2017 Dirty Dozen and Clean Fifteen

If you’re trying to eat organic then you may be surprised to know you don’t always have to. Every year the Environmental Working Group tests a wide variety of conventionally grown (non-organic) produce for levels of pesticides and publish their findings in two easy-to-understand lists: the Dirty Dozen (highest levels of pesticides) and Clean Fifteen (lowest levels.) Getting familiar with the Clean Fifteen can help us all to save a few dollars... Read More

Corned Beef and Cabbage for St. Patrick’s Day

Happy St. Patrick’s Day everyone! I find that holiday foods are often overly indulgent and rich, and with good reason, we’re celebrating!  But it’s nice to get a break when holidays feature traditional foods that don’t necessarily have to be unhealthy. My maternal grandmother was Irish so my mom used to make corned beef and cabbage every St. Patrick’s Day growing up.  It was one of the few ways I would actually eat... Read More

Fresh Coconut Curry – and how to make Homemade Coconut Milk

I have been working at juice bars for over 2 years now where we make fresh coconut milk daily.  It’s a tasty treat that isn’t too hard to whip up, just takes the confidence to swing around knives large enough to crack open the young Thai coconut’s shell.  At one place I worked they required us to wear a chain mail glove on one hand to prevent the loss of any digits – a small price to pay for the light, sweet, creamy taste... Read More

Napa Cabbage and Snap Pea Winter Salad

I recently visited my good friend Rose in San Francisco, who always inspires me when we share the kitchen.  Our first night in town, exhausted from traveling, she made a delicious dinner which included something she called a winter salad.  It involved wilted Napa cabbage, warm apples, and apple cider vinegar. While this isn’t exactly rose’s recipe, she sure did inspire me to create a winter salad of my own.  It still includes Napa... Read More

Super Simple Baby Bok Choy

Greens can be remarkably simple.  Sure you can chop them up and throw them in nearly any stir fry or soup, but sometimes just a touch of oil and soy sauce is all you need to bring out the natural goodness of those leafy beauties. I have been cooking up these adorable baby bok choys nearly every other day, and it couldn’t be easier.  Just a few minutes on the stove and you’ve got forkfuls a plenty of soft, melt-in-your-mouth, cabbage... Read More

raw seaweed salad

there’s not too much to wakame seaweed.  it’s a little salty, has a subtly sweet flavor, and contains small amounts of fiber, iron and calcium.  but what makes it special is the presence of a compound called fucoxanthin, which has been associated with helping to burn fatty tissue. you can get a big bag of dried wakame super cheap in china town (i found mine for $2.19) and use it in salads, soups, or even just with rice.  for this recipe... Read More