embodied eating, skillful nutrition + transforming your relationship with food
When I was growing up, my relationship with cauliflower bordered on traumatic. We didn’t have it often, but when we did, it was badly mistreated–boiled half to death, in the Southern way with vegetables, and served as a pale, mushy mess on my plate. I …
Best breakfast ever: high-protein muffins that make great use of macadamias, almonds and chia seeds. We used tart, unsweetened cherries for ours, or use fruit-sweetened varieties. Add chopped pistachios for texture and a burst of vibrant color. Makes 12 muffins 1 1/4 cups almond flour …
I left the skins on, since they add nutrients and a beautiful color—and I’m lazy like that. But peel yours if you’d like. Dunk whole peaches in boiling water for 30 seconds, then drop them in a bowl of ice water. The skins will slip …
Brown-bag lunch that’s not a sandwich? Easy. Protein- and fiber-rich chickpeas pair with olives, arugula and a bright lemony dressing for a fresh, simple mid-day meal. Makes 2 servings 1 15-ounce can chickpeas, rinsed and drained 1 6-ounce jar artichoke hearts, drained and chopped 1/3 …
The iconic Vietnamese sandwich is an easy vegan swap—just lose the pork, swap fried or baked tofu, and double up on the fresh stuff. Really, it’s all about the pickled vegetables and the bread—the term “banh mi” refers to the loaf, traditionally a light, thin …
Two years ago, our plum trees produced so many fruits we were reaching up into the branches and pulling them down by the handful. Plump, juicy, as purple-black as a midnight sky, they were heavenly. I made tarts, pies, jam, butter; I grilled them and ate them …
Last week, after many weekends of travel and play, I (finally) started hacking at some of the weeds in my unruly and frequently neglected herb garden. Along the side of the house, where echinacea and lemon balm and comfrey flourish in a civilized and graceful manner, …
Last spring, a friend returned from a trip to Paris with several packets of heirloom carrot seeds; she knew I’d enjoy them more than pricey perfume or a snow globe of the Eiffel Tower (and they must have been easier to pack). We planted them …
Harissa, a fiery Middle Eastern spice paste, adds volumes of flavor to this vibrant soup. For texture and crunch, save the seeds when you gut the pumpkin; rinse and dry them, toss with olive oil and cumin, spread on a baking sheet, and roast for 10 …
Grilled vegetables from your local deli makes this nutrient-packed salad super simple. No dressing is needed, since vegetables are grilled with oil; if yours are dry, drizzle with additional olive oil. We tossed the vegetables with basil leaf chiffonade for dramatic appeal; spinach, arugula, endive …