“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”
Read MoreIt’s easy to make matcha at home and start reaping its health benefits. It tastes earthy and grassy and can be consumed as a cup of tea or as a latte; both are delicious hot or cold. Matcha is a tasty ingredient in baked goods…
Read MoreCurtido is a Salvadoran fermented cabbage slaw, like sauerkraut, and with some kick. It is a tasty and healthy accompaniment to anything you might put cabbage on like tacos, enchiladas, pupusas, soups, brats, sandwiches, rice bowls, stir-fry dishes, and more. It's tangy and crunchy, and you can make it as spicy (or mild) as you like. It’s quick and easy to prepare and keeps for months in the refrigerator, retaining its crunch and health benefits.
Read MoreEach lunch and dinner began with the most incredible soups and almost always included a stew option. Here are three of our favorites from our favorite Tanzanians, who shared them with love.
Read MoreNo matter where you live - in the city or in the country - summertime in the Upper Midwest is a time to enjoy the weather, not to spend hours in the kitchen preparing meals!
Read MoreWhether we share our family recipes, our own creations, riffs on classics, or recipes informed by traditional medicine, our hope is that our recipes and food stories provide nourishment of both body and soul. They are sent with love and warm wishes.
This holiday season we’re sharing some of the “golden-oldie” favorites…
Read MoreWhen I was a girl, the Christmas holiday was a weeklong gathering of my mom’s five siblings and all of their children in my grandparents’ house. We all cooked, baked cookies, strung popcorn and cranberries to hang on the tree, played cards, and sang together in the days leading up to Christmas.
Read MoreIf you have not prepared Indian food, this vibrantly yellow curry is a great place to start. Once you have these spices on hand, you can use them in varying combinations to prepare a variety of Indian dishes in addition to various curries including biryani, korma, and vindaloo.
Read MoreI love galette as a vehicle for pears because their subtle flavor can get lost in a more complicated dessert. An added bonus — this pastry is so simple to make, especially if you use a premade crust….
Read MoreEating with the seasons is a simple way to eat healthier and nurture Mother Nature. Strawberry season is in full swing and blueberries aren't far behind. These refreshing fruit soup recipes are easy to make and can easily be modified to use whatever fruits are fresh and available.
Read MoreFermenting foods is easy, fun, and affordable. The options are endless. Full disclosure: I am definitely not an expert; I am more of a fermentation beginner. This recipe is the first one I tried and should give you an idea of what is involved, how easy the process is, and if you might be interested…
Read MoreBa Bao Zhou (Eight Treasure Congee) is a nutritious and delicious warm porridge to enjoy during colder months. This dish is high in protein and fiber to give you energy and stimulate digestion ….
Read MoreElderberries and garlic have been shown to help to prevent flu viruses from invading the body and replicating themselves. There are many herbs that can help build your immune resilience, and it’s much easier than you may think to incorporate into your day-to-day routine.
Read MoreThis recipe is one she shared with me that I used often then and still do now. It is a flavorful option to use as a starter to a quick meal and has only three ingredients.
This recipe is just as good reheated as it is the day it is made, maybe even better. Best of all, it is simple and easy, the way life should be. Try it in tacos, enchiladas, burritos, salads, burrito bowls, or try it in one of the recipes from our e-Book.
Read MoreNothing sings of summer more to me than walking the aisles of a farmers’ market. No matter where I am in the world, anyone who knows me knows my not-so-secret passion is to go to the market and check out what’s happening. This year I’m thinking about making a yet untested recipe for a tomato chutney once my plant comes into its own in a couple weeks; for now, though, what’s on my mind is Armenian Stuffed Grape Leaves or Summer Dolma.
Read MoreThis recipe comes courtesy of Sumaya Sol Café Cookbook. We feasted on this and other delicious melas at the Green Lotus Guatemala retreat.
Read MoreOn virtually every retreat Green Lotus leads, we arrange a cooking lesson. Cooking together in distant lands or other parts of this country creates bonds and breaks down barriers. People who chop together say together! This recipe - from Chef Mario at Xinalani, a spectacular, tucked-away paradise north of Puerto Vallarta, GL retreat to Mexico - pleased everyone.
Read MoreNothing warms the belly and the soul like a nice bowl of soup. This is a family favorite that is quick, easy, and easily scaled for large gatherings. Use an already cooked rotisserie chicken from the grocery store, leftovers, or leave out the chicken altogether and enjoy the flavors vegetarian-style.
Read MoreRecipes, Shopping Lists, and Everything You Need to Detox Your Body and Ignite Digestive Fire
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