Summer’s End Zucchini Corn Soup

It simply cannot be, summer nearly over. I am slightly sad, yet  slightly anxious for the fall foods to start appearing in the markets. I will surely miss soups like this: light, creamy, healthy, and fresh.

This is summer in a bowl.

I can’t remember a soup I have enjoyed so much. I can feel my body thanking me for all the superfoods every time I eat it.

Enjoy summer while you can.

This soup may take little while in the kitchen but it is plenty to eat on all week, hot or cold or room temperature.!


Zucchini-Corn Soup

Between the new job and raising a little kitten, it is meals like this I keep returning to, so I can cook less and enjoy time more.





Zucchini Corn Soup

Serves 10
Prep time 25 minutes
Cook time 1 hour
Total time 1 hour, 25 minutes
Meal type Soup
Misc Pre-preparable
Region Thai
This creamy Thai Zucchini Corn Soup is light, healthy, and refreshing any time of year!


  • 3-4 ears fresh corn (kernels sliced off the cobs)
  • 1 quarter-sized piece of ginger (grated)
  • 4 tablespoons lime juice plus half a lime
  • 6 cups water
  • 10-12 basil leaves
  • 2 large scallions
  • 4 cobs of corn (kernels chopped off the cob)
  • 1.5 tablespoons coconut oil
  • 1 teaspoon salt
  • 1.5lb zucchini
  • 3/4 can full-fat coconut milk
  • 1/2 bunch cilantro


Step 1
In a large saucepan, combine 2 T of lime juice,a half a lime, water,and ginger. Bring to a boil and let it simmer for 10 minutes.
Step 2
Toss in the basil, turn off the burner. and let it steep for 10 additional minutes. Menawhile toss the chopped scallions into a cold bowl of water and stir around to remove all dirt. Drain and set the scallion pieces aside.
Step 3
Strain the warm stock through a sieve and set aside the aromatics, keeping the liquid broth for the soup.
Step 4
In a wide soup pot melt the coconut oil over medium heat. Add the chopped scallions to the oil and cook until they are wilting, around 5 minutes. Add the chopped zucchini, 2/3 of the fresh corn kernels,1 tsp salt, and enough of the liquid stock to cover the vegetables.
Step 5
Bring the soup to a light boil and lower the temperature to a simmer. Let simmer 15 minutes.
Step 6
Let the soup come to room temperature(around 30 minutes, stirring every 5 minutes to release steam). (This will preserve bright green color of cilantro one you add it in.) Add the cilantro leaves and puree the soup either using an immersion blender or your food processor. Stir in coconut milk and 2 Tablespoons lime juice. Serve warm with a few pieces of fresh corn kernels on top.

Farmer’s Market Friday: Blackberry Lime Mini-Muffins

It’s blackberry season folks!

Funny thing, we discovered we have a field of wild blackberry bushes on our property. As if I did not already absolutely love my yard, now I love it even more!

In the past 3 weeks we have filled about 3 sandwich bags full of those sweet, tiny wild blackberries. Wild blackberry picking is not for the faint of heart…let me tell you.  Between all the thorns and the snake scares out there yonder in the yard, ’twas a but of a harrowing experience, but sooo worth it.

These muffins are oozing with berries in every bite and so moist you could eat them with a spoon. The almond flour streusel adds a nice crunchy topping.

Blackberry Lime Muffins

Almond flour, honey, almond butter, grass-fed butter and lime zest  and fresh eggs make this a wholesome muffin I don’t feel guilty about eating as a quick snack!

In other news here on the urban farm, about a week ago my husband told me to come outside.  It was 6 a.m., but I figured, ok, I am guessing he has something to show me. There in our little coop of 4  chicks was one of the “ladies” making a scratchy crowing noise while ruffling “her ” feathers.

Oh, it could be a coincidence , we thought. So, the next morning, we went back outside , and again, faint, scratchy, baby crowing sounds.

I believe  have an impostor on our hands. Isn’t he pretty, though? He better be a nice l’l rooster or he will quickly become a stew.  On to the rooster adventures!


Speckled Sussex Rooster


In Love and Health,


Blackberry Lime Mini-Muffins

Serves 12
Prep time 15 minutes
Cook time 12 minutes
Total time 27 minutes
Allergy Egg, Milk, Tree Nuts
Meal type Breakfast, Snack
Misc Freezable
These vibrant blackberry lime streusel muffins are packed with hidden, healthy ingredients!


  • 1 cup almond flour
  • 1 cup whole wheat flour
  • 1/4 cup sour cream
  • 4 tablespoons grassfed butter (room temperature)
  • 1-1.5 cup fresh or frozen blackberries
  • 2 small limes
  • 2 large eggs
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup honey
  • 1/4 cup turbinado or raw sugar
  • 1/4 cup almond butter(can be replaced with 4 more Tablespoons of butter)


  • 1/4 cup white whole wheat flour
  • 1/3 cup almond flour
  • 1/4 cup turbinado/raw sugar
  • 1/2 teaspoon kosher salt
  • 3 tablespoons grassfed butter (cold)


This is a forgiving recipe. Substitute the blackberries for blueberries or the lime juice for lemon juice for a different twist. The streusel topping is optional, but adds a nice crunch and texture to these muffins.


