“Pretty Beet Salad”

Several years ago a friend took me to a Wolfgang Puck restaurant in San Francisco called Postrio. They offered a tasting menu with a simply stated “beet salad” as the second course.  I went ahead and ordered it no real expectations.

When it came to my table, I almost gasped.  There were small little yellow and purple beets interspersed with edible flowers, little colorful smears of still unidentified “deliciousness” of all shapes and colors, along with little pieces of cheese.

“The plate honestly looked like some kind of masterpiece.”

Postrio did such an amazing job, it is still the most impressive food plating I’ve seen anytime, anywhere!

Here is my amateur attempt at trying to recreate this Postrio beet plate:

I love beet salad, but for years I was completely intimidated to even think of cooking them.  I only started incorporating beets into my recipes a few years ago but now they’re a part of my favorite “make ahead” salads to keep in the fridge.

The bright purple hue of the beets should alert you to the fact these things are filled with anti-oxidants and lots of good things for the body. By serving the salad with a delicious orange-olive oil dressing you totally “power up” the nutritional value and profile as well. 

My version of the “Pretty Beet Salad” is really easy, super healthy,  stores in the fridge well, and can be thrown together in a very short period of time.  If you haven’t worked with beets before I highly recommend using latex gloves with a good apron, because they are messy and can turn your hand and clothes purple real fast. I used purple beets but you can use golden beets as well.  Mix it up and play around with this dish. Have some fun calibrating it to your own tastes.

This recipe  is small and only for 2 people because I typically just cook for my boyfriend and I.  Plus, due to the mess, I prefer working only with a few beets at a time!

“I LOVED beet salad when I was going through chemo therapy. The beets with the bright orange flavors from the dressing and the zest, really knocked out the yucky chemo taste.”


  • 4 beets
  • 1/4 of a red onion diced
  • 2 tablespoons filtered water
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • Optional: 1 ounce goat cheese, zest of 1 half of an orange, edible flowers
  • Orange vinaigrette recipe, recipe follows


  1. Preheat oven to 400 degrees
  2. Wash and dry the beets and trim off the ends
  3. Take a large sheet of aluminum foil, fold in half and use to line a baking dish
  4. Put the beets in the middle, drizzle with the olive oil, water and season with salt and pepper
  5. Bake in the oven until beets are tender and you can easily pierce with a knife, approx. 1 hour or so
  6. Remove from the oven and let cool
  7. When cool enough to handle, gently peel off the skin and slice into julienne pieces (or to your preference)
  8. Chill in fridge until you are ready to make the salad!
  9. When ready to serve, lightly toss the beets with 2 tablespoons of the bright orange vinaigrette or just plain olive oil and diced red onions
  10. Plate one serving of the beets  and sprinkle with optional goat cheese, orange zest or edible flowers
  11. Drizzle with any additional dressing, serve and enjoy!
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Slow Cooker Thai Red Curry Chicken with Fresh Crunchy Veggies

The first time I made this, when checking out the finished product in the slow cooker towards the end, I noticed it definitely needed more color and “crunch”.  I added in some veggies that I cooked really quickly over the stove. I use organic chicken breasts, but chicken thighs work really well, and some people actually prefer them. I cut down the calories in this dish by using lower fat coconut milk. I used a slow cooker for this but you  can cook it for a long time  over gentle heat as well. But, keep in mind, the intense Thai flavors really infuse into the Shiitakes and the chicken when cooked in the slow cooker!


  • 3 Tablespoons grape-seed oil
  • 1 to  1 1/2 lbs of chicken breasts or chicken thighs
  • 1 small jar of Thai Red Curry Paste
  • 1 cup of homemade chicken stock or store bought non fat chicken broth/stock
  • 8 ounces fresh Shiitake mushrooms (less expensive mushrooms are OK as well), stems trimmed and halved
  • 1 can sliced bamboo shoots, drained
  • 2 to 3 cups fresh cut up veggies (i.e. broccoli, snap peas, red and yellow peppers, red onion, etc.)
  • 1 Tablespoon fish sauce
  • 1 Tablespoon brown sugar
  • 1 can of coconut milk
  • 1/3 cup basil leaves
  • optional steamed brown to serve it over, but I just eat it on its own


