Colorful Cabbage Salad

This salad is everything a salad should be. Flavorful, fresh, full of vitamin’s and minerals and containing enough different textures to keep you interested and happy all the way through!

1 medium red cabbage, chopped into bite size pieces
1 medium green cabbage, chopped into bite size pieces
2-3 apples, cubed
1 medium beet, peeled and cubed
3-4 kale leaves, stem removed and torn into bite size pieces
1/2 c. raw walnuts

1/2 c. raw apple cider vinegar
1/2 c. good quality olive oil
1/2 tsp cracked black pepper
2 tsp sea salt
1/4 c. maple syrup
1/4 c. lemon juice

Combine the first 6 ingredients together in a large bowl. Combine dressing ingredients in a smaller bowl, taste and adjust seasoning as necessary. Toss dressing and salad together, making sure to use just enough dressing that it coats everything well but doesn’t drown the salad.
This salad can be served immediately – but it just seems to get better with time and will hold well for at least a couple of days.


Minted Strawberry Fool(Proof)

This delicious dessert recipe was most recently served at my parents 29th (Yay Mom and Dad!) anniversary dinner and it was the one thing I let the whole family try. Everyone loved it! I personally couldn’t get enough. Beware! If you like this as much as I do – it won’t feed six, it’ll feed maybe two…


Strawberry Fool is a traditional British recipe for a classic dessert of strawberries in a mix of double cream and Greek yogurt flavored with mint and liqueur. A very simple version is given here and because of the simplicity of this recipe, I’ve added the (Proof) to the name!

  • Servings: 4-6
  • Difficulty: easy/intermediate
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  • 1 lb strawberries (hulled)
  • 2 Tbsp sugar
  • 2 Tbsp fresh mint leaves
  • 1 c heavy whipping cream
  • 6 oz plain yogurt

Save a few strawberries and mint leaves for garnish.

Puree berries, sugar and mint in a food processor or blender. Taste to make sure they are sweet enough and add more sugar if needed.

Whip heavy cream until it holds firm peaks. Fold in yogurt. Fold in berry mixture. Chill until needed or serve immediately. Garnish with slices of strawberries and a mint leaf.

This dessert is perfect for the middle of summer – or just to REMIND you of summer when the rain seems endless and the sun refuses to shine…

Ayla’s Gluten Free Cookies

My wonderful roommate Ayla invented these cookies last fall when she wanted a healthy alternative to the normal desserts that are packed full of refined, teeth-rotting sweeteners. Every couple of weeks she whips up a new batch for us to scarf down…
The recipe is as follows:

Preheat oven to 350 degrees

1/2 c. butter
2 Tbsp coconut oil (unrefined)
1 c. flax flour
1/2 c. tapioca flour
1 c. oats
1 c. shredded, unsweetened coconut
1/2 c. maple syrup or honey
1 tsp salt (preferable sea salt)
1 1/2 c. chocolate chips (the least healthy part of these cookies)
1 tsp vanilla

Mix all ingredients together until well incorporated. Drop by the spoonful (these don’t spread very much) onto a lightly greased cookie sheet. Bake at 350 degrees for about 12 min. Let cool slightly and enjoy!

Ayla has also made these with many different combination’s of gluten-free flours, as well as adding peanut butter or whole flax seeds. (The peanut butter version was a big hit!)

These cookies stay soft for at least a week. Not that I think they’ll last you that long…

Fish Sauce

From Nourishing Traditions by Sally Fallon – on fish sauce in soup

“Another excellent addition to soup is fish sauce. You can make this yourself (see below), or buy a Thai or Vietnamese variety (called nam pla or nuoc mam). These clear brown fermented sauces, made from small whole fish including the head and organs, are rich in iodine and other substances that benefit the thyroid gland. On heating the fishy taste disappears but the nutrients remain. You may add fish sauce to any heated soup instead of salt.”

Fermented Fish Sauce – makes about 2 cups

1½ lbs small fish, including heads, cut up (sardines work well)

3 Tbsp sea salt

2 c. filtered water

2 cloves garlic, mashed

2 bay leaves, crumbled

1 tsp peppercorns

several pieces lemon rind

1 Tbsp tamarind paste (optional)

2 Tbsp whey

Toss fish pieces in salt and place in a wide-mouth, quart-sized mason jar. Press down with a wooden pounder or meat hammer. Mix remaining ingredients and pour over fish. Add additional water to cover fish thoroughly. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature for about three days. Transfer to refrigerator for several weeks. Drain liquid through a strainer and store fish sauce in the refrigerator.

Business Flier – What do you think?

She Cooks!
Local Lynden gal available as an experienced personal chef for
In-home meal preparation
Menu planning
Kitchen helper
Meals for new parents
Special occasion dinners

I love helping people eat the way they need to,
in order to live the life they want to!

Experienced with special diets, allergy and health restrictions including gluten-free, wheat-free, dairy-free, vegetarian, vegan and raw food diets.

I can plan and prepare anything you need from breakfast foods to snacks to lunches, dinners, freezer meals and beyond!

Affordable, experienced, reliable!

For more information please contact
Lorna Farris at 509-592-0697

Qualifications and references available upon request