Ayurvedic Summer Salad

I’ve been reading Lee Carroll’s Kryon book, “The Recalibration of Humanity” which talks about how each person has their own unique dietary needs based on their akashic inheritance over many lifetimes.

I enjoy Indian food with it’s depth of flavorful, warming spices. I decided to try some ayurveda inspired recipes this week in an effort to stimulate my appetite and eat more healthfully. I love the fresh herbs in this recipe from The Ayurvedic Institute in New Mexico.


  • Salad greens
  • French lentils
  • Fennel
  • Dill
  • Rice vinegar
  • Olive oil
  • Sunflower oil
  • Zucchini
  • Shallots
  • Couscous/quinoa
  • Parsley
  • Lemon
  • Beet
  • Avocado
  • Lime
  • Cilantro
  • Goat cheese

– Steam beet halves 20 min, cool, skin & chop then refrigerate.

– Soak 1/4 cup lentils overnight, rinse and simmer 20min in 1 cup water.

– Mix 1/4 cup chopped fennel, 2 Tbs dill, salt, pepper, 1 Tbs rice vinegar, 2 tsp olive oil.

– Saute 2 sm zucchini in chopped shallots, sunflower oil and rice vinegar.

– Mix lentils, fennel & zucchini and refrigerate.

– Saute quinoa in oil 2 min. Add 3/4 cup broth & simmer 12 min.

– Toss quinoa with 2 Tbs parsley, 1/2 tsp salt, 1/2 lemon’s juice, 1/4 tsp pepper.

– Blend avocado, 1 Tbs lime juice & zest, 1/2 cup olive oil, 2 Tbs rice vinegar, 1 Tbs parsley, 1 Tbs cilantro, salt and pepper.

– Toss greens with avocado dressing and layer lentils, quinoa, beets and a couple spoonfuls of goat cheese on top.


Clafouti Comeback

Clafouti makes a comeback cause it’s cherry season!

This delightfully simple little custard is so yummy when served cold with my iced coffee for breakfast.

I pitted a bag of cherries, but didn’t have any milk. My neighbor saved the day by delivering me a Mason jar of “borrowed” milk, so I doubled the recipe and gave her a dish. It’s fun to share!

Then we went to practice for our Rock Painting Band and enjoyed clafouti for dessert- after the ham and cheese Hawaiian rolls marinated in butter, Dijon, Worcestershire and onion.

Don’t worry, I served it with a salad that featured sprouted lentils and pepita. Now that’s a good day!

Mayonnaise Du Jour

aimg_56aCasey’s Place in the Fog Blog

This year, I learned to love mayonnaise. Since so many people avoid the white stuff, I thought that sharing my newfound obsession might spark a renaissance of coleslaw and potato salad! The catalyst was a homemade batch of mayo from my local egg lady. Sadly, store bought mayonnaise does not hold a candle to the forest-fire-like-situation of the real deal, so if you want to change your mind about mayo, its best to start at home with an egg & some oil.

Turns out, this creamy white condiment has been in production for over 300 years in France. Making mayonnaise is a household ritual there; recipes guarded as family secret. Emulsifying oil into an egg with the snap of one’s wrist is probably easy for the French– a part of their cultural heritage– but for the rest of the world, this whipping technique is a bit trickier.

I am going to teach you the goof-proof way (no finesse required) to make mayo. The method requires only three things: a mason jar, ingredients & an immersion blender.

hm1aMayonnaise du jour

Start with a pint-sized mason jar (it’s a good size for blending/storing & has markings so you can measure the oil). Add your ingredients:

  • 1 Egg. Whole or just the yolk.
  • 3/4 Cup Oil. If you use olive oil, the Extra Virgin varieties present a very strong flavor. I stick with the lighter canola, vegetable or safflower oil. You can also do a combination of several. Find what suits your taste.
  • 1 Tbsp Lemon Juice.
  • 1 tsp Vinegar. Apple cider, white wine & tarragon are all good options.
  • 1 tsp Salt.
  • 1 tsp Sugar.
  • Dash Mustard. Any kind, even dry.
  • You may opt for a dash Cayenne.

With all the ingredients in the mason jar, place the blender over the egg on the bottom of the jar. Blend. You will see the egg emulsify into a solid, creamy consistency. Slowly incorporate the rest of the oil by pulling upwards. You just made mayonnaise!

It’s best to have some piping hot potato fries on hand so you can adjust seasoning as necessary. Mayo will set in the fridge & last about two weeks, but better if you can finish it within the week. I like to make small batches (as above) for a specific use.

There are endless applications for mayonnaise. My mom makes a fried egg on toast with minced white onions & mayo. It is one of my favorites now, too.  Mayonnaise is especially good with baked chicken, fish, eggs, potatoes, as a vegetable glaze or just on a sandwich!

Mixing mayo with cooked foods & adding a pickle helps to preserve its freshness. Try this recipe on fresh locally made bread of any variety by tossing together.

Tuna Salad:

  • Local Albacore, canned
  • 1 Tbsp Bacon, bits
  • 1 Tbsp Pickled Jalapenos, chopped (or relish)
  • 1 Tbsp Celery, chopped
  • 1 Dollop Mayonnaise du jour
  • Fresh Ground Pepper

Another great use for mayo is incorporating it into a dressing for vegetables or a main course. You can just add a dollop to your chicken before baking or thin it to create a glaze with either hot water, lemon juice or milk. Finally, you can bet the whole farm & make some bleu cheese or

Ranch Dressing:

  • 1 cup Mayonnaise du jour (solid, creamy, tangy)
  • 1/2 cup Sour Cream (gives body, but light & mild)
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 2 Tbsp Chives, chopped
  • 1/4 cup Flat Leaf Parsley, chopped

Optional additions include 1 tsp Fresh Dill, Worchestershire Sauce, Paprika, Fresh Oregano, Tabasco & White Vinegar. Whip together & taste with a succulent vegetable spear (kholrabi is an exciting option, but a carrot works just as well). Adjust seasoning to suit you & thin as needed with:

  • Buttermilk/milk 

From my kitchen to yours, deliCasey


Blueberry Mint Tea

  • 1 pint (2c) fresh, local blueberries
  • 1/4c fresh squeezed lemon juice
  • 5 springs peppermint
  • 8 pints (16c) water
  • 3/4c sugar

Makes one gallon. Simmer blueberries, lemon, mint and a cup of water for 5-10min. Strain and set aside. Brew tea, combine with blue infusion and sweeten to taste! Pour over ice and serve with sprig of mint or stevia.