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

YOUR HEALTHY PLATE: Fennel Vegetable Soup

The folks where I work are always coming up with the most sublimely delicious recipes. This is one. If you’ve never eaten fennel, you are in for a delicious treat. Raw, it’s crunchy and sweet, a bit like celery with a faint whiff of licorice. Cooked it’s a different vegetable altogether. A great addition to any vegetable soup recipe, it is a total team player, happily absorbing other flavors from the pot at the same time as it shares its own. Fennel comes in bulbs, and the easiest way to cut it up, no matter how you intend to use it, is to slice it in half from top to bottom, and then to slice the half-bulb into thin blades, all of equal length and width, as you work around the bulb. Continue reading

YOUR HEALTHY PLATE: Roasted Brussels Sprouts Celebration

If you love sweet, and who doesn’t?!, then you are going to love this recipe! Roasted Brussels sprouts and fennel actually become sweet by a process called caramelization, which happens during the roasting process. That sweet flavor continues to linger in your mouth in a delicious and satisfying way, and it makes this a fantastic dish for a special occasion like New Years Eve. All the work of this recipe is in the vegetable prep, by the way, and after that it’s relatively hands-off. So if you can find a partner to help get the veggies ready, it goes even faster. Continue reading

YOUR HEALTHY PLATE: Tomato & Fennel Pasta Sauce

Two of my favorite things: tomatoes and fennel! This is totally the “sauce of the season,” with fresh herbs and a simple strategy for bringing out the natural sweetness of all the ingredients. If you are not a big fan of pasta, then try cooking some turkey meatballs in this sauce, or pour it over a little pile of tofu cubes, or poach a few eggs in it. Then again you could serve it with a pan of polenta or a bowl of quinoa, or use it to make a tray of lasagna. You choose! Continue reading