Blog Tales

Haiku My Heart ~ Little Library

Little library...
open your doors like pages,
the world in a book

I love my neighborhood.

Tom and Sue live just a block from me
and was I ever surprised to find this treasure
emerge that Tom has created in their front yard.

Such love, detail and delight
went into every facet of this little library as Tom explained
to me all the parts and pieces that make up this sweet exchange of books.

Happy reading everyone!

Friday haiku my heart
please visit Rebecca and other poets
at recuerda mi corazon

Haiku My Heart ~ Leaves

Nature's paintbrush found
along this curved river edge
takes our breath away

Celebrating the birthday of our dear friend and neighbor
Valerie Shatto
along the Russian River this past weekend,
Lynnette Coster Scolari found
this beautiful piece
of art,
an exquisite gift from nature.

Friday haiku my heart
please visit Rebecca and other poets
at recuerda mi corazon

Haiku My Heart ~ Hannukah In June

Hannukah in June,
found beneath the yellow drawer,
one last gift to give

In the midst of the hottest heat wave on record
here in Northern California,
I've been dismantling my home office,
which was originally my late husband's office seven years ago...

I cleaned out and scrubbed for hours
the 60's-70's bright yellow filing cabinets
that had been Milt's...

Photo by Amy Fox

Photo by Amy Fox

For soon... they would be on their way
to their new home
of a friend and her boyfriend.
As we loaded up the cabinets into the back of their car,
I noticed some paper stuck beneath the bottom drawer...

I could not believe my eyes...
Milt's Hannukah wrapping paper.
This was so Milt and I was immediately flooded with memories
of gifts from his sweet heart large and small,
and now this one.

It was as if Milt was wrapping this last gift
and sending it on its way...

With help from my neighbor and his brother-in-law
we've sweated through this past week,
emptying, ripping out ancient carpet, cleaning, painting
and reassembling the jigsaw puzzle that is my new home office.

Once again...
complete and utter chaos reigns
throughout my entire house
from all the stuff in just one room!

When we carried out the last piece of furniture,
Matt found a photo fallen behind the desk...

It was a photo of me that Milt had taken
and framed twenty-years ago.

Of everything that was in this office,
all that is left,
is me...

and a full heart of many,
many gifts...

Photo of me in my then new labyrinth... taken by Milton Harris c. 1997

Photo of me in my then new labyrinth... taken by Milton Harris c. 1997

For more Friday haiku my heart
please visit Rebecca and other poets
at recuerda mi corazon

Fava Bean Hummus

Fava Bean season is almost over,
especially as Spring moves into Summer...
The fava beans from my garden are long gone,
but you can still find them fresh at the Farmer's Market.

Here is an easy and delicious way to use them.

Fava Bean Hummus
by Lea Goode-Harris
Multiple servings as a dip or spread

Please use organic!

  • 1 lb. fresh fava beans (removed from pods)
  • 1-2 Tbs extra virgin olive oil
  • 1 clove garlic chopped
  • 2-3 Tbs lemon Juice
  • 1 Tbs fresh parsley chopped and a little extra for garnish
  • 2 tsp Tahini Butter
  • 1/2 tsp Dr. Cowan's Low Oxalate Powder (affiliate link)
  • 1 spring memory
  • Directions

  1. Blanch fava beans in boiling water for approx. 1 min.

  2. Place in ice bath.

  3. Remove outer skin.

  4. In a food processor, add favas, olive oil, garlic, lemon juice, parsley, tahini, low oxalate powder if using, and 1 spring memory.

  5. Blend to desired consistency (you may need to add any of these liquids to adjust for taste and to achieve the desire consistency: water, olive oil, lemon juice).

  6. Garnish with chopped parsley and olive oil.

  7. Enjoy!

Vince Tristano with his organic produce and fava beans
of Triple T Farms at the Farmers Market!

Haiku My Heart ~ Wishes

Close your eyes and make
a wish come true for your heart...
wake to this wonder!

Mandala and wonder-making in the sand
in the heart-space
of my backyard Santa Rosa Labyrinth

For more Friday haiku my heart
please visit Rebecca and other poets
at recuerda mi corazon

Breakfast Salad Rainbow

Whenever you can...
eat the rainbow.

No recipe this time,
but hopefully some inspiration
for you to create your own rainbow meal!

This breakfast salad rainbow
is made up from ingredients that I had on hand
in my refrigerator:
Arugula, sprouts, roasted yam, braised cabbage, six-minute eggs,
all topped off with a garlic-tahini dressing and himalayan salt.

