Saturday, September 26, 2015
I recently discovered Raw Spice Bar, an awesome company that toasts whole spices, and freshly grinds distinct spice blends from around the world. Each month, in their "Spice of the Month" subscription offers a trio of regional flavors. Previous months include: Jamaica, Japan, and Navajo blends. It's really a brilliant way to explore the globe in the comfort of your own home. I was really excited to receive this month's Istanbul blends. They inspired me to think about foods differently and the combination of flavors. Not only that, but the spices transformed these simple recipes that I chose to make into something really special.
Saturday, September 12, 2015
This is really impressive as a main course. Treating vegetables like meat and marinating them makes eating plant foods enticing and delicious. It's also fantastic to have this vegetable take center stage on the dinner table!
Saturday, August 15, 2015
Since ancient times people have been preserving their own foods. Fermented foods are a natural probiotic which helps promote great gut health by improving digestion, removing toxins and harmful bacteria with a natural variety of microflora and enzymes. Having kimchi, sauerkraut, pickled vegetables, kefir, or kombucha daily will have lasting benefits to your good health.
Thursday, July 23, 2015
There is an abundance of fresh herbs, especially in summer. If buying a big bunch and only using a few leaves as a garnish, and letting the rest go to waste, think again! These recipes utilize both the leaves AND the stems (and lots of it!) to make the most of these nutrient-dense, alkalizing, and immunity-boosting small (but mighty) plant foods. Enjoy!
Wednesday, July 8, 2015
This afternoon, I joined in on a great and fun twitter conversation about breakfast, hosted by the feed feed (a crowdsourced digital cooking publication and community.) As one of the most important meals of the day, breakfast is usually loaded with wheat products with little or no nutritional value. A few years ago, when I realized that all our breakfasts involved some form of wheat or dairy, I knew it had to change. So now I've switched to gluten-free, and even grain-free, options for the morning meal. Regardless of what I'm making, I always like to try to incorporate vegetables to start the day, either in a fresh-pressed juice or smoothie, or an omelette or in breakfast frittatas, or even a fried rice. Lately though, my kids are OBSESSED with these savory Scallion Pancakes which we make on out mini Lodge cast-iron skillets. They've made them so many times these past few weeks, it's time to share the recipe with you all!