Sunday, April 11, 2021

Interview with Beth Recchio

 Hi lovely people, I wanted to share a link to a recent interview with Beth a local realtor in Winston salem, we chat about growing up in the South, farming, gardening, body image concerns and social media and real estate. She is awesome and so full of life give her a follow. 

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Friday, April 9, 2021

Coconut and Berry Smoothie Bowl

This is such a fun and simple recipe, you simply blend one small container of green yogurt (serves about 4 people) with frozen berries about a cup, a little honey and then mix with coconut yogurt so its thicker in the bowl. 
Meanwhile toast some coconut and nuts, and decorate with edible flowers, its spring here in North Carolina so we used viola, violet, dianthus and redbud blossoms.

Thursday, March 18, 2021

Chocolate and Strawberry Cake

My girl made this fun cake recently so I thought I would share it with you. 

  • 200g Sugar, about 7 oz 
  • 200g unsalted butter
  • 4 large eggs
  • 200g, 7 oz self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • 2 tbsp milk
  • 5 strawberries a few for garnish and a few to add to the buttercream. 
  • 1/2 a stick of soft butter and one cup confectioners sugar to make butter cream.


1. Heat oven to 350 degree, add foil to a large cake pan or we used two small ones
2.  beat together the sugar with the butter then add the  4 eggs, self-raising flour,  cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract and  2 tbsp milk and a pinch of salt.
3. Divide the mixture between the tins. 
4. Bake for 20 mins or until a knife inserted into the middle of the cake comes out clean.
5. allow the cake to cool
6. blend the butter with confectioners sugar and strawberries add to the middle of the cake and the top and decorate with strawberries and edible flowers, the edible violets are starting to come out here so we added those. 
7. Enjoy with a nice cuppa. 

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Thursday, March 11, 2021

Interview with Dave McCluskey

I had the pleasure of chatting with Chef Dave Smoke McCluskey @codchef a Akwesasne Mohawk, Indigenous food expert, forager and owner of Corn Mafia a producer of Hominy Grits & Cornmeal. To chat Indigenous food, history and the importance of a connection to nature.


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Friday, March 5, 2021

Interview with Claire from Heritage Harvest Farms

I recently Interviewed Claire Parrish from Heritage Harvest Farms in Pfafftown NC its a wonderful interview and they are an amazing part of our local community. 
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Couscous, chickpea and butternut squash salad

Recently I have been making more grain salads as a alternative to sandwiches for lunch, they are fun and many possibilities are possible, I made a little graphic below to give some ideas, and there are quite a few recipes on the blog. 

Thursday, February 25, 2021

Chat about Heart Health

Yesterday I had a chat with Dr Katie Taylor a local Physiotherapist about heart health, click below to take a listen.


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Monday, February 22, 2021

Butternut Squash, Leek and Quinoa Salad

Here is a delicious and fun way to use butternut squash, leeks and quinoa. I adore the garlicky onion flavor of leek and after using it always feel I should use it more. This dish is whole grain, fiber and nutrient rich and satisfying. 

Tuesday, February 16, 2021

Caribbean style Cabbage

I recently made this simple cabbage recipe. I really enjoyed it but the kids found it a tad spicy, you could simply omit the chili. 

Sunday, January 31, 2021

Russian Style Beetroot Salad

This is super simple Russian style salad, I learned from a friend. Makes a fun side dish, or would be great on a picnic. 

Tuesday, January 19, 2021

Thai inspired meatballs

This is the second time making this tasty dish and using ground chicken is new to be, but its lovely mild and tasty with the fresh herbs and ginger and garlic. 

Monday, January 18, 2021

Red Sea Island Peas

On a recent trip to South Carolina, we visited Saint Helena Island the Gullah Geechi people live here and offer cultural tours, something that would be wonderful to do after covid. I am not an expert on these people but due to the isolated nature of the sea islands and the close knit community these people have maintained traditions, language and food from their West African roots after being enslaved and passed down land throughout the generations. 

I hope to return when the pandemic ends to take a tour and lean more also to eat in one of the local restaurants. I found these sea island peas in Publix and knew I wanted to try them, there is a recipe on the back. Food has an amazing power to connect us to others cultures and food history. 

Sunday, January 3, 2021

Butternut squash, black bean and quinoa salad

I made this salad recently and was impressed that my daughter is asking for it again, this is tasty, with lots of flavor and nourishing. 


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