  1. Cut chicken into thirds
  2. Heat 1 Tbsp of oil in frying pan over medium heat.
  3. Brown chicken in batches, for 1 to 2 minutes on each side or until golden.  Transfer to slow cooker.
  4. Reduce heat in frying pan to low.  Add 1 more Tablespoon oil to pan, add curry paste and cook, stirring for 1 to 2 minutes until aromatic.
  5. Add stock and stir until curry paste has dissolved.
  6. Add mushrooms and bamboo shoots.
  7. Pour mixture over chicken and stir to combine.
  8. Cover and cook on medium in slow cooker for 3 1/2 hours.
  9. At 3 1/2 hours: Combine fish sauce, brown sugar and coconut milk in a bowl and then stir into curry.  Reduce heat in slow cooker to low and set timer for 30 minutes.
  10. Heat remaining oil in large frying pan over medium high heat and add chopped fresh veggies and stir fry for a couple of minutes, to just cook through, yet still “al dente” and set aside
  11. At 4 hours: Add the fresh veggies to the slow cooker and mix thoroughly.
  12. Stir in the basil, and serve over rice or alone.  Enjoy!

    * Source:  Adapted from Super Food Ideas – August 2006, page 67

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    Mock “Creamy Mint English Pea Soup”


    I decided to make this when I was at the Farmer’s Market this past Sunday, and one of the farmer’s had gorgeous baskets of these fresh peas already shucked.  I was planning a dinner for my boyfriend’s mom’s house that night and figured this would be perfect.  This recipe is super fast and easy to make, especially when you’re pressed for time.  From star to finish, this recipe only took me about 30 minutes to make.

    You can use fresh peas (or even frozen peas) and to add the creamy flavor I used non fat Greek yogurt. It’s a great way to crank up the protein, while at the same time adding a really nice sophisticated dimension  of creaminess. Also, adding fresh lemon really brightens up the entire flavor profile.  This recipe is only for 2 servings, but just double or triple it if you need extra.


    • 1 Tablespoon olive oil
    • 1/4 cup of chopped shallots
    • 1 tsp minced garlic
    • 2 cups fresh shelled English peas or frozen peas
    • 1 to 1 1/2 cups of fat free chicken broth (store bought ) or chicken stock
    • 1/4  cup fresh mint (or your desired level of “mint flavor”)
    • 1/2 cup to 3/4 cup fat free Greek Yogurt
    • fresh squeeze of half of one lemon (preferably Meyers)
    • Sea salt and fresh ground black pepper
    • *Optional: 2 tsp of low fat buttermilk or non fat milk


    1. Heat the olive oil over medium heat,  add shallots, and garlic.  Cook until both are soft 6 to 8 minutes, stirring frequently.  They should not brown if this begins to happen,  turn down heat to low.
    2. Add peas, 1/2 of the mint, and broth, and fill with chicken broth to right above the top of the peas.
    3. Bring to a boil and reduce heat to medium low, simmer until the peas are tender, 8 to 10 minutes.
    4. Let pea mixture cool for a couple of minutes and then puree in batches in the blender until smooth.
    5. Wait for peas to cool a bit more, add a bit of Greek yogurt until reaching desired creaminess.
    6. Add the remaining amount of fresh mint to your desired taste (I only added a little bit)
    7. Squeeze some of the fresh lemon juice from the half lemon to your desired  taste
    8. Return mixture to the soup pot and gently reheat, making sure not to bring to a boil or the yogurt will curdle.
    9. For the presentation like in my photo, use buttermilk or any type of milk in a spoon and drizzle in a spiral.
    10. Serve and enjoy!

    *Notes: Approx Nutrition per serving:  140 Calories, 10 grams of Protein, 17 grams of Carbohydrates, 1 gram of Fat, 2 grams of Sugar

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    Fresh Rhubarb and Strawberry Crumble Healthier Version


    OK, I have to admit that I have never cooked with rhubarb before.  On my last trip to Whole Foods, the rhubarb looked so gorgeous and bright, I  just had to grab three big stalks.  I had seen  recipes where it was cooked with strawberries  before, so I grabbed a couple baskets of them and challenged myself to making some kind of healthy version of a rhubarb “crumble” dish.

    I have never even made an “unhealthy” dish with these ingredients, so this was literally created  “from the hip”, as much it gets.  Most everything I Googled sounded completely calorie, sugar and butter-laden so I tried to use my imagination with what recipes were available. I still used sugar, but reduced it significantly.  Next time I make it, I think I can get away with even less sugar or no sugar at all.  I am also not a sugar fan or have much of a sweet tooth either.  I was excited it turned out so good – the final product was really yummy!


