Perhaps an unexpected combination of vegetables, this salad dances the line between sweet, savory, and sour. Hitting all notes perfectly. The chopped red cabbage provides crunch and a slight bitterness which pairs perfectly with the sweet butternut squash, and bright, juicy mango. In addition, the red pepper creates the slightest bit of spice and further… Read More Sweet and Sour Red Cabbage and Butternut Squash Stir-fry with Shredded Chicken, Red Peppers, Mango, and Cashews
Woke up a wee bit late today and made it to my farmers’ market just in time to grab what I needed for the week. The upside to arriving late to a farmers’ market is…lower prices. The farmers are beginning to pack up and want to get rid of as much produce as possible. They… Read More My Farmers’ Market: The Only Shopping I Actually Enjoy
Figs. Delicious, honey-ed, sweet figs. I love them. I don’t know what it is about these little guys—perhaps it’s because they remind me of Dutch still-life paintings, or Thanksgiving table centerpieces, or the sun-drenched Mediterranean where they grow in abundance. While I don’t live in the Mediterranean, I am lucky enough to live in California,… Read More At the Farmers’ Market: Figs
After dying in yoga this morning (thank you, Elizabeth!) I was craving protein. What I really wanted was a tuna salad sandwich, but with all that mayonnaise and added saturated fat I knew I should eat something a bit lighter and healthier. Something that would feed my body better. So, I looked in my cupboard… Read More Protein Powerhouse: Tuna and Cannellini Bean Salad
This trendy concept is a bit difficult to define. Recently The Atlantic devoted an entire article about the inability to officially define this increasingly popular idea. But, there does seems to be a broad consensus among experts that sustainable food/eating is a system in which farmer/animal/food/consumer/environment/ are inextricably linked. One always affects the other. For… Read More What Exactly is Sustainable Food?