When you’re looking for a snack that both tastes delicious and nourishes your body, here is a perfect candidate: half an avocado topped with a scoop of sauerkraut.
Sauerkraut not only has all of the health benefits of cabbage, but – as long as it is traditionally fermented and unpasteurized – it is also filled with healthy-gut-supporting probiotics. In addition to supporting digestive health, raw sauerkraut can boost circulation, stimulate your immune system, and reduce inflammation (Organic Facts, 2015). … Continue reading
I was thinking about something special to go along with our roasted chicken for dinner the other night, when something else entirely unrelated brought rosemary to mind. I love the smell of rosemary, and was struck by the idea of making Rosemary Sea Salt Biscuits.
Unfortunately, time got away from me and I was unable to make the biscuits that night.… Continue reading
A dear friend of mine headed out of town this week. While I always miss her when I don’t get to see her, she passed along her weekly CSA allotment before she left. In it was a lovely assortment of local, organic, seasonal produce, including beets, lots of greens, eggplants, and a bunch of parsnips.
Parsnips are an often overlooked root vegetable.… Continue reading
Today I was looking at the red cabbage in my refrigerator and was suddenly inspired: Peanut Sauce Coleslaw. It seemed like the perfect side dish for a hot day. It’s mostly raw, crispy vegetable, and it’s lightly coated with a yummy sauce.
So I whipped up a batch, and we all ate some as an afternoon snack. Delicious!
Here’s how I made it:
- 1 Cabbage
- ½ cup Peanut Butter
- ¼ cup Apple Cider Vinegar, or to taste
- ½ cup Water
- 2 tablespoons Tamari
- 2 tablespoons Honey
- ½ teaspoon Garlic Powder
- ¼ teaspoon Ginger Powder
- ¼ teaspoon Red Pepper Flakes (or more to taste)
- Shred the cabbage using a food processor slicing blade (or cut into whatever shape pieces you want with a knife).
… Continue reading
We’ve been eating a lot of braised greens lately (Garlic Braised Greens, Braised Greens with Cranberries, Eggs over Braised Greens, and so on). So I was looking for another way to prepare them to add a little bit of variety into our greens consumption. As I was thinking about this, I remembered seeing this recipe on Elana’s Pantry years ago.… Continue reading
Mushrooms are a wonderfully healthy, earthy delight. They have complex flavors. They can be prepared to have a variety of textures. And they adapt well to a variety of dishes. One of our favorite ways to prepare mushrooms is actually one of the simplest: we sauté them in coconut oil and season them with salt and pepper. This simple preparation yields a delightful side dish that easily accompanies eggs, tops a burger, or graces a salad.… Continue reading
We all love greens in our house, so I’m always on the lookout for new and flavorful ways to prepare them. When I stumbled across this recipe, I knew I wanted to try it. The words in the title alone made my mouth water, and when I read through the ingredients, I knew it would be a hit.
As always, I modified the original recipe a bit.… Continue reading
As we walked through the market, I saw a big pile of fresh, local, sugar snap peas. For me, these are definitely a food that shouts summer. So I had my 6-year-old fill our mesh produce bag full of them, and we brought them home to eat for dinner.
When produce is so fresh and ripe, I think it’s best to let it shine on its own, to let its own natural flavors take the spotlight instead of preparing them with a heavy sauce or another dominant seasoning.… Continue reading
We eat a lot of greens in our house, and I love adding garlic to everything. Combining the two is a natural combination for us. Not only is this a very healthy side dish, but it tastes fantastic and it’s simple to prepare.
This recipe works well with any greens that you happen to have on hand, which makes it a great way to reduce food waste by using greens that might be nearing the end of their shelf life.… Continue reading
Most of the people in my family break into a rash when we eat rice, so it’s not something we make or eat. Yet, every once in a while there is a recipe that would be great over rice: a curry, a stir fry, or other dishes full of saucy goodness. So when I saw Cauliflower Rice on the menu of a local restaurant, I decided to give making my own a try.… Continue reading