skills worth knowing 61 results

It’s Time! Easy Roasted Tomatoes

We've reached the height of summer , the time when the tomatoes are ripening faster than we can eat them fresh, the garlic has been mostly harvested and the basil is abundant.  That means it's the beginning of Tomato Roasting Season.A cross between fresh and sun-dried, roasted tomatoes have an intense flavor and residual juiciness, making them perfect on their own, in salads or as ingredients in other dishes (say zucchini stuffed with roasted tomatoes and pine nuts).  Another bonus - even ...

Chewy Smoky Vegan Jerky (Raw)

Spicy, smoky, chewy.  These are flavors everyone seems to love, likely explaining why jerky is a perennial favorite, especially handy for sustenance while hiking and camping. These delicious "jerky" sticks, inspired by Gopal's Power Wraps, are a delicious way to get your vegan fix of flavor, loaded with healthy seeds and mouth-watering spiciness.The first time we made this recipe, they didn't last 24 hours so be forewarned - you may want to double it!  Depending upon the level of chewin...

Tangy Non-Dairy Cheesy Spreads: Your Mouth (and Crackers) Will Thank You

By now, even the semi-sleepy among us know that some people don’t eat dairy.  There are lots of reasons for this, which deserve a post of their own.  So, while some people have been dipping and spreading to their hearts’ content, folks who have jumped off the dairy train have seemingly been destined to miss the tanginess, creaminess and umami-ness of a rich soft spreadable cheese.As we recently reported, fortunately, there are now companies that make dairy-free cultured products ...

More Microbe Action: Brew Your Own Kombucha

Microbial activity never ceases to fascinate us… maybe it’s something to do with the trillions of microbes we each have in our bodies that play a crucial role in immunity, digestion, metabolism and other vital functions. Maybe we just like the taste these little fellows impart.Kombucha, made of a Symbiotic Culture of Bacteria and Yeast (a SCOBY), is one of those tasty microbial treats.  While it’s been around for a long time, it’s only in the last few years that it has come into ...

Conscious Cookery: Savoring Our Attention

In the last few decades, meditation has undergone a media makeover.  Once the province of Eastern mystics, oddballs, hippies and woo-woo adherents, it’s now mainstream, touted as a treatment for high blood pressure, auto-immune diseases, cancer, PTSD, depression and more.  Top universities and scientists are hooking up long time meditators to discover what’s going on as practitioners engage in the simplest of acts – simply paying attention to their own minds.  No matter the specific ...

Saving Seed for the Apocalypse

If you haven't heard of the looming 2012 apocalypse end-times yet, you must be totally off the grid and out of touch (in which case you won't be reading this either).  Technically, "apocalypse" doesn't mean the end-of-the-world, it means the revealing of something hidden, but that's OK.Of course, these are expedient times, which basically means we're allowed to be loosey-goosey with terminology and not only get away with it, we're followed, liked, linked, and accolade-ed (ok we made ...

Crispy Sour Pickles (Like From the Old Country)

Close your eyes and imagine the pickle barrel.  That’s what the taste of these crunchy tangy cukes will evoke.  We add lots of garlic and dill, and more spicy seasonings than is traditional (heck, we like things hot), and they hit the right note after a week or so of fermenting.  Adjust seasonings to your taste.In addition to being delicious, don’t forget that lacto-fermented foods are loaded with health benefits and some people even drink pickle juice for gastro health.  For all ...

Black Bean Quinoa Burgers for a Crowd (Serves 30-35)

These patties are perfect for a party:  remarkably tasty, healthy and inexpensive. They can be served like traditional burgers or with a variety of sauces, bun or no bun (tomato, pesto, salsa, mayo-based, etc.).The patties take about an hour or so to make from start to finish, assuming all goes well, including cooking the pre-soaked beans (6 minutes at high pressure) and quinoa (5 minutes at high pressure) in the pressure cooker.   We make large batches for ourselves and freeze them ...

Top 3 Reasons to Plant Your Own Veggies

Gardening is on the rise.  Here are the top 3 reasons we think it's a great idea to grow your own.1.  The economy.Have you seen the price of veggies, especially organic ones?  Ditto with fresh herbs, berries, etc.  Fact is, gardens create very low-cost (or free) food, which is why generations of people planted kitchen gardens throughout history.  It is only recently that gardens became relegated to a hobby rather than a sensible part of every home with the space to support it.  We ...

Get Down! (On the Floor Once A Day)

We usually go on and on about food and eating - that's our core mission.   This article is not about eating but about the body that eats.  A well-functioning body is healthier, digests food better and supports clear thinking.  How do we make it happen?  Connect with the ground every day.It doesn't take long and it certainly doesn't take any special equipment.  Just like down on the floor (or earth) beneath your feet.   Or at least sit down.  Remember when this was second nature? ...