Organic Food

Organic food from a beauty perspective.

I just saw a youtube video on FarmBot!  It looks amazing.  A new paradigm in food production that can change the quality of your family's food for the better and make feeding your family cheaper and easier on the environment. FarmBot Genesis is an amazing technological system of personal farming that is humanity's first open-source CNC farming machine designed for at-home automated food production.  

Check this out!!!!

A Personal Note

I didn't grow up eating for wellness.  Most of the foods my sister and I ate came out of a can.  Uh Ohoooo spaghetti was a staple. 

I suffered through food allergies without a clue that the cause might be what I was eating.  A full-body rash is neither healthy nor beautiful.

My knowledge about the body's prime source of energy was sorely lacking.

Then I went to college.  The freshman fifteen turned up the volume on my body issues, but the southern diet was too finger lickin' good. 

The habit of bad eating wasn't  broken until I moved to New York and found the farmer's markets around town were selling better looking and better tasting, fresh food as opposed to the pre-packed foods sold from the bodega's.   

Choosing to spend a little more is not something everyone can do.  

When that dollar has to last, it's hard to do anything but what's cheap and easy.  Been there, done that.  The poorest neighborhoods don't have access to organic food.  It costs grocers more to stock and that translates to higher prices.  Still, I've found that even small changes in food quality add to the feeling of well-being. 

The Government has released New Dietary Guidelines based on new scientific studies.

Looking around at how many stores are stocking organics, I think we all can safely say that the word is getting around.  Organic markets are a part of almost every community, not to mention the farmers markets that bring food into communities all across the country.  

Sometimes I have to eat a little less to afford the better quality food, but deals can be found.  

Check us out for information and tips on products, stores, cooking techniques, recipes and gardening.

When I come across new ideas featuring organic food, spices, cooking techniques, and tools, I will share them here.

"Focus on Fixin's"

Interviews with holistic chefs.

I would like to introduce you to Maureen Cox.  She's known to her clients as Chef Mo and she creates weekly menus made from the freshest ingredients.  I recently asked for some of her spare time to answer questions about her brand of cooking and her interests in health through food.  

HBC: Where were you born?

MC:  I was born in Los Angeles to parents from New Orleans, Louisiana.

HBC:  What kind of relationship did your family have with food?

MC:  Food was a very important part of socializing in my family.  My mother was a nurse and an excellent cook so her focus was always on making healthy meals basically from scratch.  We ate dinner as a family every night when my dad came home from work.

HBC:  Did you cook as a child?

MC:  I might have helped mom in the kitchen a couple of times, but she liked to do it all herself and I don't think she trusted us to get it right especially since she never used recipes. It was all in her head.

HBC: When did you become interested in the health aspects of ingredients and cooking styles?

MC: I became interested in healthy foods when I first lived alone which was at the age of 25.

HBC: Have you had formal training as a chef?  

MC: I have had no formal training as a chef; I seem to have an intuitive sense of what goes well together.

HBC: That sounds a lot like your mother.  What motivates you to cook for others?

MC: I like people and I know I feel great when I eat good food so I would like to share that with others.

HBC: Why start a business such as this?

MC: Why not? And it gives me great satisfaction to know that I am providing a valuable service to other people who either don't like cooking or do not have the time.

HBC: Did you or do you have a mentor?

MC: I have a good friend who cooks and serves as my inspiration.

HBC: What is your food philosophy?

MC: I believe that we can all eat our way to health by giving our bodies all the nutrition it needs to thrive.

HBC: How do you decide which foods are best combined together for maximum benefit?

MC: That depends on the benefit I am aiming for; I make menu plans for different reasons.  I do like to create dishes that are vegan and yet can provide maximum protein intake.  I also like to create foods that can help people to feel happier and or more relaxed.

HBC: Have you noticed favorites among your clients?

MC: I would have to say that my gluten and dairy free quiche is a favorite, made from fresh eggs from our own hens.

HBC: Do you have a favorite recipe?

MC: My latest favorite is a potato, spinach and arugula soup.

Thanks so much to Chef Mo for sharing herself with us.  If you're in the San Fernando Valley area, and you want to try her deliciously fresh menu, contact her on facebook.  And While you're there look around.  There is a wealth of information about food and its beneficial relationship to the body.  

Potato Spinach Arugula Soup


4-6 cups of filtered water

6 medium size organic potatoes (preferably red)

1 small bunch of organic spinach

1 bunch of organic arugula

2 tbsp of fresh sage

3 tbsp of fresh parsley

1-2 tbsp of olive oil

Sea salt and black pepper to taste.


