Good Food Food & Farm

    3 Reasons I Love Sardines


    I am a quiet champion of sardines as an exceptional food source. Sardines are often canned (look for BPA-free varieties* if you can), but can be found fresh.  Here’s what I like about ’em: 1.  Stellar nutrient density. Sardines contain a few nutrients that are in high demand by many American bodies these day, but …Read More

    Quinoa Sardine Power Salad


    If you just wrinkled your nose at the mention of sardines, I challenge you to crack your mind open a bit more!  This salad was delicious, light, simple to throw together and chock full of protein, healthy fats, calcium and all the nutrient power of the fresh seasonal veggies.  This one is a winner. GF …Read More

    Cook Up a Quick Pot of Quinoa


    Quinoa (“keen-wah”) is a highly useful whole grain food, notably high in protein when compared with other whole grains.  It is simple and quick to prepare. Quinoa has grown in popularity and can now be found in many grocery stores.  It is a little more expensive than other whole grains, but its nutrient density makes …Read More

    Red Cabbage, Apple and Ginger Salad


    This simple salad was a delight!  We threw it together for brunch as a side dish, but several of us kept coming back for more of this salad, feeling it would be a great stand-alone meal!  Hope you love it. (GF, Vegan) Ingredients Ginger Vinaigrette: 3 Tablespoons apple cider vinegar 2 teaspoons peeled, grated ginger …Read More

    Vegetarian Mushroom “Ceviche”


    Vegetarian, Vegan, Gluten-Free Plan ahead on this one. It’s best when it can marinate overnight or longer. Ingredients: 1 cup lemon/lime juice 1 red onion – finely diced (after trying the recipe, I think you may want to cut this down to 3/4 red onion, depending on how much you like the taste of onion) 1/2 cup …Read More

    Take 5 on the Farm | Early Summer Harvest


    You may be hearing all the hype about eating “in season.” Yes? Here, this will help with that… Take 5 on the Farm (Flower Street Farm, to be exact) to get in touch with the produce that’s in season here in NC in early summer. This short video features: nanking cherry tatsoi fennel zucchini collards …Read More

    Mint Strawberry Popsicles (or shakes… you decide!)


    The other day we picked and froze 35 lbs of strawberries. What?? Yep, thanks to our own plants and a wonderful local organic berry farm, we will be eating incredibly nutrient-rich strawberries for the rest of the year and likely saving ourselves hundreds of dollars in frozen berry purchases.  Read more about strawberries in my post …Read More

    Working with Kohlrabi


    Don’t let kohlrabi intimidate!  It’s an amazingly delicious and fun vegetable.   In this video I’m here to demystify kohlrabi for the many of you out there feeling befuddled by this alien-looking vegetable. I’ve got tips on how to cut it and enjoy it raw, sautéed, steamed or roasted. Let us know how it goes. I want to …Read More

    Perking up Droopy Leaf Vegetables


    Quick video demo of using a simple cool water bath to perk up droopy leaves. I want to try this (add to my List) Forget to Log In? Hello! In order to add this activity to your action list, you must be logged in. Log In

    Spring in a Salad Bowl


    This delightful salad was prepared after I finished up the flavors of spring video.  It is a nutrient-packed salad, shining with life.  The dressing recipe will be a bit more than you need, so be ready to save it for a later salad.  It’s a yummy dressing… you’ll want to use it again on all …Read More

    Dr. Weil’s Kale Walnut Pesto


    At a recent conference on Nutrition and Health put on by the Arizona Center for Integrative Medicine, I had the joyful chance to watch a cooking demonstration by Dr. Weil and food educator Rebecca Katz.  Dr. Weil made his “Infamous Kale Walnut Pesto” and I wrote down his instructions.  You can find other recipes like …Read More

    Spicy Chicken Mole


    The simplest dishes are often the most delightful.  This is nothing more than grilled chicken (though we baked ours), a delightful sauce, some brown rice and steamed freshly harvested spinach.  The sauce was the most work, but it was worth every bite.  If you don’t have a mortar and pestle (pictured), use can use a coffee …Read More

    Edible Garden: Spring Veggie Tour


      Jen takes us on a quick (and delightful) tour through some great options for spring veggies to add into your cooking, including EDIBLE FLOWERS! Eating in season has many benefits, so we’re offering a taste of what’s in season this Spring in Hillsborough, NC. This video shows some of the nutrient-rich options straight from the …Read More

    Flourless Banana Pancakes


    These pancakes are pretty famous at our house, and they sure go quick!   The kids around your table or inside your own hearts will love ’em. Ingredients 1 ripe banana 2 eggs 1/4 cup cooked grain (brown rice, oats, quinoa, buckwheat) 1/4 teaspoon cinnamon 1 Tablespoon flax seeds  (optional) Coconut oil or butter for pan …Read More

    Tangy Radish Salad


    Oh my gosh we loved this little salad, thrown together mainly in an effort to deal with a few too many radishes!  We had it over a bed of quinoa and it was a sweet, light and hydrating meal after a long hot day.  Simple ingredients, simple dressing, magic meal.   Ingredients 2 bunches (or about 10-15) …Read More

    Why We Focus on Good Food


    “Eat food, mostly plants, not too much,” says Michael Pollan and a growing chorus of scientists and health providers who look thoughtfully at the health crises of our time and cannot help but shine an urgent light on the harmful impacts of the industrialization of our food supply and cultural shifts away from simply preparing …Read More

    Mindful Eating Kale Blueberry Smoothie

    Kale Blueberry Smoothie


    Our little manx kitty thought this delicious smoothie was worth some careful consideration!   This is a nice, sweet and nutrient-packed smoothie.  Enjoy! Ingredients 3 ounces Greek yogurt or coconut milk 1 tablespoon almond butter 1/2 cup frozen blueberries (use fresh when available) 1 banana 1 cup kale 1 rib of celery 3/4 cup water …Read More

    Chocolate Beet Cake


    This recipe combines a light, moist chocolate cake base with nutrient-packed shredded beets. Why I loved this cake:  it nourished me, filled me up and treated me to bright new flavor combinations.  If you are hoping for a chocolate cake that hides the beet flavor while tasting like a gas station cupcake, this isn’t your recipe.  But if you’re looking for …Read More

    Moroccan Carrot Ribbons and Black Lentils


    We really enjoyed this recipe for a few reasons:  1) lentils are so quick and easy to prepare so we love using them, and 2) it was SO flavorful and bright!  The orange and lemon juice on the carrots alone were a delight, and when added with the lovely spices and lentils, well, we loved …Read More

    Happy Green Salad: Shredded Brussels Sprouts and Kale


    Robin shared this recipe for us and we only had half the ingredients and it was still huge!   It was so delicious, so simple, and a nice way to use Brussels sprouts and kale in a new, light way.  Our sprouts and kale were very fresh, so the salad was tender and delightful.  If …Read More