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!


Turnip and Radish Greens with Turnips or Radishes

Recently I have learned about such variety of turnips and radishes from my local farm Loam Agronomics! Check out their vegetable guide. that is always growing This coming week we are getting more fun varieties of mustard greens and turnips. Some varieties like the scarlet turnips I love to eat raw with the vegan Ranch dressing, the sharper ones like the Purple tops or Hinona Kabu I enjoy cooked with some greens.

If you are curious, read more about the benefits of amazing turnips and radishes 

We are so fortunate that not only do we get the radishes and turnips from Loam but also the greens. The greens and tops of these vegetables are also loaded with so many nutrients. Read on here.


This recipe a good way to use the greens as well as the roots. You may choose any bunch of turnips with its greens or even a Daikon radish with some mustard greens or turnip greens. This is a very versatile recipe – use what you have!




1 bunch tops of turnips/radish or mustard greens (you may double the recipe and add a mix of two as well)

1 bunch small turnips or 1 Daikon radish

1/2 small onion diced

2 tablespoons ghee (or a fat of your choice)

1 teaspoon whole cumin seeds

1/2 Jalapeno (optional)

1/4 teaspoon chili powder (optional)

Salt to taste

A few dashes of Coconut aminos (optional)



  1. Preheat the pan on medium heat.
  2. Add the 1 tablespoon ghee to a hot pan and cook the diced onion till softened, about 10 to 20 minutes.
  3. Then add a little more ghee and fry the cumin seeds till they are fragrant and crispy but not too dark, add this time add the chili powder and/or sliced jalapeno as well and cook for another minute.
  4. Then add the chopped stem parts of the washed greens, cook for a few minutes.
  5. In the mean time wash the roots, turnips or radish or a mix and cut into bit sized pieces, add to the pan and cook for another 5 to 8 minutes till softened.
  6. Wash the greens well and chop. Add the greens to the pan and cook for another 5 to 8 minutes, till they are wilted and somewhat softened. You may wish to cook longer to make them more tender as well. The radish and turnip greens and mustard greens may vary in cooking time based on their leaf size and hardiness.
  7. Add salt to taste or you may add a few dashes of coconut aminos. I noticed that the coconut aminos will give the dish a little salt and a touch of sweetness. It also seems to help cut out the sharpness specially if the turnips and mustard greens were the sharper variety! If you love the sharpness you may skip the Coconut aminos and just add the touch of salt.

Serve hot as a side dish to fish or your favorite main. Sometimes I put an egg on top the greens and roots and make a meal of it for breakfast or dinner!

Sweet Potato Vinaigrette




Are you thinking… why and how is sweet potato in a dressing? Here I was planning for a tasting organized by Yelp Houston at my lovely farm Loam Agronomics over the weekend, so decided to use these sweet potatoes that were starring at me from my box of vegetables! Specially since this event was about “Texas Made“, nothing like using my Texas sweet potatoes for this new recipe.

Also, I am always thinking of ways to use more vegetables in my recipes, and I was thinking of something slightly sweet and tangy that could go with some fresh and delicious hard greens like Arugula, Mustard Greens or even with something sweeter and tender like Spinach, all of course also grown at Loam.

Now that we did the tasting, without tooting my own horn I must say that the dressing was received with plenty of curiosity and adventure and and welcomed to many a helpings as it was enjoyed by all adults and kids too! Some lovely notes shared by these adventurous “yelpers”. Read some of their heartfelt notes an feedback here on Facebook!

Now to the recipe that is so simple and quick! (except for the roasting of the potatoes that does take a while but required minimal effort)



1 medium sweet potato

2-4 cloves garlic

1-2 table spoons maple syrup (optional)

1-2 small sprigs of fresh Rosemary or a small pinch or dry Rosemary

1/2 cup Extra Virgin Olive Oil

1/3 cup Apple cider vinegar

1/4 cup water (add more  or less water if dressing is thick or thin, also depends on how big the sweet potato is!)

Salt and pepper to taste


Roast the sweet potato in a preheated oven at 385 F for about 1 hour or until completely cooked and soft.

Add all ingredients, except the water to the blender. Blend well. Add in water as needed. Blend again.

Serve over your favorite greens! Share with your family and friends! You will be eating vegetables on vegetables with this dressing. Write back and tell us what you think of it!



