Simple Roasted Squash

This is my favorite way to eat many “winter” squashes.

IMG_9441In this simple roasted squash recipe I used a Dumpling squash, but it can be replaced with a carnival or a delicate squash as well. I get plenty of variety of all vegetables including winter squashes from the Loam Argonomics. Eating a diverse set of vegetables is the best way to incorporate lots of fiber and nutrients.

Roasting squashes is my favorite as roasting helps to caramelize the sugars in them and makes them sweeter and even tastier! This recipe is very quick and simple, excellent to make a weeknight side or eat a whole bowl of it..squashes can be quite filling! Read on here about the benefits if squashes.



1 small Delicata or Dumpling squash (this will serve 2 people)

1/2 red onion

1-2 cloves of garlic

1/4 teaspoon chili powder (adjust to your taste!)

1/4 teaspoon or a drizzle of pomegranate syrup/molasses (add more if you like sweeter dishes!)

1 tablespoon avocado oil

Salt to taste




Slice the onion, cube the squash and mince the garlic. Toss all the ingredients in a baking dish or pan. Roast in a preheated oven at 385 F for about 25-30 minutes or until fork goes easily through the squash. Cook longer if you prefer a mushier texture. I don’t peel my squashes when I know they are grown without pesticides so feel free to cook longer if the skin is thicker and has not cooked in 25 minutes or so. Serve hot! When its pomegranate season, I love to top this dish with some fresh pomegranate as well!




Southwest kale and “fried” green tomato salad

Summer means tomatoes and I am grateful to have locally grown varieties of tomatoes from Loam Agronomics! Salads is what I want to eat the most in summer! This maybe my new favorite salad…. what does one do with green tomatoes and kale? Make a salad of course! The kale and green tomatoes in this recipe are both from Loam!

Traditionally green tomatoes are eaten fried.. but I decided to lightly pan cook them for a healthier option.





2-3 stalks of fresh kale

1 small avocado

1 lime

1 large or two small green tomatoes (an sub any fresh tomatoes and leave uncooked as well!)

A drizzle of your favorite fat or oil to cook the tomatoes

Salt to taste

1/2 teaspoon Chili powder

Hemp and pumpkin seeds as topping



Wash and tear kale into bit sized pieces. Dry well. Mash the avocado, add some salt, a few pinches of chili powder and lime. Massage the kale with the avocado (use as much as you need to massage kale and some more.. it will make a nice creamy “dressing”). Set aside massaged kale in fridge to stay cool. Slice the green tomatoes, add to heated pan with some coconut oil or olive oil. Pan cook on both sides with some sprinkled chili powder . You only want to sort of sear the tomatoes but not cook to a mushy texture. Let tomatoes cool off slightly. Add salt to taste on the tomatoes after removing from pan.

Add the massaged kale to a salad bowl, top with the tomato slices, sprinkle on some hemp and pumpkin seeds. Squeeze some lime and enjoy!



Vegan Chard Tacos

I have loved Chard and any variety of if for a while now, but getting a fresh bunch in my CSA box from Loam Agronomics is just wonderful. Nothing like vegetables hand harvested the day before we get them! Does it get any fresher?

Usually I put an egg on my cooked or sauteed chard.  When I was cooking for one of my chard loving clients (she wanted chard almost every week), one day I showed her a picture of my meal with the cooked chard with an egg on top. Ten minutes later she was in the kitchen with me making herself a fried egg to eat for lunch with the chard I has just prepared for her. Eating chard and eggs can be contagious! Well this recipe is not chard and eggs because sometimes I enjoy them as tacos!! Yes.. one can have Chard tacos too!! After all I am living in Texas and the taco love has rubbed off on me.

So you know how they say, have your cake and eat it too? What if you could eat your tacos and feed your cells too? Chard is full of wonderful nutrients. Read on.

And always remember to have a little good fat with your chard to help absorb those amazing fat soluble vitamins! In this vegan chard tacos recipe, our good fat will be the olive oil and avocado!