My rainbow-fridge ingredient resources!
Cabbage: from my neighbor's garden. Thank you Wilhelmina!
Arugula: Triple T Ranch & Farm
Sprouts: Leisen's Bridgeway Farm
Pasture raised eggs: Silver Sky Ranch
Garlic-Tahini Dressing: pp. 196-197 of Life-Changing Foods by Anthony Williams
Himalayan Salt: My pantry
Yams: Whole Foods Market

Haiku My Heart ~ More Books...

Letting go of books
is like losing an old friend...
new space emerges

As of today,
120 boxes of books
have left my shelves to find new homes
over the past seven years...
If there are at least 15 books in a box,
then that makes at least 1,800 friends?
20 books in a box, maybe 2,400 friends?
Now someone else will get to love them
as much as I do...
and I can be curious
about all this space in my life...

For more Friday haiku my heart
please visit Rebecca and other poets
at recuerda mi corazon

Cup of Sunshine

How could something taste so good?

Rich and smooth.
Delicious and satiating.
How I love finding new tastes that tickles my palate.

The recipe for this powerful anti-inflammatory drink was inspired
 by the recipe page of Dr. Cowan's Garden Powders (affiliate link) for turmeric powder.

Cup of Sunshine
by Lea Goode-Harris (adapted from Dr. Cowan's Garden Powders)
Makes 1 Servings

Please use organic!

  • 1/2 lemon, squeezed
  • 1/2 tsp Dr. Cowan's Garden Turmeric Powder
  • 1/4 cup full-fat coconut milk (bpa free can)
  • 1/2 tsp raw honey
  • 1 small pinch of Himalayan salt
  • 1 pinch (1/8 tsp) of fresh ground pepper
  • 1 to 1 1/2 cups of warm water

Optional Toppings:

  • sprinkle of cinnamon or...
  • sprinkle of Dr. Cowan's Garden Turmeric Powder


  1. Squeeze a half a lemon into a glass or mug. Stir in ½ tsp Dr. Cowan’s Garden Turmeric Powder, ¼ cup full-fat coconut milk, pinch of salt, pinch of pepper, and ½ tsp raw honey.

  2. Add 1 or 1 ½ cups warm water to your glass or mug. You can do one of two things at this point. 1) stir the contents well by hand, or 2) pour the contents into a blender* (I use my bullet blender) and blend for 30 seconds. Once emulsified, return to your glass or mug.

  3. Sprinkle with either a pinch of cinnamon or the turmeric powder.

  4. Enjoy!

*Note: I found that blending the ingredients helps keep them from separating. If you stir by hand you will need to stir as you drink to keep the turmeric from sinking to bottom.

Fried Plantain Hash, Local Grown Swiss Chard & Ground Pork, & Dr. Cowan’s Garden Powders

This is one of my favorite breakfasts. And all the more so because of the ingredients, and the farmers and ranchers who raise and grow the plants and animals that feed me. Dr. Cowan's powders come from the next county over, but that is close enough for me! And of course, the plantains come from very far away... but how fortunate are we to have the ability to add these staples to our diet?

I hope you enjoy sourcing, making and eating this meal as much as I do.

Fried Plantain Hash, Local Grown Swiss Chard & Ground Pork, & Dr. Cowan’s Garden Powders

Serves 1 (double, triple, etc., the amounts for each additional person)

Please use organic and local if possible!

1 tbls of lard (butter, ghee, or coconut oil)

1 green plantain

2 cups of fresh Swiss Chard, shredded

4 oz of pasture raised ground pork
1/2 tsp of ground fennel seeds
1 tsp of Dr. Cowan’s Garden Threefold Blend Powder (or any other favorite DCGPs that you have on hand and wish to use)
1/4 tsp of Dr. Cowan’s Garden Leek Salt (and a bit more to sprinkle on plantains and Swiss Chard when ready to serve)

  1. Heat the fat in a cast iron or stainless steel skillet over med-high heat.
  2. Shred the plantain on a cheese grater and add to the heated fat. Allow one side to crisp before turning with a spatula.
  3. While the plantains are cooking mix the fennel and DCGPs into the pork sausage and make two small patties about 1/4 inch thick.
  4. When both sides of the plantains are crispy brown, move them to the side of the pan and add the sausage patties, 3 to 5 minutes per side until meat is well done.
  5. At the very end, add in the Swiss Chard and stir well into the remaining fat and juices to wilt the Swiss Chard.
  6. When done, remove all three and put on your plate, sprinkling the chard and plantain hash with some of DCG Leek Salt.
  7. Enjoy!

