My Summer Date(s)

Simple and sweet!

The NC Museum of Natural Science Eco-Adventures group visited Raleigh City Farm this week and we taste tested herbs (basil, mint, rosemary) with these date-based, cocoa-covered truffles. Mint was the favorite!
  • 1 cup dates
  • 2 tablespoons coconut oil
  • 1/4 cup coconut flakes
  • 2 tablespoons chia seeds
  • 1/4 cup sunflower seeds
  • Dash of a natural salt
  • 2 tablespoons cocoa
  • 1 teaspoon monkfruit sugar

Blend all ingredients (except the cocoa and sugar)in a serious Blendtec or similar blender until it is pulverized. Refrigerate for an hour. Meanwhile mix the cocoa and sugar in a small bowl.

Scoop a teaspoon and form a ball. Roll in the cocoa mixture. Refrigerate.

Serve with fresh herb leaves for taste testing fun.

Summer Basil Pasta

This simple recipe is an all time favorite.
  • 5 ORGANIC plum or other tomatoes, chopped (about 1 pound) (Peel & seed first for easier digestion.)
  • 1/4 C ORGANIC basil chiffonade
  • 1 T ITALIAN extra virgin olive oil
  • 1 T ITALIAN red wine vinegar
  • 2 cloves ORGANIC garlic, minced (about 1 teaspoon)
  • 1 t Iodized sea salt
  • 8 ounces ITALIAN farfalle/bowtie pasta, cooked (Cook until almost al dente. The bow’s center will be a bit firm and seem undone, but it will soften in the marinade.)

Mix all ingredients & refrigerate for at least an hour. DELIZIOSA INSALATA!

Seasonal Seasoning

Tis the season to think SEASONING!

Whether a turkey, dressing or a vegan winter squash this seasoning is worth gobbling. All ingredients are organic & dried. 

Thanks to Alice Waters for the suggestion of a Suribachi Mortar Bowl. Blends without pulverizing the herbs totally. 6 teaspoons sage 4 1/2 teaspoons thyme 1 teaspoon parsley 1/2 teaspoon lemon pepper blend 1/4 teaspoon celery salt 1/8 teaspoon cayenne pepper 3 teaspoons marjoram 2 1/4 teaspoons rosemary 3/4 teaspoon black pepper 1/2 teaspoon nutmeg (freshly grated) Dash of allspice (optional)8FANlHP7RP6PvhByJa0EUA