This past weekend, on a glorious spring morning, I had the opportunity to present a cooking demonstration at one of my favorite local farms, Thames Farm  in Chester County, SC.

Each month Farmer Amy opens up the farm to visitors for Farm Day, welcoming area farmers and vendors to promote their wares, and open to the public to visit. With factory farmed food becoming more and more pervasive, and food raised in unsavory conditions, these events are so important to connect the ‘farm to your fork’, and know how your food is raised!

On the menu for this cooking demo, I chose lamb pasture raised on Thames Farm, a protein many are not all that familiar with in the USA and one of my favorite!

This grass fed lamb is a protein powerhouse, high in healthy omega-3 fatty acids, and rich in vital nutrients such as vitamin B12, B6, niacin, zinc and iron.

To showcase the lamb, I chose a Middle Eastern spice mix known as ‘Baharat’. This medley of spices including paprika, cinnamon, nutmeg and cardamon, added depths of flavor which the lamb carried well

Served in individual lettuce cups, the dish is topped with an unusual twist on Tzatziki, made with zucchini instead of cucumbers! To find the recipe for Zucchini Tzatziki Sauce  click here

Produce for the demo was kindly supplied by Lisa of Farm Fresh Carolinas, an ALL organic produce delivery service based in Fort Mill, SC.  It is a real treat to find a delivery service that delivers only organic produce to your door, fresher and cheaper than you can find it in the store!

Farm Fresh Carolinas have supplied the discount code GREEN for you to receive $10.00 off your first order!


Baharat Lamb Lettuce Cups

The complex layers of flavor from the Baharat seasoning pair perfectly with the ground lamb, served on lettuce cups and topped with cooling Zucchini Tzatziki this makes a perfect spring entertaining dish.

  • Author: Carol Green
  • Prep Time: 20 hours
  • Cook Time: 30 hours
  • Total Time: 50 hours
  • Yield: 6


Baharat Spice Mix:

  • 3 Tablespoons Smoked Paprika
  • 2 Tablespoons Dried Mustard
  • 2 Tablespoons Ground Cumin
  • 1 Tablespoon Cayenne Pepper
  • 1 Tablespoon Ground Coriander
  • 1 Tablespoon Mixed Herbs
  • 1 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cardamom

Baharat Lamb:

  • 1 Lb. Ground Lamb
  • 1 Red Onion, finely chopped.
  • 1 Teaspoon Fresh Chopped Garlic
  • 1 Tablespoon Fresh Grated Ginger
  • 2 Tablespoons Baharat Spice Mix
  • 1 Teaspoon Tomato Paste
  • 2 Cups Lamb or Beef Broth
  • 1 Teaspoon Balsamic Vinegar
  • 12 Teaspoons Salt
  • 1 Sweet Potato, peeled and cut into fine cubes
  • 3 Stalks Kale, hard stem removed, shred in small pieces

To Serve:

  • 2 Heads Boston Bib Lettuce
  • 1 Zucchini Tzatziki Sauce Recipe


Whisk together the spice ingredients and store in an airtight container, this recipe makes extra.

Heat a medium saute pan over medium high heat, and brown the lamb well, breaking up any lumps.

Line a medium bowl with double layer of paper towel, and drain the lamb.

Add the onion, garlic and ginger to the pan, and saute until just softened.

Add the lamb back to the pan, add the spices and saute just a minute.

Add the broth, tomato paste, salt and balsamic vinegar. Turn down the heat and allow to simmer for 20 minutes.

Add the sweet potato, and cook until just softened. The consistency of the final dish should not be too sloppy, simmer a little longer if needed or add extra liquid if too dry.

Add the kale, adjust seasoning.

Prepare the lettuce, carefully break off each leaf, wash well and dry.

To serve, place a scoop of lamb in the lettuce cup, and top with the Tzatziki sauce. This dish can also be served family style.



The recipe for the Baharat seasoning will make extra, this is a great seasoning to have on hand to liven up a variey of dishes such as roast chicken or soups.

Here is the link for the recipe  Zucchini Tzatziki Sauce 


A quick and simple snack to prepare, these crispy pumpkin seeds are additive alone or as toppings.


