Back when my son was a toddler he was veggie-phobic, which admittedly broke my heart bit-by-bit on a daily basis. To bypass his bias, I would sneak veggies wherever I could, hiding them in smoothies and in this meatloaf, which became a family favorite, making its debut during the inaugural Glorious Greens Challenge in 2015. …
Did you know watermelon rind is edible? I had no idea! I remember growing up being told that eating the white part would give one stomachaches, so I avoided going past the pink area for at least two dozen years. At some point in the last decade I learned the rind is, in fact, edible, …
I found this recipe on the Lotus Foods website when looking for menu ideas for Forbidden Rice, a dark purple rice varietal that is loaded with polyphenols that protect the brain and heart and feed beneficial flora in the gut. I’ve adjusted the ingredients a bit to suite my palate, but the original recipe is …
This is one of those recipes that emerged from beginning one thing and discovering it could not be done. I set out to make wine stewed apples, only to discover that the leftover wine had been poured down the sink. I wasn’t about to open a fresh bottle, since we have been struggling to get …
Bone broth is a staple in our home. I save bones from meals out, roast chicken, and bone-in cuts of meat we enjoy at home and it all gets thrown into the Instant Pot for a nutrient rich, homemade staple that gets used in rice, for soups, or even as a hot beverage when the …
I’m so excited about these mashed fauxtatoes! The CSA box delivered Jerusalem artichokes (also known as sunchokes) and a cauliflower that was wasting away without purpose finally found a home. The result? MAGIC. Winter’s sunchokes and cauliflower pair together for a subtlety sweet, satisfying replacement for mashed potatoes…PERFECT for when winter has you craving all …
I really must thank my friend and colleague, Abra Pappa of Abra’s Kitchen for the idea of pickling chard stems. This recipe is inspired by her, and modified by my desire for fun flavors in my pickled veg. Save your chard stems and give this a try – given that 2 large bunches of collards …
I’m in my final month of grad school. Our capstone consists of writing a substantial research paper on a narrow, focused aspect of our discipline, like a narrative review. We also have the option to submit a case study, and that includes a shorter narrative review in addition to presenting the case study. I chose …
Dairy, like coffee, is one of my vices that I have an on-again, off-again relationship with. I’m closer than ever to weaning myself and have been very pleased to see what the new wave of dairy-free substitutes have come up with. Enter Parma. Parma is a vegan parmesan cheese substitute. They graciously sent me several samples …
Oh, cauliflower! Is there anything you can’t do? My first taste of Gobi Manchurian was a handful of years ago from Indian Food takeout in Portland. I was blown away by the complexity of taste and texture in these little nuggets of fried cauliflower and knew I had to make it myself. Upon exploration, …