    • 3 large stalks of rhubarb (aprox 1  lb), trimmed and cut in 1/2
    • 1 pint strawberries
    • 1/4 cup granulated sugar
    • 1 tbsp all purpose wheat flour or other “healthier” flour

    Crumble Topping Ingredients:

    • 1 cup rolled oats
    • 1/4 all  wheat flour or other healthier “flour”
    • 1/3 cup lightly packed brown sugar
    • 1 tbsp of organic butter
    • 1 tbsp grapeseed oil (or Canola oil, but its less healthy in my opinion)
    • 2 tbsp unsweetened applesauce


    1. Preheat oven to 400 degrees.
    2. Make Filling: Toss the rhubarb, strawberries, sugar and flour in a bowl.
    3. Transfer over to 6 individual (4 for larger ones) ramekins, or you can make it all in one rectangular baking dish or pie dish.
    4. Press filling into the ramekins/baking dish to form an even layer.
    5. Make Crumble Topping: Combine oats, flour, brown sugar, butter and oil in bowl.  Work ingredients together with a fork until crumbly.  Stir in applesauce until the mixture is moistened.
    6. Distribute the topping mixture evenly over the fruit in the ramekins.
    7. Bake until the fruit is bubbling and the topping crispy and golden.  (Aprox 40 – 45 minutes but watch closely)


    • Per serving: Approx 250 calories, 5 grams of fat, 57 grams carbohydrates, 4 grams protein, 4 mg sodium


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    “Kick up the Heat” Healthy Crunch Garbanzo Bean Snack


    This is a spicy crunch healthy snack, made with everyday ingredients, easy to make and great to have on hand.  I love these and actually make them even spicier than the recipe allows.  Also this a recipe, where the added ingredients, can be played around with by your own taste.  Feel free to double or even triple this recipe if your having a large number of guests over for football, appetizers or whenever.  It seems like something I’d have in a bowl at a bar top in a nice restaurant.

    • Ingredients
    1. 1 tablespoon extra virgin olive oil
    2. 1/8 cup of shredded or grated parmesan cheese
    3. 1 teaspoon onion powder
    4. 1/2 to 1 teaspoon or more of dried Italian herb mixture
    5. Cayenne or dried chili powder to taste
    6. Fresh ground seas salt and black pepper
    7. 1 can of drained and rinsed garbanzo beans and pat dry
    • Directions

    1.  Preheat oven to about 415 , oil a cookie sheet

    2.  In a small bowl, combine the olive oil, cheese, chili/cayenne pepper, salt , pepper, Italian herbs.

    3.  Add the garbanzo beans to the spice and cheese mixture until evenly coated

    4.  Spread bean on the baking sheet and roast for about 45 minutes to and hour and 15 minutes, checking and stirring      every 10 or 25 minutes or so.  Remove when the beans are to your “crunchy” likeness.

    5.  Serve in appetizer bowl is serving for guests for a snack, or just on your own.


    Serves 3

    Aproximate Calories: 150 per serving, 5 grams of fat

    Variations: leave out the cheese for a vegetarian dish



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    Poached Pears in Saffron Broth

    Yes!  Another healthy yet yummy recipe I learned from Rebecca Katz, author of “The Cancer Fighting Kitchen”, during a class she taught last February at Draeger’s Marketplace in the SF Bay Area. Don’t let the title of her

    cookbook or class fool you into thinking she cooks boring healthy “granola head” type food.   Rebecca finished her training from the highly acclaimed “Natural Gourmet Institute” in New York City, and then went on to get her M.S in Nutrition because she realized there was a definite vacuum in conduits teaching medical professionals that good health and great food, can in fact, be one in the same. She was chef staff at the Deepak Chopra Center down in San Diego, and teaches medical professionals and students all around the country.

    Honestly, my only prior interaction with poached pears was watching a contestant on BRAVO’s TV show “Top Chef” be sent home for making it for a “Tailgate Party” during the Chicago season.  It was not an “appropriate tailgate dish” was the explanation.  But it’s HEALTHY and appropriate for almost all other occasions. It is fairly easy to make, delicious and a beautiful looking dish that is great when entertaining guests.   Thanks to Rebecca for introducing me to this!


