Brussel Sprouts!

brussel sprouts


Brussels Sprouts.  They look like tiny cabbages–how hard can they be to cook? Not hard at all, provided that you don’t treat them like a cabbage. That thing with apples and vinegar–not so good with brussels sprouts. Asian stir-fry? Possible, but not optimal. Now, a simple treatment where they are sliced in half and drizzled with oil and a sprinkling of salt and pepper…roasted for 25-35 minutes or until as tender as you like (I tend towards less rather than more time).

If you enjoy greens, these are better than french fries. Really!

Cabbage Mango Salad


Cabbage Mango Salad


By Lucinda Clark:

Originally I think I was trying to make slaw for fish tacos or something, and well, I made this and found out is EXCELLENT eaten all by itself. A very healthy and filling dish. It is great for fish tacos, as a side dish,  for eating by the spoonfuls, or with chips.

  • 1/2 head of cabbage – shredded (I used red cabbage here, but any cabbage will work)
  • 1/2 onion – diced.
  • 2 carrots – shredded
  • juice of 2 limes
  • 1 bunch cilantro- chopped
  • 2 Mangoes – diced

Mix together, let sit for about 30 minutes so the flavors meld, and  enjoy!

originally posted on

Chickens In Hog Heaven!


chicken in hog heaven 2


My mother is in town! Our hearts are happy and so are our tummies! Look what she cooked up this morning!

To make 12 chickens in hog heaven:

  • 12 slices of ham
  • One dozen eggs.
  • handful of cherry tomatoes
  • a sprig or two of cilantro
  • a handful of shredded cheddar.
  • salt and pepper to taste
  1. In a muffin pan put a slice of ham to make a cup.
  2. Crack an egg inside the ham cup and add a dash of cream (about half a teaspoon).
  3. Bake at 350 for about 20 minutes until eggs are set.
  4. Remove and add cherry tomatoes, a bit of cilantro and a smidgen of cheese. Put it back in the oven for about 5 minutes.
  5. Salt and pepper to taste.

chickens in hog heaven

Originally posted on

Natural Rainbow Cake with Organic Vegetable Dye


For Fiona’s 4th Birthday, a few years ago, we had a Mad Hatter tea party, and I felt a rainbow cake was just what the birthday girl needed. I am not of fan of fake dyes. They are made of funk, it has been argued that they are carcinogenic, and above all else, have been proven to make children act a little crazy (The crazy train is leaving the station, and for my own sanity, I would prefer my child not be on it). So, I decided to make a rainbow cake without artificial dyes, and here is how it all went down:


Attempt 1: Used whole wheat flour for the cake which made the colors dull. Didn’t account for how much liquid the dyes would add, and ended up with something that tasted like bread pudding and the colors looked like a rainbow of different puke colors.


Attempt 2: Used cake flour and butter, reduced liquid but not enough. Ended up with a very dense cake and weird coloring most likely because of the fantastic yellow butter.


Attempt 3: A few hours before party was set to begin, I used an organic cake mix. Want to make something of it? No, I didn’t think so. I used coconut oil as the fat, and added almond extract to hide the taste of my homemade dyes. I left out all other liquid.


Separate the batter into as many different bowls as colors you want to use.

Make your dyes by running different fruits and veggies through the juicer:
Orange: Carrot. Red: Beet. Green: Spinach. Purple: blueberries. Yellow: saffron (this you soak overnight in water).

Add the juice to the batter.

Stir. Keep an eye on the consistency to see if you should add a bit of flour to thicken or more juice to smooth.
Do this for all your different colors.



Now that you have all your colors you are ready to build your cake.
Put a base color in.
Add your second color.

And the third color.
And the fourth color.

And the final color.  Bake and enjoy.

Yep, it is that easy. Well, two failed attempts notwithstanding
Originally posted on

Lucinda’s Easy Banana Bread / Muffin Recipe

Banana Bread Muffins


The easiest banana bread (muffin) recipe, ever:

2 cups flour (reduce to 1 and 3/4 if using whole wheat)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup brown sugar
2 eggs, beaten
4-5 mashed overripe bananas
1 cap full of almond extract (optional and can be replaced with vanilla)

Put into muffin pan and bake at 350 until done. No, I don’t know how long I am too much of a hot mess to watch the time! :-) When the tops look done and the toothpick comes out clean. They should look like this:

Muffin pan of banana muffins


Originally posted on


Organics: a matter of ebb, flow, & logistics



By Lucinda Clark, Founder and CEO of Brewers Organics.

In our world, as we know it, everything works in tandem. For every action there is a reaction, for every cause there is an effect, and every ebb has a flow.

The choosing of organics keeps these natural processes in harmony and balance. This is because organic agriculture at its core, seeks to work with the natural occurring elements of nature. It is not reliant on synthetics, created by man in a lab, which although they may increase per acre production of crops, they also have hazardous effects on microbiology of the soil, our water supply, our health, and wildlife.

As humans at the top of the food chain we have a responsibility to keep from damaging or depleting the bottom of the food chain. Otherwise, our cockiness with be our downfall.

