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Veggie burger. PANTRY GOODS: NATURAL SWEETENERS + BAKED APPLES. I am familiar with the way I cook and eat, but am aware it's not mainstream.
For the next few weeks, we're talking "pantry goods", and this post I'm sharing some notes on sweeteners. Forgive me if I am repeating information you already know, but I'm hoping to level the playing field here. It makes me squimish to write as an authority on this, as I have no formal nutrition degree, but I want to share how these natural sweeteners work in my kitchen, and why I find them better choices than plain white sugar. None of these sweeteners are "diet foods" or "low calorie" but I find them to be less processed than the alternative.
There are certainly more than what's listed below, but these are what I find in constant rotation around here. Organic Natural Cane Sugar: This is the closest relative to "plain white sugar", and is defined as pure evaporated cane juice. Muscavado: I use muscavado in place of brown sugar as an equal exchange. Honey: Believe it or not, honey does have a season.
A Brown Table - Every Meal Should Be Simple but Exciting: baozi - chinese steamed buns. This weekend we are all alone, just the two us.
A Brown Table - Every Meal Should Be Simple but Exciting: eggplant kuku. Last week was all about new experiences, I rescued a baby bird (it turned out to be a wren) from our sidewalk.
The bird was sitting on the sidewalk, afraid and shaking. Not having the heart to let it spend the night out in the rain and potentially exposed to the dogs and cats of our neighborhood, I picked him up and brought him home. Creamy Zucchini and Basil Soup. While I personally didn’t manage to coax a single squash out of my insect-infested garden this summer, some of you are lucky enough to be reaping in piles of the stuff.
So the zucchini part of this recipe is for you. The basil part of it is for me: next to okra, it’s the most prolific crop I managed to grow this year. Combined, the two summery ingredients seem made for each other, the basil lending its pungent pepperiness to the bland zucchini. Basil may provide the predominant flavor in this lively soup, but zucchini is the main ingredient. After cooking, it’s blended until smooth with the basil and other seasonings, and then the soup is served with strands of raw, shredded zucchini. Behind the Skillet: Homemade Vegetable Stock. If you spend a few minutes looking around this blog, you might notice I make a lot of soup.
Not only that, it seems like every recipe I make - be it soup or rice pilaf or you name it - requires chicken or veggie stock. The Perfect Picnic Pie. There is a small organic food store a few blocks from where we live.
Apart from always having really nice fresh herbs and vegetables they also sell Turkish filo pastry hand pies called Börek, filled with spinach and feta cheese (similar to the Greek Spanakopita). And delicious mini baklavas. Mint and tuna salad. What’s a summer cook to do? With temperatures reaching more than thirty-eight degrees, I hardly want to switch anything on, especially the oven. We have been alternating between the pool, the Atlantic beaches (Médoc is a peninsula with eighty kilometers of beautiful beaches), trips to Cap-Ferret and some brave city slicking in Bordeaux where the heat has been literaly sizzling.
Frankly, my favourite time has been spent on our ‘secret’ beach next to our home – the ocean breeze combined with the scent of pine trees and blackberry bushes make my summer. Best Care Package Ever. My adventurous little mom gets to do all kinds of fun outdoor stuff now that she lives in Portland, OR.
EVERY time I talk to her she’s up to something cool…hiking somewhere…exploring new and rocky shorelines…roaming through botanical gardens…whale watching…biking and getting stuck in the rain. Retired life sounds grand – they say you’ve got to stay active, right? Anyway, of all her escapades, the abundance of fresh and wild edibles she has at her fingertips is what I’m most envious of .
הוואנה בתוניסיה. Five Herb Pesto Recipe. Last week we updated the collection at QUITOKEETO, for summer, and sprinkled some new recipes across the shop site as well.
