apricot scones
i don’t understand why it’s considered normal to eat super sweet food first thing in the morning. if i wake up and eat a blueberry muffin my blood sugar will be bouncing up and down all day, let alone pancakes or waffles stacked high and drizzled in syrup. that’s why i usually look to the not-so-sweet to satisfy my early morning hunger – a slice of whole grain toast, porridge or a scone. this simple recipe is hard to screw... Read More
what is an antioxidant anyway?
even as someone with considerable knowledge of nutrition and a degree in biology, it wasn’t immediately obvious to me just what an antioxidant was or why i was being told to dose up on them so heavily. but after brushing up on my organic chemistry, i’ve compiled this simple little guide of everything you need to know about antioxidants. Read More Read More
zucchini and fresh parsley soup
i’ve recently been making soup out of all sorts of things. squash, kale, radish tops, spinach, green garlic, shallots, tomatoes. you name it and i can make it into a soup. last week at the echo park farmers’ market i got a ton of zucchini for just that purpose. it’s soft so it will sauté and blend into a purée very well. when deciding on which herb would really accent it’s flavor, i had a lot of choices. oregano?... Read More
sweet basil and mint iced tea
last year when i went to san francisco to visit my friends rose and kim, rose made sweet basil and mint iced tea for a picnic we had in golden gate park. it was simply wonderful and refreshing to drink while spending a beautiful summer day outdoors. you may not think of basil as an herb you would use for tea, but being in the mint family it shares many of its sweet, cooling properties. and they go very nicely together. pick up some fresh herbs... Read More
roasted corn and purslane salad with a creamy dill dressing
the cool thing about purslane is it’s a succulent! while most lettuce greens you eat are delicate and thin, this one is thicker, crispy, lemony and slightly salty. they are a very different texture than other edible greens. and while it is considered a weed, purslane is the highest source of omega-3 fatty acids amongst leafy vegetables. it can be sautéd, stewed or used as a substitution for spinach, but it makes an amazing salad because... Read More