French Green Lentil and Spinach Soup with Cilantro Yogurt
There’s been a movement lately called “Meatless Monday” (it even has a website, http://www.meatlessmonday.com/) where people are making the conscious decision to eat once a week without meat. This...
View ArticleTofu Tacos (a la Kogi BBQ)
I never thought these words would ever come out of my mouth; “Oh my God, these tofu tacos are so good!” But that was before the 21 day Cleanse Diet, before I was desperately hungry one night after...
View Article21 Day Cleanse Diet Wrap Up
Many of you have been following along with the 21 Day Cleanse Diet I’ve been doing. You’ve seen the vegan recipes. You’ve heard the highs and lows, the trials and tribulations. Now here’s the recap. I...
View ArticleHealthy Bread in Five Minutes a Day~Whole Grain Master Recipe
One of the things I really missed when eating gluten-free for 3 weeks was freshly baked bread. I’m used to baking my own bread a few times a week using the Artisan Bread in Five Minutes a Day (ABin5)...
View ArticleMeyer Lemon Lavender Cake
A couple of weeks ago my mother was cleaning out a box of stuff in her office and came across a bunch of old recipes. In the middle of it was a 5×8 note card with a recipe for “Old Fashioned Lemon...
View ArticleRoasted Potato and Leek Soup
While it may technically be spring, I'm well aware that many parts of the country are still buried under snow or at least suffering with chilly temperatures. This recipe for Roasted Potato and Leek...
View ArticleCooking Your Own Fast Food; Pizza with Fresh Sausage, Mushrooms and Olives
In his book Food Rules: An Eater’s Manual, Michael Pollan says “Eat all the junk food you want as long as you cook it yourself.” His theory is if you have to make the french fries yourself, you are...
View ArticleHow to Make Fresh Pork Sausage
Sausage is like the chicken soup of the meat world. From juicy Italian pork sausages, to spicy Mexican chorizo, to the firm and dry sausages in Asia, almost every culture has their version. Most likely...
View ArticleMoroccan Garbanzo Bean Stew
Most chefs, like fashion designers, are easily influenced and inspired by those who have gone before them and by the greater world around them. We learn, we adapt, we modify and improve upon the food...
View ArticleZucchini and Arugula Salad with Lemon-Anchovy Dressing
The last couple of times I’ve been to Rome I’ve had a wonderful salad made of a bitter green I’ve only seen there called puntarelle. You can see photos of it on my Favorite Rome Markets post. Typically...
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