Feed The Yogi
Nourish your body, mind, spirit, practice and friends

Unripe or green figs are quite hard and when freshly picked they bleed a milky liquid that is sticky and bitter. However, green figs that have been cooked for a long time with ample sugar and spices produce a marvelous treat! Yisil Incir Receli (Green Fig Jam) is a recipe from a Marvelous book I […]

smoky tomato bisque

From FTY Autumn Newsletter a variation on a recipe from “Vegetable Soups From Deborah Madison’s Kitchen”. Smoky Tomato Bisque Serves 4 Preparation time 45 minutes 2 tablespoons olive oil 1 large yellow onion, thinly sliced 5 garlic cloves, slivered 1 tablespoon Spanish smoked paprika (more to taste) 4 pounds of ripe Beefsteak tomatoes, cut into […]

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Sunny's Cucumber Pickles

It’s that time of the year when things are starting to go crazy in the plant world. The harvest is coming in. Depending on where you are in the world it might be tomato time, a fruit fiasco, cucumbers galore, all of the above and more. “Putting up” or preserving food by pickling, canning, jarring […]

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Basil Mezze-0

Ooh Basil! I’m still going strong with “l’herb royal“ and concocted a whole basil mezze platter. Basil- quinoa bread (wheat free… I used oat flour which is fine for people with wheat sensitivities but not fine for those who are truly gluten intolerant…), Fresh herb charmoula, olive tapenade (both with basil of course) and a […]

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basil oil

Servings: 2 cups Ingredients 4 cups of packed basil leaves 2 cups of virgin olive oil Preparation Combine basil and olive oil in a blender. Puree the mixture until smooth. In a saucepan, simmer the olive oil and basil puree over medium heat for 45 seconds. Pour the heated mixture through a fine-mesh strainer into […]


Ok! So I better get going to make good on my promise to do three recipes for IOTM this month. The strawberries are just now beginning to ease up on their production and the raspberries are moving in full force. We have huge rhubarb busting out of it’s bicycle-tire planter and some pretty succulent basil. […]


The month of June in Oregon is quite fantastic. I can’t believe the abundance of fresh food everywhere I go… Not only in my garden, but grocery stores, roadside stands and farmer’s markets abound with overwhelming varieties of greens, spring onions, herbs, and in the last week the berries have begun taking front stage in […]

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Oh Gosh. This may be my new favorite internet distraction. Thanks to Catherine for posting this gem so I could find out about it! Food Party is everything I ever wanted from my Fine Arts degree (ahem) and…  “a mind-bending, non-reality cooking show with Thu Tran as your hostess, a cast of unruly puppets as culinary […]


I couldn’t go far with this blog without an enormous big up and THANKYOU!! to Heidi Swanson: Chef, Photographer, Blogger, Designer and huge personal hero. Her website 101cookbooks is one of the best cooking (and best looking) sites online (in my opinion) and it was my original inspiration for a blog and her photographs and […]


Bryant Terry is an eco chef, food justice activist and author of Vegan Soul Food Kitchen (VSK): Fresh, Healthy and Creative African-American Cuisine and co-author of Grub: Ideas for an Urban Organic Kitchen… and one of my personal heroes. For the past nine he has worked to build a more just and sustainable food system, […]


The ingredient of the month for april is Cashews!! This recipe is specially for Troy (my yoga teaching, surfer extraordinaire friend from Trinidad) who couldn’t eat enough of the stuff when I did a raw dinner while visiting Trinidad. For that dinner I used the hummus as a filling with sprouts, shredded cabbage and carrots […]

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Just in time for Halloween from the creator of foodhacking.com comes Delicious Corpse- a project based on the surrealist writing game ‘Exquisite Corpse’. Delicious Corpse uses key words like ingredients, meal types, and preparation techniques to randomly generate menus and accompanying shopping lists for up to 7 courses! http://www.deliciouscorpse.com/

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These hors d’oeuvres were made last minute for a friend’s potluck. The crackers made a nice variation for the mid-august tomato harvest bounty. Crackers (another adaptation from Heidi Swanson’s Olive Oil Crackers)- 3 cups your choice of flour (for these ones I used 1.5 rice flour, 1.5 kamut) 1.5 cups warm water 1/3 cup olive […]