Mean Green Healthy Drink!


2 Kale leaves
2 bok choy leaves
1/2 carrot sliced
1c frozen pineapple, papaya, strawberry mix
1/2 kiwi sliced
1 medium apple sliced
1tsp raw honey
1 tsp Maca Powder
1 tsp Macha powder (green tea powder)
1 cup coconut water
In blender (we use a Vitamix) put all green leaf veggies in first. Add Coco water and blend for a few minutes. Add remaining ingredients and blend for 3 minutes or more.
Makes two quart mason jars full.
My husband takes one to work and I get the other one.
This is drink is full of healthy energy to get us through the day. I seriously feel the sluggishness the day I don’t drink it.
At night we usually have a healthy dinner.

Planting these and more this summer for our green drinks. Stay tune!


Zucchini Bread with Lemon Curd Cream Cheese topping

It’s summer time and EVERYBODY in the Pacific Northwest has zucchini. So here is they way we enjoy it for months. Ingredients: 4 eggs 1 cup vegetable oil 2 cups white sugar 3 cups grated zucchini (I used a huge zucchini from our garden) 2 teaspoons vanilla extract 2 cups all-purpose flour 1/4 cup rolled […]

Tomatillo Salsa Verde

I am crazy happy that I planted these tomatillos although I bought the plants by mistake. Up to last week I knew nothing about when they are ready for picking or when they are ripe.  Once they started turning purple on the plant I panicked. Most were hollow or tiny, some  just a the shell. Last week I finally discovered a few large ones peeping past the husks (just learned that is what they are called too)

I used the same recipe I use for my red tomato salsa.

Here it is!

15 to 20 tomatillos

6 to 7 Jalapenos or more if you like it really hot.

3 cloves of garlic minced

1 purple onion finely chopped

1 tbsp of vegetable or chicken bouillon

Pinch of salt

Oregano or parsley or cilantro or whatever you have or like.. I used parsley, dill, sage and thyme from my garden.

Put all ingredients except for the bouillon into a pot of boiling water. Boil until the jalapenos are a bit tender. Don’t worry about the tomatillos they will split almost immediately.

Drain water and add all ingredients into a blender.  Add bouillon and salt then blend with the chop button for a few seconds or until well blended.

Put into jars and can as you would tomatoes.

We didn’t get a chance to preserve any since we ate it almost immediately with tortilla chips.





Fresh Picked Zuchini Tacos

It’s Zucchini time and if you have a garden you are probably running out of ways to use it.  Still you want to make the best of what your bountiful garden has to offer and offer and offer. How much bread can you make?

I searched the web for newer fresher ideas and I came up with nothing. So I decided to experiment by using most of the veggies from my garden and came up with one delicious discovery.

This recipe was inspired by my mom’s Calabacitas Recipe. And by that I mean I have never been able to make hers so I invented mine.  It has everything you need or can use from your garden and it made  for some great tacos without meat.

You will need:

3 tsps High heat  oil

3 cloves of garlic minced

1 large onion finely chopped

4 large zucchinis cut in quarters or squares.

3 peppers any kind (I used jalapenos from my garden) finely chopped.

Fresh cut Cilantro, thyme and basil  chopped and minced. Use to taste.

1 can of organic sweet corn (I used corn from 4 ears)

1 can of organic pinto beans ( I made my own)

10 grape tomatoes cut in half or 2 regular tomatoes cut in small pieces

Salt and pepper to taste.

For garnish you will need:

Goat cheese crumbled

thinly sliced purple cabbage (from my neighbor’s garden)

1  Sliced and Roasted Avocado

fresh salsa is optional

Corn tortillas or tostadas

I chop up all my ingredients first and set them aside ( Like Martha). This way you can just add as you go without having to stop to chop.

Heat oil in a large skillet, saute garlic and onions until almost soft, add peppers and zucchini and toss around until starting to soften. Add corn toss for a couple of minutes, add beans and toss for another four minutes.  Add tomatoes for two or three minutes until they are just about done. Don’t over cook these. Transfer to a large plate.

Rub a small pan with oil and place the sliced avocado. Fry until crusty on each side and transfer to small bowl.

Heat tortillas and set in a heat preserving dish.

If making tostadas it is best to heat them a bit in the oven first then set on table.

Best to let everyone make their own tacos or tostadas.  

Using fresh organic ingredients is what makes this recipe so delicious.

Terrarium how to ala Chicajones

I bought this at an antique shop not knowing what I would put in it and really not what to do with it.

I’ve since found out that it is a Terrarium.

Here is what I did with it.

This is what you will need;

  • I bought succulent and cacti soil
  • Sea glass by the pound or gravel
  • coffee filter
  • a couple of spoons
  • water spray bottle
  • a toy or cute thingy

I started by washing down the terrarium (glass bird house) then drying very well. If you do this it will be easier after it’s full.

Set a layer of sea glass (gravel).

Put coffee filter above sea glass.

Add dirt carefully with the spoon. I found out that the slower you go the better.

Put plants in carefully through hole. Press down roots with a chopstick or spoon. and add more dirt.

Once the plants are set spray with water bottle or just add water slowly until you see that it has seeped through to the bottom layer of sea glass or gravel.

Put in a sunny but not direct sun place and enjoy!