Power Tea with Moringa



Here is one of my favorite teas. Homegrown Lemongrass, Moringa from the food forest at Florida Gulf Coast University, and Peppermint tea from Celestial (I have some growing but not quite ready to pick from it) and non-chlorinated water.

Chlorine turns into a more harmful compound when boiled so very important to use filtered water.

The Moringa tea is reported to be anti-inflamatory according to a study I read in GreenMedInfo. It is used throughout the world as a food (leaves eaten whole) due to high nutrition content. More on this on a coming post.

Lemon Grass cam be used as a tea or the stem can be cut up and added for flavoring to many dishes.

Peppermint, well lets just say…Yum!


Bring water to boil, turn off and add tea~       Steep 20 minutes
Moringa pkg tea

Moringa pkg tea from Morinaspirit,com

This packaged tea is made by a dear friend and her husband, Daryl and Gene Salerno.

Go to their website and check it out.

ingredients and website

ingredients and website



Organic Trashed Granola Cookies

Why I have a hate/love relationship with summer.

The Hate Part: I make cookies.

Choc-oat-chip cookies

Choc-oat-chip cookies

After buying, at various times, all the ingredients, I now gather them up. Starting with the organic butter that I laid out an hour ago to soften gets mashed with the organic almond butter and organic turbinado sugar. Add organic fair trade vanilla that I special order and have mailed to me, then Dark Chocolate powder, free range eggs and 2 tablespoons of organic milk, whole wheat pastry flour that is hard to find, sea salt and baking soda, slow cooking oats, dark chocolate Ghirardelli chips. I grind the walnuts and all the time I wonder how come, after all this baking, my arm never gets use to all this stirring.

Then I shape them on the cookie sheet, make sure I don’t space them out while baking them. This is hardest part. I sat down to work on a project at my desk and my son ask me if I have the timer on. “Oh shit, I forgot I was cooking.” and I run to take them out of oven just in time.

Then Curtis, my no-where-to-live-take-in teen,  comes home from work starving. He ask if he can have a cookie while he is putting together a ham sandwich. He takes a bite of my amazingly healthy cookie, then sets it down on a plate.

I have a cookie and it is delicious. It is crunchy. I always say these are my granola cookies, but oh so much better than any granola bar I get from a store.

My son, Juma loves these cookies and he leaves at the end of the month for college, so I made them today feeling an empty nest virus coming on.

Later in the evening, after my daughter makes tacos for four friends and the family, I clean up the plates, scraping what looks like it could be complete meals into the trash.

I look into the trash can and what do I see, enough turkey meat to make 5 taco’s and what else?….my cookie that Curtis ate minus one bite.

Yep. He did that. They did that.

They don’t care that my money paid for the turkey meat.

And Curtis, who lives with us for the last two years, doesn’t care about anything I said in the first two paragraphs.

There is an added sting when I put so much effort into having healthy food for my family and they just don’t GIVE A SHIT.

Why I love summer.

Everyday I remember this will all be gone in a flash and I will miss them all ridiculously.

Here is my recipe if anyone wants to make them. That is, if you can find someone that appreciates a good crunchy cookie.



Choc-oat-chip granola cookie (warning: Twinkie lovers may not like these)

1/2 c. peanut or almond butter

1/2 c. butter

3/4 c. turbinado sugar

2 eggs

2 T. milk

2 tea. vanilla

1 3/4 c. ww pastry flour

1 tea. baking soda

1/2 tea. salt

1 T. dark cocoa powder

2 1/2 c. Oats

1 c. choc pieces

1 c. nuts

Heat oven to 375º.  Beat sugar with both butters. Add eggs, milk, vanilla, beat well.

Add flour, b.soda, salt, cocoa powder and combine with sugar mixture.

Sitr in oats-choc-nuts. Bake 10-12 minutes.

Enjoy and if anyone wants one, break off a piece for them to taste first.

Pumpkin Blossom Sandwiches, YUM!!!

Fall has arrived, it’s time to make a pumpkin blossom sandwich.
The pumpkin blossoms can be picked early in the morning, before 9am.

Take out stamen, soak in Tupperware of water, just enough to cover.

When ready to fry them up just dip them in flour and fry in small amount of oil.

Once crisp, put on piece of soft bread (soft oatmeal by Pepperidge Farm is my favorite), add mustard and you have a delicious sandwich.

I grew up eating these and have passed it down to my kids, they also love them..

