The lovage at our house is almost as high as an elephant’s eye! Okay, maybe not. But it’s almost as high as MY eye! Which means that while it was quite delicately flavored a few weeks ago, and very appropriate for salads, now its strong celery taste is making it a better choice for stir fries and soups. Continue reading
YOUR HEALTHY PLATE: Brownies To Crow About
If you are trying to figure out what to bring to the Memorial Day Picnic that’s coming up, you may want to give some consideration to putting these amazing brownies on the menu. In fact, you’ll probably want to do a dry run and make a practice batch beforehand, just to make sure they come out the way you’re hoping. Yes, that’s probably what you’ll want to do! Continue reading
YOUR HEALTHY PLATE: Garlic Asparagus with Lime
If it’s spring, it’s asparagus time. Unless your hens got into the asparagus bed at the end of last summer and dug it all up, like happy pigs. In which case it is still asparagus time, but — this year — at the supermarket. And it is back to the drawing board for your own asparagus bed, which took the requisite three years to mature and was started in 2012. Which would have made this year number four. Just saying. Continue reading
Your Health is in You
We all could take better care of ourselves. There are any number of reasons but, ultimately, it’s always because we don’t have time. Or at least that’s what we say. Time, the ultimate resource, is limited. You can’t make any more than you get, and you get just twenty-four hours a day, the same as everyone. Continue reading
YOUR HEALTHY PLATE: Ginger Snaps & Macaroons
Ever since I got those nut milk bags and started making my own coconut milk a few months ago, there has been a never ending supply of coconut flour, which we’ve been using to make cookies, apple crisp, pudding, and, now, macaroons. If you don’t happen to have a high-speed blender, nut milk bag, and dehydrator, then no worries. Just go to town and buy some coconut flour (or vice versa)! Continue reading
Bob 1 vs. the General 0
Do you eat food? Are you sure? Did you eat “breakfast cereal” this morning? Most “breakfast cereals” aren’t food, which puts them in the “entertainment” category. There are lots of ways to tell, but if the ingredient list alone doesn’t convince, you can just take a look at the highly-designed box. A big part of the experience of eating a bowl of cereal is having your face glued so closely to the captivating box that you have barely any awareness of the stuff you’re shoveling into your mouth. This, as I’ve said on many occasions, is not a good sign. Continue reading
YOUR HEALTHY PLATE: Spring Greens & Grains
This is one of those recipes that gives you a chance to feature whatever grain you feel like eating today, whatever greens are in season, and whatever other vegetables you are in the mood to sautè. Take a deep breath, saunter through the kitchen to see what’s there, and then gather your goodies and start to chop. If you get everything ready early in the day, you can throw this together pretty quickly. And if you make the grains ahead of time, you’ll feel like a real pro when everything comes together in just minutes! Continue reading
Here’s Your Approach!
It suddenly occurred to me this week, right out of the blue, that stepping into the driver’s seat (and applying our understanding of the differences between real food and manufactured calories) looks different for each of the three major macronutrients: carbohydrate, protein, fat. The strategy for each is slightly different. Now, if you’re new to this, then it’s perfectly reasonable to try one at a time and, without a single second’s hesitation, I would start with carbohydrates. Continue reading
YOUR HEALTHY PLATE: Salad meets Pad Thai
There is a strong possibility that I could live on this. Continue reading
Potatoes, Horseradish, and Other Gifts from the Compost Pile
A few years ago, when winter was coming to an end and spring was still soggy and cold, I discovered a lone organic* potato in my kitchen. It is important to specify organic here because conventionally grown potatoes are much less likely to root and generate offspring. It was dried out, wrinkly, and way past edible. At least six baby roots were beginning to form on the skin. I decided to try an experiment. I cut that potato into six small chunks, each containing a single rootlet. I dug a trench in the garden on the far side of my backyard, and dropped the pieces into the trench, about 1 foot apart. I covered them with dirt and waited. A few weeks later, when potato buds began to push up through the mud, I covered them with more dirt and waited again. I kept covering the buds until I forgot about them completely, distracted as I was by other projects. Later that summer, I found a group of straggly potato plants on the far side of the backyard, and when I finally got around to digging up those potato plants, I discovered many beautiful, golden-skinned, new potatoes, perfect in every way. Continue reading