Vegan Ranch Dressing


Think creamy, luscious and flavorful! Thing healthy ingredients to dip these fresh radishes and turnips from Loam Agronomics. Not that these vegetables aren’t already flavorful enough. Fresh from the farm to my plate. I am so grateful

Why do I eat local vegetables? Why do I eat some of them raw?

  1. Fruits and vegetables are concentrated sources of phytonutrients
  2. Local produce is loaded with Soil based organisms
  3. Locally grown food is full of flavor.
  4. Eating local food is eating seasonally.
  5. Local food supports the local economy.
  6. Local food benefits the environment.
  7. Local foods promote a safer food supply.
  8. Local growers can tell you how the food was grown, and you can hug your farmer and thank him!




1 cup cashews soaked overnight

1/3-1/2 cup neutral flavor oil (avocado or grape seed oil will work)

1/4 – 1/2 cup Water- start with 1/4 cup, add more to get desired consistency, as a dip or dressing

1/2 lemon juiced

1-2 cloves garlic

1/3 teaspoon mustard

1/4 teaspoon raw honey (optional, to me the cashews are already sweet enough!)

3-4 tablespoons Nutritional yeast (add extra for cheesier flavor, I always add extra)

1/4 teaspoon dried dill (you can also use fresh dill if you have it on hand)

Salt and pepper to taste


Blend all the ingredients in your Vitamix or blender of choice. As always adjust any ingredient to your tastes.

Serve with a platter of fresh crudites- Red radishes, Shunkyo radish, Scarlett turnips, Hinona Kabu Turnips, Carrots and Celery! And if you wish to get some of these amazing varieties of radishes and turnips head over to Loam Agronomics and sign up for their CSA!!

If you wish to try a version with probiotics (this one is not vegan but has plenty of health benefits!) head over to another home made ranch recipe! 

Sauteed Cow pea greens and squash


This year has been wonderful in terms of trying new vegetables! Thanks to the wonderful farmers at Loam Agronomics I got to try Cow peas and this week’s CSA box is going to have Cow pea greens. I was so fortunate to try some out last night. Of course first I tasted them raw, they tasted somewhere between a spinach and a collard green to me. I could probably eat them raw in a salad, specially with an amazing dressing. But I decided to pair them with a roasted Delicata squash in this dish and wanted somewhat of a sautéed greens as the base.



1 Delicata squash sliced up into round or semi circles ( or 2 cups of your favorite squash)

A sprig of rosemary

1 tablespoon pecan oil or avocado oil or any high temperature cooking oil

1/2 cup finely sliced red onion

1 bunch Cow pea greens or 1 small bunch of collard greens

2 handful pine nuts (Am I sounding like Jamie Oliver?, if you ever read his recipes he uses bunch, handful and dash of this and that in places!)

Salt and pepper to taste

2 table spoons olive oil

2-4 cloves garlic minced ( I used 3! Make it as “garlicky” as you wish)

Some balsamic vinegar (this will be drizzled on top of your dish and maybe a few dashes on the greens too)

Extra virgin olive oil to drizzle on top of the dish as well



Preheat oven to 390 F. Toss the squash, onions, avocado oil, some salt and some rosemary and roast in oven for about 20-25 minutes or until the squash is cooked well but not limp. Cooking time will vary based on the thickness of the slices and the size of your squash too.

In a pan  add 2 tablespoons olive oil and the minced garlic till fragrant but not browned. Then add the washed and rough chopped cow pea or collard greens. (For this dish I removed all the larger and hard stems, you may save for stock or bone broth in your freezer or compost). Saute for about 5 minutes or till tender. You may need to also add a few table spoons water while sauteing to prevent the greens from drying out. Add a few dashes of balsamic vinegar. and plenty of fresh cracked pepper and some salt to taste.

Once the greens and squash are both ready, plate the greens, top with squash and the onions. Drizzle some balsamic and extra virgin olive oil, maybe another bit of cracked pepper and the pine nuts. Serve warm.



Chilled Summer Pepper Soup


I love peppers and this year thanks to Loam Agronomics I have had an amazing pick of local summer peppers. This picture doesn’t even cover the variety or include any of the hot ones! Definitely doesn’t  share the incredible flavors.


For this chilled summer pepper soup I picked out 4 red peppers and roasted them to enhance the flavor and sweetness.