    • 4 cups pear nectar click here for store bought example
    • Zest of one lemon in long pieces
    • 4 inches of peeled fresh ginger, cut into 1.4 inch pieces
    • 4 tablespoons Grade B Maple Syrup
    • Generous Pinch of Saffron ( 12 to 15 threads
    • 2 ripe but firm pears (preferably Bosc or Comice, peeled, cut in half, seeded and stemmed


    1. To make the broth, stir the pear nectar, lemon zest, ginger, maple syrup, and saffron together in a large saucepan or 3 qt saute pan over medium-high heat; Bring to a boil.
    2. Place the pear halves in the saucepan, flat side down.
    3. Place a piece of parchment paper over the pears and cover with a small plate to weight the pears down as they simmer.
    4. Lower the heat and simmer until the pears are tender and a knife pierces them all the way through without resistance.
    5. Remove the pears from the saucepan.
    6. Return the liquid to the heat, bring to a lively simmer, and cook until syrupy, about 10 minutes.
    7. Taste the liquid for a quick Fat/Acid/Salt/Sweet check.  It may need a pinch of salt and squeeze of lemon juice to balance the flavors.
    8. Serve the pears drizzled with the poaching liquid and topped with a dollop of nut cream or creme fraiche (just a little)


    • For Vanilla broth – omit the lemon zest, ginger, maple syrup, and saffron and instead stir 2 teaspoons of  organic agave nectar into the pear nectar.  Cut a vanilla pod in half lengthwise, scrape the seeds into the saucepan, then throw in the pod.  Proceed with the recipe as above.
    • For a star anise broth – omit the lemon zest, ginger, maple syrup, and saffron, and instead stir in 4 pods of star anise, 4 whole cloves, 2 cinnamon sticks, 2 teaspoons of organic agave nectar, and 2 teaspoons of freshly squeezed lemon juice.  Proceed with the recipe as above.


    • Prep time: 10 minutes  Cooking time: 40 minutes
    • Can be stored in an airtight container n the refrigerator for 3 to 5 days
    • Calories per serving:  225  Total Fat 0.2, Carbs 59 gms,  Protein 1 gm,: Fiber 4 gm Sodium 15 mg
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    Fresh Heirloom Tomato “Carpaccio”

    I love Heirloom tomatoes.  Whenever I see them coming back into the Farmer’s markets, I get really excited.  Today I’ll introduce a really easy “Tomato Carpaccio”.

    This is  a fun, simple little snack that also has an air of sophistication to it.  It can be whipped up in just minutes. It tastes great, is low in calories, and packs a big punch in nutrition.


    • 2 to 3 yellow to yellow orange fresh Heirloom tomatoes
    • 1/4 chopped finely red onions
    • 2 tablespoons chopped fresh basil
    • Optional  1/4 organic goat cheese or feta
    • 1/4 cup toasted pine nuts
    • Organic  Olive Oil oil for drizzling
    • Optional reduced  balsamic vinegar


    1. Cut the tomatoes thin with a sharp knife or mandolin and lay out on serving plate
    2. Begin by evenly distributing the red onions over the tops of the tomatoes, followed by the fresh chopped basil.
    3. Sprinkle on the goat or feta cheese crumbles and toasted pine nuts, then drizzle with just a small amount of olive oil.  You can serve like this, or serve with the balsamic reduction.
    4. For the optional balsamic reduction, which I really do recommend. Take 1/2 cup of balsamic vinegar, and heat it over the stove in a small saucepan and let it cook down to about 1/2 of that, or aprox 1/4 cup.  Then drizzle the reduced balsamic over the entire plate and then serve.

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    North African Spiced Lamb Chops with Moroccan Pesto Sauce


    I love lamb chops, and they taste especially good with Middle Eastern or African flavors infused in them.  This spice rub is also great on chicken if you choose to use that protein.

    I always use grass fed organic lamb whenever I cook, and these particular chops I picked up from Stemple Creek.  Stemple Creek Farm is Marin Certified Organic, grass fed, and spectacular in taste!  This is a very  healthy entree, packed full of nutrition, flavor and can be served informally or easily for guests at a dinner party.

    I suggest  the play of the African spice rubbed chops with a Moroccan  bright, light, minty pesto as a real treat for the taste buds.  However , you can serve these lamb chops with whatever you want, and it goes well with many sides and salads.   This recipe may sound complicated, but its actually really easy and fast.   The lamb chops you can spice rub up to 24 hours in advance, and then it only takes minutes to grill.   If you choose to make with the pesto, that only takes about 5 minutes to make in a food processor or high speed blender, and can be made in advance.   If there is any extra pesto, it easily stores up to 7 days in the fridge or in the freezer for 2 months.

