Who doesn’t love a fresh-fruit frozen treat once the warm weather sets in?  And especially since strawberries are in abundance in my area I’m finding all kinds of good uses for them!

I got inspired the other day when I was at Bed Bath & Beyond and they had these BPA-free popsickle holders by the checkout counter.  They are festive and even have a little straw to sip from once the popsickle starts to melt and so messes are kept at a minimum.

Simple as all get out to make here’s what I did:

• 2 cups buttermilk or coconut milk (yogurt or Amasai would be great as well!)
• 2 cups whole de-stemmed strawberries
• 1/4 cup honey or more to taste

Place all the ingredients in a blender and blend on high for about 1-2 minutes.  Experiment and try other fruits and liquids and just have fun with the kids in the kitchen!  Pour nearly to the top of the popsickle holder and snap on the top and place in freezer overnight.  Any leftover liquid, drink it!  You’ll need to run some hot water over the popsickle you’re trying to release for about one minute before you can pull it out and enjoy it!

Tell me about some of your fave popsickle combinations!

Strawberries are in season…Hallelujah!  And, they are mighty fine since the conditions this year to grow them have been so favorable.  Mild winter, long cool spring and not a lot of rain are apparently righteous conditions for strawberries.  I can attest to their goodness because I’ve been eating them every day for the last two weeks and consuming them all from Delvin Farms…because they’re organic.

I became a little weary of eating one raw strawberry after another, poor me, and decided it was time to do something else with them.  Like this Strawberry Almond Flour Muffin recipe!

Y’all know I’m a gluten-free gal so when I bake I either use almond flour (not almond meal) and/or coconut flour.  Cooking with these flours is way more nutrient-dense and flavorful as far as I’m concerned.  I buy my almond flour from Digestive Wellness in 5 lb. bags (half the price of any health food store)  and my coconut flour from VitaCost.

I macerated (breaking food into pieces by soaking in something) the strawberries in local honey and helped the process along by using my potato masher since I wanted to add them right into the batter and not wait for them to break down on their own.

Might I also suggest if you’re gluten-free eating that you use this muffin as a base for your “short cake” because everyone needs some strawberry shortcake when strawberries are in season.  So, just split it in half, toast it a bit to crisp it up a bit, spoon some fresh chopped strawberries over the top and a big wallop of whipped cream.  Now that’s a dessert you can feel good about eating!

These muffins are dense and delicious so one will suffice…or maybe not.  What kind of muffins are you making this spring?

Right up front I’ll just say, eating raw kale is not for the faint of heart.  You really have to love kale cooked and then move on to eating it raw.  As y’all know, I love all things “greens” so I’m going to eat them any way I can get them.  However, I tried the raw kale salad several times at an unnamed giant health food store chain and it was inedible because the kale was not tender and there were big leaves and pieces of thick stems and not really digestible.  Well, maybe for a cow.

Since we’ve had a relatively long, cool spring in middle Tennessee the kale at my farmer’s market has been delicious and tender.  So, I thought, now is the time to make that raw kale salad.

If the thought of raw kale isn’t very appetizing then by all means chop it and boil it in salted water for 3-4 minutes, strain it, cool to room temperature and then add the vinaigrette and you’ll be good to go.  And, if you’re eating it raw you must remove the stems and put a good medium chop on the greens and wash well.  I did use the stems that were further up in the leaf since they were so much more tender than their woodier counterparts down below.

This Lacinato kale was just crying out for a little Asian vinaigrette so I went with it and included expeller-pressed sesame oil, toasted sesame oil, wheat-free tamari (soy sauce) and a little red-pepper flakes for some heat.  I threw the chopped kale into a bowl, and added the dressing ingredients right on top of the kale (I was being lazy) and tossed.  Whisk the ingredients in a seperate little bowl and add in a teaspoon of fresh-grated ginger, now that I think of it to give a little zing.  And, another idea is to add some toasted sesame seeds on top when you serve it to make it more festive!

So if you find some really tender kale at your farmer’s market this weekend and you’re feeling adventurous then give this recipe a try…you may just love it.  And remember it’s always a good idea to eat a little something raw with every meal to help you digest the rest of what you’re eating because raw foods have enzymes in them that cooked foods don’t.

Just eat your greens however you enjoy them as often as possible!

Lucy & Mark Rizzo

Just like most folk I fall victim to my sweet tooth now and again.  Most of the time I try to consume high-quality sweet treats.  Is there really such a thing?  I mean anyway you slice it, sugar is sugar is sugar.  But hey, it’s important to have a delectable treat now and again because the stress of trying to avoid sweets all the time is probably worse for you then just going ahead and having a little “something, something.”

I bring all this up because I had some girlys over for lunch this last week and one of the guests was Lucy Rizzo of Lucy’s Kitchen.  Lucy is one of the greatest cooks I know and I call myself a cook too, by the way.  Anyway, she brought over one of her divine flourless chocolate cakes with some fresh strawberries and it was over-the-top flavorful, creamy goodness.  The good news is that you can buy her products, savory and sweet at the Franklin Farmer’s Market and Whole Foods.  Lucy is well known for her cheese cakes in many Whole Foods.

