Last weekend, I made this recipe for the first day of Sukkot, the fall harvest festival, and we ate it inside our beautiful sukkah that my husband built last week. It warmed us from the inside out in the chilly 50 degree weather. And then it was gone, I mean really GONE, just a few hours later. Even my father, who said “I don’t like cholent,” ate a huge bowlful and said he changed his mind. Please make a note of that. Continue reading
Category Archives: Nourishing
YOUR HEALTHY PLATE: Pumpkin Pie Oats
and another pumpkin recipe…
A friend of ours who works for a major food processor once told us that 90 percent of the canned pumpkin sold in the U.S. is purchased between Thanksgiving and Christmas. I think I am probably responsible for the other 10 percent. Which is one of the reasons that I love this recipe. Continue reading
YOUR HEALTHY PLATE: Two-Ingredient Fudge (vegan, gf)
If you’d like to try something sweet to calm your mind and nourish yourself from the inside out, both at the same time, you may want to make this two-ingredient fudge. It won’t take more than five minutes, and it will fill your belly with yummy goodness. This fudge is super rich and nourishing, so I really do recommend cutting it into 18 squares. You can still eat as many squares as you like. And you may eat this for breakfast if you’d like, with a cup of coffee or a glass of milk. Continue reading
YOUR HEALTHY PLATE: Grain Bowl
For obvious reasons, most of my friends, family, and coworkers are leaning pretty heavily toward comfort food these days. So I figured maybe we’d take a break from kale salad and spicy chickpeas and share a couple of strategies for grain bowls. The nice thing about grain bowls is that you can be reassured that they are super nourishing even if it might feel like you’re eating a bowl of coffee cake. Continue reading
YOUR HEALTHY PLATE: Parsley Salad(s)!
There is an incredibly warm and cozy spot in my heart where the parsley goes. Parsley doesn’t usually get you riled up the same way that basil, thyme, and oregano do, but, if you ask me, it is absolutely its own kind of wonderful. What’s different about these recipes is that the parsley here serves as the green, the herb, the main event, the everything. It’s not a decoration or an herbal sprinkle or a garnish, it’s just the parsley, and it’s definitely meant to be eaten this way. No competition, no second fiddle. Continue reading
Take Care of Yourselves, My Friends
This is not an easy time, no matter how much time you have, but we can all make a moment, or take a turn to take better care of ourselves. In hopes that we will have more moments to show up as our best version of our best self, or that we will have a little bit of ourselves to share with those, young and old, who might need them, a tiny bit of self-love goes a long, long way. Time is the ultimate resource, and no one gets more or less. Each day you get twenty-four hours, the same as everyone. You can’t create more out of thin air. But there is some very hopeful news to share. Continue reading
YOUR HEALTHY PLATE: Greek Lentil and White Bean Soup with Gremolata
This recipe comes to us courtesy of Physicians Committee for Responsible Medicine, which has all kinds of great nutrition information for doctors, medical students, scientists, and everyone else who is interested in learning to cook great food with lots of flavor! This recipe caught my eye because I love gremolata! It’s guaranteed to give this soup tons of deliciousness. Continue reading
YOUR HEALTHY PLATE: Butternut Mulligatawny Soup
No matter what anyone says, spring is not around the corner. More like it’s around a blind curve. It’s 19 degrees, and as cold as winter gets. I can’t even contemplate eating cold food. This soup, with a blend of warm and aromatic spices, should work pretty nicely to warm you up from the inside out.
Walking and Wellness
I have a pedometer that tracks my daily steps, and I absolutely love it! Attached to my wrist with a fancy little contraption that I found last year on Etsy, it ventures forth with me every day as I plot my path, set my course, walk the walk, take a hike. Continue reading
Oats: From Instant to Steel-Cut, and Everything In Between
Oats are a hardy grain that grows well even in poor soil in which many other crops cannot thrive. Scottish settlers brought oats to North America early in the 17th century. Like many other manufactured products on the shelves at the supermarket, it’s not so easy to tell the difference between the various kinds. So here is a short lesson. Continue reading