    North African Spice Rub:

    • 1 tablespoon ground ginger
    • 1 tablespoon brown sugar
    • 2 teaspoons of cinnamon
    • 2 teaspoons of turmeric
    • 1 teaspoon ground nutmeg
    • salt and pepper to your taste

    Rub spice into 4 lamb chops (I used smaller center cut here) and let spices infuse into the meat in the fridge for at least 2 hours, I waited 24 hours.

    Pull the lamb chops out of the fridge and let come a little closer to room temperature to the outside doesn’t cook faster than the interior, resulting in a super rare chop.  If you have a barbecue, go ahead a grill them there.  I usually just use an oven proof grill pan heated to medium high, once hot, I oil with grape seed oil, coconut oil,  or any other high “flash point” oil for cooking on high heat.

    Heat the oven to 400 degrees for any final cooking if necessary. Put the chops on the hot oiled grill pan and grill for 3 minutes on both sides.  I prefer my meat medium rare and use a heat proof electric thermometer to check the temp at this point.  If any extra cooking is required, I transfer the grill pan to the oven for a couple of minutes until the thermometer registers at the desired done temp.  I prefer medium rare 130-140 degrees internally.

    Remove from oven or heat and let rest for 10 minutes or so.

    Aprox Cals per 1 small center cut lamb chop grilled, lean part only:  120 Cals, 6 grams of fat, 14 grams of protein

    Photo Above served with Moroccan Pesto Sauce.  See Recipe here

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    Roasted Chicken Herbed “Magic Mineral” Stock

    I  love making homemade stocks but used to only make them around big holiday dinners like Thanksgiving and Christmas.  I have to thank the “Cancer Fighting Kitchen” Chef, Rebecca Katz RD, for re introducing me to the true magic of having your own homemade stocks on hand.  They not only add complexity and depth to any dish you use them in, they can really crank up the nutritional and health benefits at the same time.   Additionally, they are great “tools” to have in your kitchen “pharmacy” for when you feel a little under the weather.   I swear these nutrient dense stocks have pulled me out of many colds over the past few years.  They are great for patients undergoing chemo who can only tolerate clear liquids, yet need as much nutrition as possible that you can infuse into that liquid.

    Creating any type of stock, to me, is like composing a song, with each little ingredient representing a note or chord, and all the ingredients coming together to produce a beautiful little symphony.  Chef Rebecca Katz has her trademarked “Magic Mineral Broth” on her website at www.RebeccaKatz.com for anyone to use as a guideline for a mineral rich vegetable stock.  I usually never make the exact same stock twice, and kind of play around with the basic recipe. For my chicken stocks, I save all the bones left over from the rotisserie chickens we eat over a couple months, and keep in a zip lock bag in the freezer until I need them for “stock making day”.  I make a large amount of stock  and then freeze it in several  airtight containers or quart size zip lock bags.  They will last for 3 months frozen.


    • 8 unpeeled carrots
    • 2 unpeeled yellow onions cut in chunks
    • 2 to 3 leeks, cut in thirds
    • 1 whole bunch of celery
    • 4 yellow potatoes, unpeeled and quartered
    • 2 unpeeled shallots
    • 1 bunch of Italian flat leaf parsley
    • 10 black peppercorns
    • 4 whole allspice or juniper berries
    • 3 Bay leaves
    • 1 freshly squeezed lemon
    • 4 sprigs of fresh rosemary (optional)
    • 4 sprigs of fresh thyme (optional)
    • 4 sprigs of fresh  lemon thyme (optional)
    • 8 quarts of water


    1. Rinse all the vegetables well, but no need to un-peel them.  In a large stock pot (12 – 16 quarts) combine all the ingredients and fill the pot with water until 2 inches below the rim, cover, and bring to a boil.
    2. Remove the lid, decrease the heat to low, and simmer uncovered for at least 2 hours (I usually simmer for about 4 or 5 hours.)  As the broth simmers, some of the water will evaporate; just add more to keep the vegetables covered.
    3. Strain broth through a large, coarse mesh sieve.  Stir in salt to taste, but you don’t need to use much.  I usually worry about the salt factor when I use my stock later.  I usually pour the stock back into the stock pot and refrigerate overnight.  The next day I skim off as much fat as I can, and then pour the stock into several airtight containers or bags, and freeze.


