Soulbred Kitchen

12/05/2022

Wordle 533 2/6

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10/23/2022

Wordle 490 2/6*

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How bout dat?

This is yesterday’s word, “spiel”

04/05/2021

Hey guys,
I’m thinking about teaching again. I want to keep it intimate so only small groups. I’ll be posting about this soon so stay tuned...

08/31/2019

Sadly, Soulbred Kitchen is no longer in business. It was a great run....

06/29/2017

This makes me so sad...

See why Food Evolution is a blatant case of Monsanto corporate propaganda.

04/20/2017

I'm hosting another EatWith event at The Dixie Tavern on Mothers Day Weekend. You can view the menu and purchase tickets at the EatWith website. It's BYOB and we will have house made Bloody Mary Mix and freshly squeezed OJ for your cocktails so bring your Vodka and or Champagne to add.
Here is a teaser...and the link to my offering...

eatwith.com/offering/16571/?eventld=44365

03/29/2017

Spring Into Action

It looks like spring has arrived in New Orleans and the weather has been glorious. I worked in the garden with my consultant this morning and she brought many new things for us to plant for the coming growing season. We planted different varieties of peppers, a couple of varieties of eggplant, and some okra to supplement all of the other things we already have growing.
I also harvested some beautiful turnips and today I have included for you a recipe that will turn a turnip hater into a turnip lover.

Turnips have a rich nutritional value comprising of vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate as well as minerals like manganese, fiber, potassium, magnesium, iron, calcium and copper. It is also a good source of phosphorus, omega-3 fatty acids and protein.
Eat delicious and nutritious turnips, and give your cells what they really want.


Glazed Turnips

2 lbs small to medium (2 inch) turnips

1 1/2 cups plus 3 tablespoons water, vegetable or chicken stock

2 tablespoons grass fed butter

1 tablespoon maple syrup (a natural sweetener)

1/2 teaspoon salt

Garnish: chopped flat leaf parsley

Preparation

Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12 inch heavy skillet and add enough water (about 1 1/2 cup) to reach halfway up sides of turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring gently until tender and water has evaporated, about 8 minutes.

After water has evaporated only butter will remain, so turn heat up to moderately high, stirring until golden brown, about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

Serve immediately and enjoy.

03/02/2017

Book a seat at my table for a Seafood Feast, March 18 by purchasing a ticket on the EatWith site...
EatWith, the Future of Dining

03/02/2017

02/14/2017

My beautiful morning harvest...transformed into this delicious and nutrient dense breakfast....feeling blessed.
Remember to eat your greens each and every day....give your cells what they really want.

02/10/2017

Who can resist a cookie, especially if it's a guilt free cookie, loaded with wonderful for you ingredients. This recipe makes 26 cookies.
1 cup natural organic peanut butter
2/3 cup coconut sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup gluten free oats
1/4 cup finely chopped apple
1/4 cup raisins
1 tsp cinnamon
1/2 tsp allspice
1.Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper
2. In a large bowl mix together peanut butter, coconut sugar, egg, vanilla, cinnamon and allspice until well blended
3. Add oats and stir until well combined. Add apples and raisins and mix to distribute evenly
4. Using a small scoop or spoon, form a ball of cookie dough about
1 1/2 in and press slightly onto parchment sheet.
5. Bake the cookies on the middle shelf of your oven for about 12-15 min. Cool completely and enjoy.
(These cookies are not low calorie, but they are delicious and two for breakfast will hold you till lunch.)

02/10/2017

https://www.eatwith.com/