Eggs. A wholesome breakfast item that you don't want to skimp on, especially the yolks! These babies are packed with essential amino acids, vitamins A, B, D and E, calcium, iron, phosphorus and zinc. Be sure to buy your eggs from a trusted free-range farm who stays away from the added stimulants, antibiotics and hormones that are an obvious threat to your health.
Read MoreHere’s a dish you can make on the go. Just be sure to prepare the green curry sauce beforehand. You can keep it in the freezer. This recipe is perfect for days that I don’t get enough healthy greens in my diet and need to pack them in.
Read MoreA fresh take on chicken salad, chicken larb (pronounced lawb) can be found on most Thai menus as an appetizer. What many people don't know is that it's the national dish of Laos and one of my favorites for summer.
Read MoreSometimes when, I'm really busy, an entire day will go by and it will dawn on me that I didn't get my fix of enough greens. Other times I just crave them. The following coconut green curry recipe was designed to be easily stored and readily available in times when I lacked my greens. One of the best parts of this veggie overload is that It can be eaten as a soup or a sauce.
Read MoreCarrots. What image comes to mind when you hear the word? Most of us think of the color orange. Now take a moment to visualize carrots on a plate. Are they purple carrots cooked whole and slathered in butter? Or do you envision raw orange baby carrots on a platter with other veggies usually found at parties? For most of us, the latter is what our mind conjures up. It's typical. We often choose the most convenient option when shopping at the market.
Read MoreSalad seems to be a "go-to" item for people attempting to eat clean and healthy. The problem with salads is that you typically can't prepare them in advance due to wilting and the unfortunate sogginess that occurs when you add other items to wet lettuce. Fortunately, there is a salad that doesn't just withstand the preparation process but actually enhances in flavor and texture as it sits, for days... This massaged kale salad is very simple and nutrient dense.
Read MoreWhat the pho?! The proper pronunciation of this popular Vietnamese soup is "fuh", not "foe".
I think pho has to be my ultimate favorite soup. I just came back from a month in Vietnam where I motorbiked the entire country and tasted pho from Saigon all the way to Hanoi. My favorite was found streetside not far outside Saigon en route to Mui Ne. The spices used in that one in particular had me licking up the very last drop, literally.
Read MoreWho doesn't love a good salad that not only tempts the palate but also leaves you feeling satiated? This shrimp salad with grapefruit and avocado is the perfect mix of spicy zesty freshness. An added bonus is the use of turmeric to brighten, season and give nutritional benefits.
Read MoreBone Marrow is a favorite at high-end restaurants around the world. Usually served as a luxe starter dish with a side of toasted bread points. It can also be paired alongside a beautiful cut of beef transforming an ordinary meal into an elegant dish.
Read MoreFennel is one bulb that has scarcely graced my kitchen countertop which won't be the case moving forward. After tasting this mildly sweet and crispy flowering plant on the grill I'm hooked. Not to mention all the wonderful benefits it provides. Fennel contains a combination of phytonutrients with antioxidant properties. The anethole - natural aromatic compound and flavoring substance - reduces inflammation and prevents the occurrence of cancer while dietary fibers absorb water in the digestive system and help to rid the colon of carcinogens.
Read MoreWhen planning a long vacation, it's tradition that my family plan some meals in advance. Abby, my grandmother, holds all our favorite Cuban recipes. I asked for her help when planning our 2 week Bahama trip where most of it would be spent on the boat diving, fishing and island hopping. In doing so, we made one of my favorite snack foods called Carne Fría. This is the perfect snack to cut up on the boat with some crackers and fresh lime squeezed on top.
Read MoreFor thousands of years civilizations used the process of lacto-fermentation as a natural preservative for foods as it inhibits putrefying bacteria. This is probably the closest I’ll ever get to alchemy, which I’ve been fascinated with as long as I can remember, so this will not be my last fermentation post! Just think, you can create a superfood in your very home. Much like a medicine. It’s pretty exciting stuff! To see a list of the cultures who’ve embraced this process of preservation please visit my fermentation post HERE. It’s also packed with basic information on fermentation including the nutritional benefits.
Read MoreIf you make almond milk on the regular then you've probably been asking yourself “What should I do with all this leftover almond pulp?” If you’ve been asking this question every few days as you make your fresh almond milk, rest assured you’re not the only one. As it turns out many people are wondering the same thing. I know some who have been making milk for years now and still haven’t come up with a recipe to utilize the leftover, rather expensive almond meal. In my last post that I did on almond milk I left you hanging for a recipe. Well, here is one I found for simple almond crackers. When I say simple, I mean it. This recipe calls for just 3 ingredients, yet you can tack on more if you like. It was my first time making these and I was quite pleased with the outcome. They are perfect for cheese or whatever it is you like to put on crackers. Feel free to include any herbs you wish. For this particular recipe I used some fresh thyme from my garden. Rosemary sounds like a good alternative as well.
Read MoreAlmond milk is no stranger in my kitchen as I use it nearly everyday. The main issue is that I’ve been using the store bought processed version as I’ve been making the excuse that it’s too much hassle to make myself. This is just nonsense as my roommate makes it every few days right before my very eyes so I know what it entails.
Read MoreBowls. The kind of bowls I’m referring to are the ones found at health food cafes. I don’t know about you but I’m constantly amazed by the variety of ingredients that each is comprised of as you go down the extensive list on the menu at one of these establishments.
Read MoreI showed up to the farmers market a bit late over the weekend and the fish lady was out of my usual buys so I decided to make something I’d never made before. Although I’ve eaten my fair share of whole fish, whether it be sauteed, baked, grilled or fried, I’d never actually prepared a whole fish myself. So, with what better fish to start than the small branzino?
Read MoreOne of my staple batch cooking recipes happens to be my homemade tomato sauce. It's the absolute simplest recipe, with just 4 ingredients, and I'm certain to make enough to freeze so it's always on hand. The finished product can be converted into multiple sauces and soups. When serving it over pasta I typically only add crushed red pepper. When making an eggplant parmesan I've been known to also include some Italian seasoning to transform it into a sauce with more depth.
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