Monthly Archives: May 2013

Homemade Sriracha Sauce

I stumbled upon a great blog that has great photos and  adventurous recipes.

Check out this blog and her recipe too!

I was goggling the type of hot peppers to use for sriracha sauce and her pictures were amazing so I decided to use her recipe with a few modifications.

The resulting sauce is still fermenting but in about three days I will let you know how it turns out. Right now it has the slightly smokey, earthy taste I love so much in the original sriracha but I still need to add the vinegar and cook it down. We will see… My garden jalapenos are still green so I swooped into Whole foods and bought up most of their red jalapenos!

Recipe as follows:

1 # red jalapeno peppers

4 oz. dried Thai chili peppers

8  large cloves garlic, peeled

1 Tbsp.coarse sea salt

4 Tbsp. raw cane sugar


Using the blade attachment on your food processor , snip off all of the stems on the peppers  but leave the  little green hats on…add them to your processor bowl with the garlic, salt and sugar. Process until finely ground , alternating between the pulse & puree settings.

Pour into a 32 ounce Mason Jar and loosely screw on the lid. Store in a dark dry spot

( mine is in my pantry) and check on it everyday. The fermentation typically starts after two days. Once you see bubbles starting to form on the bottom of the jar then it is magic time!

Stir the contents every day. it will rise in volume with the bubbles but decrease once you stir it. Once there is no increase in volume after you stir ( about 4 days) remove it from the jar and put the mixture into a medium sauce pan.

add: 1/4 cup Bragg’s apple cider vinegar and bring to a boil. Let it boil for about 5-10 minutes but be careful not to scorch the mixture. Turn it down to medium if you start to notice a burnt smell..

Your sauce should thicken nicely. Let it cool then store in in a glass jar with a tight fitting lid for up to 6 months.. Delish!




Bumbling Along!


Lord. teach me to pant the seeds that help meet the needs of others and to remember that it is You who blesses the work of my hands. Amen.

Just a small prayer to start the day, the next step was to water my garden and this very busy bee kept me company. I love the network of bugs and animals in the garden, Watching ladybugs eat the pests off of my tomatoes and seeing a bee like this one loaded down with pollen on his legs.. just an amazing ecosystem we have going here.. You start out planting to feed yourself and in the process so many others are in the cycle with you. Just like life , if you are living it right!

Today’s recipe is  my delicious hummus.. I cooked for an event on Thursday night and we filled hollowed out giant eggplant with the hummus.. it was so good. Everyone wanted the recipe so here you go.

The day before you want to serve the hummus…

2 cups dried organic garbanzo beans ( Whole Foods)

4 Cups water

cover the beans with the water and let them sit overnight.

The following day cover the drained, soaked beans with enough water to cover the beans plus three extra inches. Put in 1 TBSP kosher salt and bring to a boil. cover and simmer for approx. 4 hours or until they are soft..

Once they have cooled slip off the skins from the beans, this will make for very silky hummus!

with the blade attachment for your food processor..

Place the beans in the bowl and process with the pulse button until slightly broken up.


6 cloves peeled garlic

1/2 cup Tahini ( sesame paste)

Juice of two large lemons, freshly squeezed.

1 TBSP. Sirachia ( Rooster Sauce)

Process until smooth , about two  minutes.

with the motor running drizzle in one cup of EVOO ( extra virgin olive oli) through the feed tube.

add 1/2 cup fresh chopped parsley and 1 TBSP. salt. Process until very smooth. Adjust your seasonings to your taste buds.

hollow out an eggplant or artichoke, maybe a red bell pepper and use it as the hummus container.

hummus filled eggplant

tonight’s fresh salad greens

If you have never thought of starting a lettuce container then think again, Please.

 I harvested my first salad tonight after 28 days and the sprouted greens are luscious. They carry an enormous amount of enzymes and nutrients in the sprouted form and are so tasty. The flavors are really crisp, the arugula so spicy and the radish tops have a crunchy heat.  I planted an heirloom variety by Seeds Of Change. It includes red lettuce, romaine, radish, arugula and Boston varieties. Delish ♥

They are an organic seed company ..check out their website for the full menu of seeds available for your garden. Can’t wait for everything to become edible.. this is a great way to reap quick rewards and wet your appetite for more gardening!


Symptoms Of Peace

These verses was the quote of the week shared by my teacher, Diana, at Pacific Ashtanga Yoga Studio. A good one to relate to….

Shared by the Native American Cultural Center.

Symptoms Of Peace

Tendency to think and act spontaneously, rather than from fear,

An unmistakable ability to enjoy the moment,

Loss of interest in judging other people,

Loss of interest in interpreting the actions of others,

Loss of interest in conflict,

Loss of interest or ability to worry ( very serious symptom)

Frequent overwhelming episodes of appreciation.

Feelings of connectedness with others and nature,

Frequent attacks of smiling through your eyes and from  your heart,

Increasing tendency to let things happen rather than make them happen.

Increased susceptibility to love extended by others

As well as the uncontrollable urge to extend it.


I know I have a few of these symptoms and everyday I look for ways to have more of them.

We live in a crazy, beautiful chaotic world and the ability to find peace within it is something that we have to find time for in order to be our best person, to give the best of ourselves to those we love and to those that are hard to love.








Perfect Pizza Dough

I wish I could post the pictures of the dough process but I lost every photo on my iPhone due to a very weird freeze that happened on it! I am not happy that I failed to back up all of my photos but soon I will have many more.

Here is the perfect basic Pizza Dough, the recipes follows many trials and errors but now this is it!

I use Bob’s Red Mill Organic Flours, cornmeal,and grains for everything so try to find it in your market or health food store. Whole foods carries all of his products. I especially love the unsweetened flaked coconut, the best ever!

The first step takes 2 1/2 hours, two hours are the dough rising time.

Stir Together in the bowl of your stand mixer:

2 tsp. dry yeast

1/2 cup lukewarm water

add and mix well:

1/4 cup unbleached white flour

1/4 cup whole wheat flour

stir well to mix together and allow it to sit for 25-35 minutes until it is very bubbly, This activates the yeast for a light and chewy crust.

In a separate bowl mix :

3 1/2 c. unbleached white flour

1 tsp. kosher salt

1 tsp. mixed dry herbs ( optional)

Once the yeast mixture is ready stir the flour mix into the yeast. Use the dough hook attachment to mix.


3/4 cup cold water and 1/4 c. olive oil (EVOO)

Mix for 8 minutes with the dough hook or until the dough is still soft but pulls away from the side of the bowl.If the dough looks to wet add  a bit more flour but only enough to form a soft , slightly sticky dough.

en the dough is ready put it into a large glass bowl and cover it with plastic wrap. The plastic wrap should touch the dough to keep the top from getting hard. cover the bowl with a clean kitchen towel and let it rise for two hours in a warm place.

the dough will triple in size in the bowl. 

You are now ready to make your pizza crust. Pre heat the oven to 450 degrees. if you have a pizza stone shape the dough to fit the stone pressing the dough from the center out to stretch it gently across the round stone. If you are using a pan the same process applies.

I sprinkle fennel seed on the edges of my crust before I bake it.

Once it fits the pan let it rise for 15 minutes and the par-bake it for 12 minutes, remove it from the oven and top it with your favorite toppings:

Re-bake for 15-20 minutes until your cheese it melted and the bottom of the crusty is browned.

My family loves goat cheese, arugula, sun dried tomatoes, shaved fennel, mushroom etc.

pour a cold beer and enjoy!