Spring is Coming: Cabbage Soup Detox Time
Months of eating too much and lots of staying indoors has led to dark days of constant eating to create some internal warmth. Good news is that Spring is on the way!Unfortunately, either our clothes have shrunk or it's time to clean up and shed the winter fat layer. Prime time to detox! Fortunately, it's cabbage to the rescue with this delicious low-calorie, low-fat and nutrient dense cabbage soup, chock full of cancer-fighting properties and importantly, flavor.This recipe is based ...
Food of the Gods? Yes, Raw Chocolate Truffles!
Everyone loves candy, even plant-based eaters. These chocolate truffles will win the hearts of even the most dedicated carnivore. Packed with the life-enhancing goodness of coconut and cacao, you can even pretend they are health food. Some even call cacao, “food of the gods.” Our kind of gods to be sure.These truffles will last weeks under refrigeration and make beautiful gifts (try decorating the wrappers!) but trust us, once you taste them, you will be tempted to store a stash ...
Crunchy Asparagus Miso Soba Noodle Salad
This delicious noodle salad uses raw asparagus and other raw veggies to create a satisfying and light salad that screams SPRING! Best served cold or at room temperature, it's a perfect make-ahead meal for guests or even tomorrow's lunch.Here we use purple asparagus, green onions, carrots and red peppers but feel free to substitute your favorites. If our peas were ready, we'd add them too but it's just been too much crazy weather to make the timing happen.Tastes great the next ...
Lemony Roasted Cauliflower with Olives and Almonds
Cauliflower is one of those vegetables that many people overlook (though riced cauliflower has clearly become a thing for the carb-free folks) but it's packed with fiber, a decent source of protein, high in vitamin C and potassium and also provides vitamins B and K. Plus, it's filling and low-fat.This is a delicious way to serve cauliflower, the ubiquitous winter vegetable, that is sure to please even those fussy eaters who have decided they don't actually like cauliflower (probably because ...
Ten More Products We Saw at Expo West that We Bet You Haven’t Tried
Expo West last month in Anaheim was a bonanza of products including many that are new and unusual. Here's ten more that you probably haven't heard of... in addition to the ones we mentioned in our earlier post here.Arette Tea Seed Oil -- Yet another oil touted for its benefits as well as its flavor, Arette brings several varieties to the market. They claim it one of the most nutritious and healthiest edible oils, with a high percentage of unsaturated and monounsaturated fatty acids, has a ...
The Lowly Lima Part One: Artichoke Fennel and Lima Bean Stew
This recipe makes us love the lima bean, the humble bean that many people are not even sure they actually like. Fresh bulb fennel is combined with canned or frozen artichokes, lemon juice and lima beans. Don’t like fennel? Try this and you may change your mind as the vegetable combination mellows the anise flavor and creates a fresh taste.With its lemony sauce and less common blend of vegetables, this stew is delicious and hits the spot for flavor, with the fennel melting into a ...
Nut Balls Not in Politics? Yes, Easy Fruity Nutty “Candies” Please
These "candies" are really just a mixture of dried fruits, seeds and nuts. Similar to the ones you can buy (but fresher), you can use any dried fruits and nuts of your choice and even add extras such as coconut shreds to suit your palate. We always start with dates, which we pre-soak unless they are super-fresh and juicy.This version also uses dried cherries, Brazil nuts, almonds, walnuts, raisins, coconut and dried blueberries but it's just a guide. Other great options include hemp ...
What’s Hot in Fancy Food Trends? Vegan, Gluten-Free, Herbal and More
It’s that time of year for fancy food (aka “specialty” food) at the massive 62nd Annual Summer Fancy Food Show in New York City. The weather was June’s finest and the show floor was hopping. Your humble correspondent was there, bringing you the new and fanciest trends.Delighted to report, VEGAN is making inroads, with mayos, yogurts, frozen desserts and lots of options in the chocolate and snack departments too. Even the international folks (55 countries exhibited) added some ...
Yellow Indian Woman Herb Bean Dip
Yellow Indian Woman beans, from Rancho Gordo, sound earth-centered and soulful somehow. Truthfully, you can probably substitute any flavorful beans and enjoy a tasty dip but the name alone makes this recipe seem way more exotic. This bean was originally grown by Native Americans -- likely by women -- in Montana.Beans are a wonderful source of nutritious deliciousness, and heirlooms bridge us to the past. In fact, a bean thought to be left by the Anasazi Indians was found in a cave in New ...
Fast Fall Farro with Wild Mushrooms, Roasted Squash and Cranberries
Farro is one of those "ancient grains" now being touted in food circles. Funny, right? In case you havent tried it, it looks like barley but is chewier, with just the right heft to be a central part of a hearty Autumn menu. This “pilaf” cooks quickly in a pressure cooker and is best served with sautéed mushrooms and seasonal veggies. For those cooking without pressure (who does that?), refer to the note below.Incredibly, we found some mushrooms on a piece of firewood (fine oysters) ...
