Why buy processed salsa from the store, when you can make salsa from fresh ingredients, with more flavor and pizazz? I don’t know either. Continue reading
Does anyone ever really get tired of a beautiful creamy soup? If it’s anyone, it should be me because I like to make creamy soups out of anything. But I don’t get tired of them, because they can be so full of flavor. That’s exactly the case with this one too. This is a great summer soup because of the cooling nature of coriander and cilantro. Also, one of the best weapons I have in my refrigerator wars when you look in the refrigerator and pantry and want something easy and delicious. Continue reading
There are a lot of things to miss about the Pacific Northwest–the old growth forests and fairy-tale moss, misty foggy air that seems to carry the weight of native history, the mountains and clear lakes and streams, the majestic Puget Sound. But most of all, I miss the abundance of foraged food everywhere you turn. Whether in the forest or the city, you could get salmonberries by the Burke-Gilman trail or golden plums in the public parks or even better, mushrooms! During a year of plenty, we had oyster mushrooms, shaggy parasols, and lobster mushrooms. We’ve lived in the Southern Adirondack region now for over 6 months. We explored and hunted, but somehow missed morel season altogether. Then, alas! We recently stumbled upon some mushrooms! They’re not just any mushrooms–the most delicate, floral, treasures of the summer with the most beautiful name to match their essence: chanterelles!
This spring risotto is a filling way to celebrate spring and garden freshness. Jam-packed with nutrient-dense pea vines, mushrooms and onions, it will leave you satisfied and satiated. The creaminess of the risotto will have you fooled that dairy or coconut milk was added. But don’t be deceived. The secret ingredient is time. Continue reading
Gazpacho soup is probably the OG of “healthy green shakes” before their trendiness hit health-conscious populations. Originally from regions of Spain and Portugal, and dating back to the Moors and even Romans, it has been a warm weather staple since ancient times. It is refreshing on a hot spring day, and even better during the summer months. Traditionally, it is made with a combination of tomatoes, bread crumbs, olive oil and vinegar, but I still consider my recipe as a classic-style gazpacho even though I don’t use breadcrumbs. Continue reading
Baked goods in the morning can be an incredible treat, but seem so daunting to make. After many savory breakfasts full of green vegetables and eggs, it’s nice to have something to dip into my tea. In Seattle, I could just walk down the block and buy a gluten-free treat. But here, I get to be a little more creative, and have everything piping hot and fresh! These muffins only take 20 minutes total time to make. Yet, quality is not sacrificed for convenience here. For being gluten-free, you’d never know it. They are soft in the middle, crunchy on top, and a great vehicle for jam or apple butter!
Almost a month into Spring and I’m finally buckling down to write about eating for this season. Well, that is the nature of this season. Spring is about picking up the reigns and getting busy. Bringing out all the dirty laundry, and letting it air out. It gets dirty before it gets clean. Well, it got dirty, people. In defense of my tardiness, I have an additional excuse: living in upstate New York and getting a light dusting of snow today–it’s hard to tell it’s Spring. This week in weather aside, Spring did peak it’s head out briefly. And the transition to this season has already happened.
3 months of going inwards in winter prepared us for a time of renewal and growth. In Chinese medicine, this is a time for going up and out, when wind stirs vigorously, and when heat is on the rise. This time relates to the liver and wood. It is very easy for heat and wind to go overboard, which is why we see a lot of seasonal allergies with itchy eyes, runny nose, and sore throats at this time. Continue reading
While I’m on my probiotic foods kick, I want to share my easy homemade sauerkraut recipe. It is simple and fun to alter to come up with interesting flavors and textures. It’s great for using up leftover greens on their last leg in the fridge, or beautiful fresh exotic root vegetables and starchy veggies from the farmer’s market or your CSA. Continue reading
Some of my favorite foods are fermented: kimchee, kefir, kombucha, and sauerkraut. One of the best home-cooking secrets is adding the brine from fermented foods to amp the flavor, texture, and nutrients of your favorite foods! This hummus is arguably the best you’ll make at home because of its zesty taste and creamy flavor–and the secret is a probiotic ingredient! Continue reading
I love this hilarious talk by Adam Gopnik.