Crispy Spiced Pumpkin Seeds

  • Author: Carol Green
  • Prep Time: 5 hours
  • Cook Time: 15 hours
  • Total Time: 20 hours


  • 2 Cups Raw Pumpkin Seeds
  • 1 Tbsp Olive Oil
  • 1/2 tsp. Hotshot Spice Blend (equal ginger, cinnamon & turmeric)
  • 1 tsp. Sea Salt


  • Preheat the oven to 350F
  • Place the pumpkin seeds on a sheet pan, and toss with the oil and spice.
  • Bake until crispy, stirring once or twice, 12 to 15 minutes.

This versatile recipe is a key component to the ‘Bountiful Bowls’‘ recipe!

A simple snack delicious alone or as a topping for salads and the ‘Bountiful Bowls’!


Moroccan Spiced Roasted Chickpeas

  • Author: Carol Green
  • Prep Time: 10 hours
  • Cook Time: 1 hour
  • Total Time: 11 hours
  • Yield: 8


  • 15 oz cans Chickpeas (Garbanzo beans), drained
  • 1 Tbsp Olive Oil
  • 1 tsp. Moroccan Spice Blend
  • 1/2 tsp. Sea Salt


  • Drain the chickpeas, rinse well and allow to drain in a colander
  • Preheat the oven to 350F
  • Line a sheet pan with paper towels and allow to dry.
  • Place the chickpeas in a single layer on the sheet pan, and in the oven for 20 to 30 minutes, stirring once or twice, to dry out.
  • Toss with the olive oil and spices, bake a further 30 to 40 minutes, stirring once or twice until crispy.
  • Allow to cool, enjoy as a snack or a topping for salads or the Bountiful Bowls.

Soaked cashews are the base for this amazingly creamy sauce, the base recipe can be used for sweet or savory sauces.


Jalapeno Cilantro Cashew Creme

  • Author: Carol Green
  • Prep Time: 15 hours
  • Cook Time: 0 minutes
  • Total Time: 15 hours
  • Yield: 8


  • 1 Cup Raw Cashews Pieces
  • 1 Bunch Cilantro
  • 1/4 Cup Jalapeno Canned
  • 1 Tbsp. Coconut Aminos or Tamari Sauce
  • 1/2 tsp. sea salt
  • 1/2 tsp. Smoked Paprika


  • Cover the raw cashew nut in filtered water and allow to soak for 3 -4 hours. Drain, rinse well, and place in a high speed blender jug.
  • Add enough filtered water to cover the cashews.
  • Add the cilantro, jalapeno and seasonings. Blend until creamy, approximately three to four minutes.
  • Add more water if too thick, taste for seasoning.


  • This sauce is delicious as a topping for the Bountiful Bowl, as a dip or a dressing for tacos.
  • To achieve the creamy consistency a high speed blender is needed.

This versatile recipe is a key component to the ‘Bountiful Bowls’‘ recipe!


Roasted Root Vegetables

  • Author: Carol Green
  • Prep Time: 20 hours
  • Cook Time: 40 hours
  • Total Time: 60 hours
  • Yield: 8


  • 3 Cups Orange Sweet Potato, peeled & 1
  • 2 Cups Purple Sweet Potato, peeled & 1
  • 2 Cups Butternut Squash, peeled & 1
  • 1 Cup Red Beets, peeled and 1/2
  • 3 Tbsp. Coconut Oil
  • 1 Tbsp. Moroccan Spice Blend
  • 2 Tbsp. Coconut Aminos or Tamari Sauce


  • Preheat the oven t0 450F,  and place the vegetables separately on sheet pans.
  • Toss with the coconut oil, place in oven for 20 minutes. Remove, stir add the seasoning and cook a further 20 to 30 minutes until golden and tender.
  • Toss with the coconut aminos or tamari, serve hot or at room temperature.


  • The vegetables can all be placed on the same pan, however as they cook at different speeds it is easier to cook them evenly on separate pans.
  • The key to successfully roasting vegetables is a hot oven, not crowding pan keep the vegetables in a single layer, and not too much oil.

This versatile recipe is a key component to the ‘Bountiful Bowls’‘ recipe!

One of the most popular super foods on the planet, Kale earned this spot as it is truly a nutrition powerhouse, rich in antioxidants and vitamins.