4 red peppers

1/3 cup cashews soaked for about 4 to 8 hours

2-4 table spoons of  good rich balsamic vinegar for soup and topping drizzle

2-3 cloves of garlic crushed and rough chopped

2-4 tablespoons of a good rich extra virgin olive oil for soup and topping drizzle (I use an Italian unfiltered one for topping and regular one for sauteing the garlic)

Salt and pepper to taste

3- 4 cups of vegetable broth (or you may use bone broth for extra protein)

Hemp seeds for topping (optional)



Roast the peppers till tender in a preheated oven for about 35 to 45 minutes at 385 F.

One cooled remove stems and seeds.




Saute garlic in olive oil for a few minutes till fragrant and soft- better to not let it brown or it may become pungent.

Add peppers, garlic, cashews, salt, pepper, 2 cups broth at first, 2 tablespoons balsamic vinegar. Blend well and add more broth till it reaches your desired consistency ( you may enjoy a thinner soup or more of a bisque like soup). Chill for a few hours. Serve nice and cold topped with a drizzle of a good extra virgin olive oil and balsamic. Additionally top with some hemp seeds for extra crunch and protein.



Roasted Eggplant “Bharta”

I love eggplant in every form I have ever had it in. This is one of my favorite recipes that I grew up eating eggplant as “bharta”. It means a mash. The roasting gives it a lovely flavor. I roasted the Loam Agronomics eggplant in my oven for this recipe but if its done on a grill or in a smoker or open fire it would taste even better! This time the bharta was very flavorful.. must be the local and fresh eggplant, tomatoes and chili from my Loam Agronomics CSA box!



1 tablespoon ghee or avocado oil

1 small to medium-sized eggplant

2 small tomatoes diced

1 cup diced onion

1 teaspoon minced fresh ginger

1 green chili or hot pepper

A few pinches of garam masala  (a spice mix)

A few pinches of chili powder



Roast eggplant with a few slits at 365 F for 45 minutes to an hour (till soft and easily mash-able). You can cook the onions in the ghee in a pan till soft and caramelized or roast the diced onions and chopped green chili in avocado oil along side the roasting eggplant but the onions should be done in about 35 minutes or so.


Once onions are softened and slightly browned, add the fresh ginger to a pan, saute a few minutes and then add the spices and hot pepper. Then cook for a few minutes more and add the roasted eggplant. You may mash it up in the pan or mash it in a bowl and then add to the pan. Cook another 5 minutes, then add the diced tomatoes and cook for another 7 to 8 minutes. Serve hot, topped with cilantro, with tortilla or pita bread.


Crispy Roasted Okra

Okra has always been one of my favorite vegetables. Many people I meet or cook for have not  or had not fallen in love with it, because it can be tricky to cook. If not fried then sometimes it turns up as a sticky and gooey mess. This oven roasted crispy okra is my favorite way to cook and enjoy Okra these days. Specially because it is so simple and quick. This recipe has even converted some non Okra lovers into liking Okra again!


I start by washing the Okra and drying it out really well (this is important to ensure that the Okra cooks crispy and not mushy!) Look at all these beautiful shapes and colors of Okra from my local Loam Agronomics CSA box.


Once the Okra is dry.. it’s just a matter of slicing into equal sized strips. I try to make one skinny okra into about 4 strips.. pinky finger in length or about so. The bigger and thicker ones we need to slice up into more segments of course.


3-4 handfuls of fresh Okra

2 tablespoons Avocado oil (any high temperature oil will work, Grapeseed is another good one)

1/2 teaspoon or more chili powder (add more if you like it spicy)

1 teaspoon coriander powder (again add more if you love coriander as I do..)

1/2 teaspoon cumin powder

Salt to taste


Slit Okra into equal sized strips, toss in oil, spices and salt. Lay flat on a cookie sheet or oven safe dish.


Cook in a preheated oven at 380 F for about 20-25 minutes. Check to see if all are evenly cooked. At this point you may remove some crispy ones to taste. Put back into the oven (if needed) and cook for another 5 -8 minutes until all are cooked and crispy. Enjoy as a snack or a side.


I topped my fresh sliced tomatoes with it once, another time I just ate a whole plate of them as they came out of the oven.


Also great for topping a good bowl of lentil soup. They usually don’t last very long!