Roasted Sweet Potato Celebration

If you’re looking for something really beautiful to bring to your table any time this month, try this. The colors are warm and gorgeous, and they make a nice impression served in a large wide dish. The recipe works as a side dish as well as a main dish, especially if you add tofu. Continue reading


YOUR HEALTHY PLATE: Slow And Steady Wins the Race (2 vegan, 1 turkey)

Now that the cold weather has moved in, I thought it would be nice to talk about slow oven cooking. As often happens when food cooks overnight in my oven, its extraordinary fragrance awakens me periodically throughout the night. You have to try it to believe it; the smell is amazing. It’s impossible to go wrong with slow oven cooking. The flavors caramelize and blend to become complex and satisfying. Although it is true that eating well takes more planning, it does not take more time. In the case of slow oven cooking, it actually takes less, and all these recipes can also be made in a crockpot set to low.  Continue reading


Sweet New Year Soup

Tonight, as the sun slips below the horizon, we will begin our celebration of Rosh Hashanah, the Jewish new year. Traditional Rosh Hashanah foods tend toward the sweet and the circular: sweet for a sweet new year, and circular to represent the seasons that run one into the next, year after year, around and around. Instead of the usual braid, we even twist our challah (egg bread) into a round this time of year.  Continue reading


YOUR HEALTHY PLATE: Two Parsley Salads For You

There is a warm and cozy spot in my heart where the parsley goes. Parsley doesn’t usually get people riled up in the same way as basil, thyme, and oregano, but that’s about to change! What’s great about these recipes is that parsley is not the garnish but the main event. It’s the green, the herb, the everything. No competition, no second fiddle. It’s not a decoration, it’s just the parsley, and it’s definitely meant to be eaten this way. Continue reading


Eat, Drink, and Be Merry (plus one glorious recipe!)

An article on the obesity epidemic once ran in our local paper with the headline “Eat, drink, and be sorry.” Eat, drink, and be SORRY? The actual quote reads, “Eat, drink, and be merry, so that joy will accompany him in his work all the days of his life.” And herein lies the problem. Continue reading



YOUR HEALTHY PLATE: Karen’s Spiced Nuts

My friend and fellow yogi Karen Bush comes up with some of the very best recipes, and this one is guaranteed to make you very popular. You can bring it to a party, to book group, to work to share with your coworkers. You can sprinkle it on your salad and turn a little meal into a spectacular celebration. Guaranteed, everyone is going to love it. Continue reading


Most Manufactured Salad Dressing Isn’t Food

I recently decided that it was time to look at the ingredient lists of salad dressings, whatever that means, so I picked four popular brands to examine. You will be very interested to learn what I discovered. The first ingredient in the first product I picked up, Wishbone Italian dressing, was water. Frankly, that seems like a very expensive way to buy water. And surprising, too, given that Italian dressing consists primarily (and traditionally) of olive oil and vinegar. Not Wishbone Italian dressing, though. Continue reading


YOUR HEALTHY PLATE: Yoga-Inspired Recipes

During the recent holidays past, I was given the gift of a yoga calendar by my beloved friend Lee. Tearing off a page every morning has now become an especially joyful and expectant way to start my days. Most of the pages are filled with beautiful messages (some of which are so very special that they get pinned to the cork board the next day), or sometimes a special yoga-position-of-the-week. Very occasionally, I find an inspirational recipe. What I find most awesome is all the different kinds of spices, and the fact that roasting them brings out infinitely more complex flavor profiles. Here, below, are the recipes I’ve enjoyed most of all (so far). Continue reading