A cruciferous vegetable related to broccoli, cabbage and brussel sprouts, kale is loaded with antioxidants including beta carotene, vitamins K,  and iron. Kale is available in may varieties, such as the smoother straighter Lancino Kale, deep purple Kale, the bouncy curly Kale or ‘baby’ Kale, which is generally a blend harvested young.

Now we all know we should be eating this fabulous ‘food armour’, but quite frankly it quite often just doesn’t taste so great! The trick to enhancing the slightly peppery bitter taste of kale, is to blend it with sweet, crunch elements and a tangy dressing.

I this recipe, I blend the kale with crunchy Jicima, which is an amazing prebiotic food (feeding the good gut bacteria!), and bright golden beets, a great detoxifying food. To pretty up the salad I added watermelon radish in julienne strips, regular radish would work fine too.

Dress this fabulous salad with the tangy Cranberry Ginger Vinaigrette, enjoy alone, with a some protein added, or as a component to the ‘Bountiful Bowls’ recipe.



Kale Salad with Cranberry Ginger Viniagrette

  • Author: Carol Green
  • Prep Time: 20 hours
  • Cook Time: 0 minutes
  • Total Time: 20 hours
  • Yield: 8


  • 1 Bunch Lancino Kale
  • 1 Bunch Curly Kale
  • 2 Cups Jicima, peeled and shredded
  • 1 Cup Golden Beet, peeled and shredded
  • 1/2 Cup Fennel Bulb, shredded
  • 1/2 Cup Watermelon Radish, peeled and julienned
  • 1/2 Cup Kale Micro greens, for garnish


  • Prepare the kale, tear the leaves away from the hard rib, and discard the rib.
  • Tear or cut into bite sized pieces, rinse and dry well.
  • Add a small amount of the Cranberry Ginger Vinaigrette
    and work well into the kale.
  • Add the additional ingredients, toss with jut enough dressing to coat, serve.


Kale is truly a nutrition powerhouse and one of the most nutrient dense foods on the planet. The slightly peppery taste is well balanced with crunchy elements such as the Jicima and tangy Cranberry Ginger Vinaigrette dressing.



This versatile dressing is a key component to the ‘Bountiful Bowls’‘ recipe!


Cranberry Ginger Vinaigrette

  • Author: Carol Green
  • Prep Time: 10 hours
  • Cook Time: 0 minutes
  • Total Time: 10 hours
  • Yield: 8


  • 1/2 Cup Coconut or Apple Cider Vinegar
  • 1/2 Cup Olive Oil
  • 1/4 Cup Fresh Lemon Juice
  • 1/2 Cup Dried Cranberries
  • 1 Tbsp. Grated Ginger
  • 1 Tbsp. Dijon Mustard
  • 1/2 tsp. Toasted Sesame Oil


  • Place all the ingredients in a high speed blender and blend until smooth.



This sweet and tangy dressing pairs well with Kale salad

Bountiful Scene

This recipe is  inspired to showcase the crazy antioxidant power of a plant based  foods, that look beautiful and taste great too!

Bio Individual Blueprin

When it comes to dietary choices, I am a huge advocate of no ‘one size fits all’, and exciting advances in DNA technology has helped paved the way to unlock bio individual dietary blueprints.

Yes! The power of the plate! Your DNA is your ‘hardware’, and all of these epigenetic factors is the ‘software’, that can literally decide how your operating system is going to run.

Would you like to know more about your unique DNA code?  For more information schedule a complimentary 20 minute call.

No matter what your nutrition program of choice, unprocessed plant based foods high in fiber provide a nutrient rich antioxidant longevity boost.

Bountiful Plant Power!

Trending in the foodie world right now are  large bowls piled high with an assortment of choices such as grain, salad or protein, and generally drizzled with a sauce.

Vibrant, bountiful bowl, overflowing with vitality,  and most appealing, I decided to coin my own Taste of Healing phrase for this dish, behold the “Bountiful Bowl”! With no hard and fast rules as to what ingredients comprise a Bountiful Bowl, the key a composed arrangement rather than tossed together.

Plant Power Bountiful Bowl

 Bountiful Bowl


        To Assemble:

  • Choose a wide, shallow bowl, and place the salad, roasted root vegetables and quinoa in thirds in the bowl.
  • Drizzle with the cilantro creme, and top with the pumpkin seeds and chickpeas.