Vegans and those who prefer a more vegetable based diet often are labeled as eating food that: Tastes like cardboard Is flavorless Is too difficult to make Contains hard to find ingredients Hogwash, I say! Vegan food tastes good and so do vegans for that matter. So for those of you who are still considering … Continue reading
I’ve long held to the belief that food is medicine. The black radish is a highly medicinal food. Radishes in general have been attributed to fighting certain kinds of cancer. The black radish is also noted for its assistance in maintaining liver, gallbladder and even lung health. As such, it’s a great cleansing food. Loaded … Continue reading
Basil is one of nature’s natural aphrodisiacs. With its powerful and intoxicating aroma, basil adds flavor to almost any dish. My favorite basil preparation is pesto. There isn’t a meal in creation that can’t be improved with a tablespoon of pesto. Seriously, I bet it would be good on chocolate ice cream… hmmm. I’ve added … Continue reading
This week Dave Alvin, Chris Smither, Peter Case and a few other brilliant singer/songwriters rode the train from Los Angeles to Portland (and back) jammin’ all the way. In Portland, they took a break from the train and performed on stage for a broader audience. For a few grand, you could hop aboard for the … 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
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
