Category Archives: From My Kitchen

Carrot Apple Gluten-Free Muffins made with Blue Hill Savory Yogurt

Blue Hill has dairy in its roots. Blue Hill Farm—our family farm in the Berkshires, and the original inspiration for our Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, NY—was a working dairy from the 1860s through the 1960s. Three decades later, we refurbished the farm and brought the dairy back to life — Blue Hill Farm

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Home Baked Miso Glazed Tofu Cubes

One of Miles Storm’s favorite snacks is our Home Baked Miso Glazed Tofu Cubes. They are very easy and fast to make. We like to make this for him as a snack once a week, as our pediatrician told us that it is not good to give little boys too much tofu. Her reasoning was that it has high level of estrogen and is only recommended in moderation.

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Vegan Minestrone Soup; inspired by Food Revolution

A few months ago, while on twitter, I saw that UK Chef, Jamie Oliver’s Food Revolution were looking for volunteer food ambassadors.

Food Revolution is a Non-Profit Global Organization with the goal of educating people how to eat healthier. One of the ways this is being done is by teaching Children the basics of cooking their own food. It seems like a simple thing, but unfortunately food education in schools is no longer a priority (as it was when I was growing up). In fact, here in the USA many schools do not even include food education in their curriculum at all!

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Buddha Bowls are Back In Vogue

One of my favorite things to make at the moment is a Roasted Vegetable Bowl also known as a “Scrap Bowl” or a “Buddha Bowl”. There are so many varieties of Buddha Bowls but generally speaking, one consists of 3 parts being a grain, vegetables and a sauce or seasoning on top. And, this is as far as it goes with rules!

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An Australian Favorite, introducing the healthier Chocolate Crackle

Growing up in Australia one thing that was always served at Children’s Birthday Parties was the Australian Icon, the Chocolate Crackle. The Chocolate Crackle is as well-known as Vegemite, The Sydney Harbour Bridge or Crocodile Dundee. It just wasn’t a proper Birthday Party if there were not Chocolate Crackles.

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Tomato & Basil Hummus

This week I went to the Health Food Store with Miles Storm to buy some organic dry chickpeas. I had a great urge to make him hummus as he eats so much of it. Lately, I have been lazy and buying hummus at the supermarket for him. I feel bad about this as I know the Sabra Brand we always buy is made with GMO and non-organic ingredients. But, this mad-supermarket-hummus-buying is stopping right now. From here on in, it is homemade hummus for my family all the way!

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Make your very own Roasted Tomato Pasta Sauce

Have you looked at the ingredients in a jar of commercial processed tomato sauce lately?

All food that is processed has preservatives added to it to keep a long shelf life, and let’s not forget that most jarred tomato sauces are also heavy-handed with unnecessary amounts of sugar, salt and oils. Call me crazy but I just do not see the point of adding sugar to a tomato sauce? One also has to consider whether the ingredients used are sprayed with chemicals/pesticides and are in fact Genetically Modified Organisms -GMO’s.

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Baked Egg in an Avocado

I have always been partial to eggs, some years I can eat them and other years not. At the moment I can eat eggs, but only if I get them close-by our weekend house from Sepascot Home Farm upstate NY in Rhinebeck. The eggs from the Farm are true-to-life produced by the happiest chickens, who are not caged and are free to roam the property during the day eating naturally. They are very happy little chickens! Personally, I can only eat eggs if they are baked or hard-boiled. Weird I know. I cannot do fried eggs and the smell of a cooking omelette can near make me sick.

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Super Awesome Vegan/Vegetarian Lunch Options for Little Ones!

The most popular posts that I put up on the Willy B Mum Facebook Page are the pictures of Miles Storm’s lunches that I make for him. So today, I am dedicating my writing to highlighting a group of those plate creations.

I do often get compliments on how healthy the lunches are that I put together for my Son. Some people are even in disbelief as to how I came up with such combinations. To me, it is quite normal and all that I know to do for him. However, I guess to others trying or starting out with a vegetarian/vegan diet, it can be confusing and frustrating to navigate through, especially if having eaten meat most of one’s life. And, I understand that, as once upon a time I ate meat and I did not have a Son.

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Chilled Avocado Soup with Dill, Coconut and Nuts

Many years ago, during a summer in New York, I was introduced to cold soups. Yes, with the popular tomato-based Gazpacho Soup. I will admit, it look me awhile to get used too – cold soup – but now I actually look forward to it in the warmer months when Summer comes around.

Today, wanting to try something that my (almost 3-year-old) could help me with I came up with a Chilled Avocado Soup. You can tell from his face in the photo below how much he LOVED being involved. I mean, when I turned that blender on it was priceless. Of course, he wasn’t interested in helping with the dishes…. But that is a whole other story!

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