I am thankful for the life I have to lead. For the food I am fortunate enough to eat to nourish my body. For the family that is supportive. For the trees creating air that enable me to breathe. For the greater spirit connecting me to the fabric of the universe.

enjoying visiting with my mom...more on moms and daughters at a later date...

Simple Brown Rice

Looking for a simple way to spice up some brown rice? This is one of my favorite breakfasts believe it or not. Start with 2/3c-1c raw hulled sunflower seeds. Dry roast them in a skillet until lightly browned.


In a pot place 2c water and 1c washed brown rice plus a pich of salt. Bring to a boil, cover, reduce heat to simmer and cook approximately 45 minutes, until rice is plump and cooked through.

Place 1/2c cooked rice in a bowl.

Top with a handful of roasted sunflower seeds, chew well and enjoy!

What I like most about this easy breakfast is the combination of flavors. The roasted seeds remind me of deep earthy nutty goodness and the rice warms my belly with whole grain nutrients. Together their like a little bowl of nutty heaven.

Leftover Black bean and squash soup

Looking for an interesting way to use leftover black beans or baked squash? Well, I was last week when I came up with this delicious soup.




I started with some leftover baked butternut squash, and about 2 cups of cooked black beans.




Then I diced up one whole leek, two hatch chili peppers, and about 5 cloves of garlic.

I heated a few tablespoons of coconut oil in a deep cast iron skillet. Then I added the leek, garlic and pepper, and sauteed until soft. Then I added 1/2 a can of fire roasted diced tomatoes, 1/2c frozen sweet corn kernels, salt, pepper and oregano to taste. Finally I added the beans, the mashed squash and enough water to cover. I simmered until all the flavors were mingled well and seasoned to taste until I loved it.

Viola. A warming, tasty soup for a cool evening.