Peach Matcha Panna Cotta


This peach matcha panna cotta is not only yummy, it is light, healthy and good for you. Matcha is a super food that boasts a long list of health benefits that range from memory boost to body detoxification. I bought my matcha from Davids Tea. It is infused with peach flavor and slightly sweetened — perfect for making dessert.

The ingredients of this panna cotta is deceptively simple — milk, Greek yogurt, peach matcha powder, xylitol and gelatin. I made the dessert the night before and served it with sliced ripe nectarine as breakfast for Peter. A great way to begin the weekend!


Peach Matcha Panna Cotta


2 cups of milk (4%)

1 cup full fat Greek yogurt

2 to 3 tablespoons peach matcha powder (I used 2 tablespoon + 1 teaspoon, but if you like the matcha flavor more intense add another teaspoon or two.)

1/4 cup xylitol or sugar

1 pack unflavored gelatin (1 1/4 ounce packet)



Pour 1 cut of milk into a sauce pan or small pot. Sprinkle the gelatin powder evenly on top of the milk and let stand for a few minutes. Turn stove on to low and heat the milk with gelatin as you slowly stir until the gelatin is melted. Don’t let milk boil.

Blend 1 cup of milk, 1 cup of yogurt, 1/4 cup xylitol and peach matcha in a food processor until smooth. Add the melted gelatin to the processor and blend until well mixed.

Oil the container before you pour the mixture if you will invert the panna cotta onto a plate to serve. You can also pour the mixture into the bowls or cups and serve directly from them.

Leave in the fridge for 2 hours or longer.


Massaged Raw Kale Salad 2.0


Angela asked me to make her my massaged kale salad today and that made me happy.  She has wanted very little of me — my time, my company, my thoughts or my wisdom, especially my wisdom. Whatever I try to say to her is met with the retort “old man yells at cloud,” which is supposedly a Simpsons reference. “Millennials are so lazy! Go start a war or ruin the economy or something! Wait… how do you send an email?” In my defense, I know how to send an email.

I wait patiently because I know that she is at an age when she needs to explore and evolve into her own identity apart from her parents. But sometimes I can’t help feeling a little sad about the loss of the intimate oneness we used to have.

When I was away, she had been eating out a lot with her friends or ordering take-out from the nearby restaurants.  For quite a few days after I came home, Angela continued to order her meals.  The one thing that I used to be really good at — feeding her nutritious and delicious food — Angela no longer seemed to need from me. 

When she came to me carrying a bunch of kale and said, “Mommy, can you make me your massaged kale salad for lunch?” I leapt into action.  As I washed, cut out the stems, dried and massage the kale, Angela stood there and talked to me and laughed with me like she did when she was little. 

Angela took a photo of the salad as she was eating it and texted it to her friends.  “They all said that it looked so delicious,” she said, “Can you make it again for me to bring to school tomorrow?”  Wow ! it was as if she was still my little girl.

I usually make this salad with feta cheese, but I was out of it today.  I found that Parmesan is also delicious with this salad.  The sweet grapes are a perfect balance to the tinge of bitterness in the kale. 


Massaged Raw Kale Salad


2 bunches lacinato kale, ribs removed and discarded (12 oz total without ribs)

2 tbsp extra-virgin olive oil

1/2 tsp kosher salt or to taste

2 tbsp freshly squeezed lemon juice (from 1 large lemon)

Shaved Parmesan cheese

1/2 cup red seedless grapes

1/2 cup green seedless grapes

1/4 cup chopped dry roasted almonds



Slice the kale into 1/4-inch thin ribbons. In a large bowl combine the kale with oil and salt. Using your hands, massage the kale for 3 minutes until the kale softens.

Toss kale with the lemon juice, then add grapes.  Sprinkle shaved parmesan cheese and chopped almonds before serving.  The recipe makes 4 meal size servings.

Kale is such a hearty vegetable that the salad doesn’t get soggy if you let it sit in the fridge over night.  I have always liked kale, but eating it raw like this is a great variation in preparing this super food.


I used the lemons from my dwarf lemon tree. I’ve been feeding my unwanted boiled egg yolks to the soil and the little tree is bearing so many lemons.