market with some fresh local peaches.

We took three large ripe peaches and cut them into little pieces.
We then added them to a sauce pan along with 1/4 cup of water.
We cooked them on medium (slightly boiling) for about 30 minutes.

We then added 1 tablespoon of cinnamon, and 1 tablespoon of coconut nectar
We continued to cook it for around 15-20 more minutes on low (until it was thick enough for us).
Then we used our hand blender (directly in the sauce pan) to smooth out any lumps. (We blended everything peels and all).

We just now made almond and peach butter sandwiches.

Heirloom salad with Pear dressing


Last night I made a salad using the ingredients from our local CSA.
Heirloom tomatoes, heirloom cucumbers, baby greens, and mustard arugula.

Pear dressing:
1 fresh pear
2 tablespoons coconut nectar –
1/4 cup olive oil
1/2 teaspoon RealSalt –
1 clove elephant garlic
2 fresh squeezed lemons

Mix in a blender until smooth and serve

Lemon Bison Tamari Stir Fry

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My family’s new favorite meal!


1-2 Large Lemons
1 Large Clove Elephant Garlic (Pressed)
2 Teaspoons Turmeric
3 Tablespoons Coconut Nectar (
2 Tablespoons Sesame Oil
1/4 Cup Organic Tamari
1 Large Yam thinly sliced
2 Stalks Broccoli chopped
1/2 Pound Fresh Green Beans
1/2 Pound Grass-Fed Bison Steak thinly sliced
1 Red Onion chopped
2 Teaspoons Arrow Root
1/4 cup Rice Bran Oil

Heat wok or large skillet on medium-high and add 1/4 cup rice bran oil.
Add elephant garlic and turmeric and bison and onion.
Cook until meat is no longer pink.
Add vegetables and cook until they are at the texture you prefer.
Add sesame oil, coconut nectar, tamari sauce, and fresh squeezed lemon.
Stir fry a few more minutes and add arrow root.
After around 30 seconds, the sauce should thicken.
Serve over rice or noodles.

Udon Noodle Ginger Stir Fry

I made udon noodle stir fry for dinner tonight. And “Toot toot!” It was good!
It was easy to make too.

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Udon Noodle Stir Fry (with gluten free options)

1 package Udon Noodles (I use these USDA organic heirloom wheat noodles – – For gluten free, use organic buckwheat soba- -)
2-3 grated teaspoons of fresh ginger
2 cloves elephant garlic
1/4 cup rice bran oil (I like this one
3 tablespoons sesame oil
1 large yam- sliced thinly
1 cup broccoli
1/2 cup organic tamari (For gluten-free- use gluten free soy sauce: or  Raw Coconut Aminos-

Heat 1/8 cup rice bran oil in wok or skillet – mix in 1 clove garlic and 1 1/2 teaspoons fresh grated ginger.
Add yams and broccoli and stir fry for 4-5 minutes-
Place vegetables in a warmer or a covered bowl.
Cook noodles according to instructions on package and rinse.

Again heat 1/8 cup rice bran oil in wok or skillet – mix in 1 clove elephant garlic and 1 1/2 teaspoons fresh grated ginger.
Put noodles in wok or skillet, add sesame oil and stir fry for 4-5 minutes.
Next add vegetables and stir fry for 2 more minutes.
Add organic tamari or coconut aminos before serving. 🙂
Serves 3

Simple Mango Salad

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1 mango
1 heirloom tomato
1 avocado
butterhead lettuce
Real Salt

1/8 cup brown rice vinegar
1/2 fresh squeezed lemon
1/8 cup olive oil

Simple Sweet and Sour Medley

Simple Sweet and Sour Medley


I made this last night. The family loved it!

1/4 cup organic tamari
2 tablespoons turmeric
4 tablespoons organic miso
2 cups water
2 tablespoons organic sugar
assorted vegetables
(1 cup of each of the following – broccoli, cauliflower, mushrooms, anaheim peppers, red onions, yam)
1 fresh pineapple (cut into squares)
1/3 cup organic brown rice vinegar
3 tablespoons arrow root
1/2 cup water

Cook red onions, yam, anaheim peppers, mushrooms, turmeric, tamari, and water on high until boiling then simmer for 10 minutes. Add broccoli, cauliflower, and fresh pineapple, simmer for 3-5 minutes. Add arrowroot. After it has thickened, turn off and remove from stove. Add brown rice vinegar, organic sugar, and miso. Stir.
Serve over pasta or rice.

Fresh Heirloom Pasta


I made fresh heirloom (Einkorn) wheat pasta last night.
This is the process I used.
It takes me about 25 minutes.

Ingredients are simple and basic:
2 cups Einkorn wheat
1/2 cup warm water
1/2 teaspoon sea salt

Grind 1 1/2 cup of wheat berries (this will make 2 cups flour) in wheat grinder.
Mix the water and freshly ground flour into two dough balls.
Let sit for 5 minutes
Flattened dough balls by hand
Put through pasta maker on the basic flat sheet setting


This makes two flat sheets
Lay flat sheets on drying rack (1st photo) for 10 minutes


Put flat sheets through pasta maker and cut into fettucine


Toss fettucine into boiling water (water must be boiling)
Cook for two 1/2 minutes
Rinse with cold water

Now it is ready to serve
Top it with desired sauce