Organic/natural ingredients taste best.

One of my favorite on-the-go, ‘fast food’ lunches in one slice – dense & delicious, just filling enough depending on the size of the slice, and the energy boost I need to get it all done. For a midday satisfying, tasty snack it gives you and your kids energy to spare – a lunchbox must!

Top it with a dollop of cold apple sauce and it’s a terrific dessert.

You’ll need:

1 Cup Unbleached White Flour
1 Cup Whole Wheat Pastry Flour
1 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1/2 teaspoon Baking Powder
1 Cup Cane Organic Sugars
1 Cup Organic Brown (mix ‘n match any organic sugars to your taste)
3/4 Cup Vegetable Oil: you can mix your favorites together i.e. canola & unfiltered corn oils
3 Large Whole Eggs, beaten
1 teaspoon Pure Vanilla Extract
1-1/2 Cups Zucchini shredded and squeezed or pressed between paper towels
1-1/2 Cups Sweet Potato peeled and shredded
1 Cup Walnuts chopped (can also use almonds or pecans)

NOTE: You can also substitute buttermilk or yogurt for the oil.

One glass loaf dish
One large mixing bowl
Parchment paper (optional)
Food processor or hand grater
350 degree oven for about 1 hour 20 minutes

To prepare:

Preheat oven. Butter one 9 X 5 xX3 inch loaf dish. A piece of parchment paper cut to fit inside bottom of dish makes it easier to lift pieces out. Sift first 5 ingredients together into medium bowl. In a large mixing bowl whisk together by hand sugars, oil, eggs and vanilla till well blended. Mix in shredded zucchini and sweet potato. Add nuts and mix thru then dry ingredients stirring all together. Pour batter into loaf dish. Bake about 1 hour/20 minutes in middle of oven or until inserted cake tester comes out clean. Cool on cake rack. Cut it, wrap it, take it to-go – you’re set for the afternoon…or morning.

Organic/natural ingredients taste best.

This is THE BEST corn bread to go with any of your soup ’n stew meals or appetizers or just to have for a healthy snack. Warmed with butter or eaten cold it’s sensational. Sooo easy to make! Sooo delicious!

The South never tasted soooo gooood! Serves 8-12



You’ll need:

1-1/2 Cups Yellow Corn Meal
2/3 Cup Unbleached White Flour
2 teaspoons Baking Powder
1 teaspoon Sea Salt
3/4 teaspoon Baking Soda
1/2 Cup PLUS 2 Tablespoons Organic Sugar
3 Whole separated Eggs
1-1/3 Cups Buttermilk
1/4 Cup Butter

NOTE: Here you can choose to mix ‘n match organic sugars: using organic cane sugar as the larger amount and make up for the rest with organic brown, Sucanat™, or any other one you like keeping the measurement the same unless you love sweet. Experiment. I still do. If you don’t want to double the recipe, but you want a bigger bread, add a little more of everything with an extra separated egg so that one extra whipped egg white keeps it lite. You can also add a touch of dried fruits and/or frozen, organic veggies — just not ones that are very watery, i.e. raw zucchini.

450 degree oven for about 25-30 minutes
12” Cast Iron Skillet
Electric Mixer w/ whisk
2 Large Mixing Bowls
Strainer for sifting

To prepare:

Preheat oven at 450 degrees with rack in middle shelf. Measure and resift 3 times first 6 ingredients into large mixing bowl. Set aside. Pour measured buttermilk into small mixing bowl. Add beaten egg yolks and mix together. Heat cast iron skillet in oven for 7-10 minutes. Meanwhile beat egg whites. Make well and add milk & egg mixture. Mix well. Put butter into heated skillet and rotate skillet until well greased all around and butter is melted. Pour melted butter into mixture and mix well. Fold in beaten egg whites and turn batter immediately into greased hot skillet. Bake in hot oven 25-30 minutes. Serve and enjoy any which way you want to. Don’t expect any leftovers.

Organic/natural ingredients taste best.

Serves 6-8

A salad side is all you might want to round off this easy-to-make delight for your family & kids.

Looks like a lot but it’s not. Not much time? Refrigerate and make later.

You’ll need:

1 Cup Wild Rice
2 Cups Water or Organic Chicken Broth
1/2 teaspoon Salt

1 Medium finely diced Onion
1 Stalk finely diced Celery
2 Cups shredded Zucchini, about 2 medium
1 Cup Corn Niblets (frozen or fresh unsweetened)
3+ Tablespoons Pure Olive Oil (light)
Juice of 1/2 Lemon
2 teaspoons Dried Basil
2 teaspoons Dried Marjoram
1 Tablespoon fresh Parsley, finely chopped
1/4 Cup grated Parmesan (sweet) OR Romano (tangy)
1/2 – 3/4 teaspoon Pure Honey
Salt & Pepper
Cayenne Pepper, Pinch
1 Rounded Tablespoon Organic Cane or Brown Sugar
Sweet Paprika or Spanish for more heat
Cinnamon
About 3/4 Cup Organic Chicken Broth or till thin layer in baking dish
8 Bone-in and skin-on whole chicken leg quarters, salt rubbed and washed

*NOTE: You can add golden raisins or dried cranberries for a more complex taste layer. Even some wine. Experiment with white or medium bodied red. I left out garlic from this one, but, of course put it in to your taste if you want. Make it and then make it yours.

400 degree oven
Baking time: About 1-1/2 hours or until juice is clear from leg/thigh joint
One medium saucepan w/ cover
One heavy skillet (NOT nonstick)
One large mixing bowl
Glass or heavy ceramic/cast iron baking dish oiled, sprinkled with salt, pepper, paprika.
Aluminum Foil

To prepare:

Preheat oven. Wash wild rice through a strainer and turn into a medium saucepan over medium heat. Stir/roast rice till dry and aromatic. Before adding water/broth run sides and bottom of saucepan under cold water tilting away from running water going around outside of pan only. This cools pan and prevents splattering when you add water/broth to rice. Add water/broth and salt. Cover. Bring to boil then turn down to simmer for about 45 minutes till rice is slightly al dente. When done turn out into large bowl to cool.

While rice is cooking heat 2 Tablespoons olive oil in heavy skillet on medium heat. Add onion and celery and sauté till onions are translucent about 5 minutes. Add zucchini and nibblets and sauté additional few minutes with pinch of salt adding more oil if necessary. Remove from heat and turn mixture into bowl. Add next nine ingredients adjusting to your taste, and mix thoroughly. When rice is cooled, add to veggie mix and allow to cool until you can handle it. Carefully insert fingers between skin and meat of each leg gently opening up a pocket as far down the leg as you can go. Fill each pocket with rice mixture pushing it back gently under the skin being careful not to tear it. As each leg is filled place in baking dish. When dish is filled, brush each leg with olive oil, top with salt, pepper, paprika, a very light sprinkling of sugar and cinnamon. Add chicken broth and cover. Bake 45 minutes. Uncover and bake additional 15-20+ minutes. Skins should be browned and crunchy. Leg/thigh joint juice should be clear. Serve with salad for a scrumptious one plate meal!