March 14, 2019

A delicious vegan/vegetarian treat, use this a base for your ULTIMATE green blend!


  • 2/3 cup unsweetened almond milk

  • 1 1/2 cups (packed) chopped kale leaves

  • 1 stalk celery, cut into 1-inch pieces

  • 1/2 Gala apple, cut into chunks

  • 1 tbsp ground flax seed

  • 3/4 cup ice

  • Agave nectar (optional)


  1. Place the almond milk, kale, celery, apple, ground flax seed and ice into a blender.

  2. Blend until smooth. Taste and add agave nectar if you would like a sweeter smoothie.

  3. Serve cold.

Adapted from:

March 1, 2019



        1/2 cup extra-virgin olive oil

        2 tablespoons balsamic vinegar

        2 teaspoons whole-grain mustard

        1 teaspoon sugar

        1 teaspoon kosher or sea salt

        Freshly ground pepper

        1 cup thinly sliced red onion

        1/3 cup sweetened dried cranberries

        8 cups lightly packed fresh baby spinach leaves, stemmed if needed

        2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices...

December 5, 2018

Use fresh turmeric and wild salmon for maximum deliciousness!



2-3 salmon fillets {about 180g each}

1 ‘finger’ of fresh turmeric, finely grated OR ½ tsp ground turmeric

“Thumb-end” of fresh ginger, finely grated

1 tsp dark brown sugar

1 tsp each of Sichuan peppers and black peppercorns {or just the black peppercorns if you can’t get the tingly Sichuans}, toast in a hot pan for 30 seconds then bash in a pestle and mortar

2 tbsp fresh lime juice {about ½ a large lime}

1 spicy red chile, remove seeds and finely chop

1 tbsp fish sauce

1 tbsp dark soy sauce or tamari sauce {or all soy/tamari sauce instead of fish sauce}

1-2 shallots or 1/2 small onion, finely chopped

½ tsp chopped lime leaf OR 1 tsp lime zest

Oil for griddling

5-6 spring onions/scallions, trimmed and sliced in half lengthway...

December 5, 2018


  • 1 large salmon filet

  • 1/2 stick butter (1/4 cup), slightly melted

  • 2 large shallots finely chopped

  • 3 limes, juiced

  • 2 Tbsp. fresh dill finely chopped

  • 1/4 cup dark brown sugar

  • 1 Tbsp. pepper

  • Kosher salt


  • Set the grill for indirect heat, preheating to very hot (500 degrees), then turn it down to 300 degrees, or as low as you can go.

  • Prepare one large foil tray for cooking the salmon. [Make your own: Layer two 16-inch pieces of foil (one directly on top of the other) and fold up each side about an inch, to create a rectangular “tray.”

  • Pat-dry the salmon (with paper towel). Place on the foil tray.

  • In a small bowl mix together the butter, shallots, lime, dill, brown sugar, and pepper. Press evenly over the salmon. He...

November 18, 2018

This simple, nutritious recipe highlights the finest of our local southern California cuisine!


  • ¼ cup olive oil

  • 2½ tablespoons fresh lemon juice

  • 2 teaspoons chile powder

  • 1 teaspoon brown sugar

  • ½ teaspoon salt

  • a few turns of freshly ground black pepper

  • 2-pounds California Purple Sweet Potatoes


  1. Preheat the oven to 425 degrees F and adjust a rack to the center (or a bit above).

  2. In a small bowl, mix the oil with the lemon juice, chile powder, brown sugar, salt and pepper. Set aside.

  3. Wash the potatoes very well and rub them dry with a towel. (You can peel them instead if desired -- I leave the skin as it's thin, tender and full of vitamins.)

  4. Cut the pointed ends off each of the potatoes and then cut them into approximat...

August 11, 2018


This Pan-Seared Watermelon Steak is made by transforming juicy watermelon into a deliciously chewy steak with a quick sear in the pan! And topped with feta cheese and balsamic reduction, this looks as good as it tastes.


1/2 large seedless watermelon1 Tbsp flavorless oil

3 Tbsp balsamic reduction

2 Tbsp honey

2 Tbsp chopped fresh mint

1/2 cup crumbled feta cheese

Garnish with edible flowers optional


Cut watermelon in half lengthwise. Place flat side down, and cut 1 1/2 to 2 inch wide slice (erring on the side of too wide). Cut the largest rectangle possible from each of these slices. You should be able to get about 6 good steaks from 1/2 a watermelon.

Pat dry each of the steaks with a paper towel, then place in refrigerator, uncovered, for 1 to 2...

November 8, 2017


1/2 cup shortening

1 cup sugar

1 egg

1 cup persimmon pulp

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon*

1/2 teaspoon cloves

1/2 teaspoon nutmeg

3/4 cup chopped walnuts

1 cup  cranberries


1. Preheat oven to 350 degrees. Grease or line two baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, soda, salt and spices; set aside.

3. In a separate bowl, cream the shortening with the sugar using a hand mixer. Beat in egg then beat in persimmon pulp. Slowly beat in the flour mixture until everything is combined. By hand, stir in the nuts and raisins.

4. Drop by rounded spoonfuls onto prepared baking sheets. They can be placed close together because these cookies don’t spread much.

5. Bake for approximately 1...

October 12, 2015


Plant Family:  Apiaceae – Celery Family
Apiacea is a major plant family which includes celery, carrot, parsley, dill, cilantro and cumin to name just a few.


Nutritional Info:
Celery is an important food source of conventional antioxidant nutrients, including vitamin C, beta-carotene, and manganese. But its “claim to fame” in terms of antioxidant nutrients may very well be its phytonutrients. Many of these phytonutrients fall into the category of phenolic antioxidants and have been shown to provide anti-inflammatory benefits as well.


Celery Soup

1/2 pound celery, chopped, about 2 cups
1/2 cup chopped onion
1/2 cup diced potato
6 tablespoons butter
4 cups turkey or chicken stock
1/2 to 1 cups milk (optional)
About 1 teaspoons dill weed – 2 teaspoons for fresh dill
2 1/2 tablespoons cream



October 12, 2015


Plant Family - Lamiaceae (Mint) Family


Although over 100 chemicals have been identified, the main components of the essential oil are citral (neral and geranial), citronellal, linalool, geraniol and β-caryophyllene-oxide.


Lemon balm’s lemony flavor and aroma are due largely to citral and citronellal, although other phytochemicals, including geraniol (which is rose-scented) and linalool (which is lavender-scented) also contribute to lemon balm’s scent.


Lemon balm is high in flavonoids, which can have an antioxidant effect. Other phytochemicals in lemon balm which may provide antioxidant activity include phenolic acids, terpenes, rosmarinic acid and caffeic acids. Lemon balm also contains tannins, which are astringent and contribute to lemon balm’s antiviral effects.


Lemon Balm Liqueur

1 & 1...

October 11, 2015


Plant Family:
Basil is an annual herb belonging to the mint family, Lamiaceae (mint) and like others in this family, basil can be identified by its square, hairy stems. There are over 40 known varieties of basil of which Ocimum basilicum or Sweet Basil is the most commonly known and grown.


Nutritional Information:
There are over 40 different types of basil and it is used in herbal remedies around the world- it is known for its anti-inflammatory, antioxidant, and anti-cancer properties. To receive these health benefits, basil can be added to sauces, salads, or used to make tea. 2 tablespoons of basil contain 1 calorie. Long Beach Farms produces many varieties of basil year round: Italian Basil, Holy Basil (Hindi), Opal Basil and Lime Basil.


Simple Homemade Pesto Recipe
1 cup fresh italian...

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