    • Approx. Calories per serving: 50, Carbs: 11g, Protein:1 g, Sodium 145

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    Drakes Bay Oyster Farm in Marin County

    I love oysters!  I always have.  I don’t remember when I had my first oyster, but I am pretty sure it was when I was a little girl.  I recall when I was younger, other kids,  thinking it was weird I ate these gray, raw, ugly things.  As I got older, and began studying nutrition in college, I remember being really happy to learn how healthy oysters could be for me as well.  One of my favorite things to do when I was in college, was dare friends (who had never tried oysters) to “just try one”,  so I could crack up watching the funny looks on their faces while they tried to choke these strange looking things down. For many, oysters are an acquired taste.

    On a Saturday last July, I had the pleasure of making the short trip north of San Francisco, to meet a group of organic food enthusiasts, for a  tour of Drakes Bay Oyster Farm in Marin County, and meet the owners.

    Our tour started at 11am, which meant I had to leave my house south of San Francisco, at around 930 am, in order to allow myself plenty of time to get there.  The day didn’t start off the greatest.  My attempts to drag my boyfriend out of bed, on an early Saturday morning, to visit some oyster farm with me, (his words “in the middle of nowhere”) were completely thwarted by unusually cold weather, gray skies and rain.  Looking out the bedroom window , from my warm, cozy bed, I was questioning whether it was worth the 3 hours round trip driving time.  My motivating factors for going were:  I actually had never been to an oyster farm before,  knew I wasn’t likely to get another chance to attend an organized educational tour in the near future, and had really been looking forward to this.   I got ready, jumped in the car and began my drive, freezing cold weather, rain and all.

    It’s  funny how often (me included) SF  Bay Area residents, forget about the many gorgeous drives we have,  just minutes  from our front doors.  Not only was the drive “by myself” not bad.  I was having a really great time. Even in overcast, drizzly weather, mornings on the northern California coast have kind of  a magical feel to them. I decided to take the slightly more time consuming “coastal” route after the Golden Gate Bridge, along highway 1, instead of 101.  The views were absolutely breathtaking.  I found myself asking, “How had I forgotten how gorgeous this drive was?” and “Why had it been so long since I had come here?”  I stopped several times, taking photos of the ocean crashing up against the rocks, watched the surfers, turned on classical music,  and reminded myself how lucky I was to be living in one of the most beautiful places in the country.  I also remember thinking “I am so lucky to still be alive,  having this extraordinary sensory experience”.

    I met my group at Drakes Bay where we met up with the owners who were incredibly nice and  completely dedicated to their business. We were given a wealth of information about oysters, their particular farm, how good oysters were for the local ocean water, their Marin Organic status, ect.  I have listed a link to their website,  which if you want to learn more, has everything you ever wanted to know about Drakes.  The only bad thing about this part of the day, was that it was cold, drizzly, and windy so it was hard to pay attention since we were outdoors right on the water.  The other thing I might add is its incredible how much cheaper oysters are when your at the farm and buying them “un shucked”.  I think that day you could get 80 large oysters “un shucked”  for some insanely low price around $100 bucks.  I’m not sure what they cost today, but that’s what they cost on the day I was there.

    It was now 12:30, not having eaten breakfast,  I was starving.  I had remembered seeing some cute cafes just a couple minutes south in Point Reyes on the way up, and decided that seemed like a good idea.  I decided upon a place called Olema Farmhouse because there was a big sign out front screaming “Barbecued Oysters” and the place looked popular.  The sun was coming out and there was a nice little spot for one on the covered back patio next to the “Oyster Barbecue Guy” so I could watch him shucking and cooking.

    Farm House Restaurant at Point Reyes Seashore Lodge

    For some reason, they don’t have the oysters listed on the website menu, but they had a good selection from local farms, including Drakes Bay!

    I started with an order of 6 barbecued oysters.  2 from each farm listed, and tried all 3 toppings:  Spicy Chipolte, Barbecue, and Garlic butter.  They were all insanely tasty, but that day I really felt that the Drakes oysters, were the biggest, and seemed to have the nicest barbecue flavor.  By the time  I was finished, I had eaten 18. I would have ordered more, because they were so good, but I was feeling kind of silly eating so many in one seating

    If you live in the Bay Area I highly recommend doing the drive along highway 1, and hitting the multiple oyster farms north of Pt Reyes.  Its really fun, (even by yourself),  the views are amazing,  its super cool learning about the different aspects of oyster farming, and the best part is all the cafes along the way serving up the fresh local fare.

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