A friend of mine shared this recipe for ginger ale, and after giving it a try I wanted to pass it along. It’s got an amazing taste, which is important, but in addition new research has shown that ginger may be one of the best cancer fighting substances around.… Continue reading
If you like aromatic dishes, then this recipe is for you. For me, there’s something comforting when you cook with spices like cinnamon, nutmeg, and cardamom. They make the house smell “healthy”, for lack of a better word. Of course these spices are chock full of anti-oxidents, so their aroma fits, and the olfactory sense is a big player in the way things taste.… Continue reading
I am currently doing the “Forest Gump” thing, but instead of shrimp it’s with pumpkin. Pumpkin soup, pumpkin stew, pumpkin muffins, pumpkin pie, and, more specific to this post, pumpkin bread. It’s possible I could be diagnosed with pumpkin on the brain, but at this point that’s okay, because I have delicious pumpkin bread in my tummy too. It’s moist, and goes well with a hot cup of tea or coffee on chilly fall or winter mornings. Just what the
doctor nurse ordered.
I never liked wasting those pumpkins you put out on the front porch to decorate the house. Some people just throw them away, but I like to take them before they turn, hollow them out, then bake and puree them. Once they’re pureed I bag ’em up and freeze ’em to use later.… Continue reading
It’s official! Call me chef please! 😉 I am now professionally certified in plant-based cuisine.
Since May of this year I’ve been involved in the Rouxbe Course for Professional Plant-Based Certification. I became aware of the Rouxbe Cooking School at the Plant Based Nutrition Conference I attended last year, and further from their affiliation with programs such as the Plantrician Project.… Continue reading
Food is the universal language, and I can prove it. If you’re a native English speaker, what Italian words do you know? What Spanish words, or Chinese words, or German words? I’ll bet most of them are food related, like pizza, ravioli, szechuan, lo mein, strudel, sauerkraut, and on and on. The reason for this is because cultures spread first through food. No matter where you go, you have to eat, and that requires often times consuming what’s available where you’ve travelled to. What’s my point? Well, todays post is about gyros, and sadly that’s one of the few Greek words that I know, or at least that I know that I know. There are lots of Greek words that have been incorporated into English, but if you asked me to say something Greek, I’d probably say gyro.… Continue reading
Well, I’m home after a few weeks of travel to Jordan, London, and France. Vacations can be great in several ways, such as allowing you to get away from the day to day drudgery of work and life while at the same time helping you appreciate coming back to that “drudgery”. I’m very blessed in my life, and sometimes a step back helps to bring these blessings into perspective.… Continue reading
I was fortunate enough at the beginning of August to attend the PCRM’s International Conference on Nutrition in Medicine, which this year focused on cardiovascular disease. If you haven’t heard of the Physician’s Committee for Responsible Medicine (PCRM), they are a group of doctors and activists led by Dr.… Continue reading
This cheesecake is one of those special occasions type of foods. Of course, recently I seem to be having a lot of special occasions, so maybe I need to tighten up my criteria. In this case though, it’s Father’s Day and this cake is for my dear hubby.… Continue reading