Taste of Cannibalism for Vegetarian in Paris
It isn’t easy to be vegetarian in Paris. I learned this the hard way with my first café lunch, Salade de gésiers confits, which I quickly discovered means salad with preserved gizzards. Why would anyone go to the trouble of preserving a gizzard, much less putting it on a lunch plate? Well, taste is a very personal thing, and as it turns out Parisians have a history of eclectic cuisine including one that trumps escargot, fois gras and whispers of horse meant: human flesh. As... Read More
Yoga Lovers’ Chocolate Mousse
The last thing I expected to get out of a day-long yoga session was reinforcement for my chocolate addiction. But hey, who am I to complain? With studies of ahimsa (the yogic pledge to do no harm) behind us, and a long afternoon of sweaty asanas ahead of us, my fellow yogis-in-training and I spent our lunch break woofing down healthy, raw, vegetarian meals and comparing notes on food philosophy. Maybe we were ready for a little indulgence because when Devyn Baklini introduced... Read More
Recipe for Success: Beet, Fennel, Fig & Cranberry-Sage
Whether we’re giving thanks for a lottery win or for more subtle gifts, this salad is a celebratory start for a feast to remember. What would you do if you won a $53,000 lottery? When Bart Potenza and Joy Pierson had the good fortune to ask themselves that question nearly two decades ago, their answer was investing in a new vegan restaurant, New York City’s Candle Cafe, and later, the more upscale Candle 79. Now it’s time for our prize: the release of the “Candle... Read More
Why Don’t Doctors Cure with Plant Based Diets?
Firing Up Food Blogs’ Best
You know what they say about necessity. Just as I started looking forward to entertaining weekend guests, who by the way are not remotely vegetarian, I realized my kitchen’s cooktop, freezer and dishwasher had stopped working in near-perfect unison. So, what’s a veganish girl with a challenged kitchen and carnivorous houseguests to do? Spend a day immersed in reading favorite blogs, of course. Thanks to the following virtual counselors’ vegan, gluten-free... Read More
Recipe: Watermelon Salad
The end-of-summer melon harvest is in at Love is Love Farm, and we can’t get enough of watermelon salads. This refreshing recipe with watercress and mint is a super-simple weekend crowd pleaser, although sometimes we don’t bother waiting for the weekend. Use these easy cutting instructions, or to step it up a notch, grab a creme brûlée torch and graduate to Serious Eats’ Watermelon, Arugula and Chèvre salad. In case you were wondering, there’s a reason... Read More
The Last Food Article You Will Ever Need
Earlier this month, I read an article that summed up our health and food choices so well, I tracked it down to repeat. Here’s Mark Hyman, MD on The Last Diet You Will Ever Need: Why is it that we believe we can feed our bodies industrial, nutrient-depleted food-like substances empty of life and be healthy? How did we come to believe that food industry chemicals and processing could replace nature-made foods? A hundred years ago all food was organic, local, seasonal, fresh... Read More
Farm Bill 101: Don’t be Chicken
Before you run away, let me be the first to admit the Farm Bill, and relevant issues we may vote on in November, seems a tad overwhelming and maybe just a wee bit boring. But I’ll also admit that I believe anyone who eats should know something about what they’re putting in their mouths and why. So I was glad to see the big concepts wrangled into this accessible, and even interesting, Farm Bill Interactive Infographic that addresses how we determine which foods are... Read More
Beauty and the Beet
Can beets help you look younger? Probably. As if deliciousness wasn’t reason enough to enjoy them, betacyanin, the pigment that gives beets their powerful crimson color, also helps prevent oxidative stress and inflammation. (Not to mention detoxifying the digestive system, fighting cancer and fatigue and lowering cholesterol!). As a bonus, beets are a great topical humectant, so while you’re making the recipe below, reserve one grated beet and blend with half a cup... Read More
Paula’s Can’t be Beet Hummus
After a sunny morning harvesting bright beets in Gaia Gardens, we were inspired to whip up our favorite make-ahead hummus. Wyoming Chef Paula Currie introduced us to this vibrant appetizer that’s a crowd pleaser anywhere, anytime. The Recipe: 1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes 1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can) 3/4 cup extra-virgin olive oil plus more for chips 1/4 cup slivered almonds 5 garlic cloves, peeled 1 1/2... Read More
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