Monthly Archives: March 2011
The cucumber fruit Long, tapered, cylindrical Up to nine inches The cucumber, like the body is mostly water. It’s juicy, refreshing and versatile. I just love foods that you can transform into a variety of recipes. Drink this after a workout to hydrate and replenish electrolytes. That’s how I first learned to enjoy cucumbers as … Continue reading
Early in my exploration of natural foods I met a young, handsome macrobiotic chef. He’d tease me with his fresh cultured rejuvelac and home brewed kombucha. What an exotic and exciting man, I thought. One day he invited me to visit his bean sprout farm. I expected a trip to a vast plantation of happy … Continue reading
Three plus weeks of a mostly vegan diet with no refined sugars and I’m craving something “sinful.” Truth be told, I always crave something sinful and I often find a justification to do so. Indulgence is not a bad word in my world, it’s a daily practice. After a dinner of raw chocolate brownie(more like … Continue reading
When I was a girl, Mother would make me a big bowl of “mush.” Rolled oats, sometimes granola, dried and fresh fruit, wheat germ, flax, soaked in milk or freshly made yoghurt and drizzled with honey. It was hand down my favorite breakfast; far superior to cream of wheat or boxed cereal. Later, in my … Continue reading
Do you yearn for white creamy liquid protein? Well, so do I. If you’ve been reading the blog, you know how much I love nuts. Last month I told you how to make hazelnut milk. It still stands as the easiest milk to make because there is no soak time and no large hatchets involved … Continue reading
Ever eat an orgy of flavor? You’re about to. Imagine a cast of your favorite raw veggie stars piled high and deep on top of a warm bed of rice or quinoa. This recipe of fresh veg is all you need to feel satiated. Oh you will want more, but you’ll need to take a … Continue reading
To me, there’s nothing as potent in flavor and good feeling as food from the sea. Sea vegetables, kale and sprouts make the bulk of this recipe. Which means you’ll have lots of vitamins and minerals on a plate. It keeps in the refrigerator and travels well. A quick fix for your lunch or accompaniment … Continue reading
Welcome to spring my friends. I don’t know about you, but I am ready to shed winter and move on to some sun and warm temperatures. I am most ready for fresh fruit, vegetables and farmer’s markets. I am still repairing all the “damage” from indulgent, comfort eating from the winter. Someone recently told … Continue reading
Elektrotechnique from Lernert & Sander on Vimeo. Like back fence gossip, shares of this video created by Lernert and Sander for De Jeugd van Tegenwoordig (“Kids These Days”) are spreading across the web. A good friend of mine sent me this clip last night and I was immediately inspired to share and talk about … Continue reading
Monday’s post was so popular that I decided to make another post based on a reader question. She asked if cooking beans with kombu would work for reducing flatulence caused by eating hummus. It’s a great question. Yes, the alpha-galactosidase should still counteract any oligosaccharides in chickpeas. However, what do you do if you’re using … Continue reading