While looking for a blossom picture I found this fun blog, http://www.mybitofearth.net

She happens to also have an article about fried blossoms. I love it! We fry ours flat verses hers look like they were picked closed. They also look yummy.

Gypsy Banana Bread


Kokopelli magik

Kokopelli magik

I really am not good at consistency. Not much in my life is consistant. If I had to name them, I could, on a very small list.

  • Breathing
  • Getting older
  • Being a mother
  • Eating and drinking something

That’s it. I never eat at the same time, I never wake up at the same time or walk the dog at the same time. I could go on and on but I would definitely bore you and me, klunk……………………….zzzzzzzzzzz. (The klunk was my head hitting the keyboard).

I was going to cook something everyday last week and post it. That never happened so let’s see if I can do it once a week.

Here’s my world famous Banana Bread. I took top trophy-I believe they call it first place- at the “IN MY HEAD” competition in La La Land.      side note, I really did live in a subdivision named La La Land. It was in the valley in St. John.

Banana Bread

  • 1/2 c butter
  • 1 c sugar(tubano)
  • 2 eggs
  • 3 lg banana’s (very ripe)
  • 2T applesauce (optional)
  • 2c whole wheat pastry flour
  • 1 tsp baking soda
  • 1tsp salt
  • 1/2 c chopped nuts
  • 1/2 c fine chopped dates


Cream butter and sugar. Mix eggs and mash banana. Mix dry ingredients and add to wet.  Bake 1 hour at 350 degrees in greased bunt pan

Hope you all enjoy this as much as we are right now, YUM.   It really is nice to eat something fresh made and not made in a factory……..who knows when?

Mothering instinct

Oatmeal Cookies

This must be food week.

This is the second day in a row I felt a need to take a picture of something I made.

I hereby dedicate this week to food.

oatmeal cookie

oatmeal cookie



Ok, I did it again.

Yes I cooked. Well kinda.

I baked.

 Cooking feeds the body while baking nourishes the soul.

This type of psychology is why I will never loose even one pound.

I do ease my conscious by making it so it doesn’t totally clog the intestines.

Yum, that sounds food-ishly delicious. 

But seriously, there are little things you can tweak on a recipe that won’t do too much damage. I never buy white flour; I only buy whole-wheat pastry flour. Let me stress the pastry part because it is not as dense and heavy as whole wheat. I do not buy white sugar. I only buy crystallized brown sugar, it takes a little longer to dissolve in tea but the wait is worth not ingesting white poison. (Hey, that was harsh) Brown sugar has trace minerals from the cane. I never use margarine, as it is partially hydrogenated oil, Yuk. Smart butter or organic butter is best.

Here’s a healthier version of an oatmeal cookie.


  • 1c (2 sticks) butter, softened
  • 1-1/4c brown sugar-not the white kind with caramel coloring added to it
  • 2 eggs-free range, no antibiotic
  • 1-teaspoon vanilla
  • 1-1/2 c ww pastry flour
  • 1-teaspoon baking soda
  • 1-teaspoon cinnamon
  • ½ teaspoon salt
  • 3 c old fashion oats-the kind that takes 5 min to cook but don’t cook
  • 1 c organic raisins


Heat oven to 350 degrees              bake about 13-16 min (golden brown)

Beat together butter and sugar until creamy.

Add eggs and vanilla; beat well

Add combined flour, baking soda, cinnamon and salt; mix well

Stir in oats and raisins; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

I replaced about ¼ c oatmeal with flax meal to increase the fiber, lignans (antioxidants) and omega-3.

yummy whole grain oatmeal cookie

yummy whole grain oatmeal cookie

Stroller/Veggie Wrap

“I’m so hungry, who’s going to make me lunch, oh yeah…me, who else?”

These are my thoughts as I’m riding my bike for exercise to get rid of the middle age roll.

Did I just say roll?

I meant rollssssssss.

So what did a good mother like me make?

A Stroller.

A what?

You call it a veggie wrap, I call it a Stroller. This is the name I know it as from the days when Luscious Licks was alive and well in St John. The owner, Bonnie Corbeil, turned the whole island into Stroller freaks. 

Here’s my version, today anyway.


  • Flour tortilla shell.
  • Humus-spread about ¼” across two-thirds of shell
  • Shredded cheese, any kind you like
  • Shredded carrots, lots then more
  • Sprouts-of course I made my own…no really (I have way too much time on my hands)
  • Optional: anything that fits (suggestions, red peppers, scallions)
  • Fold in thirds and most important……….EAT!!!