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 peanut lime vinaigrette is an adaptation from a recipe recommended to me by a member of the VIBRANCE Village of Health on Facebook. The lime lightens up the sauce a lot and, unlike a traditional peanut sauce, this one does not feel heavy and comforting for winter, but rather light and refreshing and best …
If you’ve ever had legit Mexican food these will taste familiar. It’s common to soak onions in lime and water to reduce the pungency of them before adding them to tostadas, tacos, and other South of the Border street food. I took the traditional method a step further by adding salt and letting the onions …
I’ll admit, these are not what I would call healthy. These are a super fun, tasty indulgence to make for guests, enjoy every now and then, and are made to share with friends. Consuming a batch yourself is sure to give you a bellyache at the very least! 6 gypsy peppers (these are a …
Dying Easter eggs is practically a must-do for any home with children. Once the fun is over, parents left with a dozen eggs or more that need to be painstakingly plowed through. Most people I know will make deviled eggs or egg salad, and honestly the same old recipe gets weary after awhile. I mean, …
Now that I am sitting on a modest amount of rose infused honey I’m feeling the urge to incorporate this unique item into meals and snacks. I’ve mixed it into plain yogurt with raspberries (Food of the Goddess, I tell you!) and tonight I made a Persian style spice rub, mixed it with the honey and …
Last week we went camping for the first time this year. Our Squish (who isn’t so little and Squishy anymore!) had a terrible camping experience last fall and we have been hesitant to go out again. Thankfully he had a GREAT time playing and sleeping in his outdoor “Ohm”. While we were out we stumbled …
A neighbor of mine gave me a huge gallon ziplock bag full of Mortmorency cherries from his friend’s tree in exchange for a kombucha scoby. Having never worked with fresh tart cherries before I knew I was in for a treat. I immediately went to Pinterest, Google and my standby, The Flavor Bible, for some …
I can’t believe I did not photograph this before bringing it to a birthday party tonight. I lay blame to Momma brain, combined with September heat and cramming two birthday parties into a single Saturday. Thankfully, the original recipe from which this was derived has a fantastic photo that can give you an idea of …
