Woke up feeling ambitious today. Ambitious enough to try my hand at making sushi. Made some rice in the rice cooker, julienned an assortment of vegetables, picked up some sushi-grade tuna at the farmers’ market…and went to work. And, that’s when I quickly remembered (despite my temporary memory loss) why I leave the art of … Continue Reading
Sightings of stinging nettle always make me think, ‘yes, spring has finally arrived.’ Historically, when we (meaning our ancestors) ate more seasonally (out of necessity), consumption of spring greens was a way to cleanse one’s body following a long winter diet of heavy foods and shelf-stable staples. Spring greens also provide a myriad of vitamins, … Continue Reading
When early spring (finally) rolls around, I’m yearning for those highly anticipated spring vegetables — ramps, fiddleheads, peas, asparagus, artichokes, leeks, spring onions, green garlic, etc. However, we’re still a few weeks out, at least here in my neck of the woods — the Mid-Atlantic, East Coast that is. Snagged some spring radishes, even though … Continue Reading
I love spicy. Crave spicy. Every few weeks I whip up a batch of chile oil and drizzle it on just about everything and anything. Sometimes, I simply heat up some oil and then pour the hot, sizzling, bubbly oil over a bowl of chile flakes. The hot oil gives the chile flakes a pleasing … Continue Reading
In antiquity, many civilizations used spices for various purposes, including health benefits/medicinal properties, spiritual rituals, food preservation, currency (think spice trade), etc. Over time, we’ve also come to learn that spices are rich in health-promoting plant compounds (phytochemicals) that reduce damage to our body’s cells by fighting inflammation and infection, boosting immunity, reducing pain and … Continue Reading
