The Free Dictionary defines salsa as a spicy sauce of chopped (usually raw, but not always) vegetables or fruit, especially tomatoes, onions and chili peppers. You may not have realized, however, that salsa doesn’t necessarily mean tomatoes. In Spanish, salsa means, simply, sauce, and salsa comes in lots of different versions, such as negra (black, with dried chilis) and verde (green, with herbs and tomatillos), not to mention, of course, roja (red, with plenty of tomatoes, onions and garlic). This particular salsa features berries to grand effect! Continue reading
Last week I received a request for ideas about what to make during Passover. I knew I had to come up with something wonderful, so here’s a very special little recipe just for you, Nancy! Continue reading
Here’s a great, simple recipe from my friend’s friend’s daughter-in-law. We’re practically family! Check out Marci’s blog at veggingattheshore.com. You can say that YHIOYP sent you.
P.S. Note the regionalism in her blog title: that kind of talk is something you’ll hear only in Philadelphia and South Jersey. If you live in that part of the country, you would never say that you’re going to the beach. It’s “down the shore” for you! I have so many great memories of the Jersey shore, where the food is great and the living is easy. Continue reading
I made up this rather elegant recipe one Sunday a few weeks back when I got tired of looking at a package of yellow split peas that had been in the cupboard for a very, very long time (no, I’m not going to tell). Embarrassing. Here’s what I did: Continue reading
You may find that, except for the kale, you are lucky enough to have all these ingredients in your home already! If that’s the case, then run over to the store and get some kale so you can make this soup! And consider using this recipe as a guide for some ideas for good things to keep in your cupboard (and freezer) at all times. Thank you to Gluten Free Vegan for the original version of this gem of a recipe. Continue reading
Today I delivered Wellness Grand Rounds to a room filled with folks who came to learn about the differences between real food and manufactured calories.
I covered the usual favorite topics, including intact vs. stripped carbs, nutritious fats, and high-quality protein. I encouraged everyone to eat more beans, magical because beans contain large amounts of both fiber and protein. Continue reading