So you’re wondering, ”what does all this have to do with Fudgy Pecan Brownies?”  Welcome to my “brain train”…you never know where it’s going to stop next.  But, just enjoying Lucy’s flourless cheesecake got me to thinking about a chocolatey dessert I did on that little show, “Don’t Tell Mama.”  So have a look at the video down below and download the recipe and treat yourself to this delicious brownie with some in-season strawberries.  Well, they’re in-season in Tennessee, yipeee!

Tell me about your fave choclatey treat!

Brisket & Smoky BBQ Sauce

Finding a good BBQ sauce that doesn’t taste like dessert is no easy feat.  I decided to free myself from spending all that time in stores looking for one that is free of high-fructose corn syrup to spending that time in the kitchen making one.  And, I’m thrilled to say that this Q sauce is even acceptable for those who on gut-healing diets.  Yipeee!

I like to marinate a brisket overnight in my sauce and slow cook it for 8-10 hours on the low setting.  Then have a fresh batch of the sauce on the table in which to dip your meat of choice that’s slow cooked, braised or grilled.

Splatter screen up to give a quick stir

Coats back of spoon...it's done!

Secret ingredients:  Smoky Paprika and Chipotle Chili Powder.  Both of these spices can be found at your local grocery.  Once again, add to and take away from the spices to make it your own and to suit little ones.

Now, tell me about your favorite homemade BBQ Sauce!

Radnor Lake Hike

I was out of touch this last week because I felt called to be on a media fast during Holy Week!  First of all, let me just tell you how freeing it is to not read the newspapers, magazines, watch tv, listen to the radio, go on the internet or have to deal with email!  And, how refreshing to communicate via phone or face to face.  Imagine how much time it freed up for me to just be in His Word, to be silent, to listen, to hike, to plant, to visit, to get my nails painted (something I rarely do) to call and check in on others and the list goes on and on.  Unplugging and taking a true Sabbath is something most of us have a hard time doing in this world today but deep down our hearts, minds and souls crave it and need it to refresh, renew and reset.  It is a must at least one day of the week to unplug entirely…God said so!

Need I say more?

One scripture that has spoken to me time and time again is Psalm 46:10 “Cease striving (be still, let go) and know that I am God.”  If you believe in God and do not create space in your life to “just be”, to pray but, most importantly, to listen then it’s hard to be in relationship with Him to know, “what is He calling me to do?”  Honestly, I want that more than anything in my life…to be walking out God’s plan.  You want to talk about a “rich” life…that’s it!  I did spend some time listening to a great sermon series by Joyce Meyers called “How to Hear From God” and it was exactly what I needed to hear during Holy Week!

Along with the above mentioned things, my Holy Week was so enriched because of all the glorious, thoughtful and meaningful services at our church, St. Bartholomew’s (St. B’s).  Thank you St. B’s!  If you get a moment then please check out the sermons that were given at these services and be blessed.  I was particularly touched by the foot washing ceremony at the Maundy Thursday service…the church was awash in humility as we washed each others feet as Christ did at the Last Supper, calling us to love one another above all else.  Amazing!

There are so many other details I could share with you about my Holy Week and Easter Sunday but I’ve said enough.  So let me just leave you with this video below that my friend, S2 sent me this morning that says it all and moved me beyond words to a complete state of awe and gratitude!

Grace and peace to you all and please share a highlight from your Holy Week!

That’s My King! from Albert Martin on Vimeo.

Garden Salad was an invention of his Granny Charity while raising her kids in the coal-mining town of Harlan, Kentucky.  They were “po” and since Alex’s grandfather was a coal miner they were given script to buy food stuffs at the company store and it was all about the basics.  They didn’t have yogurt in the company store as you might well imagine so Granny Charity used mayonnaise which y’all are welcome to do as well…although I would probably just use one half cup.  Not that I have anything against mayo but I just wanted to put some probiotics in this dip…hence the yogurt.

You know what makes this little dish special is that it brings back so many good memories of my man’s childhood with every bite he takes and that makes me happy.  I can relate because of a stewed yellow squash dish with onions, milk and butter that my MeeMaw would cook for me…nothing fancy but oh so comforting.

It takes about 5 minutes to throw together and you can have it on a bed of greens, put it in a wrap or use it as a dip.  And Connie, sorry it’s taken me so long to post this!

Y’all enjoy and tell me about one of your favorite childhood food memories!  Homemade, of course!

When we were out in Colorado last month and long before that the skin on my face was quite dry and just couldn’t seem to get quenched.  No matter how many fine potions and creams I used or how much I piled it on it still had that dry kind of flaky skin thing going on.  Talk about frustrating.  I have to say there are a lot of benefits to turning 50, no doubt but, dry skin “everywhere” isn’t one of them!

So we were walking around downtown Boulder and saw this great looking store called, “Rebecca’s Herbal Apothecary.”  Of course I had to check it out and boy, am I glad I did!  I told this gal who worked in there all my aging-woes and she knew just what to recommend.

