About Amy

About Amy

I am a cook, author, and urban farmer. I currently live in Seattle. I am all for LIVING GREEN! I am also a speaker, teacher, TV show host and a handful of other 'jobs' that revolve around food, farms and the environment. Here is how it all began...



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Seattle Magazine

Using This Ingredient Makes a Delicious Difference in Your Cooking

Seattle Magazine, Aug 2015

Ma‘ono’s Mark Fuller dishes on his go-to ingredient :: To the uninitiated, the mention of fish sauce might well result in wrinkled noses.

Seattle Magazine

There's a New Spice Making Heat Waves in Restaurants

Seattle Magazine, Jun 2015

Chef Thierry Rautureau turns up the heat with Harissa

Seattle Magazine

How to use Hemp Seeds in Your Cooking

Seattle Magazine, Feb 2015

Chef Colin Patterson of vegan restaurant Sutra Seattle gets creative with hemp

Fresh From The Blog

Rosehip Recipes :: Homemade Rosehip Granola Recipe

Posted November 14

baking granolaRosehips are bright red ‘berries’ that form on the stems of rose bushes and trees after the blooms die back. These fleshy globes encase seeds for the roses and can be eaten raw or dried. Rosehips form in mid-autumn and are best harvested after the first frost. This homemade rosehip granola is best served over yogurt with a spoonful of honey.

To learn how to harvest rosehips (November is a perfect month for it!), check out this post. For more rose hip recipes and inspiration, check out this post for Rosehip Sherry.

Rose Hip Granola

makes about 3 pints | start to finish: about 30 minutes active time

2 cups rolled oats
2 cups sliced almonds
2 cups raw, unsweetened coconut flakes
2 tablespoon untoasted sesame seeds
1⁄4 teaspoon salt
1/3 cup dried rosehips
1/3 cup crystallized ginger, chopped

rose hips for harvestingPreheat the oven to 350°F. Place the oats and almonds on a sheet pan and stir to combine. Put the pan in the oven and toast for 5 minutes. Add... Read more from the blog...