Archive for September, 2012
Chocolate is most compatible with pears as a winter treat. Enjoy these chocolate-drizzled poached pears as a light dessert.
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Here’s a warming dish of cool-season veggies, including plenty of greens. This quick, hearty dish can be served over grains, pasta, or polenta. Though I favor chard in this dish, there’s no reason not to try it with other greens, such as those listed under variations, or any others you may have on hand. Adapted from Wild About Greens. Photo by Hannah Kaminsky, from her review on BitterSweet. Read More→
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With so many choices in cooking oil, its hard to know if you’re using the right thing. Most people are unaware of the dangers that come from conventional and over-processed vegetable oil. Even good olive oil isn’t suitable for all cooking purposes – especially high heat cooking. Chosen Foods avocado oil is the perfect, healthy, all-purpose cooking oil, but is especially suited for higher temperatures. Read More→
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Nopal cactus is traditionally part of Latin American cooking. Whole nopal cactus pads can be found in most Mexican grocery stores and is prepared a variety of ways. In Mexico, the whole cactus pad has long been used as a healing food, treating ailments ranging from whopping cough, asthma, to topical skin infections, burns, and more. Read More→
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Chia is taking the health world by storm, and for good reason. Packed full of nutrients, versatile, easy to use, shelf stable and almost flavorless, chia should be in your diet too. Read More→
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This cake is delicious with your favorite frosting, and also tastes great served with all-fruit preserves and sliced fruit. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes(Sterling, ©2011). Read More→
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This spread is the perfect combination of salty and flavorful. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes (Sterling, ©2011). Read More→
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