First, the “Sweet Honey Scrub…Food for the Face!”  I have stopped using any sort of “sudsing” stuff on my face and now use this Honey Scrub only at night to remove all my make-up and to cleanse my face because you know honey is anti-bacterial and moisturizing…not to mention all the great enzymes in there as well.  And, this stuff removes mascara like nothing I’ve ever tried, just be very gentle since it is exfoliating.  And, if you get some in your mouth oh well, it’s food and tastes so good!

Second, and this is the “peace of the resistance of my dry/flaky skin” is the “Precious Face Serum…Magic Moisturizing Skin Rejuvenator.”  After cleansing with the Sweet Honey Scrub I spritz my face with a rose toner and squirt one pump of this magic oil into my palm and spread it all over my face.  And, without fail, everytime I rub this oil on I say outloud, “Ahhhhhhhhh” because my skin is thanking me.   Just so you know my skin is not greasy but just has a pleasant glow and feels youthful and dewy.  And, who doesn’t want to feel youthful and dewy at 50?

I also gave up washing my face with cleanser in the morning and just give it a good rinse with water, spritz and rub on my Precious Face Serum.  I haven’t had any breakouts or added blackheads…gross, I know, but I thought you should know.

So, please check out “Rebecca’s Herbal Apothecary” where you can order online and check out all the other many amazing products that are as pure as pure can be!

Here’s to “real” living people!

They say that people, on average cook the same ten recipes all the time.  I know, because I’m one of them…sometimes.  So the other day I said, “Shane, you’ve got to stop with the plain baked fish all the time…so, here’s my attempt at shaking things up on the fish front since we eat fish at least twice a week.

My man loves a tomato anything and so do I.  And, this chunky tomato sauce can be used for any kind of sturdy fish like salmon, swordfish, cod, etc.  And, feel free to use fresh tomatoes when they’re in season, which isn’t too far away at the rate this weather is going.  This recipe is simple and most folks have these ingredients hanging out in their kitchen.  Well, you may have to buy the Barramundi but otherwise you should be good to go.  And if you want to know more about this healthy and sustainably-raised fish then please check out my post on Barramundi…Great Farm-Raised Fish!

Culinary tip: you know there are as many ways to cut an onion as there are to skin a cat (gross, I know) and the one cut I did for this recipe is called a “saute´ slice” where you slice from bloom to root end while the root end is attached and then cut it off after you’ve sliced across the onion half.

So now it’s your turn, how are you “spicing” up your fish these days?

Brother Ricky & Me on Eleuthera, Bahamas

I should tell you right off the bat that I spent the majority of my childhood growing up in the Bahamas…I know, tough life.  It was an extraordinary childhood for many reasons, one of which was the great seafood I got to eat all the time.  Some of it I even caught and speared, sounds tough, doesn’t it?  Well, when lobster was in season you’d get on your snorkle and mask and head to the reefs and start spearing.  Anyway, I love seafood and miss it since it’s quite pricey and not always real fresh here in land-locked Franklin, Tennessee.  I’m not complaining because there are trade offs but oh, how I miss lots of fresh seafood.

So, I was at Whole Foods sometime last year and noticed a fish in the freezer section that I had never heard of before…that is not from the sea, Barramundi!  Barramundi is also known as Asian Seabass and when caught in the sea is quite large.  I read the package which is chock full of all the “right” things to say about farm-raised fish and the health benefits of Barramundi.  I am not a fan of farm-raised fish because I’ve heard so many awful things about what the fish are fed and how much they pollute our waters.  But, this was different so I bought it, tried it and loved it.  It’s a tasty firm white fish so you can do all kinds of things to flavor it up because it might be quite bland without a little something, something on it.  So, tomorrow I’ll be posting a lovely recipe for “Barramundi with a Chunky Tomato Sauce.”

Australus is the company in Massachusetts that farms Barramundi and they have recieved top ranking from the Monterey Bay Aquarium Seafood Watch and other seafood watchdog organizations.  This a little excerpt from the Better Fish website press page to tell you why it’s ranked so high:

“Blue Ocean Institute based its ranking on a number of factors, including operational risks, feed, pollution, risk to other species and ecological effects. Says Alan Duckworth, PhD and Research Scientist at Blue Ocean Institute, “We looked closely at US farmed barramundi and it scored exceedingly well across all categories, earning a total score of 3.45 out of 4. Australis’ farming operation in the U.S. appears to have minimal impact on the surrounding environment, efficient conversion of ‘food to fish’ and an innovative closed re-circulating system that recycles water, prevents fish escapes and disease, and reduces waste. Plus, chemicals like antibiotics or hormones are never used, so it’s a very clean fish. It really resolves all of the environmental issues in a major way.””

More great news is that it’s mercury free and contains beneficial omega-3′s.  I want to say that it’s about $9-11 dollars for a 12 ounce package and is probably sold in major grocery stores as well…just ask your fishmonger.  So, give it a try and check back with me tomorrow for a great way to cook Barramundi!

You can go here to get a dollar-off coupon…hey, every little bit helps.

Visit the Monterey Bay Aquarium Seafood Watch site to find out which fish is best to buy and which is over fished.