Pale green globes, pinkish purple, dusty blue then dark purpley blue. There’s the evolution of a blueberry in a few hues. For those with blueberry bushes of your own, you know how tough it can be to wait until they achieve that dark purpley hue before twisting them off their tiny stem. I’ve been so… Read more »
Sweet potato fries are all the rage as an upsell from regular (baker potato) fries. Both can be ordered dressed up in all sorts of ways: sprinkled with herbs, garlic, cheeses or served with a plethora of dunking sauces. No matter how they come to the table, they are tasty! But not very healthful with… Read more »
Spring is officially here!! What better way to herald its arrival than by sprouting, planting and eating some garlic. And taking a video of the process and results! I had a few garlic cloves beginning to sprout while still in their head, so I decided to try something I’d recently seen posted on Instagram: Root… Read more »
I’m passionate about living and promoting vibrant health. I’m also rabidly green when it comes to reducing waste and “using everything up”, as my grandma used to say. This is particularly true of food, resulting in lots of tricks and practices I do to minimize useable food scraps going to compost. Vegetable peelings, inedible stalks… Read more »
We can all use a bit of extra comfort these days while under isolation due to the Covid-19 pandemic. And no food dishes out the comfort like mac ‘n cheese. If you’ve ever made the traditional version of this dish, it is time-consuming and quite labor intensive with making a white sauce, cooking the pasta… Read more »
Who isn’t looking for a delicious, protein-rich, snack? And it’s easy to make? Now there’s a winning combo. There’s just one problem: this nut and seed mix disappears, just like magic, because it’s so addictive with its crunch and savory-sweetness. The Rosemary leaves may surprise you at seeing them in this recipe, but trust me,… Read more »
There are probably more mustards available these days than French’s ever thought possible, back in the day of their neon yellow spread. You can still buy that – in a plastic bottle of course. But why not make your own with 5 ingredients and less than 10 minutes of your precious time? Because you didn’t… Read more »
It’s November and I am thankful for many many things, but especially fresh cranberries! I buy several bags of them to make into Fresh and Raw Cranberry Relish, chutney or jam, and to freeze so they can be enjoyed long after their fresh season has ended. After whipping up 2017’s first batch of relish a… Read more »
One of my favorite foods arrives in mid-fall: cranberries! They are loaded with vitamin C, flavor and a host of ways to enjoy them. This relish is easy to prepare and abides as a staple in my November refrigerator. FRESH AND RAW CRANBERRY RELISH 1 – 12 oz package fresh cranberries 1 organic orange,… Read more »
Leaves are glowing yellow, orange and crimson – and so are the beautiful squashes and carrots fresh from the earth. Why not make a batch (or two!) of this soup to eat part of this healthful rainbow? It’s abundant in nourishment for the body and soul. ASIAN CARROT SOUP 1/2 Tbsp. dark sesame oil 10… Read more »
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