Here are the links to those who provided me with these wonderful staples to start my day!

Heather, of Heather's Custom Meats is hosting a Ranch Tour on Sunday, May 28th that includes a catered dinner by Local Dish! You can reserve your ticket for what I know will be a delightful event HERE!

A Unicorn Smoothie

A favorite food blogger of mine, Megan of Detoxinista,
recently posted her healthy rendition
of the new Starbucks Unicorn Frappucinio® Blended Créme.

Of course, I had to give it a swirl,
with my love of smoothies and unicorns
so this is my rendition that springs from Megan's creative cooking!

And for my magic faerie dust?
I used a dusting of the amazing plant powders
that I recently discovered from Dr. Cowen's Garden.

Enjoy this luscious, healthy treat!

Unicorn Smoothie
by Lea Goode-Harris (adapted from Megan of Detoxinista)
Makes 2 Servings

Please use organic!

Blue Green Drizzle:

  • 1 tablespoon raw cashew butter
  • 5 drops of liquid chlorophyll
  • 1 drop of Peppermint essential oil
  • 1 tablespoon water plus a little more for desired consistency (not too thick, not too thin).


  • 1 cup of cashew milk* (or water or nut milk of your choice)
  • ¼ cup orange juice (or use more water)
  • 1 cup frozen mango chunks
  • 1 frozen banana
  • 1 (100 g) packet of frozen pitaya/dragon fruit puree (I found this beautiful frozen fruit at Whole Foods Market)
  • 1/4 cup of ice cubes
  • 1 magical wish
  • 2 straws


  • Whipped cream made from chilled coconut milk
  • Freeze-dried strawberries or blueberries or
  • Sprinkles of vegetable powders (I used Three Beets & Low-Oxalate Powders from Dr. Cowen's Garden)


  1. To make the drizzle, stir together the cashew butter, liquid chlorophyll, 1 drop of peppermint oil and water. The mixture should be thick enough to stick to the side of your glass and not run too much. It will change in color depending on how much chorophyll you add (Megan used spirulina powder for hers). You can scoop the mixture into a frosting bag, plastic bag, or piping container for piping into the glass right before you are ready to add the smoothie mixture.

  2. To make the smoothie, combine all of the smoothie ingredients, including 1 magical wish, in a high-speed blender. Blend this luscious combination until thick and smooth.

  3. To assemble the smoothie, use your piping bag or bottle (cut the tip from the corner of a baggie if using) and drizzle in a spiral from the bottom of your glass to the top, turning your glass as you go. Do this twice in two separate glasses. Pour the smoothie into the swirled decorated glasses and then top with the coconut whipped cream, if using.

  4. Sprinkle with your choice of faerie dust, which could be crushed freeze-dried fruits, plant powders, or even flower petals! Use your imagination! Add your straw at the tilt of a unicorn horn and serve!

  5. Enjoy!

*Cashew Milk: to make one cup:

  • 1/3 cup raw, organic cashews
  • 1 cup of water
  1. blend in your blender, starting low then moving to high, until smooth, creamy, and frothy!

Avocado~Pineapple~Lime Smoothie

Here is a yummy, healthy smoothie
that is full of the needed nutrients to start your day
or as a snack in the afternoon!

Avocado~Pineapple~Lime Smoothie
by Lea Goode-Harris
Makes 1 Serving

Please use organic!

  • 1 cup cashew milk* (or nut milk of choice)
  • 1/4 cup coconut milk
  • 1 cup fresh or frozen pineapple
  • 1/2 ripe avocado, peeled and pitted
  • 1/2 a lime, juiced & squeezed (wash and zest some of the rind to top off this delicious smoothie)
  • 1 scoop collagen powder (or rice protein powder)
  • raw egg yolk from cage-free, pastured bug-eating chickens (like the beautiful eggs that come from Silver Sky Ranch, Petaluma, CA)
  • 1/4 cup water in cold weather or 2 large ice cubes in warm weather
  • 1 Spring time memory
  • and for extra helpings of veggies, you can add a teaspoon of one of Dr. Cowen's Garden powders. I use the Low Oxalate Greens Powder for this smoothie.


  • Fresh Lime Zest
  • Bee Pollen


  1. Blend all ingredients
  2. Pour into a glass and top it off with a sprinkle of fresh lime zest & golden bee pollen.
  3. Enjoy!

*Cashew Milk: to make one cup:

  • 1/3 cup raw, organic cashews
  • 1 cup of water
  1. blend in your blender, starting low then moving to high, until smooth, creamy, and frothy!