1 bunch chard

2-3 tortillas (homemade must be nice, I eat tacos very occasionally- sheepish grin, so I buy these amazing grain free almond flour tortillas made by Siete Family foods!

1/2 red onion

3-4 cloves garlic (add more if you LOVE garlic!)

1/4 teaspoon coriander powder

1/4 teaspoon cumin powder

1/4 teaspoon chili powder (add more or less to taste)

Salt to taste

A few slices of lime

1 avocado

A few sprigs of fresh cilantro

1 and a half tablespoon olive oil



Mince garlic cloves and finely dice the onion. Add olive oil to the heated pan. Cook onion well for about 10-15 minutes stirring occasionally so it is somewhat caramelized and very soft. While onion is cooking, chop the greens and the stems. I keep the stems of the chard separate as they have a longer cooking time. Once the onion is almost done add in the stems and cook another 10 minutes till stems are softened, you may also cover and cook for 5 minutes with a tablespoon of water to quicken cooking time. Add the half tablespoon oil and add in the garlic and cook another few minutes till fragrant. Make a clear spot in the pan and add the spices, saute a few minutes till fragrant. Then add the chopped greens and cook till wilted or longer to suit your taste. In my tacos I like it well cooked but as a side dish I may cook for a shorter time.

Serve the cooked chard hot on your favorite tortillas, top with some cilantro, avocado slices and a squirt of lime!



Coriander and Curry Roasted Kohlrabi and Beans


Would you dive into this plate of Coriander and curry roasted Kohlrabi and green beans? Okay I added a couple of potatoes too!

If you have ever had “gobi aloo”  or “beans aloo” then you may enjoy this twist on it with Kohlrabi!



Kohlrabi is one of those vegetables that often gets neglected because I hear “Oh I don’t know what to do with it” but it’s so delicious.. to me it tastes a lot like cauliflower when cooked. Many love it raw in salads too. I think its so diverse and can be used in so many ways. Plus so many benefits of eating this cruciferous vegetable! Read on!   I like to use every part of it including the skin. I save the leaves for stews or broths or to saute and eat with my eggs!




One evening I was craving something spicy and flavor, but it had to be quick and healthy too! On my counter I looked at the beautiful Loam Agronomics purple Kohlrabi and green beans washed and ready to cook! Plus I had a few potatoes too! And some of the fresh green coriander also from my Loam CSA box. Coriander and Cilantro both are my favorite. Why you need more coriander in your cooking- read on!

Here is what I made for dinner.. quick, simple, easy and flavorful! Make it as spicy as you wish. As I always suggest.. recipes are guidelines… suit your taste and wellness goals!





2-3 Kohlrabi

2 small potatoes (optional)

2-3 handful fresh green beans

1/2 teaspoon Turmeric (add more if you wish!)

1-2 tablespoons fresh green coriander (substitute 1 teaspoon dry whole seeds or 1/2 teaspoon dry powder)

1/2 teaspoon chili powder (add more to your taste!)

1/2 teaspoon garam masala  or curry powder (add more to your taste!)

2-3 tablespoons ghee (enough to mix in with all the vegetables)

3-4 cloves garlic

1/2 red onion

Salt and pepper to taste




Ensure all the roasting vegetables are washed and dried. Mince the garlic and finely chop the red onion. Hand break the beans into 3 segments. Cube potatoes and unpeeled Kohlrabi (you may add leaves or save for another dish!).

Add all chopped and prepared vegetables to a roasting pan or Pyrex dish. Toss with ghee and spices and green coriander.

Roast in preheated over for about 30-35 minutes at 375 F or until potatoes are cooked through. You may toss all the vegetables at half way point.

Top with cilantro! Serve hot as a side!






