Tuesday, January 1, 2013
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 2.5 Generic License.
Our Green Table is my story about...
*Finding peace amidst chaos
*Switching to a plant-based diet
*Cooking delicious food
*Living in "The Sandwich"
* Traveling between AR and NY...lots! caring for family
*Meeting sweet people
*Sharing my discoveries
*Keeping it healthy and fun
My wish for Our Green Table is...
From omnivore to vegan and everyone in between, OGT will become our story of curiosity, compassion and changes that make a difference.
Here is the not set-in-stone path the stories will take:
Mondays: Recipe Day (Meatless Monday ideas)
Wednesdays: "Skin" Food and/or "Soul" Food Day
Fridays: Recipe Day (Weekend Fun)
Need help with the food you eat? The skin you are in? Want to share your thoughts? Send me a "peace" of mail: pennyrudder@gmail.com
Recipes, Events, Discoveries to Keep Us Safe, Beautiful and Healthy
Glowing, radiant health is the new black. Our Green Table is serving it up, for the whole body! Healthy recipes and tips, the latest on eco-friendly food and "skin food"products and a head's up on ingredient safety are all woven into family-centered stories and discoveries. Bring informed, aware and empowered looks good on everyone!
Abrazos! xox Penny
Abrazos! xox Penny
Tip me off!
Want to see one of your favorite local good food growers, makers, purveyors or chefs listed on Our Green Table? Got any scoops about Good Food? Good Living? Goods we can dish out on our table? You know how I love to hit the streets, and so...send me a tip, pennyrudder@gmail.com
Just remember...
Just remember...
This is how we roll...Veggie forward
and our products say this...
and this...
To remember that...
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 2.5 Generic License.
And...here is more! It's NOT just a "Girl Thing"!!
Our Green Table is my story about...
*Finding peace amidst chaos
*Switching to a plant-based diet
*Cooking delicious food
*Living in "The Sandwich"
* Traveling between AR and NY...lots! caring for family
*Meeting sweet people
*Sharing my discoveries
*Keeping it healthy and fun
My wish for Our Green Table is...
From omnivore to vegan and everyone in between, OGT will become our story of curiosity, compassion and changes that make a difference.
Here is the not set-in-stone path the stories will take:
Mondays: Recipe Day (Meatless Monday ideas)
Wednesdays: "Skin" Food and/or "Soul" Food Day
Fridays: Recipe Day (Weekend Fun)
Need help with the food you eat? The skin you are in? Want to share your thoughts? Send me a "peace" of mail: pennyrudder@gmail.com
Posts
Featured Recipes
- Asian (6)
- beverages (54)
- dressing table beauty bites (27)
- eggs (10)
- environmental impact (5)
- eye candy (26)
- family fun (94)
- healthy dips (11)
- hummingbird nectar (1)
- I can't believe this is tofu (7)
- meatless monday (88)
- natural state granola (5)
- salads (40)
- shakes (3)
- Shelter Island-Greenport fare (8)
- soups (29)
- spring cooking (3)
- summer cooking (14)
- sweets (32)
- the red white and food (54)
- vegetarian curry (2)
- vegetarian gumbo (1)
- veggies (44)
- what one person can do (12)
- women and wednesdays (91)
Some Crumbs To Nibble On
I am on an "adventure in life", a journey to a more peaceful way of eating and living to protect my health, my sanity and the world I live in. I am up for learning all sorts of new things and sharing them. I thought, like a good binding does for the stories in a book, I would anchor my food stories and fun discoveries to a spot in my home that roots me and, I believe, roots for me.
I have a green table that sits in the middle of my kitchen. No telling how old it is. It has been in many other homes, I suspect, before mine. The legs are sturdy and graceful, but the “toes” are stubbed and worn. There is part of the table that forms a brace joining the legs. It is a great perch for baskets and dogs’ paws. The surface of the table unfolds like a puzzle and goes from small to large with a wiggle of a couple of pieces of wood hidden underneath the main tabletop.
I love the color, or colors of green, that pop through. Starting with emerald through to lime, there are many shades until, in small patches, the bare wood softly peeks out. The colors of green remind me to choose well. I love this table, the food that goes on it, the chairs, elbows and paws that pull up and rest there. It is the heart of my kitchen and is the centerpiece for not only our food, but for our stories.
While nourishing the body and soul, the recipes in the stories here also nourish the environment and support the local food community.
Here are the Golden-Green Rules of Our Green Table:
1. Buy food with thought
2. Cook it simply, with care
3. Use less wheat and no meat
4. Create wholesome sweets
5. Buy local foods, real foods
6. Serve just enough
7. Use what is left
8. Keep it fun
And so now, the story telling and sharing begins!
I have a green table that sits in the middle of my kitchen. No telling how old it is. It has been in many other homes, I suspect, before mine. The legs are sturdy and graceful, but the “toes” are stubbed and worn. There is part of the table that forms a brace joining the legs. It is a great perch for baskets and dogs’ paws. The surface of the table unfolds like a puzzle and goes from small to large with a wiggle of a couple of pieces of wood hidden underneath the main tabletop.
I love the color, or colors of green, that pop through. Starting with emerald through to lime, there are many shades until, in small patches, the bare wood softly peeks out. The colors of green remind me to choose well. I love this table, the food that goes on it, the chairs, elbows and paws that pull up and rest there. It is the heart of my kitchen and is the centerpiece for not only our food, but for our stories.
While nourishing the body and soul, the recipes in the stories here also nourish the environment and support the local food community.
Here are the Golden-Green Rules of Our Green Table:
1. Buy food with thought
2. Cook it simply, with care
3. Use less wheat and no meat
4. Create wholesome sweets
5. Buy local foods, real foods
6. Serve just enough
7. Use what is left
8. Keep it fun
And so now, the story telling and sharing begins!
Blog Archive
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- February (11)
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- August (2)
- July (16)
- June (18)
- May (19)
- April (14)
- March (21)
- February (20)
- January (21)
- December (16)
- November (25)
- October (30)
- September (19)
- August (22)
- July (25)
- June (25)
- May (17)
- March (2)
- February (6)
- January (2)
- October (1)
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Beautiful food, savory recipes from last year
- West African Stew
- Cauliflower Comfort Soup
- Valentine's "Butter" Balls
- Saintly Gumbo
- Who Dat Roasted Red Pepper and Feta Dip
- Runner's World "Baked Apples"
- Queen of Green Salad
- Book Lover's Garlic Soup
- Autumn's Cup
- Firehouse #3 Deviled Eggs
- Dad's 'Boo Sandwich
- Penny's Granola 'Boo
- Tropical Sangria
- Roasted Corn
- Squash Fritters
- Watermelon Sorbet
- Alice's Grasshopper Pie
- Rick's Magic Marinade
- Dad's Rhubarb Sauce
- Lime Chile Sauce
- "The Sisters" Little Black Dress Lemon Marinade
- Blood Orange Margarita
- Soft Corn Tortillas
- Lean and Clean Guacamole
- Carrot Cake
- Star Anise Tea
- Ginger Mashed Sweet Potatoes
- Simply Scrambled Eggs
- Magic Protein Shake
- Earth Day Quinoa Salad
- Improvised Salsa Verde
- Radishes, sweet and simple