Wash and cut up potatoes into 1 inch cubes, put into medium soup pot along with filtered water, add pepper and a little salt and let cook on a medium heat until potatoes start to soften slightly (about 1/2 hour so so).  Once potatoes start to soften, turn heat to low, chop fresh sage and about 2 tbsp of parsley and add to potatoes.  While the herbs are melding in, wash spinach and arugula, remove thick stems and slice into strips.  Add spinach and arugula to potato mixture and let simmer on low for about 10 minutes. Turn off fire and use immersion blender to blend soup.  You can add water to desired consistency, add olive oil, and you can add a little more seasoning at this point and serve hot with the last of the chopped parsley.  Serve hot or cold.  Serves 4-6 

Note: An immersion blender is one of those hand held wand looking things with blades on the end.

Sustainable Style for Kitchen and Dining

Something for the gluten free!


This is the easiest pizza on the planet! 


2 cups fresh organic basil

1 cup cashews

½ cup sunflower seeds

½ cup nutritional yeast

2 cloves garlic, peeled and chopped

2 tablespoons olive oil

1 teaspoon sea salt

½ cup water (add slowly, only as needed

Blend ingredients in high speed blender of food processor, adding olive oil and water just enough to thin to desired consistency.

CRUST: I use Chebe gluten free pizza crust mix.  Because we’re dairy free as well, we leave out the cheese here.  Once dough is on a pizza pan and smooth, spoon on the pesto. Spread it on as thin or think as you like. 


Veggie Cheese and  your hearts desire (it's gluten free of course!)

Ezekiel Tortilla Pizza


1 Burrito sized Ezekiel Brand Tortilla

1/4 cup of organic tomato pizza sauce

1/2 cup of Kale,spinach, or mustard greens

1/4 teaspoon of cayanne

1/4 cup of rice based mozerella 

Spread the tomato sauce on the tortilla.  Sprinkle with cayenne.  Add Kale or greens of choice and cheese alternative. Place in 350 degree oven for 15 minutes or until edges are toasted.  Remove from oven.

Drizzle 1/2 tablespoon of flaxseed oil and 1/2 teaspoon of lemon juice.       Serves 2

Carrot and Coriander Soup


1 onion, sliced

2 cups carrots, sliced

1 tablespoon ground coriander

5 cups vegetable stock

large bunch fresh coriander, roughly chopped


Heat the oil in a large pan and add onions and carrots.  Cook for 3-4 minutes until starting to soften.

Stir in the ground coriander and season well.  Cook for 1 minute.

Add the vegetable stock and bring to boil.  Simmer until the vegetables are tender.

Pour into blender and whizz it until smooth.  Reheat in a clean pan, stir in the fresh coriander and serve.


Holistic Ginger Inside and Out

Ginger is a holistic powerhouse. The ginger root wasn’t something people in my old neighborhood knew a lot about, but we knew Canada Dry Ginger Ale was good for a stomachache because it used real ginger.

read more... holistic ginger 


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"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are."

                    - Adelle Davis


Wild Fennel Pollen

If you've never heard the word finnochio, you're probably not familiar with Italian cooking.  Finnochio is the Italian word for fennel.

Fennel pollen is used throughout the region of Tuscan.  It is harvested from the wild when the flowers are at full bloom and then dried and screen sifted. (Fennel seeds are ground.)  Traditionally used on pork or poultry or added to soups and veggies, it 

can also be a substitute for salt and pepper and mixes well with rosemary and crushed garlic.

Fennel is known to help settle the stomach and digestive system. In some cases it has been used as a cough reliever.

Javanese Long Pepper

Javanese Long Pepper is rare, but can be found in Indian grocery stores under the label, Pippali.

Long pepper has a slightly sweet smell and complex flavor that some prefer to the black pepper. It can be added ground or crushed to soups or stews, especially those containing lamb or mutton.

It is a very good addition to cream or butter based sauces or ground over goat cheese and served with crackers and an appetizer

In Ayurvedic, pippali is listed as one of the most powerful Rasayana herbs, meaning it is a longevity enhancer.

As a health aid long pepper has been used to treat:


Stimulate appetite

Aid Digestion

Sooth sore muscles

Reduce inflammation

Relieve cough symptoms

Long pepper also has anti-bacterial properties.