Dill-icious Egg Salad



Egg salads always take me back to my birthday parties as a kid! We would serve egg salad sandwiches.. and when I say we I mean my mom and grandmoms! Yes I would always help make the sandwiches for the party! By help I mean I would be a part of the assembly line. They would sit on the swing in the verandah, there would be lots of home made mayo (we didn’t really get store brought mayo then!), fresh boiled eggs and loaves of bread. One person would apply the filling of the egg salad, one person would slice the edges and one person would package the sandwich into the damp napkin! I would help by eating the ends with little bits of the egg salad, dipping in to the bowl of homemade mayo. If you haven’t tried home made mayo and egg salad.. the mayo makes the salad for sure. Every now and then I crave my egg salad..many a times I eat t he salad as is and sometimes I indulge with some fresh sourdough or sprouted grain bread too. Egg salad will always be a favorite for me!

This egg salad comes together quick and easy! I got fresh dill from my Loam Agronomics CSA box and pasture raised eggs from Whitehurst Heritage farms, and wanted a cold breakfast! Dill is one herb I always forget to use, but not recently, thanks to Loam I have been using it on so many things. Its delicious and also has so many benefits. Read here.



2 eggs boiled and cooled and peeled (great to use pasture raised eggs, even better if from a local farm!)

1 -2 teaspoons mayo (I make my own home made or use Primal Kitchen brand)

A few quirts of mustard

1 teaspoon chopped fresh green onions

1 teaspoon chopped celery (optional, I love the crunch)

1 teaspoon chopped nuts (optional)

1/2-1 teaspoon fresh chopped dill (my first batch I added 1/2 a teaspoon and the second batch I made with even more dill.. suite your taste!)

Salt and pepper to taste


Mash peeled eggs with a fork, toss in all ingredients! Enjoy by itself or on toast or crackers. Serve for breakfast or snack or tea time. Double or triple the recipe to serve more people. This serves one person.




Simple Kale smoothie

My favorite way to eat my Kale is Kale chips! Sometimes I get thirsty and this a very refreshing way to enjoy Kale for the warmer days!


This drink can be more like a thicker smoothie with less coconut water and the addition of chia seeds or more like a juice with extra coconut water and omitting the chia seeds. Always adjust the ingredients to suit your own tastes!



2 to 3 handfuls of fresh kale

1 apple rough chopped

2- cups coconut water (add less or more based on your consistency preference)

A few slivers or more of ginger (I love ginger and will use a half inch piece of it!)

Juice of half a lemon

1 tablespoon soaked chia seeds (soak 1 spoon seeds in 1/4 cup water for 5 to 10 minutes)- Optional

1 cup ice cubes



Blend all ingredients and enjoy!


Blood Orange Tahini Dressing


I love blood oranges and when they are in season I love to use them in as many recipes as I can! Two weekends back I wanted to make a Tahini dressing for the Loam Agronomics CSA event, and the blood oranges were sitting on my counter to I figured I would try this new twist to go with some fresh vegetables from Loam!

I made a small batch but there were two whole blood oranges in it! If you can’t find blood oranges you can use two small regular oranges as well!






2 blood oranges peeled

1 lemon juiced

2 tablespoon sesame oil

1 handful soaked cashews

2 cloves garlic

1/4 cup Tahini

1/4 cup water (add less or more if needed to reach your preferred consistency, also depends on how juicy the citrus fruits are!)

Salt to taste

1 teaspoon maple syrup (optional, only if the oranges are not very sweet!)



Add all ingredients except water and maple syrup to a good blender. Add a little water as needed. Blend well. Have a taste and add a touch of maple syrup if preferred. Blend and chill.  You can also keep it slightly thicker and use as a dip or have it thinner to serve with a nice large salad!


Kohlrabi Breakfast Hash

This simple  Kohlrabi breakfast hash came about due to the abundance to Kohlrabi in my fridge from my farm Loam Agronomics. This is a good way to get your vegetables in at breakfast, plenty of fiber and excellent if you are doing a special diet where you don’t eat potatoes! Plus Kohlrabi is just one of those under utilized vegetables, that everyone looks at but wonders what it is and how to cook it! It can definitely be eaten raw in salads.. slice and dice and add in to your salad anytime.I have also enjoyed Kohlrabi roasted with my chicken or as Turmeric fries!I end up eating the whole sheet pan!

