Parsnips are those things that look like dirty white carrots. I was scared of them for a while, as I didn’t really know what to do with them. Now, they are one of my favorite winter foods.
They said it couldn’t be done, but naturally, that didn’t stop me. The “they” I speak of was my father, and the “it” was the question of whether or not risotto could be made from brown rice. Guess what…It can.
My mother always made lentil soup when we were growing up, so it’s a dish that really reminds me of home.
Mushrooms are one of my favorite foods. They contain a variety of immune-boosting properties, and are considered by some holistic-minded doctors, like Dr. Andrew Weill, as a food group that needs it’s own category on the food pyramid. I wholeheartedly agree. Mushrooms have been used in Chinese medicine for centuries, but it’s only recently that. . .
This past weekend I held my second Healthy, Happy, & Glowing workshop. Over a dozen women (and a man!) from New York, New Jersey, and Connecticut, joined me to sip on green juice and talk all things nutrition and wellness. I essentially took my 6 month one-on-one coaching program, and boiled down the key points. . .
Chia seeds are little beauty powerhouses, but their power isn’t truly unlocked until they are soaked.
Thanksgiving is not typically known as a “healthy” holiday. I know in my own family, our tradition usually includes stuffing ourselves into a food coma. This Thanksgiving, you may not be able to curb the over eating, but at least you can help ensure everyone is filling up on the best stuff possible. So, I’ve. . .
I’ve never been a fan of canned cranberry sauce. Anything that retains its shape out of the can is just strange to me. But, it’s a staple on the Thanksgiving table, so I thought I’d let you know, you do have other options! It takes about 10 minutes to make fresh cranberry sauce, and once. . .
I picked up the coolest squash ever at the farmer’s market last weekend, admittedly more for their interesting looks than their nutritional value. They are called Carnival Squash, and although they look like, well, a carnival on the outside, with wild splashes of oranges, and greens and yellows, they taste very similar to acorn squash,. . .