By choosing organics we can stop running around fixing problems we, ourselves, created.

We can stop creating chemicals to kill things whose purpose we don’t completely grasp only to turn around, after we have removed them from existence, and realize their use, to create a new chemical to take their place.

By choosing organics we can support an agriculture system that seeks to work in tandem with nature to keep our resources free from mutilation and our families fed.

In my opinion, our food supply issues in the world are not a matter of per acre production but rather a logistics issue. So instead of wasting such great intellectual talent on creating chemicals in a lab, let’s better utilize that talent by putting people to work on logistical issues such as:

1. Putting unused acres into production

2. Shortening the farm to table miles so we don’t have food wasted in transport

3. Creating markets for farmers who choose to produce food consumable in its natural state rather than government subsidized markets created for field corn which must be altered before we consume it

4. Teaching farmers to farm organically

5. Getting the surplus that, if we put all of our unused acres into production, we most definitely will have to those in need.

That’s my two cents on why organic is superior.

Cheers and Happy Eats!


Vacation Cooking – Chipotle Sweet Potatoes, Caramel Apples, and more!

Well, Hello you foodie freaks that I love!

So, I’m back from vacation. Since I wasn’t face cracking a play by play, let me fill you in.

I made these.

Delicious, but tricky. I couldn’t find a recipe to make caramel sauce that didn’t require 50 million ingredients or corn syrup. The first of which annoys me and second of which freaks me out (how exactly do they make corn into syrup??).  So, I had to wing it. I remember my granny telling me her mother would make caramel over the stove with sugar, cream and butter. So there I was… arrogant and on a mission. If my great granny could make it over a wood stove, then surely, I could figure it out in the world of electric stoves and google, right? (insert sarcastic laugh here).

Caramelized the sugar. Easy.  Added butter and cream. Woops. First it got hard like a Werther’s original  hard candy, then I added too much butter and it was greasy.   No worries, I added it to cream cheese with cinnamon and vanilla and boom, icing for pumpkin cookies.

Caramelized the sugar again. Add butter and cream again, stir like crazy. Delicious. As long as you don’t burn the sugar even your mistake will taste great.

I like to double dip… apples. After the caramel, I dipped them in chocolate. There is a definite sugar high going on in this house.

Also, I made this: Mush…. (I know it doesn’t look great but I assure you it tasted great).

I used an adaptation of this recipe. (Skipped the rosemary, bay leaf, garlic, and hot pepper. Used bacon grease and butter instead of the cooking oil and added a bit of random spices from the King Carnivore’s cabinet).   It was FANTASTIC. Of course, when you add a little sharp cheddar on top it is even better.

Because I am on a sweet potato kick, I also made these: Chipotle sweet potatoes.

Dice the sweet potatoes, toss with olive oil, chipotle seasoning, salt and whatever else you have around (thyme, parsley, salt, or garlic). Bake at 350 until done (about 30 minutes maybe).

Eggplant Pizza Thingy

I am all about meatless meals, I am a veggie loving fruit lady, afterall. The King Carnivore, however, doesn’t seem to think a meal is a meal without meat. We have go rounds about this. The good thing is that he is game to try something at least once. This, he said he would like more than once. No meat required. Yum yum.

You will need:

An eggplant. Breadcrumbs. Milk or eggs for dipping. tomato, basil, olive oil, cheese and salt to taste.

Cut your eggplant into slices and soak in salt water for about 15 minutes. Then pat dry to remove excess moisture.

Dip in milk or egg, and then coat with bread crumbs. Drizzle with olive oil and bake 8 minutes. Flip them and bake another 8 minutes. If you want them to be a little more crispy skip the baking and fry in butter.

Add a slice of tomato, a sprig of basil, and fresh mozzarella or any cheese for that matter.

Then bake until the cheese melts.

Oh my, they were yummy. You can add balsamic to the top if you want, won’t hurt, and can only help.

Daikon Cakes

So I made these for a friend of mine and she asked “What kind of meat is in these?” I told her there was none and she says “SHUT UP, NO WAY.” Um, yes way. Supposedly a radish hater, she sends me a text a few days later saying “All I need in my life is some radish cakes.”
So all radish haters unite because you are about to turn a corner in your world of food love.

  • 2 Daikons
  • 1 Egg
  • 1/2 cup Breadcrumbs
  • Seasoning (salt, pepper, garlic…and chili powder if you have it)
  • Butter for frying
  1. Shred daikons and squeeze out excess liquid.
  2. Beat egg and mix with shredded daikon.
  3. Add breadcrumbs and stir together.
  4. Use a heavy hand with seasonings.
  5. Make into patties and fry in a pan coated with butter. (Everything is better in butter).

I melt cheese on the top of them but that’s just how I roll. Michelle Murillo (credit for the picture belongs to her) says you must 1. Grow chives in your front yard. 2. Fry them in hot oil. 3. Pat them dry. 4. Chop them up and add to sour cream to make a wickedly wonderful condiment. Or…you could be lazy like me and serve them with whatever condiment needs to be finished up and out of the refrigerator. 😉

Cheers and Happy Eats!