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To further my STUFFED COLLARDS recipe, here is a recipe that was born after I ended up with left over stuffing.

While giving it the taste test, I realized it was really good, just on its own, and had to stop myself from eating it all!  Which then led me to believe It would make a great side dish as well!  So, on I went getting inspired, and looking at this beautiful concoction, I thought, why not?  Why not throw some eggs,  a little flour and before I knew it, I had created a “Meat and Veggie Patty! How exciting!  My salivary glands were liking this one, oh ya!

So I crossed my fingers, and “TA DAAAA!”  IT’S ALIVE!!!  and super tasty too!

I’ve also tried a vegetarian version as well, using cooked Mung Beans and I think pan-fried Mushrooms would be yummy too!


1/2 to 1 lb lean ground meat (depending on how meaty)


2 cups (after cooked) Mushrooms, chopped and  pan-fried


1 – 1 1/2 cups (after cooked) Mung Beans

1 1/2 cups Butternut squash, shredded

1 cup Kale, shredded

1/2 med onion finely chopped

4 tbsp Quinoa or Coconut flour

parmesan cheese or goat cheese,

1 hand full Parsley, finely chopped

2-3 med organic eggs (depending on consistency)


Garlic powder

Pinch ginger

Sea salt


Brown Meat or Mushrooms or cook Mung Beans and let them cool

Shred Butternut Squash, Kale and Parsley and put in a large bowl, add the cooled meat or veg and mix together

Add Flour, Spices and Eggs, one at a time, and mix together

Check consistency and add enough egg to make the mixture gooey and so it holds together enough

Add the Goat Cheese or Parmesan (to taste) and mix well

It will be too soft to form in your hands so spoon out into pan and flatten into half-inch or so patties

Brown on both sides (few min) on med heat in a little Olive Oil

Lemon Yogurt Sauce

1-1/2 cups goat or Greek plain yogurt

1/3 cup thinly sliced green onions

1 tbsp lemon juice

1 small garlic clove, mashed

Sea salt to taste




One of my fondest memories growing up, was when my Mother would make Chicken Soup.  It was a real ritual which took almost the whole day from start to finish!  I even watched my Mother pluck the feathers off a fresh chicken.  That was a process in itself!  I, myself like to go the grocery store or butcher for mine, Hehe!

The smell of the soup cooking is enough to make you salivate and if you’re not feeling well, I swear it will make you well, just breathing it in!


1 Organic Chicken

2 med Soup Bones

2 med Onions

4 large Organic Carrots

4 stalks Organic Celery

2 med  Organic Red Potatoes

4 large Garlic Cloves

1 bunch Italian Parsley


Strained Tomatoes

Sea Salt


Put the Chicken and Bones in a large stock pot and  add enough water to come to about 3 inches from the top.

Bring to boil and skim off the foam that forms at the top.   Add the vegetables and stir.

Pour in enough Tomato to color the water a  rich orange color.

Add Parsley and bring to boil.  Cover and reduce heat to low and cook for at least 3 hours.

This is what it should look like while its cooking.

Let it cool down completely, and start fishing out the chicken and vegetables.

Strain the stock through a sieve and discard the remainder after it has drained of all the liquid.

You are left with clear stock that you can bottle and freeze

and stock and chicken and vegetables for a fabulous dinner as well!

You can add cooked Pasta or Quinoa or beaten egg for Stracciatella soup and garnish with fresh parsley and Parmesan Cheese!

Buon Appetito!


Looking to get more Raw Veggies into my diet, I got this brilliant idea, after my Son in Law gave me some beautiful organic Butternut Squashes this fall!  I thought it would be fun to stuff Collard leaves, kind of like stuffing  grape leaves.

Well, one thing led to another and two recipes were born.  First……………


3 large Collard leaves, washed and dried

1/2 lb Org Lean Ground Meat

OR  for Vegetarian Version

2 cups cooked Mung Beans


2 cups pan-fried Mushrooms, chopped

1 1/2 cups Kale, raw, shredded

1 1/2 cups Butternut Squash, raw,  shredded

2 tsp Allspice

1 tsp Garlic Powder

2 tbsp Olive Oil

Sea Salt, to taste

Pinch of Ginger

Cayenne, to taste



Add Meat or Mushrooms to frying pan, add seasonings and brown on Med heat.  Remove excess oil from meat and set aside to cool.

Add shredded Kale and Butternut Squash to Meat (or Alternate) Add Olive Oil and blend well

Taste the mixture  and adjust spices if necessary

(try not to eat it all, he he)

Spine, or cut out the center stem with a sharp knife.

Add some of the mixture to the center end, roll up, folding ends in

doesn’t have to be perfect, and secure with toothpicks.

I steamed these, just enough to soften the Collard so they are not tough.

Do not over cook, remember the inside mixture just needs to be warmed.

Delicious  served with a Lemon Yogurt sauce!



Are you like me, tired of throwing out greens and veggies because they’ve gone bad in the fridge only after a few days?  Well, I don’t know if anyone ever told you, how to store veggies and greens, no one ever told me! And further more, don’t you think it should be common knowledge?  Why don’t they come with a “HOW TO STORE” tag?  Oh well, here we are and if you don’t already know this, I will fill you in on a little secret!

First of all, we must understand, why things go bad.  Apparently, oxygen and condensation are the two worst culprits!  So we need to keep things relatively dry and in an oxygen deprived container.  I always wondered why my Mother-in-Law wrapped  her garden goodies up in tea towels and then tightly in plastic bags.  Then one day I was visiting a friend and noticed that she had a sheet of paper towel on top of her mixed salad greens inside the plastic container.  My salad greens in the container always got wet and then slimy, the longer they were in the fridge.  I thought this was interesting so I tried it! Incredibly, the paper towel absorbs the excess moisture and they last much longer.  I have tried this idea on cucumbers, and pretty much all my veggies and greens that I put in the fridge, with the exception of celery.  I hope we all know tomatoes, are not supposed to be refrigerated, and celery lasts a very long time if it’s wrapped up in tin foil!  You’ll have to play around with other veggies, as I’ve only just begun to learn about different ones.

This  summer I bought a lot of Organic strawberries and I was paranoid that they would go bad!  They are so expensive anyway, so throwing them away is not an option!  I had some compost recycling paper bags, you know the ones with the cellulose liner?  Well….. those strawberries lasted in the fridge, in great condition for a whole week! So there’s another use for those bags.  I’ve also preserved cut up romaine in pretty great condition by putting it in a zip lock bag and sucking the air out of it.

Okay, here are some pictures of my greens that I experimented with.  They lasted over a week in the fridge with minor casualties!





















Get the picture?  Also, I sprinkle a little water on the paper towel so it doesn’t draw moisture from the veggie you are wrapping. 

Hope this helps out any of you who are tired of throwing away precious vegetables!