Do you have a loved one who has passed away? Want to preserve their memories?

What a beautiful idea…

cuddling up tightly around your loved ones clothes, shirts &  items when you miss them or just need to spend time with them.

I recently made four memory blankets for a family whose father/husband had passed away.. 😦

Colleen, wife and mother, kept all of his clothes, socks even!  and had me create these beautiful memory blankets. We also added digital photo ‘squares’ to the blanket.. I made a collage of varies photos of their dear Father plus their favorite photo of him in a field of sunflowers.. what a beautiful memory to hold on too.

I made this pillow to them as a gift. Here’s the other photos of the pillow:

His birthday would have been on Valentine’s Day! I know they miss him, but I do hope that these blankets brought an enjoyment to their hearts they haven’t felt since his own hugs. I do believe he is still with us and that I felt him a lot making these blankets.. very big warm hug to you and yours, Colleen.

Loving what I do….


Thank you Thank you Thank you… feeling blessed.


Teriyaki Glazed Seitan with Green Garlic Veggies and Rice Recipe

Picnic Style….

Our nights are becoming just perfect for our outside dinners. Quite casual and laid back.

Yesterday, I made some home made Seitan and today I cooked up a few pieces of it and glazed it with some ingredients I had laying around the kitchen.


  • seitan cutlets cut into little bite-sizes pieces
  • olive oil


  • 1/4 cup Worcestershire sauce – vegan
  • 1/4 cup Braggs or a soy sauce of some sort
  • 1/2 brown sugar
  • 1/3 cup orange juice
  • 1/4 cup garlic seasoned rice vinegar or regular
  • Rice – I used brown


  • garlic – pressed or minced
  • vegan butter
  • broccoli – all veggie bite-sized
  • green beans
  • mushrooms
  • zucchini
  • salt and pepper
  • Then, a salad of whatever you want


Sauce: Mix all the sauce ingredients together over the stove and simmer for 20 minutes… do not burn… as the liquid cools, it’ll thicken (glaze)

Seitan: Heat oil in pan, and sear both sides until browned. Once sauce is ready, add the seitan…only cover slightly…glaze.

Rice: directions on package or quick search on the internet

Veggies: heat butter and garlic in pan for about 5 minutes on medium heat. Add Veggies, mix. Add a bit of water (veggie broth..liquid) and cover. This takes about 5 minutes.

Put it all together how you want and enjoy!!!

SoyQuick Premier Milk Maker 930P @

I just WON!!!!

more to come!!…..

Blood of Nature


We have been receiving our organic fruits and vegetables from CSA – Community Supported Agriculture (Inland Empire) on a weekly basis.  Not only have we gotten a beautiful arrangement of vegetables, greens and fruits, it’s different every week. We are supporting our local organic farmers and lighten our footprint on this earth while doing our part to help the community in the ways we feel best fits our lifestyle.

In these boxes, we have receive lots of greens, beets, wild spinach and broccoli rage. I have not yet figured out how to cook all these items, so we have decided to start juicing again. Every morning, I pull out a variety of fruits, vegetables and herbs, and juice them into a beautiful drink to start our day.

Today’s Juice was the BEST I have mad yet, Really, so good, it tasted like it was the blood of nature. Here are the ingredients:

  • 2 baby beetsbaby-beets
  • wild spinachwild-spinach
  • collard greens – a few leavescollard-greens
  • arugula greensarugula
  • broccoli Rabebroc-rabe
  • ginger – a little square piece, maybe a teaspoon (pealed)ginger
  • half of a cucumber with peal on if organic (peal the skin off if it’s not organic)pepsi_ice_cucumber_2
  • 3 Fuji applesi-apples-fuji
  • 3 small carrots, washed but not pealedcarrots

Unbelievable!!! Yummy!!!

Two Thumbs UP!!!

Kimchi (Kimchee) and Pickled Vegetables Recipes

The picture on the left: Pickled Vegetables

The picture to the right: Kimchi (Kimchee)

Today I finished the last bit of my first batch of Kimchee. It was sooo good. Spicy, salty and just absolutely yummy. I kept some of the brine (left over salty liquid) for my next batch. However, that was hard to do. I could drink the juice straight.

Recipe for Kimchee (my 2nd experiment)

Chop up:

  • Carrots, pealed (3)
  • Celery (3 stocks)
  • Chinese Cabbage, cored
  • Bok Choy
  • Daikon Radish
  • White Onion
  • Shallots (3)
  • Green Onion (2)
  • Add whole garlic to the mix as well: 5-6 cloves (or more)

Mixed 4 liters of water and 8 Tablespoons of salt until all the salt dissolved. This is brine.

*I’m making extra for my mom and dad 😉

Wash all the vegetables and put them into a large pot.

Pour the Brine over the vegetables and cover.

Soak for 8-12 hours. Mixing often to make sure the vegetables are covered in the brine.

After the soak.

Strain the vegetables, but keep the brine. You’ll need it again.

Kimchee Sauce: Mix together

  • 2 tbsp Cayene Pepper
  • 1 1/2 tbsp Chilli Pepper
  • Fresh Ginger, minced
  • Fresh Cilantro
  • Fresh Garlic, mince

Toss the sauce into the vegetables and mix well.

