Here is something I quickly did up today. A grain and a vegetable equals a meal. The colors are gorgeous.

Red Cabbage with Black Rice and Pumpkin Seeds

2 cups of red cabbage finely chopped

1 cup of cooked black rice

a pinch of sea salt

2 teaspoons of umeboshi vinegar

2 tablespoons of toasted sesame seed oil

1/4 cup of toasted pumpkin seeds

Add rice to sauce pan. Add spring water to half cover the rice. Place shredded cabbage on top. Add sea salt. Bring this to boil. Immediately reduce heat to low, cover pot and cook for 15 minutes. Add vinegar and oil, mix. Add pumpkin seeds. Enjoy!


I received these beauties in my CSA share from Picadilly Farms. I had no idea what to do with them. Salsa came up as the most predominant suggestion. With the cool fall weather,  I had no interest in making salsa. I started cutting them up to saute in a tofu scramble and tasted a piece. What a pleasant surprise. They were so sweet and mild, almost like eating fruit.

Tomatillo, Leek and Tofu Scramble

1 cup of sliced leeks

3 tomatillos, sliced

8 ounces of firm tofu

1/2 tsp tumeric

1/2 tsp cumin

1 Tbs ume vinegar

1 Tbs soy sauce

Saute leeks and tomatillo in olive oil until leeks are transparent. Crumble tofu over mixture, add seasonings and cook for 2 minutes. Cover pan, reduce heat and cook an additional 5 minutes.

To serve, sprinkle each serving with cilantro and slices of avocado.

The best thing you can do to take care of yourself

Sure cooking from “scratch” with fresh ingredients that are not processed takes time but the results inside and out are worth it. I just got word that my CSA will start on time next week despite a week of constant downpours, then hot, humid weather and finally tornados running across Massachusetts and into New Hampshire. My CSA is from Picadilly Farm in Winchester, NH. I am expecting arugala, radishes, lettuce, cilantro and a few other greens. I can’t wait.

Starting the day with miso soup

And then there’s lunch