Sunday, February 15, 2015

Mediterranean Vegetable Burger

Are you into health foods, especially Mediterranean? The falafel, spinach, chick peas, olive oil kinds? Then, you are going to love this one. From my kitchen to yours. Get the recipe from

Serve the burgers on skillet-warmed buns, top patties with freshly shredded Parmegiano-Regiano cheese. A touch of ketchup maybe, but if you don't to change the taste, then no ketchup.

Sunday, February 8, 2015

Asparagus soup - what could be better on a winter evening?

Pointer 1: Use fresh asparagus within a couple days after purchase.

  • 2 bunches asparagus, chopped
  • 1 medium red onion, chopped
  • 3 cloves garlic, diced
  • 4 cups vegetable stock
  • 1 cup soy milk or almond milk
  • 2 Tbsps. all purpose flour
  • 2 Tbsps. olive or canola oil
  • Salt to taste
  • Fresh ground black pepper

Take a flat skillet. Add oil. Add garlic and onions. Sauté until onions turn translucent. Remove from heat and set aside.
Cook asparagus in vegetable stock on high heat for about 8 minutes. Remove from stove. Blend asparagus, onions and garlic until smooth. Pour the mixture into the pot with vegetable stock. Bring to boil. Turn down heat.
Mix all purpose flour either in the soy or almond milk and pour into the pot. Cover and continue heating for another 20 minutes.
Serve with hearty, whole grain bread.
More recipes from

Sunday, February 1, 2015

Gluten free pancakes. Packed with taste and nutrition.

Oat meal and almond meal pancakes -- ideal for Sunday brunches. I would recommend Trader Joe's for the almond meal, no funny taste or aroma. For oatmeal all you need to do is powder the oats, steel cut or old fashioned quick oats.

The rest of the process is the same as making any other regular pancakes -- Eggs, oil, water, milk, nuts and fruit if you like that.

Find the recipe for oatmeal almond meal pancakes at