Did you know that in Germany,  Kohlrabi has been a staple of German cuisine for hundreds of years. The German translation of kohlrabi is “cabbage turnip.” So many reasons we should be eating Kohlrabi, its full of phytonutrients and fiber. Read on here .





1 Kohlrabi with leaves

1 egg (pastured farm egg preferred, I got a Whitehurst Heritage farm egg!)

1 -2 teaspoons coconut aminos

1 teaspoon olive oil

2-4 tablespoons Nutritional yeast (or any cheese you prefer to top your hash with)

Salt and pepper to taste



Slice and dice the whole Kohrabi and leaves, I left the skin on, it was tender enough into small cubes. Warm the pan on medium head, toss in the Kohrabi and chopped leaves with the olive oil, saute for 10 seconds and then let cook for a few minutes. Toss around after 3-4 minutes. I let it cook a total of 6 to 7 minutes as I prefer a slight crunch, but feel free to cook longer for a softer texture. Then add in the coconut aminos and nutritional yeast, and mix well. Make a place for the egg in the middle of your pan, add a touch of olive oil and cook up your egg to your liking.

Plate and top with cheese or more nutritional yeast, salt and pepper and enjoy hot. This serves 1 person, make more for you or your whole family! I also ate this for dinner last night and topped it with some Kimchi and Sriracha hot sauce. If you try it share your favorite toppings with me please.


Sesame Daikon and Broccoli Saute

This maybe my favorite way to eat Daikon this winter! Fresh vegetables from Loam Agronomics have such amazing flavor. This recipe for Sesame Daikon and Broccoli Saute is quick, easy, flavorful and nutritious!

I used sesame oil and topped off with sesame seeds. Sesame seeds have an excellent nutrient profile so top your saute or stir fry with some today! Learn more here.





1 head broccoli

1 daikon radish

1/4 large onion

1 tablespoon avocado oil

1 teaspoon sesame oil

1 table spoon sesame seeds to sprinkle

Salt to taste

1 few dashes of coconut aminos



Heat pan to medium, cook onions in avocado oil till soft and slightly browned, about 10 minutes or more. Then add sliced daikon and bite size broccoli florets ( I break them by hand while washing and use the knife to make them smaller!). Let cook in pan to brown a few minutes then add the coconut aminos and saute a few more minutes. You can can cook the vegetables till they are slightly soft but still crunch or go as soft or crunchy as you wish. Then add a slight drizzle of the sesame oil at the end and top with sesame seeds. Serve hot as a side dish or a meal over some brown rice or steamed quinoa.


Turnips and Potato “Strata”


When you have beautiful ingredients like the Des Vertu Turnips and Scarlet Turnips from Loam Agronomics and a couple of leftover purple potatoes.. you can envision a pretty and simple dish!

In my mind I was thinking “neeps and tatties” as the Scots call it.. a mashed potato and Turnip dish.  I wanted that mix of flavor but still wanted something to show off the beauty of these vegetables and here is what happened! A Turnips and Potato “Strata”.IMG_6901

In case you are wondering why should we be eating turnips? Firstly they are in season in the winter  (late fall through early spring) and for more read on here.




2-3 small potatoes. I chose purple ones for anthocyanins!

5-6 small turnips. I choose of a few Scarlet and a few Des Vertu turnips

Rosemary fresh – 1-2 springs or dried 1/4 teaspoon

2-3 cloves of garlic

Salt to taste

A few drizzles of avocado or olive oil



Slice turnips and potatoes and layer in a pie or baking dish. After you make one layer sprinkle a touch of salt, rosemary, fresh garlic bits and oil, keep layering till you have used up the vegetables. This recipe could also include Parsnips or other turnip and potato varieties!


Once ready bake in a preheated over at 370 F for about 35 to 45 minutes or until potatoes are cooked through. I kept my sliced pretty thin so it was done in about 40 minutes. Enjoy hot and share with a friend as it makes about two servings!