I developed this recipe to be a part of the Fall Organically Thin Detox. I wanted to do something with onions and cabbage, both great for cleansing during the Autmn months. They are supportive of the lungs and large intestines, two organs we focus on according to Traditional Chinese Medicine this time of year.
Sweet & Sour Onion Soup Read More »
Simple Breakfast This past week I roasted some of what I had in the fridge. I had picked up some beautiful cherry tomatoes and a gorgeous bunch of asparagus. I love to make abundant amounts of veggies so that I can use them throughout the week.
I am always looking for salads that are creative, unexpected and refreshing. You can perk up your everyday salad by just having a few fresh ingredients in the house and having a supreme vinaigrette recipe. I love to make a lemon vinaigrette that I can keep in a glass jar in the fridge. As long as I
seared peppers, fresh peaches & Mâche Read More »
My brother John came to visit us yesterday. He was driving home from Southampton and stopped at a local farm out east and brought us lots of fresh picked goodies. Peaches, all kinds of amazing berries, along with a lovely crusty loaf of Italian bread that we ate with our favorite “gagootz and tomato stew”.
quinoa warm breakfast bowl Read More »
I LOVE eggs. I eat them quite often. I am always dreaming up new ways to eat them, while trying not to habitually pairing them with their usual counterpart: bread. I know, toast and eggs, they go together like peanut butter & jelly, but I try to limit my consumption of bread and carbs whenever
This salad came to me after a trip to my local farm. I wanted to do something a little bit different with these glorious heirloom tomatoes. Something refreshing, unique and filled with summer flavor. I wanted to glorify and highlight the simple sweetness of the perfect tomato. These tomatoes glistened when I sliced them; juicy
Heirloom Tomato Salad with Cherries, Mango & Mint Read More »
You can use any bean you like in this recipe. I used the Anasazi Bean. This bean is indigenous to North America and was used by the Navajo. It grows predominately in the 4 corners of the United States (Colorado, Arizona, New Mexico, Utah). Anasazi is the Navajo word for “Ancient One”, as this
