Is cold soup an oxymoron? Not if it’s this delicious!
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 →
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 →
There is one half of all breakfast foods that accompany coffee or tea superbly. They are by and far most appealing to the sweet tooth. But who says you have to forego all the pleasures of breakfast foods when you give up sugar? Not me! If you are following a vegan, gluten-free, or sugar-free diet, this recipe will keep your taste buds happy. And if you’re following a plain old healthy natural diet, this recipe won’t disappoint either, even if you can’t believe there’s no wheat in it! Continue reading →
Ginger Roasted Squash Apple Soup (with Anise star as garnish)
Though the Harvest season is well over and done, there is no way I could get through this cold blistery weather without this soup recipe at least once a month. With so many winter spices, it warms the tummy and the soul. Here I used the delicious Kabocha squash (which I recently found out is also called the “buttercup squash”) and apples that are still fresh, but other than 1 or 2 bruises, you don’t want to eat any longer. Continue reading →
While the oven is still hot from roasted chicken or holiday cookies, might as well use the heat for an appetizer, right? Baba Ghanoush is easy and fun to make. Smooth, creamy, zesty, and smoky–pureed roasted eggplant makes an excellent dip with pita chips or raw veggies. Also, my partner and I got a huge bag of Japanese eggplant from the Asian grocery for $0.99. Hard to beat! Continue reading →