Stuff, I mean stuff, the spiced-up vegetables into a jar or container with a removable lid.

Add the brine to the jar, covering the vegetables.

Place a cloth over the top and secure with a rubber band.

Left Ferment a week or so.

The next batch I made was Pickled Vegetables. Although Kimchee is pickled vegetables, it normally has the spicy flavors. This next batch does not have any pepper or spice other than ginger and garlic.

Pickled Vegetables Recipe

Chop up and Mix:

  • Cauliflower
  • Carrots, pealed (3)
  • Onion
  • Celery (3)
  • Cilantro
  • Ginger, minced
  • Garlic, minced
  • Add Whole Garlic

Mixed 2 liters of water and 4 Tablespoons of salt until all the salt dissolved. A smaller batch this time.

Place the vegetables in a jar with an open lid.

Pour the brine onto the vegetables.

Cover with cloth, coffee filter or towel. Secure with a rubber band.

Mix at least once a day

Let ferment for a week or so – up to four weeks. the colder climate, longer the time.

*If you do not have some of these ingredients….it’s okay. Just use what you have. Experiment.

My Fist Batch of Vegan Kimchee (pickled vegetables) Probiotics

Kimchee (kimchi)

What is the secret behind the miraculous effects of Kimchee and Kombucha? The Probiotics, the beneficial bacteria we need to have a healthy system.

Trillions of microorganisms of various types reside in the gastrointestinal (GI) tract, from the stomach to the colon. This is also where our immune system sits. Here, deep in your gut, is where your health challenges lay. Our body’s reaction to beneficial bacteria works differently than how it reacts to bad bacteria. The good microbes calm the immune response, not just in your stomach but everywhere, increasing your well-being and protecting you from the harmful bacteria.

Probiotics help treat maladies such as urinary tract infections, bladder infections, irritable bowel syndrome and your over all immunities.

Last night, I started my first batch of Kimchee. pickled vegetables that are a probiotic-rich food. Most Kimchee contains fish oil, but since we are vegans I am leaving that part out.

Here is a recipe I am trying out:


  • 1 lb. of Chinese Cabbage (any cabbage with do)
  • 1 lb of Radish (white, red…(any kind of radish will do)
  • 3 tb salt
  • 2 tb finely minced fresh ginger
  • 1 1/2 tb finely minced fresh garlic
  • 5 scallions – finely chopped
  • 1 tb cayenne Pepper
  • 1 ts sugar


If you are using a small, whole cabbage, cut it in half lengthwise, and then cut it across at 2-inch intervals. If you are using half of a large cabbage, cut it in half again lengthwise, and then crosswise at 2-inch intervals.

Peel the white radish, cut it in half lengthwise, and then cut it crosswise into 1/8-inch-thick slices.

In a large bowl put 5 cups water and 2 tablespoons plus 2 teaspoons of the salt. Mix. Add the cabbage and radish to this water and dunk them in a few times as they have a tendency to float. Leave the vegetables in the salty water. Cover loosely and set aside for 12 hours. Turn the vegetables over a few times.

Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon salt in another large bowl. Mix well

Take the cabbage out of its soaking liquid with a slotted spoon (save the liquid) and put it in the bowl with the seasonings. Mix well. Put this cabbage mixture into a 2-quart jar or crock. Pour enough of the salt water over it to cover the vegetables (about 2 cups). Leave 1 inch of empty space at the top of the jar. Cover loosely with a clean cloth and set aside for 3 to 7 days.

In the summer, kimchees mature with much greater speed; in the winter, the process slows down unless the central heating is ferocious. Taste the pickle after 3 days to check on the sourness. When it is done to your liking, cover the jar and refrigerate. To serve, remove just as much of the kimchee solids as you think you will need for a meal–a cupful is enough for 4 people–and put it in the center of a bowl. The kimchee liquid in this pickle is left behind in the jar and may be used to flavor stews and soups

Some other Probiotic-Rich Foods are:

  • Kombucha
  • Fermented Vegetables (pickles, sauerkraut & kimchee)
  • Miso


  • Kefir
  • Yogurt
  • Aged Cheese

Any questions? Feel free to ask. Enjoy!!!

Tea of Immortality – XOXOXOX Hugs and Kisses

One of the two batches of Kombucha is ready tonight. Those of you who haven’t read the earlier blogs,

Kombucha is a living health drink made by fermenting tea and sugar with the Kombucha culture ‘scoby‘ which stands for ‘ symbiotic culture of bacteria and yeasts. The culture is placed in sweetened black or green tea and turns a bowl full of sweet tea into vitamins, minerals, enzymes and health-giving organic acids. Please refer to my first blog about Kombucha to find out more information about the tea.

Here is tonights brew. We’re calling this one XOXOXOXO Kombbuchy (Hugs and Kisses). The taste is a slight champaign taste with a hint of sweat tea. The carbonation, or fizz, is intense. I could tell that the living organism is healthy and strong, producing those acids that are so good for us.

Straight from the jar:

………………………..and now…….

…on the rocks……


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