One of the recipes I did was this simple twist on a classic pesto. It starts with toasted coriander seeds smashed with garlic and salt, before you work in almonds and lots of lemon zest. I chose a mix of fresh basil, arugula, oregano, chives as the blend of herbs, and immediately noted how much I Iike the chives for their strength and fragrance. There's lots of grated Pecorino cheese, and a final thinning with good olive oil. Hungry ghost food + travel - new. Purple cauliflower with garlic & saffron. Recipes and Stories for Happy Folks. Cookie and Kate - Whole Foods and Vegetarian Recipe Blog. Mango pesto. SPROUTED KITCHEN - A Tastier Take on Whole Foods. I was in Paris almost nine years ago with my family.
I remember loving it then; my first trip to Europe felt big. The food culture, how late people stay out, the manicured parks, the endless amount of things to do and eat and see. I knew I would be back. The cityis romantic in all ways "romantic" can be interpreted - whatever you are passionate about, whatever lights a fire in you, gets fed here. If you have been, that may make sense to you, and if you hope or plan to go, it is a place worth soaking in.
We filled our days doing our share of watching and moving. Beat Protein Shake Taste Fatigue With These Flavor Boosting Ingredients. Sam Talbot, breakout star of Bravo’s Top Chef, stopped by Daily Burn 365 to give us the scoop on why he loves clean eating — plus a delicious recipe to try.
Holiday weight gain weighing you down? Get expert tips to prevent overeating, stay motivated, and feel happy and healthy all winter long. When it comes to snack time, are you biting off more than you can chew? We rounded up five tasty, low-calorie snacks to keep your energy high — and your diet in check. 5 Ways To Use Protein Powder When Shakes Get Boring. Recipe for Overnight Maple Cinnamon Chia Porridge. Like most food habits, my breakfast choices have slowly morphed over the years. When I initially lost weight (70 lbs 8 years ago) my go-to was a bowl of All-Bran with skim milk. Then I switched to soy milk, then almond.
I started adding berries and other fruits. Soon my daily cereal became oatmeal. Then I started eating eggs more and fell in love. Now I eat 2 eggs with a slice of bacon or ham and spinach or kale almost every morning. Queue the chia seeds. Kale Quinoa Salad Recipe. I’m learning when you buy a 2 lb bag of kale, you have to figure out how to eat 2 lbs of kale! I’ve already put it in eggs, made chips, a cheeseseak and tonight I’m making a fried rice with it and some leftover pork. Yesterday, I took a chance and cooked it with some quinoa to make a salad for lunch and can’t believe how yummy it came out. The combo of cooked kale (which can be a little too earthy for me) was complemented perfectly by the sweet cranberries and salty sunflower seeds. Adding the quinoa made it a meal and added great texture. Healthy ideas for the whole family. Cold cucumber soba. Sweet miso udon.
Jack has been requesting udon ever since we got back from Japan (over a year ago), so finally, tonight, udon he got. Summer berry smoothie. Naturally Ella: Whole Foods, Seasonal Vegetarian Recipe and Resource Site. Goodthingsgrow.com. How Sweet It Is. Goodthingsgrow.com. Kath Eats Real Food. Spiced carrot & chickpea salad. This salad is loosely inspired by a carrot salad I ate during a trip to Morocco a couple of years ago. It was part of our first night’s dinner… a hot night (114 degrees!) Spring salad & arugula hummus. Lately, we’ve been getting back into our ritual saturday morning walks to the farmers market. In the cooler months, we struggle to leave the house by noon. Quinoa Falafels with Tahini Sauce - The Best Recipes from Our Favorite Healthy Food Blogs - Shape Magazine - Page 2.
Falafel balls are usually deep fried, but this healthy version is merely seared in a pan. SPROUTED KITCHEN - A Tastier Take on Whole Foods. Paleo Recipes. Zucchini “Noodles” with Sesame-Peanut Sauce. Feasting on Fitness: Pasta Sans Pasta. Nothing beats a heaping bowl of spaghetti when you want something filling, simple, and comforting. I have the perfect substitution for pasta that is BETTER than pasta.
Zucchini noodles & avocado-miso. Tahini zucchini noodles. Zucchini coconut noodles.