Step 1
Preheat oven to 350 degrees. Grease a few mini muffin tins. Zest the limes and keep the zest and juice together in a small bowl. Beat together the butter, almond butter, sugar, and sour cream for 2 minutes. Beat in honey, then eggs for another minute. Stir in lime juice and the zest of both limes.
Step 2
Stir together the flours, salt and baking powder in another bowl to combine. Stir these dry ingredients with a wooden spoon into the wet ingredients until just combined. Toss the blackberries with 1 extra Tablespoon of extra flour in a separate small bowl, then carefully fold the berries into the muffin mixture.
Step 3
Combine the dry streusel ingredients in a small bowl. Cut in the 3 Tablespoons of cold butter with a fork or pastry cutter. The mixture will be crumbly. Keep in the refrigerator covered until ready to use.
Step 4
Spoon the muffin mixture in to the muffin tins and top with streusel topping. Bake for 12 minutes at 350 degrees. Eat the muffins within 24-48 hours. You can store any extra streusel in the freezer.



My Favorite Cool Weather Meal

I ran a marathon a few days ago, and last night  I honestly didn’t even want to stand up to walk to the bathroom, let alone cook. Can someone bring me a bedpan?

I enjoy the aches and groans of my muscles reminding me I ran freakin’ 26.2 miles. Truth be told Saturday November 3rd was an amazing day, the weather was perfect, and I had some gas left in the tank at the finish and great cheerleaders along the course. I had the pleasure of running with some wonderful ladies from C.R.E.W. for part of the race, and they kept me at a steady pace until I jetted off by myself for the last mile!

Marathons. Are. Awesome.

The training is the hard part.

But back to those the -last-thing-I want-to-do-is-cook nights like last night, coincidentally.

Lentil Dal is my absolute favorite recipe for those kind of nights because it is cheap, fast, delicious,  healthy, and vegetarian(though I am sure you could throw in some bacon).

Lentils are not especially exciting, I know.  Until a few years ago I cast a wary on on any menu item involving lentils mostly because I had never been exposed to them much. We were not Indian -food eaters in my family. Yet, last year something in me changed when I realized an ugly, dried up little legume can be transformed into soups and stews and patties and make you feel happy when you eat it with a thick slice of warm bread by the fireplace and a good book.

Dal can be made in so may different ways, but this one is incredibly light and fresh  and  not at all  heavy thanks to the lime juice and coconut milk.

Lentils are a protein-packed legume, fat-free, and each variety has a different taste and cooking time. My personal favorite lentil is the red one, which you can find at nicer grocery stores, and health-food stores. Red lentils cook lightning fast, and become soft and mushy when cooked, whereas the typical brown lentil you see at the grocery store has a longer cooking time and keeps it shape more when cooked. I think you could feasibly use any type for this recipe, but red would be the best.

Turmeric , which I add to my dal, is  a powerful healing spice. It  contains phytochemicals which have been shown to reduce the growth of cancer cells and lessen arthritis symptoms .

Lentils +turmeric+coconut milk+rice+chilly night+sore muscles+laziness=heaven.

This will  warm your body and soul. Enjoy.

Creamy Lentil Dal

Serves 12
Dietary Vegan, Vegetarian
Misc Freezable, Pre-preparable, Serve Hot
This creamy lentil dal with coconut milk and lime juice will warm your body and soul on a cold night .


  • 3 cups red lentils
  • 3 cups vegetable stock
  • 4 bay leaves
  • 1 cup light coconut milk
  • juice of 2 small limes or 1 large lime
  • 1 onion (finely diced)
  • 4 cloves garlic (diced)
  • 6-8 cups jasmine rice (cooked)
  • 1 teaspoon coriander (freshly ground)
  • 1.5 teaspoons turmeric
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1.5 tablespoons coconut oil


Step 1
First cook your jasmine rice according to package direcetions, and set aside.
Step 2
Meanwhile, cook your lentils in 3 cups of water and 3 cups stock.Bring to a boil, reduce, heat and simmer 10-15 minutes or until liquid is absorbed.
Step 3
In another pan, saute your onion in coconut oil 5-10 minutes until browned. Toss in garlic and saute for another 2 minutes.
Step 4
Stir in all the spices to onion mixture until well combined. Stir in lentils and a bit of stock if needed. Then add in coconut milk.
Step 5
Warm on medium to low heat and stir until well combined. Take off the heat and stir in lime juice.
Add more stock to taster depending how thick or thin you would like it.
Step 6
Serve over jasmine rice with a slice of lime.