Recipes To Make All 8 Nights Of Hanukkah Delicious PHOTOS | The Law Chef

December 4, 2013 in Eric Ratinoff, Featured Story, Food, Holidays, Recipes

Thanks to Eric for this great post… better late than never!

We love Hanukkah recipes and find no reason not to enjoy them any time during the year!  Mazel Tov!

Recipes To Make All 8 Nights Of Hanukkah Delicious PHOTOS | The Law Chef.

Fresh Roasted Crumb Topped Pumpkin Squares + Enter to win a Kitchen Aid Professional 6-Quart Stand Mixer!

November 7, 2013 in Cooking, Eating, Featured Recipes, Front Page Post, Recipes, Taryn Smith

We’ve been giving lots of coverage to the Village Green Network Fall e-Book, Cooking Class, Podcast and Magazine Bundle Sale – in part because we’re super excited to be on board with VGN, but also because we don’t want you to miss out on this great deal!

And on top of the awesome bundle deal, they’re giving away tons of even more awesome prizes every day.  Today’s giveaway is a Kitchen Aid Professional 6-Quart stand mixer.  Let me tell you, if our house was burning down, I think I would wrestle my husband just so I could go back inside to save my kitchen aid mixer.

Yes, that’s a little dramatic, but I use it all the time, and I think it’s a must have for anyone who cooks and bakes often.  So if you don’t have one, hop on over to VGN to enter today’s giveaway!  Then come right back and try your hand at this recipe… which would be much easier in your kitchen aid mixer.  :)

Fresh Roasted Crumb Topped Cream Cheesey Pumpkin Squares

For the crust:
    1. 1/2 c unsalted butter, melted, cooled to room temperature
    2. 1/2 c light brown sugar
    3. 1 and 1/2 c all-purpose flour
    4. 1/2 tsp baking soda
    5. 1/2 tsp baking powder
    6. 1/4 tsp salt
    7. 1 tsp ground cinnamon
    8. 1/4 tsp ground cloves
for the filling:
  1. 1 c Greek yogurt or sour cream
  2. 8 oz cream cheese, softened
  3. 1 small pumpkin (or 1/2 cup canned pumpkin puree) + 1 Tbsp coconut oil to coat (for roasting)
  4. 3/4 c maple syrup or honey
  5. 2 Tbsp all-purpose flour
  6. 1 egg
  7. 1 tsp vanilla extract


    1. Cut the top off your pumpkin and split it into quarters, remove seeds and coat with coconut oil.  Roast in 350 degree F oven for 45 minutes.  Set aside.
    2. Prepare the 8″ square pan by greasing the sides and the bottom. Line with parchment paper. Set aside.
    3. Change the oven temp to 375 degrees F.
for the crust and topping:
    1. In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder, cinnamon, cloves and salt.
    2. Add melted butter and mix until dough forms.
    3. Set aside about 3/4 c of the mixture for the topping.
    4. Press the remaining dough onto parchment paper or prepared baking sheet and set aside.
for the filling:
  1. Remove pumpkin skin and cut pulp into chunks.  Mash with potato masher, or puree in blender/food processor with a little water (as needed to create smooth puree).  Place 1/2 cup of the puree in large mixing bowl and store the remaining portion for later (when you eat the last square and need to make a second batch!)
  2. Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined.
  3. Spread softened cream cheese over crust.
  4. Pour filling over cream cheese.
  5. Sprinkle with the topping mixture.
  6. Bake for 25 to 28 minutes or until the topping is golden brown.
  7. Cool completely in pan. Cut into squares.
  8. Refrigerate leftovers in a covered container for up to 3 days.  As if they’ll last that long – tell the truth!

Contributed by Taryn

Fall into Health Autumn Sale – eBooks, Podcasts, Cooking Classes and More!

November 5, 2013 in Cooking, Eating, Eco-Friendly Cleaning products, Farm to Home, Front Page Post, Recipes

We’re so excited to have joined the Village Green Network team of bloggers!  We’ve followed their site for a while now and have always enjoyed their cooking tips, real food recipes and nutrition information.  In fact, it was in one of their online health summits where I learned how to take it up a notch nutritionally with traditionally prepared whole foods.  I have yet to find one source with so many highly skilled bloggers who are really on the cutting edge of the real food movement.

So now that we’re officially on board, it’s our pleasure to offer you their Autumn eBook, Podcast and Cooking Class bundle, which is on sale for the bargain price of $39 this week only.  You could easily pay that much for just one eBook nowadays – but this bundle provides 47 eBooks, 15 podcasts, 3 online video classes, 2 meal plans, 21 discount coupons, and 2 magazines, well over $2000 in value.  If you’re new to the whole food lifestyle, are considering “going paleo,” or just need some new healthy recipes, you absolutely must have this bundle.  Trust me, the journey to real food can be arduous, so the wisdom (and recipes!) from those who have gone before us can be a literal life saver.

And of course, your support will help keep California Farm to Table alive and kicking, so if you purchase, be sure to do so from this link.

Check it out and we hope you enjoy a happy and healthy Fall season!

ebooks on real food

Health and Wellness Podcasts

Online Cooking Classes

Healthy Recipes andPaleo Living

Healthy food discount coupons






































Cold Grain Salads

March 14, 2013 in Cooking, Eating, Featured Recipes, Food, Recipes

roast-beef-millet-saladJust in time for warm weather!  Thanks to healthy food blog for the tip!  Healthy “fast food” you can make ahead and take anywhere in a pinch:  Cold Grain Salads.

Eating Healthier With Greek Salad, Go Green!

March 9, 2013 in Cooking, Recipes



1/2 cucumber (cut into 1 inch cubes)

4 juicy tomatoes (cut in small chunks)

1 green pepper (sliced)

1 small onion (diced)

225gms (8oz) feta cheese

10 black olives

3 tbsp olive oil

1 tbsp white wine vinegar

salt and pepper


1. Arrange the cucumber, tomatoes, onion, pepper in a salad bowl.

2. For the dressing, whisk the olive oil and salt & pepper together, slowly pouring in the white wine vinegar, mix again.

3. Pour the dressing over the vegetables and toss gently to coat.

4. Crumble the feta cheese and sprinkle over the salad, garnish with the black olives. Serve and enjoy

Thank you Ms. Carole & Quick Free Recipes


How to Make Chicken Stock | Modern Alternative Mama

March 6, 2013 in Cooking, Eating, Pastured Meat, Recipes

One of the basics we all should know!  Buy your local, organic, pastured chickens whole, and you get the benefit of preparing your very own healthy bone broth that you can freeze and cook with anytime, or make a yummy healing chicken soup!  Sure beats the chemical laden chicken stock you find in stores!

Here’s a great basic how-to from Modern Alternative Mama

How to Make Chicken Stock | Modern Alternative Mama.