Browsing Tag



Turmeric hummus

November 28, 2017
Turmeric Hummus

Turmeric is a highly anti-inflammatory food that’s attracted a lot of attention these past few years.  In a previous post, I discussed the merits of turmeric for the treatment of osteoarthritis.  You may remember, that you need to take 2 – 3 grams of turmeric daily to get the anti-inflammatory benefits of turmeric.  Most people supplement with capsules, but it doesn’t hurt to further supplement with the real thing.  Try this recipe for turmeric hummus.  It’s delicious, it’s healthy, and may improve joint wellness!

Turmeric Hummus


3/4 inch of turmeric root, sliced

1 15 oz. can cooked chickpeas, drained and rinsed

zest of 1 lemon

juice of 1/2 lemon

3 cloves of garlic

2 tbsp of tahini

1/8 tsp black pepper

1/2 tsp ground cumin

1/4 cup of olive oil


  1. In a food processor, blend the turmeric, chickpeas, lemon zest, lemon juice, garlic, tahini, black pepper, and cumin.  Blend until smooth.
  2. Slowly but surely add the olive oil as the hummus is mixing until you reach the desired consistency.
  3. Adjust seasoning.
  4. Serve with vegetables like carrots, celery, cucumbers or with pita bread, crackers, etc.

Chive Blossom Butter

June 14, 2017
Chive blossom butter

My mom is what you would call a busy body.  Always out and about: gardening, cooking, cleaning… running a business.  She also happens to be an amazing cook.  This Saturday morning as I was doing my errands, she texted me images of her latest creation.

Beautiful chive blossom's from my mom's garden

Very pretty.  Why aren’t mine like that?

Chive blossoms and lemons

Interesting, show me more.

Unformed chive blossom butter

This does not look appetizing.

Chive blossom butter


I can see this tasting great with mashed potatoes, toasted bread, or on a steak.  Although this is not the healthiest recipe, something like this should definitely be shared.

Chive Blossom Butter

Adapted from Popayan

50 – 60      Chive flowers with ½ inch of the stem attached, finely minced

1 lb              Unsalted butter, room temperature

1 ½             Lemons, juiced

¼ cup        Extra-virgin olive oil

Salt as desired

  1. In a large bowl, mix the butter, lemon juice, and the olive oil together with a wooden spoon. Then, add the minced chive blossoms.
  2. At this point you can either fill ramequins with the butter-chive blossom mixture or you can mold them into individual sized portions as seen above.

Individual sized portions

  1. Mold the butter-chive blossom mixture into a roll and wrap in wax paper and then in plastic wrapping.
  2. Place in the freezer.
  3. When the mixture has hardened, unwrap, and cut into individual sized portions


Makes one pound of butter.


Bon appetit!


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